Meatloaf with Bacon – Recipe & Hot Sauce Tips

A beautifully juicy meatloaf – or as many know it: "falscher Hase" (fake rabbit) – has made many generations happy. A true classic of German cuisine that simply never goes out of style. And the best part: the simplest recipes are often the best – super easy to prepare and the whole family will love it.

The absolute highlight is the bacon wrapping. It makes the roast even juicier from the inside and at the same time provides a wonderfully crispy taste experience from the outside. Pikantistas are chili lovers and connoisseurs – just like you.

Ingredients

Meatloaf

• 7 slices of bacon
• 500 g minced meat
• 125 g feta
• 1 egg
• ½ onion
• 1 tsp mustard
• 2 cloves of garlic

Sauce

• 200 ml dry red wine
• 200 ml water
• 1 large onion
• 4–5 bay leaves
• Salt and pepper to taste

Preparation

Step 1 – Prepare the minced meat mixture

The key to a truly juicy meatloaf lies in the right mixture. Place the minced meat in a large bowl. Finely chop the onion and garlic cloves and add them. Then add the egg, mustard, and crumbled feta. Mix everything thoroughly with your hands until a homogeneous, pliable mixture is formed. Season generously with salt and pepper.

Step 2 – Form the loaf and wrap with bacon

Form the minced meat mixture into a compact, elongated loaf. Lay out the bacon slices overlapping on a work surface and roll the loaf in them. The bacon not only provides juiciness – it also gives the meatloaf that irresistible crispiness on the outside.

Step 3 – Prepare the sauce

Roughly dice the large onion and spread it in a roasting pan. Add the bay leaves. Place the meatloaf with the seam facing down on the onions. Pour in the red wine and water – this will give the sauce its deep, spicy character later.

Step 4 – Into the oven

Place the roasting pan in the preheated oven at 180 °C (top/bottom heat) (approx. 160 °C convection). Baking time: approx. 60 minutes. Baste the roast repeatedly with the pan juices. In the last 10 minutes, briefly increase the temperature so that the bacon becomes really crispy.

Step 5 – Thicken and serve the sauce

Remove the finished meatloaf from the roasting pan and let it rest briefly. Strain the pan juices through a fine sieve, remove the bay leaves, and thicken the sauce with a little starch as desired. Season with salt and pepper. Done.

The Special Touch – with Hot Sauce

After years of projects like Pika Pika and Chili Mafia, and shops like chili-saucen.com and chili-plants.com, we know: a good meatloaf and the right chili sauce are an unbeatable combination. Pikantista!

Hot Sauce directly into the mixture

Add 1–2 tablespoons of your favorite hot sauce directly to the minced meat mixture. A smoky chipotle sauce is excellent – it gives the roast a deep, spicy note without overpowering it. Or try a fruity mango-habanero sauce: the fruity aroma harmonizes wonderfully with the salty bacon.

Chili Sauce as a glaze

About 15 minutes before the end of the baking time, brush the roast with a sweet and spicy chili sauce. It caramelizes in the oven and gives the bacon a glossy, slightly sticky glaze – visually a dream, even better in taste.

Spice up the sauce

Add a few drops of hot sauce directly to the pan juices. Whether classic Tabasco varieties, a smoky chipotle sauce, or a fiery habanero sauce – the sauce benefits enormously from this small twist.

FAQ – Frequently Asked Questions about Bacon-Wrapped Meatloaf

Why is meatloaf also called "falscher Hase" (fake rabbit)?

The name comes from times when meat was scarce and expensive. A whole rabbit was a luxury – so cooks made a roast out of minced meat that was supposed to resemble a rabbit. The name stuck, and so did the classic.

Which hot sauce pairs best with meatloaf?

For glazing, sweet and spicy chili sauces are particularly suitable – they caramelize beautifully and perfectly complement the bacon. In the mixture itself, smoky hot sauces with chipotle are ideal. For the finished sauce at the table, it can be spicier: a habanero- or cayenne-based chili sauce provides that special extra.

Can I prepare the meatloaf without red wine?

Yes. Simply replace the red wine with beef stock or vegetable broth. A dash of balsamic vinegar provides similar depth and acidity. The roast remains just as juicy and aromatic.

How do I know if the meatloaf is cooked through?

The most reliable method is a meat thermometer: the core temperature should be at least 72 °C. Alternatively, pierce the thickest part with a wooden skewer – if the juice runs clear, the roast is done.

Can I prepare the meatloaf in advance and reheat it?

Absolutely – it even tastes better reheated because the flavors have had time to develop. It will keep in the refrigerator for up to 3 days. To reheat, warm it in the oven at 150 °C covered with a little pan juice. It's also delicious as a cold slice on bread.

---