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 Tbsp Worcestershire sauce
- ¼ tsp each, salt & pepper
- ¼ tsp garlic powder
- 12 strips bacon
Ketchup Glaze
- ¾ cups ketchup
- 3 Tbsp light brown sugar
- ½ Tbsp 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.
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!
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!
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!!
This is our new family favorite after years of our Grandma's famous recipe! It came out so delicious and moist! Just amazing!
Thank you! It's a fantastic feeling when you know your meatloaf is a new family favorite 🙂
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.
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?
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!