Bacon Wrapped Cheesy Meatloaf: A Crispy, Melty Comfort Classic Step-by-step instructions

Before you start

Before starting, preheat the oven to 350°F (175°C). Have all your ingredients measured and ready. Finely chop the onion and mince the garlic. Shred the cheddar cheese if not already shredded.

Line a 9x5-inch loaf pan with parchment paper for easy removal, or lightly grease it. Place a rimmed baking sheet on the oven rack below the loaf pan to catch any drips from the bacon.

Instructions

Building the Loaf

1. 1Prepare the Meatloaf Mixture
   In a large bowl, combine the ground beef, breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, salt, and black pepper. Use your hands or a spatula to mix until just combined, being careful not to overwork the meat.
   Look for The mixture should be cohesive but still slightly crumbly; avoid overmixing to keep the meatloaf tender.
   Tip For even seasoning, gently fold the ingredients together rather than kneading.
2. 2Add the Cheese Core
   Press half of the meat mixture into the bottom of a 9x5-inch loaf pan, forming a shallow well. Sprinkle the shredded cheddar cheese evenly over the meat, then top with the remaining meat mixture, pressing gently to seal the edges and enclose the cheese.
   Look for The cheese should be completely hidden inside the meatloaf, with no gaps at the edges.
   Tip Leave a slight dome on top to account for shrinkage during baking.
3. 3Wrap with Bacon
   Lay the bacon slices over the top of the meatloaf, overlapping slightly and tucking the ends under the loaf. If the loaf is taller than the bacon, you can wrap slices around the sides as well, but the top is essential for the crispy crust.
   Look for The bacon should cover the entire top surface, with the ends tucked underneath to stay in place.
   Tip Use thin-cut bacon for even crisping without overwhelming the meatloaf.

At the end of this phase, the meatloaf is assembled and ready for the oven. The top is covered with bacon slices, with the ends tucked neatly underneath. The meat mixture should feel firm but not packed, and the cheese is hidden inside. The loaf pan is sitting on a baking sheet, ready to go into the oven.

Baking to Perfection

4. 4Bake the Meatloaf
   Place the loaf pan on a rimmed baking sheet to catch any drips. Bake in a preheated 350°F (175°C) oven for about 55 to 65 minutes, or until the bacon is browned and crisp and the internal temperature of the meatloaf reaches 160°F (71°C) when measured with an instant-read thermometer inserted into the center.
   Look for The bacon will be deep golden brown and sizzling, and the cheese should be visibly bubbling at the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the bacon is browning too quickly, loosely cover with foil for the last 15 minutes of baking.
5. 5Rest the Meatloaf
   Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute and makes slicing easier.
   Look for The meatloaf will firm up slightly as it rests; the cheese will set just enough to hold its shape when sliced.
   Tip Use a spatula to lift the meatloaf out of the pan after resting, transferring it to a cutting board.

After about an hour in the oven, the kitchen will smell of bacon and roasted meat. The bacon should be deep golden brown and crisp, with some areas darker where the fat has rendered.

The edges of the meatloaf will show bubbling cheese. The internal temperature has reached 160°F (71°C), and the meatloaf is resting before slicing.

Slicing and Serving

6. 6Slice and Serve
   Carefully transfer the meatloaf to a cutting board. Using a sharp knife, cut thick slices and lift each slice with a spatula to a serving plate. The cheese should be melted and gooey in the center, with a crispy bacon exterior.
   Look for Each slice should hold together with visible melted cheese strands and a crisp bacon edge.
   Tip For cleaner slices, use a serrated knife and wipe it between cuts.

The meatloaf has rested and been transferred to a cutting board. When sliced, the center reveals a gooey, melted cheese core that stretches as you lift the slice. The bacon exterior is crisp and holds its shape. The slices are placed on plates, ready to be served.

Common mistakes

Overmixing the meat mixture can result in a dense, tough meatloaf—mix just until the ingredients are combined. If the cheese is not fully enclosed, it can leak out during baking, leaving you with a hollow center.

To avoid this, press the meat firmly around the cheese and pinch any seams. Also, be sure to tuck the bacon ends underneath the loaf so they don't curl up and burn.

How to tell it’s done

The meatloaf is done when the bacon is browned and crisp, and the internal temperature reads 160°F (71°C) on an instant-read thermometer inserted into the center of the meatloaf, not touching the cheese.

The juices should run clear, and the edges of the meatloaf will be bubbling with melted cheese. Letting the meatloaf rest for 10 minutes allows the temperature to rise slightly and makes slicing cleaner.

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