Bacon Wrapped Meatloaf

Two slices of meatloaf on a plate with potatoes and peas on a plate.

Mother of all comfort foods. Easy enough for a family weeknight meal or perfect for guests. The bacon adds so much flavor and the tangy ketchup glaze gives it the perfect zing.

Course Entrees

Cuisine American

Keyword Meatloaf

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 612kcal

Author Wendie Williams

Ingredients

2 pounds ground beef 80-85% lean is best
1 cup Italian Panko Breadcrumbs
1 cup whole milk
1 cup grated Parmesan cheese
3/4 cup onion diced
4 cloves garlic minced
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
3 tablespoons ketchup or bbq sauce
3 eggs beaten
1/2 cup minced flat leaf parsley
10 slices thin cut bacon

For the Sauce

1- cup ketchup
1/4 cup brown sugar
1 teaspoon dry mustard
Hot sauce to taste

Instructions

Preheat oven to 400 degrees.
In a large bowl add ground beef, panko, milk, cheese, onion, garlic, salt, pepper, Worcestershire, ketchup, eggs, and parsley. With hand mix just until combined, don't over mix.
Line a baking sheet with foil (for easy cleanup). Form the mixture into a loaf shape.
Lay bacon slices over the top and tuck the ends under the loaf.
In a small bowl add the ketchup, brown sugar, mustard, and hot sauce and mix until combined.
Spread 1/3 of the sauce over the bacon with a spoon. Bake for 30 minutes on the center rack.
Remove the meatloaf from the oven and spread another 1/3 of the sauce over the top. Bake for another 20-25 minutes.
Let rest 15 minutes before slicing.
Serve with leftover sauce.

Video

Notes

Use ground beef that is 80%-85% lean to ensure a juicy meatloaf.

Don't over-mix the mixture or it can become tough and dry.

Use regular cut bacon, the thick slices take much longer to cook and can become a little chewy.

Let the meatloaf rest before slicing, so all the juices seep back into the meat.

Nutrition