Can I Put Raw Bacon in Meatloaf? Hell Yeah, Here’s How!

Hey there, food lovers! If you’ve been wondering, “Can I put raw bacon in meatloaf?” then I’ve got some damn good news for ya. Yes, you absolutely can, and trust me, it’s a game-changer! Adding raw bacon to your meatloaf can turn that classic comfort dish into somethin’ downright irresistible with smoky, salty vibes and a juicy kick. I’ve tossed it in my own mixes plenty of times, and it’s always a hit at the dinner table. In this post, we’re gonna dive deep into why you’d wanna do this, how to pull it off without a hitch, and some killer tips to make your meatloaf the talk of the town. So, grab a apron (or don’t, I ain’t judgin’), and let’s get cookin’!

Why Even Add Bacon to Meatloaf?

Before we get into the nitty-gritty of raw bacon, let’s chat about why bacon and meatloaf are a match made in heaven. I mean, bacon makes everything better, right? Here’s why we’re obsessed with this combo at our house:

• Flavour Explosion: Bacon brings a smoky, salty, umami punch that takes plain ol’ beef or turkey to the next level. It’s like givin’ your meatloaf a big, tasty hug.
• Moisture Magic: The fat from bacon renders down as it cooks, keepin’ your loaf tender and juicy. No more dry, crumbly messes!
• Texture Vibes: Whether it’s crispy bits mixed in or a crunchy top layer, bacon adds a contrast to the soft meat that’s just chef’s kiss.
• Looks Dang Good: Lay some strips on top, and your meatloaf looks like a freakin’ masterpiece. Presentation points, baby!

So, yeah, bacon ain’t just a sidekick—it’s the star of the show when done right. But can you just throw raw bacon in there and call it a day? Let’s break it down.

Can You Really Use Raw Bacon? Safety First!

Alright, let’s tackle the big question head-on. Yes, you can put raw bacon in meatloaf, but there’s a catch—you gotta cook it proper. Raw bacon, like any pork product, needs to hit a safe internal temp to zap any nasty bugs that could make ya sick. Here’s what I always keep in mind:

• Target Temp: Your meatloaf, bacon included, needs to reach 160°F (71°C) in the center. Grab a meat thermometer—don’t guess on this one. I’ve got a cheap one that works like a charm, and it’s saved my bacon (pun intended) more than once.
• Cooking Time: Adding raw bacon might stretch your cookin’ time a bit since it’s gotta render fat and cook through. Keep an eye on it, and don’t rush the process.
• Don’t Skimp on Heat: Make sure your oven’s at least 350°F or higher (I sometimes crank it to 375°F for a nice crust). Low and slow is fine, but don’t undercook.

I’ve never had an issue as long as I check that temp. So, raw bacon? Totally doable Just don’t be slippin’ on safety, alright?

How to Add Raw Bacon to Meatloaf: 3 Killer Methods

Now that we know it’s safe, let’s talk about how to get that bacon in your meatloaf. There’s more than one way to skin this cat (or cook this pig, I guess). I’ve tried a few tricks over the years, and here are the top three methods we swear by. Each has its perks and quirks, so pick what vibes with you.

1. Mixin’ Raw Bacon Right In

This is my go-to when I want bacon in every freakin’ bite. You chop or crumble that raw bacon and mix it straight into the meatloaf blend. Here’s how I do it:

• Partially cook the bacon in a skillet for a few minutes—just till some fat renders out, but it ain’t crispy yet. Maybe 5-7 minutes on medium heat.
• Drain it on a paper towel, then chop it up fine or toss it in a food processor for a quick pulse. I like mine a bit chunky for texture.
• Mix those bacon bits into your ground meat (beef, turkey, whatever ya got) along with eggs, oats, or breadcrumbs, and your seasonings.
• Shape it into a loaf and bake as usual.

Pros You get max bacon flavor all through the loaf. Every slice has little bursts of smokiness.Cons It can get greasy if you add too much since raw bacon releases a lotta fat. Plus the bits don’t crisp up as much as strips.

2. Layerin’ Strips on Top

If you’re all about that Instagram-worthy look, this one’s for you. Layin’ raw bacon strips over the top of your meatloaf before bakin’ gives ya a crispy, candied crust. Here’s the play-by-play:

• Shape your meatloaf mix into a loaf, either free-form on a tray or in a pan.
• Lay raw bacon strips side by side across the top, coverin’ as much as you can. Tuck the ends under if they dangle.
• Bake it up, and watch that bacon sizzle and brown. I sometimes brush a lil’ brown sugar or maple syrup on the strips for extra caramelized goodness.

