Bacon-Wrapped Cheesy Meatloaf for a Savory Dinner Tips, FAQ & printable recipe

Tips for success

To achieve an extra crispy finish, you can place the meatloaf under the broiler for the last two minutes of cooking, but watch it very closely so the bacon does not burn.

This adds a final touch of texture that contrasts beautifully with the soft, cheesy interior. Always keep the oven door closed while checking to maintain a consistent temperature.

If you find the bacon is slipping during the wrapping process, use a few toothpicks to secure the ends to the bottom of the meatloaf.

Just remember to remove them before slicing and serving. This simple trick ensures your presentation remains professional and the bacon stays in place from the oven to the cutting board.

Variations

• Spicy Version: Add 1 tablespoon of finely diced jalapeños or a teaspoon of red pepper flakes into the ground beef mixture for a gentle heat that complements the cheddar cheese.
• Herb-Infused: Incorporate 2 tablespoons of freshly chopped parsley, thyme, and rosemary into the beef mixture to add a fresh, aromatic dimension to the savory meat.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days.

Freezer

Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 1 month.

Reheat

Reheat in a 350°F oven until warmed through or in the microwave for 1-2 minutes.

Store any leftover meatloaf in an airtight container to maintain freshness. It is best to slice the leftovers before storing so you can easily reheat individual portions. Ensure the meatloaf has cooled to room temperature, but do not leave it out for more than two hours before placing it in the refrigerator.

You can assemble the meatloaf up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.

When you are ready to bake, remove it from the fridge 20 minutes before placing it in the oven to ensure it cooks evenly throughout. Do not add the cheese until you are ready to roll the meat.

Serving ideas

Serve this meatloaf hot, paired with a side of roasted vegetables or a crisp green salad to balance the richness of the bacon and cheese.

The savory profile of the dish makes it a perfect candidate for hearty mashed potatoes or a side of steamed green beans. Arrange the slices carefully on a platter to showcase the cheese center.

Consider serving a side of tangy mustard or a mild horseradish cream to complement the savory notes of the bacon. These condiments provide a bright contrast that cuts through the heaviness of the meat and cheese. Keep the serving platter warm to ensure the cheese remains soft and enjoyable for your guests.

Frequently asked questions

Recipe card

Bacon-Wrapped Cheesy Meatloaf for a Savory Dinner

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

Ingredients

• 2 lb ground beef
• 8 oz cheddar cheese, block or thick slices
• 10 slices bacon

Instructions

1. In a large mixing bowl, combine the ground beef with your preferred seasonings. Mix until just incorporated, being careful not to overwork the meat. Shape the seasoned meat into a flat, rectangular layer on a piece of parchment paper. Place the cheddar cheese blocks or slices in the center of the meat, then carefully roll the meat around the cheese to create a tight, sealed log.
2. Lay the bacon slices out on a clean surface in a woven pattern or overlapping rows. Place the meatloaf log onto the bacon and wrap it securely, tucking the ends underneath. Transfer the loaf to a parchment-lined 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 ground_meat.
3. Once the internal temperature reaches 160°F (71°C), remove the meatloaf from the oven. Let the meatloaf rest on the baking sheet for at least 10 minutes before slicing. This resting period allows the juices to redistribute and ensures the cheese stays inside when sliced. Slice into thick portions and serve warm.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

2 g

Fat

40 g

Fiber

0 g

Sugar

1 g

Sodium

750 mg

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