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 bacon wrapping!
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A Bacon-Infused Meatloaf Marvel
This meatloaf offers a delightful twist on the traditional ground beef version, making it a hit with the whole family. Its ketchup glaze, with a perfect balance of sweetness and tang, elevates the dish from ordinary to extraordinary.
To ensure a healthier and cleaner meal, I prefer cooking the meatloaf on a rack, allowing excess grease to drain away, which is particularly useful when using ground chuck.
This method eliminates the need to drain fat during cooking and is especially beneficial given the 85/15 meat-to-fat ratio of ground chuck, which otherwise results in considerable grease.
🥘 Ingredients
These ingredients come together to create a flavorful, moist meatloaf with a smoky, crispy bacon exterior, complemented by a sweet and tangy ketchup glaze.
- Ground Beef - 2 pounds, 85/15 ground chuck preferred.
- Breadcrumbs - ½ cup for binding and texture.
- Yellow Onion - ½ cup, finely minced for a subtle, sweet flavor.
- Eggs - 2 large, to bind the ingredients together.
- Worcestershire Sauce - 1 tablespoon for a tangy depth of flavor.
- Salt - ¼ teaspoon to enhance the overall taste.
- Pepper - ¼ teaspoon, freshly ground for a bit of heat.
- Garlic Powder - ¼ teaspoon for a mild, aromatic touch.
- Bacon - 12 strips for wrapping the loaf in smoky goodness.
Meatloaf Ketchup Glaze
- Ketchup - ¾ cups, as a tangy base for the glaze.
- Light Brown Sugar - 3 tablespoons, adding a touch of sweetness.
- Smoked Paprika - ½ tablespoon for a subtle smokiness and vibrant color.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Bacon Wrapped Meatloaf
Step 1: Oven and Pan Preparation Preheat your oven to 375°F (190°C). Line a 9 x 5-inch loaf pan with slices of bacon, ensuring the bottom and sides are fully covered.
Step 2: Mixing the Meatloaf. In a medium bowl, combine 2 pounds of ground beef with ½ cup breadcrumbs, ½ cup finely minced yellow onion, 2 large eggs, 1 tablespoon Worcestershire sauce, ¼ teaspoon each of salt, pepper, and garlic powder. Mix just until all ingredients are well incorporated.
Step 3: Preparing the Ketchup Glaze. Whisk together ¾ cups of ketchup, 3 tablespoons of light brown sugar, and ½ tablespoon of smoked paprika in a small bowl. Spread one-third of this glaze on the bottom of the bacon-lined loaf pan.
Step 4: Assembling the Meatloaf. Transfer the meat mixture to the bacon-lined loaf pan, smoothing it out over the ketchup glaze. Fold the bacon strips over the top to encase the meatloaf.
Step 5: Inverting the Meatloaf. Cover the loaf pan with parchment paper or aluminum foil. Flip the pan onto a smooth surface and gently lift away the pan, leaving the meatloaf shaped and wrapped in bacon.
Step 6: Baking Setup. Place the meatloaf, still on the parchment or foil, onto a wire rack set in a baking dish to allow for even cooking and drainage.
Step 7: Glazing and Baking. Top the meatloaf with the remaining ketchup glaze. Bake for 45-55 minutes, or until the internal temperature reaches at least 160°F (71°C), as checked with a digital meat thermometer.
See USDA food safety guidelines for recommended safe internal food temperatures.
Step 8: Serving. Remove the meatloaf from the oven and let it rest briefly. Slice, serve warm, and enjoy your savory, bacon-wrapped meatloaf!
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💭 Angela's Pro Tips & Recipe Notes
- Room Temperature Ground Meat: Before mixing your meatloaf, let the ground beef (or any ground meat you're using) sit out for 30 minutes to an hour. This step ensures it loses its chill, leading to a reduced cooking time and more even heat distribution throughout the loaf.
- Choosing the Right Bacon: Opt for thin or regular-cut bacon for easier wrapping and to ensure it cooks evenly with the meatloaf. Thick-cut bacon might not cook through as well.
- Handling the Meatloaf Mix: Mix the ingredients gently to avoid compacting the meat, which can lead to a dense meatloaf. Just mix until the ingredients are combined.
- Testing for Doneness: Use a meat thermometer to check the internal temperature of the meatloaf, ensuring it reaches the safe 160°F (71°C). This is especially important as the bacon adds extra layers.
