Bacon Wrapped Meatloaf @ Bake It With Love (2024)

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!

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.

🔪 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.

See Also

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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!

💭 Tips & 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.

📖 Recipe Card