Pros Super crispy bacon on top and the grease drips off instead of soakin’ in. Looks badass too.Cons Flavor’s mostly on the surface so the bottom of the loaf misses out. Also, gotta watch it don’t burn—tent with foil if it browns too fast.

3. Pre-Cookin’ Bacon for the Best of Both Worlds

Wanna mix bacon in and avoid a grease fest? Pre-cook it. I do this when I’m feelin’ fancy or if I’m usin’ a leaner meat like turkey. Here’s the deal:

• Fry or bake your bacon till it’s crispy, then drain on paper towels and let it cool.
• Crumble it up by hand or with a quick food processor zap.
• Mix those crispy bits into your meatloaf mix for flavor without all the extra fat renderin’ out.
• Bonus: You can still lay a couple raw strips on top for looks if ya want.

Pros: Crispy bacon flavor through the whole loaf, less grease to deal with. You control the crumble size too.
Cons: Takes extra time and dirties another pan. Also, pre-cooked bacon don’t add as much moisture as raw.

Here’s a quick table to compare these methods at a glance:

Pick your poison based on what you’re cravin’. I usually mix raw bacon in when I’m short on time, but pre-cook if I’m servin’ guests and wanna impress.

Tips to Make Bacon Meatloaf Freakin’ Amazing

Alright, now that you’ve got the methods down, let’s talk hacks. I’ve messed up enough meatloaves to learn a thing or two, so here’s my best advice to keep yours on point:

• Choose Smoky Bacon: Go for somethin’ like applewood-smoked for a deeper taste. Regular bacon works, but smoky kicks it up a notch.
• Don’t Overdo It: Start with about 4-6 slices per pound of meat if mixin’ in. Too much, and it’s a salt bomb—cut back on extra salt in your recipe.
• Balance the Grease: If you’re mixin’ raw bacon, use leaner ground meat to avoid a soggy mess. Or, bake on a rack over a tray so fat drips off.
• Rest That Loaf: Let it sit for at least 10-15 minutes after bakin’. Slicin’ right away makes it crumble, and we ain’t about that life.
• Sweeten the Top: For layered bacon, a lil’ brown sugar or honey on the strips makes ‘em candy-like. Trust me, it’s next-level.
• Pair with Bold Flavors: Bacon loves company. Toss in some garlic, onions, or even shredded cheddar to complement that smokiness.
• Freeze Smart: Got leftovers? Slice it, wrap each piece in plastic, and freeze. Reheat in the microwave with a damp paper towel to keep it moist.

Oh, and one more thing—don’t overmix the meat when addin’ bacon or anything else. I’ve made that mistake, and you end up with a tough, rubbery loaf. Mix just till it’s combined, and you’re golden.

What If My Meatloaf Gets Too Greasy or Soggy?

This is a big worry when usin’ raw bacon, and I’ve been there. Too much fat can turn your masterpiece into a greasy puddle. Here’s how we dodge that bullet:

• Drain Mid-Cook: If you see a pool of grease formin’ while it bakes, carefully tilt the pan (use oven mitts, duh) and spoon some out. Or, bake on a wire rack over a tray from the get-go.
• Use Lean Meat: Pair fatty bacon with leaner ground beef or turkey. I’ve used 90/10 beef with raw bacon mixed in, and it balances out nice.
• Don’t Undercook: A soggy loaf often means it ain’t cooked long enough. Check that internal temp hits 160°F to cook off excess moisture.

If it still feels too heavy, next time try pre-cookin’ the bacon to cut down on rendered fat. Takes a lil’ more effort, but worth it if grease bugs ya.

Can I Use Different Kinds of Bacon?

Hell yeah, you can! I’ve played around with a few types, and they all bring somethin’ to the table. Here’s what works:

• Classic Pork Bacon: The OG. Smoky, fatty, perfect for that rich taste. Applewood or hickory-smoked are my faves.
• Turkey Bacon: Less fat, still tasty, good if you’re watchin’ calories or don’t eat pork. Won’t render as much juice, so adjust accordingly.
• Plant-Based Bacon: For my veggie friends, this works too. It mimics the smoky vibe without the meat. Check package instructions, as some need pre-cookin’.

