Bacon Wrapped Meatloaf

5 from 9 votes

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

Cook Time1

Remove from the oven and let the loaf set15

Total Time1 30

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $16.94 Recipe, $2.12 per Serving

Ingredients

FOR THE MEATLOAF

2 pounds Ground Beef
½ cup Breadcrumbs
½ Yellow Onion finely diced
2 large Eggs
2 Tablespoons Worcestershire sauce
2 teaspoons Minced Garlic
1 teaspoon Salt
½ teaspoon Pepper
12 Slices Bacon

FOR THE TOPPING:

1 cup Ketchup
3 Tablespoons Brown Sugar
2 teaspoons Paprika

Instructions

Preheat the oven to 350°F.
Line a 9×5-inch loaf pan with the bacon, overlapping the slices slightly and allowing the ends to hang over the edges of the pan.
In a large mixing bowl, combine the ground beef, breadcrumbs, onion, eggs, Worcestershire sauce, garlic, salt, and pepper. Mix just until combined.
In a separate bowl, stir together the ketchup, brown sugar, and paprika.
Spread approximately 1/3 of the ketchup mixture over the bacon in the loaf pan.
Press the meat mixture evenly into the loaf pan.
Fold the overhanging bacon strips over the top of the meatloaf.
Invert the loaf pan onto a baking sheet lined with foil or parchment paper.
Carefully remove the loaf pan and make sure the bacon is wrapped snugly around the meatloaf.
Spread the remaining ketchup mixture evenly over the top.
Bake for 60–70 minutes, or until the internal temperature reaches 165°F and the bacon is crispy.
Let the meatloaf rest for 10–15 minutes before slicing and serving.

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.

Nutrition