A delicious, traditional, home-style Bacon Wrapped Meatloaf is topped with tangy ketchup sauce, a family favorite! This stand-by family dinner is always a quick and easy hit and is made even better with a bacon wrapping! Serve your tasty meatloaf with my creamy red skin mashed potatoes, garlic Parmesan roasted broccoli, bacon beef barbecue baked beans, garlic green beans, or Parmesan roasted yellow squash for a great meal!!
Delicious bacon wrapped meatloaf with a tangy ketchup sauce coating that is cooked to perfection!
Bacon Wrapped Meatloaf Recipe
This delicious meatloaf is a great treat for everyone in the family, and a fun way to dish up what can be an otherwise ordinary ground beef meatloaf. The slightly sweet, slightly tangy ketchup glaze adds just that extra special bit of yummy deliciousness to make this meatloaf anything but ordinary!
I have included my favorite method for cooking my meatloaf below, where the meat is placed on a rack to allow all of the grease to drain away from the meat while cooking. It saves the extra step of having to drain off the fat while cooking, especially when you use a fattier hamburger.
I like to use ground chuck for most of my ground beef recipes, which is an 85/15 ratio of meat to fat. Meaning I would end up with a lot of grease if I made this in a loaf pan!!
To Make Bacon Wrapped Meatloaf
Preheat your oven to 375 ºF ( 190 ºC ) and line a 9 x 5 inch loaf pan with slices of bacon.
In a medium bowl, combine the ground beef with breadcrumbs, finely minced yellow onion, eggs, Worcestershire sauce, salt, pepper, and garlic powder. Combine just enough to incorporate all of the ingredients.
In a small bowl, combine ketchup, light brown sugar and smoked paprika. Use ⅓ of the ketchup glaze in the bottom of the bacon lined loaf pan.
Transfer the ground beef mixture into the bacon lined loaf pan on top of the ketchup glaze. Fill the loaf pan, then wrap remaining edges of the bacon in over the bottom of the formed loaf.
Using a piece of parchment paper or aluminum foil, cover the top of the loaf pan and flip to a smooth working surface. Gently lift the loaf pan away from the formed meatloaf.
Transfer the meatloaf ( on the parchment paper or aluminum foil ) onto a wire rack in a baking dish.
Top the meatloaf with the remaining ketchup glaze.
Bake at 375 ºF ( 190 ºC ) for 45 - 55 minutes. Your meatloaf should have an internal temperature ( taken at the center of the meatloaf ) that is a minimum of 160 ºF ( 71 ºC ) as read by a digital meat thermometer. See USDA food safety guidelines for recommended safe internal food temperatures.
Remove from the oven and serve immediately. Enjoy!
Bacon Wrapped Meatloaf
Ingredients
- 2 lbs ground beef
- ½ cup breadcrumbs
- ½ cup yellow onion (finely minced)
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon each, salt & pepper
- ¼ teaspoon garlic powder
- 12 strips bacon
Ketchup Glaze
- ¾ cups ketchup
- 3 tablespoon light brown sugar
- ½ tablespoon smoked paprika
Instructions
- Preheat your oven to 375 degrees (190 degrees C) and line a 9 x 5 inch loaf pan with slices of bacon.
- In a medium bowl, combine the ground beef with breadcrumbs, finely minced yellow onion, eggs, Worcestershire sauce, salt, pepper, and garlic powder. Combine just enough to incorporate all of the ingredients.
- In a small bowl, combine ketchup, light brown sugar and smoked paprika. Use ⅓ of the ketchup glaze in the bottom of the bacon lined loaf pan.
- Transfer the ground beef mixture into the bacon lined loaf pan on top of the ketchup glaze. Fill the loaf pan, then wrap remaining edges of the bacon in over the bottom of the formed loaf.
- Using a piece of parchment paper or aluminum foil, cover the top of the loaf pan and flip to a smooth working surface. Gently lift the loaf pan away from the formed meatloaf.
- Transfer the meatloaf ( on the parchment paper or aluminum foil ) onto a wire rack in a baking dish.
- Top the meatloaf with the remaining ketchup glaze.
- Bake at 375 degrees F ( 190 degrees C ) for 45 – 55 minutes. Your meatloaf should have an internal temperature ( taken at the center of the meatloaf ) that is a minimum of 160 degrees F ( 71 degrees C ) as read by a digital meat thermometer.
Equipment You May Need
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Josh says
Also having trouble with cook time (elevated on wire rack) the allotted time on the recipe got us to 138F but still looks and smells delicious. Wonderful idea on the bacon wrapping method, so much easier than trying to roll it like a pumpkin roll.
Tricia Wasney says
This was the best meatloaf ever! I left out the sugar as I find ketchup sweet enough but did add a bit of BBQ sauce I had. Thank you! My bacon got nice and crispy in places, it was perfect hot and delicious cold in a sandwich today!
Teresa Dalton says
I have used a similar recipe. Love the way you wrap yours. But I use apple cider viniagar , ketchup and brown sugar for my sauce. It’s delicious. Thanks for sharing.
Anonymous says
The best meatloaf I have ever
had
Anonymous says
Do you cover the top of the meatloaf
Angela @ BakeItWithLove.com says
No covering is needed!
Giovanna says
Great recipe. I would definitely broil the bacon for a few minutes before cooking to crisp it.
Denise says
First time making a bacon wrapped meatloaf and it was absolutely delicious! Lip smacking good! Definitely my new meatloaf recipe. I just have one question….my bacon didn’t crisp up. Was it because I used thick cut? Or maybe when wrapping it, it doubled up from the sides being folded in? Both? Would love the help. Thank you!
Angela @ BakeItWithLove.com says
I use thick-cut bacon too, so that shouldn't be an issue 🙂 And I layer the bacon on top of each other, so sometimes it is doubled up in places. If your top isn't crisping try a few minutes of broiling (but watch it closely so it doesn't burn). Hope that helps and thanks for asking!
Lori says
I really liked the flavor of the meatloaf and will do it again. I like others like my bacon crispier. I saw Bobby Flay brown his bacon after wrapping the meatloaf in a skillet and the bake it. I will do that next time and add mustard to my sauce
Marianne Sellers says
Love the bacon with the meatloaf yummy!
Rhonda Engle says
My family loved it.its my new meatloaf recipe.
Angela @ BakeItWithLove.com says
That's wonderful! Thank you so much for stopping in to let us know your family enjoyed it!
Patricia says
I tried this recipe tonight and 2 hours and 10 minutes after putting it in the oven, it still isn't cooked all the way! Im not sure how mine isn't cooking right. I hope it'll still taste good after so long in the oven!
Angela @ BakeItWithLove.com says
Oh no! Is it on a rack? That helps circulation but shouldn't add to the cooking time THAT much. Let me know how it turns out! Thanks!!
Joanna says
This is our new family favorite after years of our Grandma's famous recipe! It came out so delicious and moist! Just amazing!
Angela @ BakeItWithLove.com says
Thank you! It's a fantastic feeling when you know your meatloaf is a new family favorite 🙂
John says
Turned out awesome only problem wife has made meat loaf for years. I made it the 1st time now it's my job with your recipe.
Brianna says
Great recipe! My only question is when you cook the meatloaf in the oven on the foil and on the flat wire rack, doesn't the grease from everything leak from it into the bottom of the oven?
Angela @ BakeItWithLove.com says
The meatloaf is placed onto a parchment paper or aluminum foil sheet that is on the wire rack. The wire rack is set inside a baking dish for cooking the bacon wrapped meatloaf loaf. Hope that clears up any confusion! Enjoy!