Bacon Wrapped Cheesy Meatloaf for a Savory Dinner Step-by-step instructions

Before you start

Before you begin, ensure your workspace is clean and organized. Take the bacon and ground beef out of the refrigerator about 20 minutes before you start to allow them to come closer to room temperature, which helps with even cooking.

Have your parchment paper, knife, and mixing bowl ready. Preheating your oven is the most important step; make sure it reaches the full 375°F (190°C) before the meatloaf goes inside to ensure the bacon crisps up properly rather than just steaming.

Instructions

Weaving the bacon

1. 1Prepare the meat and bacon weave
   In a large bowl, season the ground beef thoroughly with your preferred spices. On a piece of parchment paper, lay out the bacon strips in a tight, overlapping weave pattern to create a rectangular base. Ensure the weave is solid enough to hold the meatloaf roll securely.
   Look for The bacon should form a uniform, tight grid on the paper.
   Tip Keep the bacon cold until you are ready to weave to make handling much easier.

The bacon weave should be uniform and tight, covering a rectangular surface area large enough to hold your meat mixture. Ensure there are no large gaps in the weave, as this will prevent the cheese from leaking out. The bacon strips should be slightly overlapping, creating a sturdy base that will hold the weight of the seasoned beef roll comfortably.

Rolling the meat

2. 2Assemble and wrap the meatloaf
   Spread the seasoned ground beef evenly over the bacon weave, leaving a small border at the edges. Place the mozzarella cheese in a line down the center of the beef. Carefully roll the meat up using the parchment paper to assist, ensuring the bacon completely encases the beef and cheese filling.
   Look for The roll should be tight and the bacon edges should seal the meat.
   Tip Press the seams firmly to prevent the cheese from leaking out during the baking process.

The meatloaf roll should be firm and compact. When you roll the beef, ensure the cheese is centered so that it does not push out the sides. The bacon should wrap snugly around the entire circumference of the meat. Use the parchment paper to tighten the roll as you go, creating a uniform cylinder that will cook evenly throughout the baking time.

Baking and resting

3. 3Bake to perfection
   Transfer the roll to a baking sheet. Bake in a preheated oven at 375°F (190°C) until the bacon is crispy and the internal temperature reaches 160°F (71°C) for the ground_meat. Remove from the oven and let it rest for 10 minutes before slicing to ensure the juices redistribute.
   Look for The bacon should be golden brown and sizzling on the surface.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a meat thermometer to check the center of the meatloaf for accurate doneness.

The final meatloaf should be deep golden brown with sizzling bacon fat on the surface. The meat should feel firm when pressed, and the cheese should be bubbling internally.

The resting period is mandatory; the meatloaf should sit for at least 10 minutes on the board before you attempt to slice it to maintain the structural integrity of the roll and the cheese filling.

Common mistakes

A common mistake is failing to weave the bacon tightly enough, which can cause the meatloaf to lose its shape during the bake. Another error is not letting the meatloaf rest; cutting into it immediately allows all the flavorful juices and molten cheese to run out, leaving the meat dry.

Always ensure the bacon weave is wide enough to cover the entire log, and tuck the ends underneath the roll to seal the meatloaf securely before it hits the hot oven.

How to tell it’s done

The meatloaf is perfectly cooked when the internal temperature reaches 160°F (71°C) when checked with a meat thermometer inserted into the thickest part of the roll. The bacon should be a deep golden brown and crispy to the touch.

When you slice into the meatloaf, the cheese should be visibly melted and gooey. If you notice any pinkness in the center, return it to the oven for a few more minutes, as safety is paramount with ground meat preparations.

• Ground meat: 160°F (71°C) in the thickest part