Bacon-Wrapped Stuffed Meatloaf with Melted Cheddar Step-by-step instructions

Before you start

Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. Have all ingredients measured and ready. Chop the onion and mince the garlic.

Cut the cheddar into 1/2-inch cubes. If the bacon is very cold, let it sit at room temperature for 10 minutes to make weaving easier. Prepare a clean work surface for shaping the meatloaf.

Instructions

Phase 1: Prepare and Wrap

1. 1Prepare the Meatloaf Mixture
   In a large bowl, combine the ground beef, finely chopped onion, minced garlic, breadcrumbs, beaten eggs, ketchup, Worcestershire sauce, kosher salt, and black pepper. Mix gently with your hands until just combined. Avoid overmixing to keep the meatloaf tender.
   Look for The mixture should be cohesive but not pasty. It should hold together when pressed.
   Tip Use a light touch when mixing to prevent a dense meatloaf.
2. 2Shape and Stuff the Loaf
   On a clean work surface, pat the meat mixture into a rectangle about 1 inch thick. Place the cheddar cheese cubes in a line down the center lengthwise. Carefully fold the meat over the cheese to form a loaf, sealing the edges completely so no cheese escapes during cooking.
   Look for The loaf should be evenly shaped with the cheese fully enclosed.
   Tip Wet your hands slightly to prevent sticking when shaping the loaf.
3. 3Create the Bacon Weave
   Lay 6 bacon slices vertically on a sheet of parchment paper, side by side. Fold every other slice back. Place a horizontal slice across the top, then unfold the folded slices over it. Repeat, alternating the folded slices, to create a tight weave. Repeat with the remaining slices to make a second weave if needed.
   Look for The weave should be tight and even, with no large gaps.
   Tip Chill the bacon for 10 minutes before weaving to make it easier to handle.

At the end of this phase, you should have a well-mixed meatloaf mixture, a loaf shaped with cheese inside, and a tightly woven bacon lattice ready to wrap.

The bacon weave should be even and pliable. The meatloaf should hold its shape when lifted. If the mixture is too sticky, wet your hands slightly to shape it.

Phase 2: Roast and Rest

4. 4Wrap the Meatloaf
   Place the shaped meatloaf in the center of the bacon weave. Fold the bacon slices over the loaf, overlapping them slightly to cover the top completely. Tuck the ends under the loaf. Transfer the wrapped loaf to a wire rack set over a baking sheet lined with aluminum foil.
   Look for The loaf should be fully covered with bacon, with no exposed meat.
   Tip Use the parchment paper to help lift and wrap the bacon around the loaf.
5. 5Roast the Meatloaf
   Preheat the oven to 375°F (190°C). Roast the meatloaf for 55 to 65 minutes, until the bacon is crisp and the internal temperature of the meatloaf reaches 160°F (71°C) in the center. If the bacon browns too quickly, tent loosely with foil.
   Look for The bacon should be deeply browned and crispy, and the juices should run clear.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use an instant-read thermometer inserted into the center of the loaf, not touching the cheese, to check doneness.
6. 6Rest the Meatloaf
   Remove the meatloaf from the oven and let it rest on the wire rack for at least 10 minutes. This allows the juices to redistribute and makes slicing easier without the cheese oozing out completely.
   Look for The meatloaf should feel firm to the touch and the bacon should stay crisp.
   Tip Do not skip the rest; it is essential for clean slices.

The meatloaf should be roasting in the oven, filling the kitchen with the aroma of bacon and beef. After about 55 minutes, the bacon should be crisp and browned, and the internal temperature should read 160°F (71°C). The meatloaf should rest on a wire rack, with juices settling back into the meat.

Phase 3: Slice and Serve

7. 7Slice and Serve
   Using a sharp chef's knife, slice the meatloaf into 1-inch thick slices. The cheese will be molten and the bacon crust will crackle as you cut. Serve immediately, with extra ketchup or barbecue sauce on the side if desired.
   Look for Each slice should show a spiral of meat, bacon, and melted cheese.
   Tip Use a serrated knife for cleaner cuts through the bacon.

The rested meatloaf should be firm enough to slice cleanly. The first cut should reveal a spiral of meat, bacon, and melted cheese. The cheese should be molten but not runny, and the bacon crust should crackle under the knife. Serve immediately while the cheese is still warm and gooey.

Common mistakes

Overmixing the meat mixture can make the meatloaf dense and tough. Mix just until the ingredients are combined. If the cheese leaks out during baking, it may be because the loaf wasn't sealed properly or the cheese was too close to the edge.

Ensure the cheese is completely enclosed. Also, don't skip the rest time, as slicing too soon can cause the cheese to run out and the loaf to fall apart.

How to tell it’s done

The meatloaf is done when the internal temperature reaches 160°F (71°C) in the center, measured with an instant-read thermometer. The bacon should be deep golden brown and crispy.

If the bacon browns too quickly, tent with foil and continue baking until the meat is fully cooked. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.

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