This showstopping, ultra-savory meatloaf features seasoned ground beef wrapped tightly in a weave of crispy bacon and stuffed with a rich, molten core of gooey melted cheese.
Yields: 6 to 8 servings Prep time: 20 minutes Cook time: 1 hour 15 minutes
Ingredients
- 2 lbs (900g) ground beef (80/20 blend for best flavor and moisture)
- 1 lb thick-cut bacon (for wrapping)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup plain breadcrumbs or panko
- 2 large eggs
- 1/4 cup ketchup or barbecue sauce (plus extra for brushing)
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano or Italian seasoning
- Salt and freshly ground black pepper to taste
- 2 cups shredded mozzarella or low-moisture Monterey Jack cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet or broiler pan with parchment paper or aluminum foil for easy cleanup.
- Mix the Meat Base: In a large mixing bowl, combine the ground beef, diced onion, minced garlic, breadcrumbs, eggs, 1/4 cup ketchup, Worcestershire sauce, oregano, salt, and black pepper. Use your hands to mix everything gently until just combined (avoid over-mixing to keep the meat tender).
- Shape and Fill: Lay a large sheet of plastic wrap or parchment paper on your counter. Press the meat mixture out into a large, even rectangle about 1/2-inch thick. Scatter the shredded mozzarella cheese evenly over the center, leaving a small border around the edges.
- Roll the Meatloaf: Using the parchment paper to assist you, carefully lift the long edges of the meat mixture and roll it up tightly around the cheese, pinching the seams and ends securely closed to prevent the cheese from leaking out while baking.
- Weave the Bacon: On a separate piece of parchment paper, create a tight bacon weave using the strips of bacon. Carefully invert the bacon weave over the shaped meatloaf, or wrap the bacon strips individually across the top and sides, tucking the ends underneath.
- Glaze and Bake: Transfer the bacon-wrapped meatloaf to your prepared baking sheet. Brush the top generously with a little extra ketchup or barbecue sauce. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C) and the bacon is crisp and browned.
- Rest and Serve: Let the meatloaf rest for 10 to 15 minutes before slicing—this helps the melted cheese settle slightly so it doesn’t run out completely. Garnish with fresh parsley, slice into thick portions, and serve warm!