Bacon-Wrapped Meatloaf with Ricotta (Gluten-Free)
Bacon-Wrapped Meatloaf with Ricotta (Gluten-Free)
There is only one reason to wrap anything in bacon: because everything is better with bacon! Well, almost everything.
When my six children were growing up, meatloaf was always a family favourite. They loved a traditional beef meatloaf, but this version, made with ground veal, pork, fresh vegetables, and ricotta, was just as popular. And when you're feeding a large family, a recipe that makes everyone happy is worth keeping!
The secret to this wonderfully tender, juicy meatloaf is the ricotta. It adds moisture without the need for breadcrumbs, making the recipe naturally gluten-free. The vegetables add flavour and texture, while the bacon brings everything together beautifully.
And because this recipe makes a generous amount, you can easily prepare smaller loaves and freeze some for another day. Something I learned to appreciate when feeding my crowd!
Serve with homemade rustic ketchup or chow-chow. Look up my recipe here!
Why You'll Love This Recipe
Incredibly moist and tender: Ricotta keeps the meatloaf juicy without making it heavy or dense.
Naturally gluten-free: No breadcrumbs or flour needed! Just simple, wholesome ingredients.
Packed with flavour: Ground veal, pork, fresh vegetables, and smoked paprika make every bite delicious.
Everything is better with bacon: The bacon adds a savoury, smoky finish and helps keep the meatloaf moist as it cooks.
Perfect for feeding a crowd: This generous recipe serves up to 18 people, or considerably fewer if your family eats like mine!
Great for meal prep: Make smaller loaves, freeze the extras, and enjoy a homemade dinner on another busy day.
Bacon-Wrapped Meatloaf with Ricotta (Gluten-Free)
Servings: 12–18
Prep Time: 20 minutes
Cook Time: Approximately 1 hour or longer, depending on loaf thickness
Resting Time: 10 minutes
Oven Temperature: 375°F (190°C)
Ingredients
For the Meatloaf
2 lbs (900 g) ground veal
2 lbs (900 g) ground pork
1½ cups (375 ml) ricotta cheese
1 stalk celery, roughly chopped
1 red bell pepper, seeded and chopped
½ green bell pepper, seeded and chopped
1 cup (250 ml) diced onion
1 tbsp (15 ml) coarse salt
1 tbsp (15 ml) freshly ground black pepper
2 tsp (10 ml) smoked paprika (regular paprika works too!)
3 large eggs
For the Bacon Topping
Up to 2 lbs (900 g) bacon, depending on the size and shape of your meatloaf
Additional freshly ground black pepper
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Line a large rimmed baking sheet with parchment paper. This step is optional, but it makes cleanup so much easier, especially with all that delicious bacon!
2. Prepare the Meat
Place the ground veal and ground pork in a very large mixing bowl.
And when I say large, I mean large! We're making enough meatloaf to feed a crowd, after all.
3. Finely Chop the Vegetables
Place the celery, red bell pepper, green bell pepper, and onion in a food processor.
Pulse until the vegetables are finely chopped, but not puréed. You want tiny pieces that will blend beautifully into the meatloaf, not vegetable soup!
4. Mix Everything Together
Add the chopped vegetables, ricotta, eggs, coarse salt, black pepper, and smoked paprika to the bowl of meat.
Using clean hands or a sturdy spatula, gently combine everything until evenly mixed.
Don't overmix! This is one of the secrets to a wonderfully tender meatloaf. Mix just enough to distribute the ingredients, then stop.
5. Shape Your Meatloaf
Transfer the meat mixture onto your prepared baking sheet.
Shape it into one large loaf, approximately 18 inches (45 cm) long, keeping the thickness as even as possible for consistent cooking.
If your baking sheet isn't large enough, simply divide the mixture into two smaller loaves. Leave some space between them so the heat can circulate.
6. Bring on the Bacon!
Arrange the bacon strips over the meatloaf, overlapping them slightly and tucking the ends underneath where possible.
You can lay them straight across or create a pretty pattern.
Make it look pretty. Why not, eh?
Finish with a generous sprinkle of freshly ground black pepper.
After all, black pepper and bacon are best friends!
7. Bake Until Perfectly Cooked
Place the meatloaf in the preheated oven and bake for approximately 1 hour, then check the internal temperature.
Insert a meat thermometer into the thickest part of the loaf, making sure you're measuring the meat rather than the bacon.
The centre must reach 160°F (71°C) for the ground veal and pork to be safely cooked.
A large, thick meatloaf may need additional cooking time. Smaller loaves may cook faster, so always rely on the internal temperature rather than the clock.
If the meatloaf is cooked but you'd like the bacon a little crispier, place it under the broiler for a minute or two, watching closely. Bacon can go from beautifully golden to burnt in no time!
8. Rest, Slice, and Enjoy!
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
This allows the juices to settle and helps the slices hold together beautifully.
Cut into generous slices and serve with mashed potatoes, roasted vegetables, or your favourite homemade sides.
Bon appétit!
Recipe Notes & Helpful Tips
Choosing your salt: This recipe uses coarse salt, not fine table salt. Different coarse salts vary in crystal size and saltiness, so adjust to your preference, keeping in mind that bacon adds salt too.
Why ricotta? Ricotta adds moisture and tenderness without the need for traditional breadcrumbs. It helps create a wonderfully juicy meatloaf that doesn't feel heavy or dense.
Making smaller loaves: Divide the mixture into two or more loaves if you prefer. They're easier to handle and may require less baking time.
