Bacon-Wrapped Stuffed Meatloaf with Melted Cheese Tips, FAQ & printable recipe

Tips for success

To ensure the bacon stays perfectly in place, chill the assembled meatloaf in the refrigerator for 15 minutes before placing it in the oven.

This helps the fat in the bacon firm up and keeps the weave tight during the initial stages of baking. Additionally, you can secure the ends of the bacon strips by tucking them underneath the bottom of the meatloaf.

If you find the bacon is browning too quickly before the center of the meatloaf is cooked, you can loosely tent the top with a piece of aluminum foil for the last 20 minutes of baking.

This allows the heat to continue cooking the interior of the meat without burning the crispy bacon exterior. Always remove the foil for the final few minutes if you desire extra crispiness.

Variations

• Spicy Version: Add 1 tablespoon of finely diced jalapeños or a teaspoon of red pepper flakes into the meat mixture for a spicy kick that cuts through the richness of the cheese.
• Herb-Infused Meatloaf: Mix in 2 tablespoons of freshly chopped parsley and thyme into the ground beef to add a vibrant, aromatic layer that complements the savory bacon.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Wrap tightly in plastic and foil, then freeze for up to 1 month.

Reheat

Reheat slices in a 350°F oven until warmed through, or microwave on medium power.

Store any leftover meatloaf in an airtight container to maintain freshness. It is important to refrigerate the leftovers within two hours of cooking to ensure food safety.

Properly stored, the meatloaf will remain safe and flavorful in the refrigerator for up to three days. When preparing to store, slice the meatloaf into individual portions to make reheating easier and to help it cool down more quickly before going into the fridge.

You can prepare the meatloaf up to 24 hours in advance. Assemble the entire loaf, wrap it tightly in plastic wrap, and store it in the refrigerator.

When you are ready to cook, remove it from the fridge and let it sit at room temperature for about 20 minutes while the oven preheats. This method is excellent for busy days, as it allows you to have a gourmet dinner ready with minimal effort at serving time.

Serving ideas

Serve the meatloaf hot, slicing it into thick, generous portions to showcase the cheese center. A sharp serrated knife is ideal for cutting through the crispy bacon without squashing the tender meat. Present the slices on a warm platter to help maintain the temperature of the cheese filling for as long as possible during the meal.

Pair this rich, savory dish with simple, fresh side dishes to balance the meal. Steamed green beans, a crisp garden salad, or roasted root vegetables provide a refreshing contrast to the hearty, cheesy meatloaf. For a more indulgent dinner, serve with a side of creamy mashed potatoes, which complement the savory juices of the meatloaf perfectly.

Frequently asked questions

Recipe card

Bacon-Wrapped Stuffed Meatloaf with Melted Cheese

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

Ingredients

• 8 oz mozzarella cheese, shredded or sliced
• 1 lb bacon slices

Instructions

1. In a large mixing bowl, combine the ground meat mixture. Mix thoroughly until the ingredients are well incorporated but avoid overworking the meat to ensure a tender texture.
2. Shape the meat mixture into a loaf on a parchment-lined baking sheet. Create a shallow well in the center and fill it with the mozzarella cheese. Cover with the remaining meat, sealing the edges completely. Carefully arrange the bacon slices over the top and sides in a woven pattern.
3. Bake in a preheated oven at 375°F (190°C) for 60 minutes. Ensure the internal temperature reaches 160°F (71°C) at the center. Remove from the oven and let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

8 g

Fat

33 g

Fiber

1 g

Sugar

1 g

Sodium

850 mg

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