When baking the meatloaf in the oven, if top bacon slices start to burn, reduce oven temp slightly & tent pan with foil as needed. Though you want the top to crisp as much as possible while uncovered.
Juices will collect in th pan while this cooks, and you may see them around edges of the meatloaf itself, but you can drain some of them off (though they help the remaining meat stay moist), or simply slice leaving the juices behind in the loaf pan. I also spoon some sauce over meatloaf slices served on the potatoes—very good!
I remove the bottom slices of bacon before serving, but they are fine to keep, but will not brown or crisp significantly due to meat juices at bottom of pan (mainly used for flavor)!
Use leftovers to make warm, meatloaf panini sandwiches!