Bacon-Wrapped Cheese-Stuffed Meatloaf

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Bacon-Wrapped Cheese-Stuffed Meatloaf

Prep Time: 20 mins

Cook Time: 60 mins

Resting Time: 15 mins

Servings: 6 to 8 servings

Ingredients

  • For the Meatloaf:

    • 2 lbs ground beef (80/20 lean-to-fat ratio works best)

    • 1 large egg

    • ½ cup panko or standard breadcrumbs

    • ½ small yellow onion, finely minced

    • 2 cloves garlic, finely minced

    • 1 tsp salt

    • ½ tsp freshly cracked black pepper

    • 1 tsp smoked paprika

  • For the Filling:

    • 1 cup sharp cheddar or mozzarella cheese, shredded

    • ½ cup cooked bacon, crumbled

  • For the Bacon Wrap:

    • 1 lb raw bacon strips (medium thick cut)

  • For the BBQ Glaze:

    • ½ cup barbecue sauce

    • 2 tbsp ketchup

    • 1 tbsp brown sugar

Instructions

  1. Prep the Oven: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

  2. Mix the Beef: In a large mixing bowl, combine the ground beef, egg, breadcrumbs, minced onion, garlic, salt, black pepper, and smoked paprika. Mix gently with your hands just until combined—avoid overworking the meat so it stays tender.

  3. Shape the Sheet: Lay a sheet of parchment paper on your counter. Transfer the meat mixture onto it and press it into an even rectangle (roughly 9×12 inches).

  4. Add the Filling: Layer the shredded cheese and cooked crumbled bacon down the center of the meat rectangle, leaving about a 1-inch border along the edges.

  5. Roll and Seal: Using the parchment paper to assist, carefully roll the meat over the filling into a tight log. Pinch the seams and ends tightly together to trap the cheese inside during baking.

  6. Wrap in Bacon: On the parchment paper, lay out the raw bacon strips side-by-side, slightly overlapping each piece. Place the meatloaf roll at one end and wrap the bacon strips tightly around the entire surface. Transfer the bacon-wrapped meatloaf seam-side down onto the prepared baking sheet.

  7. Glaze and Bake: In a small bowl, whisk together the BBQ sauce, ketchup, and brown sugar. Brush half of the glaze generously over the top and sides of the bacon.

  8. Bake: Bake for 50–60 minutes. At the 30-minute mark, brush the remaining glaze over the top. The meatloaf is ready when an internal meat thermometer reads 160°F (71°C).

  9. Broil for Crispness: Turn the oven to broil for 2–3 minutes to caramelize the glaze and crisp up the bacon edges. Keep a close eye on it to prevent burning.

  10. Rest and Serve: Remove from the oven and let rest for 10–15 minutes before slicing. This allows the internal juices and melted cheese to set so it cuts cleanly.