Bacon Ranch Meatloaf: The Way To Do Meatloaf Right

In order to get your bacon wrapped meatloaf nice and crispy, you have to take it out of the crock pot and cook it in the oven for a few minutes. Sure, it’s an extra step, but it’s so well worth it for the flavor you get in the end. The smell coming from your stove lets everyone in the house know that dinner is almost done too. You won’t have to call anyone to the table on the night’s that you make this. They will already be sitting there eagerly awaiting this yummy meal.

Check out what they are saying about this recipe over at Julie’s Eats & Treats:

“The Ultimate Comfort Food Dinner! Homemade Meatloaf Wrapped in Bacon and Cooked in Your Slow Cooker!”

Is there any food you can’t make in the slow cooker anymore?



1 1/2 lbs ground beef

1 large Eggland’s Best egg

3 garlic cloves, minced

1/4 cup milk

1/4 cup Heinz ketchup

1/2 cup breadcrumbs

1 tbsp. oil

1/4 cup finely chopped sweet peppers

1 small onion, diced

1 small carrot, finely chopped

1 celery stalk, chopped

3 tsp. powdered ranch seasoning

Salt and pepper

7 slices Hormel bacon

2 lbs potatoes, chopped very small (optional)




Place a large frying pan over medium-high heat. Add oil, and when hot, stir in onion, carrot, peppers, and celery. Cook for 5-7 minutes, stirring frequently, until softened.

Combine all ingredients except bacon and potatoes in a large mixing bowl. Mix until JUST combined. Mixing too much will result in tough meat.

If using potatoes, add them to the bottom of the slow cooker. Pour meat over top and form into a rectangular shape using your hands. Cover meatloaf with bacon and cook on low for 6-8 hours, or on high for 3-4 hours.

Carefully move meatloaf to a baking sheet and broil in oven until desired bacon-crispiness is met!






Quick Tip: Use any combination of ground meats you like.

Thanks again to Julie’s Eats & Treats for this man-pleasing recipe.