Maple Mustard Bacon Wrapped Meatloaf
A slice of Maple Mustard Bacon Wrapped Meatloaf served over mashed potatoes, charred Brussel sprouts with a maple glazed poured over.

Maple Mustard Bacon Wrapped Meatloaf

This Maple Mustard Bacon Wrapped Meatloaf has such great flavor, you wont ever want to make it any other way. Combining beef and veal adds great flavor to this recipe, wrapped in bacon and glazed with a quick and east maple mustard glaze. The recipe uses beer, of your choice, for deglazing the pan to make sure you get all the flavors into your meatloaf. When paired with the perfect creamy potatoes and a side of brussels sprouts, this meatloaf will make your mouth water for more.

For the summer time, check out our grilled stuffed meatloaf peppers, and if you love this meatloaf try it in the peppers and then wrap it with bacon!

This recipe is from Chef Ben Beaver at the 2022 PA Preferred® Culinary Connection at the Pennsylvania Farm Show.


Meatloaf Recipe:

  • 1 Tbsp. Vegetables Oil
  • ½ cup yellow onion, diced
  • 2 Tbsp. minced garlic
  • 3 Tbsp. ketchup
  • ¼ cup beer for deglazing
  • 2 lbs. ground beef
  • 2 lbs. ground veal
  • 2 eggs
  • 1 ½ cups breadcrumbs
  • 2 Tbsp. mustard
  • 1 Tbsp. soy sauce
  • 2 Tbsp. chopped sage
  • Salt and black pepper to taste
  • 1-2 lbs. bacon, to wrap the loaf
  • Maple mustard glaze

Maple Mustard Glaze recipe:

  • ¼ cup Dijon mustard
  • ¼ cup whole grain mustard
  • ½ maple syrup
  • 1 Tbsp. black pepper
  • 1 Tbsp. kosher salt
  • 1 tsp. cayenne


  1. Preheat an oven to 400 degrees F.
  2. Add oil to the sauté pan over medium heat. Sauté your onions and garlic until translucent, season with salt and pepper. Remove from the heat and cool.
  3. Combine all the other ingredients, except the bacon and glaze, in a medium sized bowl.
  4. Once the onions cool slightly, mix them in with meatloaf mix. Allow the meatloaf mixture to rest for about 15 minutes for all the breadcrumbs to absorb.
  5. While the mixture sets, prep the maple mustard glaze by combining all ingredients in a bowl and mix well.
  6. Prep the meatloaf pan with the bacon by laying the bacon in the bottom of the loaf pan with he ends of the bacon hanging over the edge. Fill the meatloaf mixture into the loaf pan.
  7. Lightly coat the meatloaf with the Maple Mustard Glaze. Roast in the oven until the loaf reaches an internal temperature of 165 degrees as tested by an internal meat thermometer.
  8. Once the meatloaf has reached temperature, remove from the oven and allow to rest. If needed re glaze your meatloaf using a new brush. Cut into slices and serve with brussels sprouts and potatoes, or your desired sides.

Chef Tips: Pair this meatloaf with these great recipes from Chef Ben Beaver as well:
Brown Butter Yukon Mashed Potatoes Recipe:
1 ½ lbs. Yukon potatoes
2 Tbsp. kosher salt
2 cups heavy cream
½ brown butter
Salt and pepper

1. Peel the potatoes and cut into large chunks. Cook in boiling water with the salt until soft.
2. While the potatoes are cooking, heat the butter in a medium sized saucepan, add the heavy cream and rude by half.
3. Season with salt and pepper to taste.
4. Strain the cooked potatoes and mash
5. Stir in the brown butter.

Crispy Brussels Sprouts recipe:
1 ½ – 2 lbs. Brussels sprouts
1 Tbsp. olive oil
2 Tbsp. butter, melted
Salt and pepper, to taste

1. Trim the bottom of the brussels sprouts, and then cut in half.
2. Place in a medium sized bowl and toss with olive oil, butter, salt, and pepper.
3. Roast in the oven with the meatloaf at 400 degrees F until the brussels sprouts have carnalized, about 15-20 minutes.