Cheesy Bacon-Stuffed Meatloaf

Description

This Cheesy Bacon-Stuffed Meatloaf takes classic comfort food to the next level! A juicy, seasoned beef meatloaf is filled with gooey melted cheese and savory bacon, then baked under a sweet and tangy glaze. Every slice reveals a delicious cheesy center—perfect for a hearty family dinner.

🥩 Ingredients

For the Meatloaf

• 2 lb (900 g) ground beef
• 1 cup breadcrumbs
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup milk
• 2 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

🥓 Cheesy Bacon Filling

• 8 slices bacon, cooked crispy and chopped
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp cream cheese, softened

🍅 Glaze

• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard

👩‍🍳 Instructions

1. Prepare the oven:
   Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil or parchment paper.
2. Make the meat mixture:
   In a large bowl, combine ground beef, breadcrumbs, onion, garlic, eggs, milk, Worcestershire sauce, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Mix gently until just combined.
3. Create the meatloaf base:
   Place the mixture onto a large sheet of parchment paper and press it into an approximately 10×12-inch rectangle.
4. Add the filling:
   Spread the cream cheese down the center, leaving about 1 inch around the edges. Sprinkle with cheddar, mozzarella, and crispy chopped bacon.
5. Roll the meatloaf:
   Carefully roll the meat mixture around the filling, pinching the seams and ends tightly closed so the cheese stays inside. Place seam-side down on the prepared baking sheet.
6. Make the glaze:
   Mix ketchup, brown sugar, Worcestershire sauce, and Dijon mustard in a small bowl. Spread about half of the glaze over the meatloaf.
7. Bake:
   Bake uncovered for 50–65 minutes, brushing with the remaining glaze during the final 15 minutes.
8. Check doneness:
   Cook until the center reaches 160°F (71°C) on an instant-read thermometer.
9. Rest and slice:
   Let the meatloaf rest for 10–15 minutes before slicing. This helps the juices settle and keeps the cheesy filling from spilling out immediately.

💡 Recipe Tips

• Cook the bacon first and drain it well so the filling isn’t greasy.
• Don’t overmix the beef, or the meatloaf can become dense.
• Seal the edges especially well around the cheese.
• For an extra cheesy center, use a combination of cheddar and mozzarella.
• A rimmed baking sheet works better than a loaf pan because it allows excess bacon and beef fat to drain away.
• Serve with mashed potatoes, roasted vegetables, green beans, or a crisp salad.

❓ Q&A

Q: Can I prepare this meatloaf ahead of time?
Yes! Assemble it, cover tightly, and refrigerate for up to 24 hours before baking.

Q: What cheese works best?
Cheddar gives a classic sharp flavor, while mozzarella provides extra stretch. Monterey Jack or Colby Jack are also excellent choices.

Q: Can I use turkey instead of beef?
Yes, ground turkey can be substituted, although the texture and flavor will be slightly lighter.

Q: Why did my cheese leak out?
Usually this happens when the meatloaf isn’t sealed tightly. Leave a border around the filling and firmly pinch the seams closed before baking.

Q: How long should leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 4 days.