- Letting it Rest: Allow the meatloaf to rest for a few minutes after taking it out of the oven. This helps the juices redistribute, making the meatloaf moist and easier to slice.
- Glaze Application: For a more caramelized top, consider broiling the meatloaf for the last few minutes of cooking after applying the final glaze layer.
😋 What To Serve With
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!
For more ideas, see my post on what to serve with meatloaf.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
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 salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 12 strips bacon
Ketchup Glaze
- ¾ cups ketchup
- 3 tablespoon light brown sugar
- ½ tablespoon smoked paprika
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375℉ (190℃/Gas Mark 5) and line a 9x5 inch loaf pan with 12 strips bacon.
- In a medium bowl, combine the 2 lbs ground beef with ½ cup breadcrumbs, finely minced ½ cup yellow onion, 2 large eggs, 1 tablespoon Worcestershire sauce, ¼ teaspoon salt, ¼ teaspoon ground black pepper and ¼ teaspoon garlic powder. Combine just enough to incorporate all of the ingredients.
- In a small bowl, combine ¾ cups ketchup, 3 tablespoon light brown sugar, and ½ tablespoon 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℉ (190℃/Gas Mark 5) for 45 – 55 minutes. Your meatloaf should have an internal temperature (taken at the center of the meatloaf) that is a minimum of 160℉ (71℃) as read by a digital meat thermometer.
Notes
- Take the chill off your ground beef (or preferred ground meat) before assembling the meatloaf. Setting your ground beef out for 30 minutes to an hour prior to starting will cut down on the cooking time and ensure that your meatloaf will cook evenly throughout.
April Sokolovich says
I am absolutely going to make this meatloaf every time from here on out! This is so delicious! My family loves it. Thank you
Stephanie says
AMAZING!!!!! Seriously THE best meatloaf. I thought I made a good meatloaf. This is incredible as written. Thank you for a new favorite!
bill s. says
made this many times now play with it , using 1 pound of ground beef with any other spiced ground meat i find at store . Italian Sausage ! my favorite .
meg says
Be prepared that this recipe takes MUCH longer than 45-55 minutes. I lost track of time, but it's still going. At an hour, meat temp wasn't even at 100 degrees. At like 1:15, I bumped the temp up to 400 degrees. I fed the vultures the mashed potatoes, broccoli and rolls to tide them over, the husband is getting ready to order pizza, I've cut a piece off and am trying it in the air fryer to see if we can get it done quicker. It smells amazing, but is not a quick cook!
Angela @ BakeItWithLove.com says
Hiya Meg! I was just getting ready to add notes to this recipe to make sure that everyone is letting their ground beef set at room temp for a while (30 minutes to an hour) to help take the chill off. It cuts down on the overall cooking time and helps your meatloaf to cook evenly too.
*Any meatloaf should be cooked for 15-20 per pound at 375 but my 2 lb meatloaf usually takes 45-55 minutes. As always, use a digital meat thermometer to know when your protein is fully cooked.
Tross says
I wonder if thicker bacon makes it take a little longer too..
Angela @ BakeItWithLove.com says
It's possible!
Crystal says
made this meatloaf years ago....exact same recipe. However, the recipe didn't have you remove the meatloaf from the pan. It was a very tasty recipe. More fat to it, but still good.
Arnold says
So juicy, possibly the best meatloaf I have ever had in 53 years!
Beth Wilson says
Love this meatloaf, I have made your recipe as is 4 times now!!! This is always a hit with the fam, thanks!
Kim Kelly says
Honestly the most amazing meatloaf EVER!!!
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.
Bethany Ann Quinn says
Before wrapping or before removing from oven? I'm worried the bacon will be a little too underdone.
Angela @ BakeItWithLove.com says
I broil for a few minutes before removing it from the oven if I feel the bacon looks soft rather than crisped.
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!
Jackie says
Sounds very similar to my recipe for heart stopping meatloaf. I lattice mine and use maple syrup instead of brown sugar. I also cut up red skin potatoes and surround the meatloaf put a drizzle a little syrup, garlic powder and onion powder on the taters and bake. Soaks up all the flavors from the meatloaf and bacon. Bad for yes, but oh soooo good.
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!!
Suzette says
When I made meatloaf the first time, I mistakenly pressed meat meat too tightly when I formed the loaf. Took FOREVER to cook.
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!