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wolfgang puck meatloaf recipe

Wolfgang Puck Meatloaf Recipe

This Wolfgang Puck Meatloaf recipe is all about technique my friends!
The bacon wrapping is pure genius - it keeps the meatloaf incredibly moist and adds a layer of crispy, salty goodness.
One of my favorite tips is to mix in grated Parmesan—it adds a subtle depth that takes the meatloaf up a notch.
The recipe also uses fresh herbs like parsley and thyme, which brighten up the flavor and keep it from feeling too heavy.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Main Course
Servings: 6

Ingredients

  • 2 lbs Ground Beef
  • 1 cup Breadcrumbs
  • 2 Eggs
  • 1 cup Milk
  • 1 cup Onions chopped
  • 2 tsp Garlic minced
  • 1 cup Mushrooms chopped
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 12 slices Bacon

Instructions

  • Preheat your oven to 350°F.
  • Cook onions, garlic, and mushrooms in a skillet until the onions are translucent, about 8 minutes.
  • Let this mixture cool.
  • In a large bowl, combine ground beef, breadcrumbs, eggs, milk, and the cooled onion mixture.
  • Season with salt and pepper, then mix until everything is just combined.
  • Shape the meat mixture into a loaf and place it on a baking sheet or pan.
  • Lay bacon strips over the top, overlapping slightly, and tuck the ends underneath.
  • Bake in the preheated oven for 60-75 minutes.
  • The bacon should be crispy, and the internal temperature of the meatloaf should reach 160°F.
  • Let the meatloaf rest for about 10 minutes before slicing and serving.
  • It ensures the juices are evenly distributed.