Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr



  1. preheat oven to 350 degrees. put the baking pan in the oven to warm while making meatloaf.
  2. melt butter and mix with water, salt, and pepper.
  3. next, add all ingredients except bacon and bbq sauce.
  4. spray baking pan with non stick cooking spray.
  5. form mixture into a loaf and place the oven for 40 minutes.
  6. while meatloaf is baking, fry up the bacon until crisp and crumble into bite size pieces.
  7. remove from oven and slice into pieces. sprinkle bacon on top and the squirt bbq sauce on top.
  8. bake for another 10-15 minutes remove from oven and serve.
Most Helpful

This meatloaf was excellent! I doubled the recipe to have enough to feed 10 for a dinner with family tonight. Everyone was raving and I had to give the recipe to two of my sister-in-laws. In order to crisp the bacon I baked it in the oven while the meatloaf was baking. I upped the baking time to an hour, then added the barbecue sauce and sprinkled with the bacon and baked for the last 15 minutes. I am so glad that I chose to tag this delicious recipe. Thanks nochlo! Made for PRMR.

ElizabethKnicely March 02, 2014

Very good and different meatloaf -- which held together very well (which I have problems with sometimes) - our's was rather spicy, but we picked a spicy bbq sauce and I think ourbacon had some pepper in it too. We cooked it in a loaf pan, added 10 minutes to cooking time but other wise made as directed with some minor changes. Thanks for sharing!

ellie_ July 28, 2013

A different way of making meatloaf for me....but good nonetheless!!<br/>This method makes for a truly moist and tender meatloaf, yet it still holds together beautifully when sliced.<br/>I covered the kids slices with regular BBQ sauce, and mine and DH's with our old favourite ( courtesy of the gorgeous gailanng!!) Honey Chipotle Barbecue Sauce.<br/>Deeelicious....all plates cleared and lips smacked! Plus, as it was SO easy to throw together, maybe even DH can make it for dinner!!!<br/>Made for PRMR.

Noo July 11, 2013