Bacon Wrapped Meatloaf is the perfect Sunday night meal. It is packed with flavor and easy to make. Wrapping your classic meatloaf recipe in bacon takes it to the next level.
Prep Time15 minutesmins
Cook Time1 hourhr
Remove from the oven and let the loaf set15 minutesmins
Preheat the oven to 350 degrees F. Line a 9X5 loaf pan with the slices of the bacon making sure that they overlap and that the ends hang out of the loaf pan.
In a mixing bowl, stir together the ground beef, bread crumbs, onion, eggs, Worcestershire sauce, garlic, salt and pepper. Mix just until the ingredients are combined.
In a separate bowl, stir together the topping ingredients.
Spread approximately 1/3 of the topping mixture on top of the bacon in the loaf pan.
Then press the ground beef mixture into the loaf pan on top of the ketchup mixture. Fill the pan and then warp the ends of the bacon over the bottom of the formed loaf.
Flip the loaf pan onto a baking sheet lined with either foil or parchment paper. Make sure that the strips of bacon are tight around the meatloaf.
Top the meatloaf with the remaining ketchup topping mixture.
Bake for 60-70 minutes until the meat has reached an internal temperature of 165 degrees F and the bacon is crispy.
Remove from the oven and let the loaf set for 10-15 minutes.
Then slice, serve and enjoy!
Notes
I recommend using 90% lean beef as it won’t be too greasy for this meatloaf recipe. Do not use thick cut bacon in this recipe. Refrigerate the leftovers in an airtight container for up to 5 days. Slicing the meatloaf too early will cause the juices to leak out so make sure to let it rest prior to serving.