Bacon-Wrapped Meatloaf Recipe

This Bacon Wrapped Meatloaf is juicy, flavorful, and glazed with a savory ketchup sauce. Choose the easy no-flip method or the classic inverted version.

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 479kcal

Author: Ruth Truett

Equipment

mixing bowls
measuring cups
measuring spoons
cutting board
chef's knife
8x10 baking dish

Ingredients

Meatloaf Mixture

1 med yellow diced
1 teaspoon extra virgin olive oil to sauté the onion in
2 lbs lean ground beef
2 eggs
2 tablespoon ketchup
3-4 cloves garlic, minced minced
¾ cup seasoned panko breadcrumbs I used a parmesan herb flavor
⅓ cup milk
1 teaspoon Worcestershire sauce
1 teaspoon all-purpose seasoning

Ketchup Glaze

¾ cup ketchup
2 teaspoon apple cider vinegar
2 tablespoon brown sugar
½ teaspoon granulated garlic
½ teaspoon granulated onion

Meatloaf Wrapping

1 lb bacon

Instructions

Sauté the onion in the olive oil until softened.
In large mixing bowl, gently combine meatloaf ingredients along with the sautéed onion. Set aside.
In a small mixing bowl, mix together ketchup, apple cider vinegar, brown sugar, granulated garlic and onion together.
Line an 8x10 baking dish with the bacon strips.
Pour meatloaf mixture on top of the bacon strips that are lining the baking dish.
Brush meatloaf mixture with half of the ketchup sauce.
Cover the meatloaf mixture with any remaining bacon. Tuck the sides of the bacon in to create a nice little package. Brush on remaining ketchup sauce.
Bake in a preheated 350° oven for about an hour. Make sure the final cooking temperature of the meatloaf registers 160°F.
If you prefer a crisper bacon, simply cook under the broiler for a few minutes. Just be mindful and don't walk away.
Let rest for 5-10 minutes, pour away any excess juices, slice and enjoy!

Nutrition

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