Bacon Wrapped Cheesy Meatloaf: A Crispy, Melty Comfort Classic Tips, FAQ & printable recipe

Tips for success

For the crispiest bacon, place the meatloaf on a wire rack set inside a baking sheet rather than directly in the loaf pan. This allows air to circulate all around the bacon, promoting even browning.

If you don't have a wire rack, you can invert the meatloaf onto a baking sheet after the first 30 minutes of baking to crisp the bottom.

To make slicing easier, use a serrated knife and cut with a gentle sawing motion. Wipe the blade with a damp paper towel between slices to keep them clean.

If you prefer extra-crispy bacon, you can finish the meatloaf under the broiler for 2-3 minutes, watching carefully to avoid burning.

Variations

• Spicy Jalapeño Popper: Add 1/4 cup chopped pickled jalapeños and 4 oz cream cheese to the cheddar cheese layer. Season the meat mixture with 1 tsp chili powder and 1/2 tsp cumin for a Tex-Mex twist.
• Mushroom and Swiss: Sauté 1 cup sliced mushrooms with 1 tbsp butter until browned, then layer them with 1 1/2 cups shredded Swiss cheese instead of cheddar. Add 1 tsp dried thyme to the meat mixture for earthy flavor.
• BBQ Bacon Meatloaf: Brush the top of the bacon with 1/4 cup barbecue sauce during the last 15 minutes of baking. Use smoked cheddar and add 1 tbsp smoked paprika to the meat mixture for extra smokiness.
• Italian-Style: Replace Worcestershire with 1 tbsp balsamic vinegar, add 1 tsp dried oregano and 1/2 tsp red pepper flakes to the meat. Use mozzarella and provolone for the cheese core, and top with a few fresh basil leaves before serving.

Storage and make-ahead

Fridge

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven or microwave until hot.

Freezer

To freeze, wrap the cooled meatloaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat slices in a 350°F (175°C) oven for 10-15 minutes, or microwave individual slices on high for 1-2 minutes.

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. The bacon will lose some of its crispness upon reheating, but the flavor will remain delicious.

The meatloaf can be assembled up to 24 hours in advance and stored in the refrigerator, tightly covered. When ready to bake, allow it to sit at room temperature for 30 minutes before placing in the oven, then add 10-15 minutes to the baking time if baking straight from the fridge.

Serving ideas

Serve the bacon wrapped cheesy meatloaf with classic sides like mashed potatoes, roasted vegetables, or a crisp green salad.

The rich flavors pair well with tangy sides like pickles or a simple vinaigrette. A spoonful of ketchup or barbecue sauce on the side adds a touch of sweetness.

For a complete meal, slice the meatloaf thickly and serve with a generous portion of gravy or pan juices.

Leftover slices make excellent sandwiches the next day, especially with a smear of mustard and some lettuce. This meatloaf is versatile enough to be the star of a hearty dinner or a satisfying lunch.

Frequently asked questions

Recipe card

Bacon Wrapped Cheesy Meatloaf: A Crispy, Melty Comfort Classic

Prep 20 minCook 1 hRest 10 minTotal 1 h 30 minServes 6

Ingredients

• 2 lb ground beef
• 1 cup breadcrumbs
• 1/2 cup milk
• 2 large eggs
• 1/2 cup finely chopped onion
• 2 cloves minced garlic
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded cheddar cheese
• 12 slices bacon

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk, fish

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

18 g

Fat

50 g

Automatic estimate from the ingredient list, not laboratory-verified.