Amount-wise, stick to that 4-6 slices per pound rule as a startin’ point, no matter the type. Taste as you go—some bacons are saltier than others, and you don’t wanna overdo it.

My Go-To Bacon Meatloaf Recipe Idea

Wanna try this out but don’t know where to start? Here’s a simple recipe I whip up when I’m cravin’ somethin’ hearty. It’s nothin’ fancy, just good eats.

Ingredients (Serves 6-8):

• 2 pounds ground beef (I use 85/15 for a lil’ fat)
• 6 slices thick-cut bacon (raw, for mixin’ in)
• 1 medium onion, diced fine
• 2 garlic cloves, minced
• 2 eggs, lightly beaten
• 3/4 cup quick oats (or breadcrumbs if ya prefer)
• 1/2 cup ketchup (plus extra for toppin’)
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 2-3 extra bacon strips (for toppin’, optional)

Steps:

1. Preheat your oven to 350°F. Line a bakin’ sheet with foil and set a rack on it if you’ve got one.
2. Cook the 6 slices of bacon in a skillet over medium heat for about 5 minutes till fat renders but it’s still soft. Drain, cool, and chop or pulse into small bits.
3. In a big bowl, mix the chopped bacon with ground beef, onion, garlic, eggs, oats, ketchup, Worcestershire, salt, and pepper. Don’t overmix—keep it gentle.
4. Shape into a loaf on your tray or rack. If usin’ extra bacon, lay the strips on top now. Spread a lil’ ketchup over it for a glaze.
5. Bake for 50-65 minutes, or till it hits 160°F inside. If the top browns too fast, tent with foil after 25 minutes.
6. Let it rest 10-15 minutes before slicin’. Dig in!

I serve this with mashed taters and some green beans. Leftovers? Slap ‘em on bread with mayo for a killer sandwich next day.

How to Store and Reheat Bacon Meatloaf

Made too much? No prob. Here’s how I handle leftovers so they don’t go to waste:

• Fridge: Pop it in an airtight container and store in the fridge for 3-4 days. Reheat in the microwave in 30-second bursts or in the oven at 350°F for about 15 minutes.
• Freezer: Slice it up once it’s cool, wrap each piece tight in plastic wrap, then toss in a freezer bag. Keeps for 3-4 months. Thaw overnight in the fridge before reheatin’.
• Reheat Tip: Add a damp paper towel over it in the microwave to keep it from dryin’ out. Works like a charm.

If you’re freezin’ uncooked meatloaf, don’t add any toppin’ or glaze till you’re ready to bake. Shape it, wrap it tight, and thaw in the fridge before cookin’.

Common Questions About Bacon in Meatloaf

I’ve had buddies ask me all sorts of stuff about this, so let’s hit some FAQs I’ve come across:

• Will bacon make it too salty? It can, since bacon’s naturally salty. Cut back on extra salt in your mix, and taste your raw mix (just a tiny pinch) to check.
• How do I stop bacon from burnin’ on top? If it’s gettin’ too dark too quick, loosely cover with foil for part of the cook time. Take it off near the end to crisp up.
• Can I use bacon grease in the mix? Sure, a tablespoon or two of cooled grease adds extra flavor, but don’t overdo it if your meat’s already fatty.
• What else goes good with bacon in meatloaf? I love tossin’ in onions, garlic, maybe some diced peppers or herbs like thyme. Cheese ain’t bad either—cheddar melts in real nice.

Got more questions? Hit me up in the comments, and I’ll do my best to help ya out!

Final Thoughts: Bacon Up Your Game!

So, can you put raw bacon in meatloaf? Hell to the yeah, you can, and you should. Whether you mix it in for all-over flavor, layer it on top for a crispy finish, or pre-cook for less grease, bacon takes this comfort food classic to a whole new level. Just remember to cook it to 160°F, balance the fat, and don’t be afraid to experiment with flavors. I’ve been messin’ with meatloaf recipes for years, and addin’ bacon is hands-down the best tweak I’ve made. So, next time you’re in the kitchen, grab some bacon, crank up the oven, and make a loaf that’ll have everyone beggin’ for seconds. What’s your fave way to bacon-ify your meatloaf? Let’s chat about it below!