Preheat the oven: Heat oven to 350°F (175°C). Line a baking sheet with foil and place a wire rack on top if available.
Prepare the meat mixture: In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, eggs, 120 mL BBQ sauce, Worcestershire sauce, Dijon mustard, oregano, chili powder, salt, and pepper. Mix gently with your hands until just combined. Avoid overmixing so the meatloaf stays tender.
Shape the loaf: Form the mixture into a compact loaf approximately 23 × 13 cm.
Make the bacon wrap: Lay the bacon strips slightly overlapping on a sheet of parchment or foil. Place the meatloaf in the center and fold the bacon over the top and sides, tucking the ends underneath. A simple bacon weave can also be used.
Bake: Place the wrapped meatloaf on the prepared rack. Bake for approximately 50–60 minutes.
Make the glaze: While the meatloaf cooks, combine the remaining BBQ sauce, brown sugar, and Worcestershire sauce.
Glaze: Brush the meatloaf generously with the BBQ glaze. Return it to the oven and continue baking for 15–25 minutes, brushing with additional glaze once or twice.
Check doneness: Cook until the center reaches 160°F (71°C).
Rest: Remove from the oven and let the meatloaf rest for 10–15 minutes before slicing. This helps the juices redistribute and makes cleaner slices.
Serve: Slice thickly and drizzle with extra warm BBQ sauce if desired.
Notes
For a spicier kick, add more chili powder or some diced jalapeños to the meat mixture.
Ensure the bacon is cooked to your desired crispiness before serving.
Leftovers can be stored in the refrigerator for up to 3 days.