Gluten-free: This recipe contains no breadcrumbs or flour. If cooking for someone with celiac disease, check the labels on your bacon, ricotta, and seasonings to ensure they're gluten-free.
Make ahead: Prepare the meatloaf up to one day in advance, cover tightly, and refrigerate at 40°F (4°C) or below until ready to bake.
Leftovers: Refrigerate cooked meatloaf promptly in airtight containers for up to 3–4 days, or freeze individual portions for convenient future meals.
Freezer-friendly: You can freeze the cooked meatloaf in slices or smaller portions. Wrap well to protect against freezer burn and use within 2–3 months for best quality.
NOTE: You do not NEED to wrap this meatloaf in bacon, you could just brush it with olive oil, sprinkle a bit more salt and black pepper and cook for the same amount of time.
Bacon-Wrapped Meatloaf with Ricotta (Gluten-Free)
The secret to this wonderfully tender, juicy meatloaf is the ricotta. It adds moisture without the need for breadcrumbs, making the recipe naturally gluten-free. The vegetables add flavour and texture, while the bacon brings everything together beautifully.
Ingredients
- For the Meatloaf
- 2 lbs (900 g) ground veal
- 2 lbs (900 g) ground pork
- 1½ cups (375 ml) ricotta cheese
- 1 stalk celery, roughly chopped
- 1 red bell pepper, seeded and chopped
- ½ green bell pepper, seeded and chopped
- 1 cup (250 ml) diced onion
- 1 tbsp (15 ml) coarse salt
- 1 tbsp (15 ml) freshly ground black pepper
- 2 tsp (10 ml) smoked paprika (regular paprika works too!)
- 3 large eggs
- For the Bacon Topping
- Up to 2 lbs (900 g) bacon, depending on the size and shape of your meatloaf
- Additional freshly ground black pepper
Instructions
- 1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Line a large rimmed baking sheet with parchment paper. This step is optional, but it makes cleanup so much easier, especially with all that delicious bacon!
- 2. Prepare the Meat
- Place the ground veal and ground pork in a very large mixing bowl.
- And when I say large, I mean large! We're making enough meatloaf to feed a crowd, after all.
- 3. Finely Chop the Vegetables
- Place the celery, red bell pepper, green bell pepper, and onion in a food processor.
- Pulse until the vegetables are finely chopped, but not puréed. You want tiny pieces that will blend beautifully into the meatloaf, not vegetable soup!
- 4. Mix Everything Together
- Add the chopped vegetables, ricotta, eggs, coarse salt, black pepper, and smoked paprika to the bowl of meat.
- Using clean hands or a sturdy spatula, gently combine everything until evenly mixed.
- Don't overmix! This is one of the secrets to a wonderfully tender meatloaf. Mix just enough to distribute the ingredients, then stop.
- 5. Shape Your Meatloaf
- Transfer the meat mixture onto your prepared baking sheet.
- Shape it into one large loaf, approximately 18 inches (45 cm) long, keeping the thickness as even as possible for consistent cooking.
- If your baking sheet isn't large enough, simply divide the mixture into two smaller loaves. Leave some space between them so the heat can circulate.
- 6. Bring on the Bacon!
- Arrange the bacon strips over the meatloaf, overlapping them slightly and tucking the ends underneath where possible.
- You can lay them straight across or create a pretty pattern.
- Make it look pretty. Why not, eh?
- Finish with a generous sprinkle of freshly ground black pepper.
- After all, black pepper and bacon are best friends!
- 7. Bake Until Perfectly Cooked
- Place the meatloaf in the preheated oven and bake for approximately 1 hour, then check the internal temperature.
- Insert a meat thermometer into the thickest part of the loaf, making sure you're measuring the meat rather than the bacon.
- The centre must reach 160°F (71°C) for the ground veal and pork to be safely cooked.
- A large, thick meatloaf may need additional cooking time. Smaller loaves may cook faster, so always rely on the internal temperature rather than the clock.
- If the meatloaf is cooked but you'd like the bacon a little crispier, place it under the broiler for a minute or two, watching closely. Bacon can go from beautifully golden to burnt in no time!
- 8. Rest, Slice, and Enjoy!
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
- This allows the juices to settle and helps the slices hold together beautifully.
- Cut into generous slices and serve with mashed potatoes, roasted vegetables, or your favourite homemade sides.
- Bon appétit!
- Recipe Notes & Helpful Tips
- Choosing your salt: This recipe uses coarse salt, not fine table salt. Different coarse salts vary in crystal size and saltiness, so adjust to your preference, keeping in mind that bacon adds salt too.
- Why ricotta? Ricotta adds moisture and tenderness without the need for traditional breadcrumbs. It helps create a wonderfully juicy meatloaf that doesn't feel heavy or dense.
- Making smaller loaves: Divide the mixture into two or more loaves if you prefer. They're easier to handle and may require less baking time.
- Gluten-free: This recipe contains no breadcrumbs or flour. If cooking for someone with celiac disease, check the labels on your bacon, ricotta, and seasonings to ensure they're gluten-free.
- Make ahead: Prepare the meatloaf up to one day in advance, cover tightly, and refrigerate at 40°F (4°C) or below until ready to bake.
- Leftovers: Refrigerate cooked meatloaf promptly in airtight containers for up to 3–4 days, or freeze individual portions for convenient future meals.
- Freezer-friendly: You can freeze the cooked meatloaf in slices or smaller portions. Wrap well to protect against freezer burn and use within 2–3 months for best quality.
