Bacon-Wrapped Meatloaf Stuffed With Boiled Eggs And Pickles. The Ultimate Meat Lover’s Dream

This bacon-wrapped meatloaf is the ultimate meat lover’s dream. The Juicy ground meat is seasoned to perfection and wrapped around a savory filling of hard-boiled eggs and pickles. The bacon on top adds a smoky flavor and locks in moisture and richness. Hard-boiled eggs create a striking cross-section when you slice into the loaf. The pickles add a tangy bite that cuts through the richness of the meat. Serve this meatloaf for a cozy family dinner, or a gathering with friends. You can also meal prep it ahead of time.

You can make this meatloaf in just a few easy steps. Make a lattice of bacon and place the seasoned meat on top. Use the palms of your hands to flatten it very well until it resembles a rectangle. Place peeled hard boiled eggs and pickles at the shorter, vertical side of the rectangle. Then wrap it to a tight roll. As it bakes, the bacon crisps up and adds smoky depth to every bite. Pair it with mashed potatoes, roasted veggies, or a crisp salad for a satisfying, well-rounded meal.

Bacon-Wrapped Meatloaf Stuffed With Boiled Eggs And Pickles

How to Make a Bacon Lattice?

Before you dive into rolling up your meatloaf, you’ll want to build a sturdy (and delicious) bacon lattice as the outer shell. Think of it like a pie lattice—just meatier, smokier, and way more satisfying. Here’s how to do it:

Step-by-Step: Bacon Lattice

Start With a Flat Surface:
Lay down a large sheet of parchment paper on your countertop or cutting board. This will make it easier to roll the meatloaf later.
Line Up Half the Bacon Strips Vertically:
Place half of your bacon strips side by side vertically, snug against each other.
Fold Back Every Other Vertical Strip:
Starting from the top, fold every other vertical bacon strip halfway down (so you’re folding them back on themselves).
Lay Down the First Horizontal Strip:
Take one of the remaining bacon strips and lay it horizontally across the vertical strips, right where you folded them back. Then, unfold the folded strips so they lay flat over the horizontal one. You’ve now woven your first strip!
Alternate and Repeat:
Now, fold back the vertical strips you didn’t fold last time, lay down your next horizontal bacon strip just under the first one, then unfold again. Repeat this over-under process until you’ve woven all the horizontal strips through.
Adjust the lattice:
Once your lattice is complete, gently tug and adjust the strips so everything is evenly spaced and forms a nice, tight rectangle. This is the stage where your bacon lattice is ready.

Now you’re all set to spread your seasoned meat mixture evenly over the bacon, leaving a little edge on each side. Add your hard-boiled eggs and pickles, and roll it all up tightly like a meatloaf Swiss roll. The bacon lattice not only holds everything together—it gets beautifully crisp in the oven and adds an incredible smoky flavor.

How To Make The Perfect Hard Boiled Eggs Every Time?

I use this method of boiling eggs for years and it never fails me. I always get consistent results and easy to peel eggs.

Remove the eggs from the refrigerator. Fill a medium pot with enough water to cover the eggs. Bring the water to boil. Use a spoon to add the eggs to the boiling water. Then set a timer for 11 minutes for smaller eggs and 12 minutes for large eggs. Fill a bowl with cold water and ice. Once the timer beeps use a slotted spoon to remove the eggs from the boiling water and place them in the ice bath. Cool off the eggs for 5 minutes and peel.

For perfectly cooked eggs every time, check out my step-by-step egg boiling guide.

Baking, Storing & Reheating Tips

Baking Recommendations for meatloaf

Oven Temp: Preheat your oven to 375°F (190°C).
Internal Temperature Goal: Since this meatloaf uses a mixture of ground beef and pork, it’s important to cook it thoroughly.
Use a meat thermometer and aim for an internal temperature of 160°F (71°C) at the thickest part.
Baking Setup Tip: Place your rolled meatloaf seam-side down over a paper-lined baking sheet.
Rest Before Slicing: Let it rest for about 10 minutes after baking. This helps the juices redistribute and keeps it from falling apart when sliced.

Storing Leftover Meatloaf

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 4 days.
Freezing: To freeze, wrap individual slices or the whole (cooled) meatloaf tightly in plastic wrap, then aluminum foil, or store in a freezer-safe container. It’ll keep for up to 3 months.

Reheating Meatloaf Without Drying It Out

Oven Method (Best for texture): Preheat your oven to 325°F (165°C). Place slices in a baking dish with a splash of broth or water, cover with foil, and heat for about 15–20 minutes or until warmed through.
Microwave Method (Quick fix): Cover slices with a damp paper towel and microwave in 30-second intervals until hot.
Pro Tip: Always make sure leftovers reach at least 165°F (74°C) internally when reheated to keep things safe.

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Print Recipe

Bacon-Wrapped Meatloaf Stuffed with Hard-Boiled Eggs and Pickles

Prep Time30

Cook Time50

Total Time1 20

Course: Dinner, Main Course

Keyword: ground meat, hard boiled eggs, low carb

Servings: 6

Author: The Food Kooky

Ingredients

For the Meatloaf

1 lb ground beef
1 lb ground pork
2 large eggs
1 large onion finely chopped
2 Tbsp chopped fresh parsley
1 Tbsp dried summer savory or oregano
2 tsp smoked paprika
1 tsp ground black pepper
salt to taste I used about 2 tsp
1 slice of stale bread
milk for soaking the bread
12 slices bacon
BBQ sauce of choice about ¼ cup

For Stuffing

4 hard boiled eggs
pickles

Vegetables

1 large zucchini ends trimmed, chopped to bite-sized pieces
1 lb baby carrots
1 lb baby potatoes
2 red onions peeled and chopped in large pieces
salt and pepper to taste

Instructions

Make the meat mixture

Soak the stale bread in a splash of milk until soft.
Add the ground beef, pork, eggs, chopped onion, parsley and seasonings. Squeeze out the excess milk and crumble the bread into a mixing bowl.
Mix gently until everything is evenly combined. Don’t overmix—just until it holds together.

Make the bacon lattice

On a large sheet of parchment paper, weave your bacon strips into a lattice (like a pie crust but rectangular). See detailed steps above if needed.
Once done, transfer the meat mixture over the bacon lattice and press it down with the palm of your hand. Try to form a rectangle with an even thickness.

Add the filling and roll

Place the hard-boiled eggs and pickles in a row along one short end of the meat rectangle.
Carefully roll the meat and bacon up tightly, jelly-roll style, using the parchment to help you.

Before baking

Preheat oven to 375°F (190°C).
Transfer the meatloaf, seam side down to a large baking sheet lined with parchment or foil.
Brush the entire roll generously with BBQ sauce.
Arrange the chopped vegetables around the meatloaf. Season with salt and pepper.

Bake

Bake for about 45-50 minutes, or until the internal temperature of the meat reaches 160°F (71°C)
Let it rest for 10 minutes before slicing and serving.