Bacon Wrapped Meatloaf

by: Chef Ed Richardson

Compatible Wolf Appliances:


Meatloaf is a classic meal that is easy to make in the Wolf Convection Oven. Take advantage of the temperature probe to achieve a perfectly cooked meatloaf without overcooking. Let the leftover meatloaf cool overnight. The next day, slice and grill the remaining meatloaf to bring it back to life.

Prep Time
Cook Time




  • 3 slices of white bread, crust removed and diced
  • 1/2 cup milk
  • 1 1/2 pounds ground beef (80/20)
  • 1/2 pound ground pork
  • 2 tablespoons butter
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, minced
  • 2 eggs, beaten
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon dry mustard powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 12 slices bacon
  • 1 cup ketchup
  • 1/2 cup barbecue sauce
  • 1/4 cup brown sugar
  • 2 tablespoons dijon mustard


Preheat the Wolf Convection Oven to Convection Mode at 350°F.

Place the diced bread into a small bowl, cover with milk, and set aside.

Melt the butter in a large skillet. Add the onion, celery and carrot, stirring occasionally until vegetables are soft but not browned. Add the garlic and cook for another 2-3 minutes. Remove from heat and allow to cool to room temperature.

Lay the bacon between two sheets of plastic wrap or parchment paper. Gently use a rolling pin to lightly thin out the bacon. Rolling out the bacon ensures the bacon is long enough to cover the baking dish. Lay the bacon in the baking dish widthwise and set aside.

Place the beef and pork in a large bowl. Add the bread mixture, vegetables, egg, worcestershire sauce, mustard powder, paprika, salt, and pepper to the bowl. Use your hands to thoroughly combine the meatloaf ingredients. Pack the meatloaf tightly into the bacon-wrapped pan. Wrap the bacon that is hanging over the pan over the top of the meat to seal.

Place the meatloaf on a tray and place it in the Wolf Convection Oven in rack position 4. Insert the temperature probe set at 145°F.

While waiting for the temperature to get to 145°F, make the glaze by combining the ketchup, barbecue sauce, brown sugar, and mustard.

When the meat reaches 145°F, take the meatloaf out of the Wolf Convection Oven and remove the probe. Tip the meatloaf out of the loaf pan and pour the glaze over the entire loaf. Put the meatloaf back in the Wolf Convection Oven for about 20 minutes.

Once the meatloaf has finished cooking, remove it from the Wolf Convection Oven and let rest for 20-30 minutes. After it has cooled, slice the meatloaf, garnish with chopped parsley, and serve.