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

Tips for success

For an extra crispy bacon crust, broil the meatloaf for the last 2-3 minutes of cooking, watching closely to prevent burning.

This will give the bacon a beautiful caramelized finish. If you prefer a sweeter glaze, brush the top with a mixture of ketchup and brown sugar during the last 15 minutes of baking.

To ensure even cooking, let the meatloaf sit at room temperature for 30 minutes before baking. This helps it cook more uniformly.

When shaping the loaf, aim for a uniform thickness so it cooks evenly. Use a sharp knife to slice, and wipe the blade between cuts for clean slices.

Variations

• Spicy Jalapeño Cheddar: Add 2 finely chopped jalapeños to the meat mixture and use pepper jack cheese instead of cheddar. Serve with a drizzle of sriracha mayo for extra heat.
• Mushroom and Swiss: Sauté 8 oz sliced mushrooms with the onion and garlic, then mix into the meat. Use Swiss cheese for the filling and wrap with bacon as usual.
• BBQ Bacon Meatloaf: Replace ketchup with barbecue sauce in the meat mixture and brush the top with additional barbecue sauce before baking. Use smoked cheddar for a deeper flavor.
• Italian-Style Stuffed Meatloaf: Add 1 tsp dried Italian seasoning and 1/4 cup grated Parmesan to the meat mixture. Use mozzarella cheese cubes for the filling and wrap with prosciutto instead of bacon.

Storage and make-ahead

Fridge

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.

Freezer

Wrap the cooked, cooled meatloaf tightly in plastic wrap and foil, then 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 in the microwave for 1-2 minutes, until heated through.

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or in a 350°F (175°C) oven until warmed through. The bacon will lose some crispness upon reheating, but the flavor will remain delicious.

You can assemble the meatloaf and wrap it in the bacon weave up to 24 hours in advance. Keep it covered in the refrigerator. When ready to bake, let it sit at room temperature for 30 minutes, then roast as directed. This is perfect for entertaining.

Serving ideas

Serve the meatloaf as the centerpiece of a hearty dinner. Pair it with creamy mashed potatoes, roasted vegetables, or a simple green salad.

The rich flavors of bacon and cheddar are complemented by tangy sides like pickles or coleslaw. A drizzle of barbecue sauce or ketchup on the side adds extra moisture.

For a more casual meal, slice the meatloaf and serve it on toasted buns with lettuce and tomato for an incredible meatloaf sandwich.

The leftovers are just as good the next day, making this recipe great for meal prep. Garnish with fresh parsley for a pop of color.

Frequently asked questions

Recipe card

Bacon-Wrapped Stuffed Meatloaf with Melted Cheddar

Prep 20 minCook 1 hRest 10 minTotal 1 h 30 minServes 8

Ingredients

• 2 lb ground beef (80/20)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup plain breadcrumbs
• 2 large eggs, lightly beaten
• 1/2 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 oz cheddar cheese, cut into 1/2-inch cubes
• 12 slices bacon (about 1 lb)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, fish

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

15 g

Fat

45 g

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