Bacon-Wrapped Three-Cheese Stuffed Meatloaf
Description
This Bacon-Wrapped Three-Cheese Stuffed Meatloaf takes classic meatloaf to the next level! Juicy seasoned ground beef is stuffed with a gooey blend of cheddar, mozzarella, and Parmesan, then wrapped in smoky bacon and baked until beautifully caramelized. Every slice has a delicious cheesy center surrounded by tender meat and crispy bacon.
Ingredients
Meatloaf
2 lb (900 g) lean ground beef
1 small onion, finely diced
3 cloves garlic, minced
1 cup breadcrumbs
2 large eggs
½ cup milk
2 tbsp Worcestershire sauce
2 tbsp ketchup
1 tsp Italian seasoning
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt
Three-Cheese Filling
1 cup shredded mozzarella
¾ cup shredded cheddar cheese
¼ cup finely grated Parmesan
2 tbsp chopped fresh parsley
Bacon & Glaze
10–12 slices bacon
½ cup ketchup
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Instructions
1. Preheat the oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and place a wire rack on top if available.
2. Prepare the meat mixture:
In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, eggs, milk, Worcestershire sauce, ketchup, Italian seasoning, smoked paprika, garlic powder, onion powder, black pepper, and salt. Mix gently until just combined.
3. Make the cheese filling:
In a separate bowl, combine mozzarella, cheddar, Parmesan, and fresh parsley.
4. Shape the meatloaf:
Place the meat mixture onto a large sheet of parchment paper and press it into a rectangle about ½-inch thick.
5. Add the cheese:
Spread the three-cheese mixture down the center, leaving a border around all sides.
6. Roll and seal:
Carefully roll the meat mixture around the cheese, using the parchment paper to help form a loaf. Pinch the seams and ends firmly closed so the cheese stays inside.
7. Wrap with bacon:
Lay the bacon slices side by side on the prepared baking surface, slightly overlapping them. Place the meatloaf seam-side down on top of the bacon. Fold the bacon slices around the loaf, overlapping as needed.
8. Prepare the glaze:
Whisk together ketchup, brown sugar, Dijon mustard, and Worcestershire sauce.
9. Bake:
Brush the meatloaf generously with the glaze. Bake for 50–65 minutes, brushing with additional glaze during the final 15 minutes. The center should reach 160°F (71°C) for ground beef.
10. Rest and serve:
Remove from the oven and let the meatloaf rest for 10–15 minutes before slicing. Garnish with fresh parsley and serve warm.
Serving Ideas
Pair this indulgent meatloaf with creamy mashed potatoes, roasted green beans, corn, glazed carrots, broccoli, or a crisp garden salad. The cheesy center also makes it delicious served with warm dinner rolls.
Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the oven or microwave until hot.
To freeze, wrap cooled slices individually and place them in a freezer-safe container for up to 3 months.
Q&A
Q: Can I use different cheeses?
Absolutely! Pepper Jack, provolone, Monterey Jack, or Gouda can replace any of the cheeses.
Q: How do I keep the cheese from leaking out?
Leave a border around the meat mixture, avoid overfilling, and firmly pinch the seams closed before wrapping the loaf with bacon.
Q: Can I use ground turkey instead of beef?
Yes, but the texture and flavor will be lighter. If using turkey, cook until the center reaches 165°F (74°C).
Q: Can I prepare this ahead of time?
Yes. Assemble and wrap the meatloaf, cover it tightly, and refrigerate for up to 24 hours before baking.
Q: Why should I let the meatloaf rest before slicing?
Resting allows the juices to redistribute and gives the melted cheese time to settle, making the slices cleaner and less likely to fall apart.