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Bacon Wrapped Meatloaf

  • Prep Time: 25 minutes
  • Cook Time: 40-45 minutes
  • Servings: 3 mini loaves
  • Course: Main Dish

Make the ultimate meatloaf recipe by wrapping them up in bacon and serving them in Reynolds Kitchens® Bakeware Mini-Loaf Pans for easy clean up!

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Bake in a Non-Stick Reynolds Kitchens® Bakeware Mini Loaf Pan with Parchment Lining for easy release from the pan.


  • 1 1/2 pounds of ground chuck
  • 1 each seeded and small diced red and green bell pepper
  • 1/2 small diced yellow onion
  • 1 egg
  • 1 cup of finely chopped button mushrooms
  • 1/3 loaf of French bread submerged in water for 5 minutes then squeezed out
  • salt and pepper to taste
  • 15 strips of bacon
  • 1/2 cup of ketchup
  • 1 tablespoon of soy sauce
  • 1 teaspoon of brown sugar
  • 3 Reynolds Kitchens® Bakeware Non-Stick Mini-Loaf Pans with Parchment Lining


Step 1

PREHEAT the oven to 375°.

Step 2

MIX together the ground beef, peppers, onions, egg, button mushrooms, soaked and squeezed French bread, and salt and pepper to taste.

Step 3

LINE each Reynolds Kitchens® Bakeware Non-Stick Mini-Loaf Pans with Parchment Lining with 5 strips of bacon.

Step 4

DIVIDE the ground meat mixture into 3 Reynolds Kitchens® Bakeware Non-Stick Mini-Loaf Pans with Parchment Lining.

Step 5

FOLD over the bacon so that it covers the meatloaves.

Step 6

BAKE them in the oven on 375° for 40 to 45 minutes or until the tops become brown and the meatloaf is firm to the touch.

Step 7

WHISK together the ketchup, soy sauce and brown sugar until it’s combined and set aside.

Step 8

EASILY REMOVE the meatloaves from the pans and top off the tangy ketchup sauce.

Step 9

SERVE hot.

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