Stuffed Bacon Wrapped Meatloaf + Video

Bacon wrapped meatloaf is tender, juicy, and bursting with bold flavors! Make this recipe tonight with fresh ingredients and pantry staples.

Cheese stuffed meatloaf wrapped in bacon and smothered in a delicious brown sugar ketchup glaze is the ultimate comfort food meal.

Plus, the combination of flavors tastes just like your favorite bacon double cheeseburger!

If you want rich, smoky flavor without adding bacon, try this smoked version instead. It’s crisp on the outside, juicy on the inside, and has plenty of heat from chopped chiles in adobo.

You can also make Mini Meatloaf Cups or Balsamic Glazed Meatloaf Meatballs for poppable bites that are perfect for party appetizers or a casual meal.

Both are ready in about 30 minutes and are freezer-friendly too.

Bacon Wrapped Meatloaf - Helpful Tips and Tricks

• Use lean ground beef. Anything higher than 90% will work great. If you use a fattier ratio, reduce the amount of milk.
• Mix gently. Overworking the meat will cause it to become tough, so mix just until everything is combined. It also helps to beat the egg before adding it to the mixture.
• Want a smooth exterior? Run your hands under warm water or coat them with olive oil before smoothing the loaf the last time.
• Avoid thick-cut bacon. This takes longer to crisp up in the oven, so stick with regular slices without too much added flavor or seasoning.
• Feeding a crowd? You can easily make a larger bacon wrapped meatloaf, but it will take a bit longer to cook.

Cheese Substitutions

Whatever variety you choose, skip the prebagged shreds since those contain an additive that keeps the cheese from melting properly.

Mozzarella, Swiss, Monterey Jack, and Colby all have a milder flavor.

For something bolder, choose Gouda, Havarti, Muenster, or Pepper Jack.

What You Will Need For This Recipe

• Baking Dish - One of my absolute favorites! I’ve been using this simple, durable pan for years, and it never disappoints.
• Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
• Cheese Grater - As much as I love buying shredded cheese because I'm lazy, freshly grated cheese melts down so much better.
• Montreal Steak Seasoning - An incredible blend that adds bold flavor to any recipe.

FAQ - Common Recipe Questions

What should I serve with stuffed meatloaf?

The possibilities are endless! Serve it with potato salad and corn on the cob in the warmer months or stick with classic mashed potatoes in the winter.

For a lighter option, try a green salad or some steamed vegetables instead.

Should meat loaf be cooked covered or uncovered?

It really depends on the recipe. I typically cook this one uncovered, but if the bacon gets too crispy you can add some aluminum foil on top.

Why does my meat loaf fall apart?Make sure to use enough binding agents like eggs and breadcrumbs, because this is what helps the meat stick together.

Also, don’t overcook it! When ground meat is overdone, it becomes crumbly and won’t hold its shape when sliced.

Enjoy!

With love from our simple kitchen to yours. 

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Stuffed Meatloaf Recipe Video

To see us make the recipe from start to finish, watch the video at the top of this post.

Yield: 4-6

Author: Donna Elick

Stuffed Bacon Wrapped Meatloaf

Bacon wrapped meatloaf is tender, juicy, and bursting with bold flavors! Make this recipe tonight with fresh ingredients and pantry staples.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 1 pound lean beef
• 1 cup Panko bread crumbs
• 1/2 cup milk
• 6 tablespoons ketchup, divided
• 1 tablespoon Montreal Steak Seasoning
• 1 tablespoon Worcestershire sauce
• 1 large egg
• 1 tablespoon brown sugar
• 8 ounces mild cheddar cheese, shredded
• 1 pound bacon, uncooked

Instructions

1. Preheat oven to 350°F.
2. In a large bowl combine beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, Worcestershire and steak seasoning. Set aside.
3. In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture.
4. Gently press meatloaf into bowl and divide in half. Place first half into 7"x10” (or larger) baking dish and form into a flat meatloaf Gently press the center in to create a rim around the outside of the meatloaf. Add shredded cheese into the center of the meatloaf.
5. Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan. Set op top and press the sides together to seal in the cheese. Form into a loaf shape about 1½ - 2” tall.
6. You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside.
7. In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown sugar. Mix well with a fork. Apply glaze evenly all over your meatloaf (except the bottom).
8. Arrange bacon slices over the top of the meatloaf. Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side. Arrange remaining bacon over the top. Tuck the ends of the bacon under the meatloaf (this prevents curling).
9. Place meatloaf in the oven and bake until bacon is crispy, about 1 hour.
10. Remove from oven. Allow to rest uncovered for 20 minutes. Serve and enjoy!

https://www.theslowroasteditalian.com/2014/04/bacon-double-cheeseburger-stuffed-meatloaf-recipe.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Created using The Recipes Generator

Originally published April 2014, updated and republished February 2021

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