This delicious meatloaf is a great treat for everyone in the family, and a fun way to dish up what can be an otherwise ordinary ground beef meatloaf. The slightly sweet, slightly tangy ketchup glaze adds just that extra special bit of yummy deliciousness to make this meatloaf anything but ordinary!
I have included my favorite method for cooking my meatloaf below, where the meat is placed on a rack to allow all of the grease to drain away from the meat while cooking. It saves the extra step of having to drain off the fat while cooking, especially when you use a fattier hamburger.
Servings: 8 servings
Prep: 5 minutes
Cooking: 45 minutes
Total Time: 50 minutes
2 lbs ground beef
1/2 cup breadcrumbs
1/2 cup yellow onion (finely minced)
2 large eggs
1 Tbsp Worcestershire sauce
1/4 tsp each, salt & pepper
1/4 tsp garlic powder
12 strips bacon
3/4 cups ketchup
3 Tbsp light brown sugar
1/2 Tbsp smoked paprika
Preheat your oven to 375 degrees (190 degrees C) and line a 9 x 5 inch loaf pan with slices of bacon.
In a medium bowl, combine the ground beef with breadcrumbs, finely minced yellow onion, eggs, Worcestershire sauce, salt, pepper, and garlic powder. Combine just enough to incorporate all of the ingredients.
In a small bowl, combine ketchup, light brown sugar and smoked paprika. Use ⅓ of the ketchup glaze in the bottom of the bacon lined loaf pan.
Transfer the ground beef mixture into the bacon lined loaf pan on top of the ketchup glaze. Fill the loaf pan, then wrap remaining edges of the bacon in over the bottom of the formed loaf.
Using a piece of parchment paper or aluminum foil, cover the top of the loaf pan and flip to a smooth working surface.
Gently lift the loaf pan away from the formed meatloaf.
Transfer the meatloaf ( on the parchment paper or aluminum foil ) onto a wire rack in a baking dish.
Top the meatloaf with the remaining ketchup glaze.
Bake at 375 degrees F ( 190 degrees C ) for 45 – 55 minutes. Your meatloaf should have an internal temperature ( taken at the center of the meatloaf ) that is a minimum of 160 degrees F ( 71 degrees C ) as read by a digital meat thermometer.