Cherrywood smoked bacon adds richness, smoke, and crisp texture to every slice of meatloaf while protecting the interior from drying out during roasting. The maple Dijon glaze caramelizes over the bacon, creating sweet-savory edges and a deeply comforting steakhouse-style finish.

Ingredient List

• 1 package Nueske’s Wild Cherrywood Smoked Bacon (12 oz)
• 2 lb ground beef
• Kosher salt
• Fresh cracked black pepper

Meatloaf

• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 2 eggs
• 1 cup breadcrumbs
• 1/3 cup milk
• 2 tbsp Worcestershire sauce
• 1 tbsp ketchup
• 1 tsp smoked paprika

Maple Dijon Glaze

• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar

Process

1. Preheat oven to 375°F.
2. Cook onion in a skillet over medium heat for 5–6 minutes until softened. Cool slightly.
3. In a large bowl, combine ground beef, cooked onion, garlic, eggs, breadcrumbs, milk, Worcestershire, ketchup, smoked paprika, salt, and pepper. Mix gently until combined.
4. Form mixture into a loaf shape on a parchment-lined sheet tray.
5. Lay bacon strips across the top, slightly overlapping.
6. Whisk Dijon, maple syrup, and apple cider vinegar together.
7. Brush half the glaze over the bacon.
8. Roast 50–60 minutes until internal temperature reaches 155–160°F.
9. Brush with remaining glaze during the final 10 minutes of cooking.
10. Rest 10 minutes before slicing and serving.