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When you want the ultimate comfort dinner that feels just as special as a holiday roast, this mozzarella stuffed bacon wrapped meatloaf always delivers. Tender beef seasoned and wrapped with bacon, plus a generous helping of gooey cheese tucked in the center, makes this a real showstopper. It brings together all the best flavors of a classic cheeseburger while still being easy enough for a weeknight.
The first time I made this meatloaf, my family could not believe it came from my own oven. Now it is the most requested dish for birthdays and special Sundays.
Ingredients
- Ground beef: adds hearty flavor and a tender bite. Look for beef that is 80 20 for just the right juiciness.
- Eggs: help bind everything together and keep the meatloaf from falling apart during baking.
- Breadcrumbs: lighten the texture and soak up flavor. Fresh or store bought both work well.
- Onion: gives a gentle sweetness. Chop finely for even baking and mellow flavor.
- Green pepper: is optional but gives nice color and a hint of freshness. Choose a firm pepper for best texture.
- Yellow mustard: adds a tangy depth. A classic yellow balances the beef nicely.
- Dried parsley: brightens up the mixture. Use fresh if you have it for a stronger punch.
- Garlic powder: brings savory warmth throughout. Make sure yours is fresh for the biggest flavor.
- Ground paprika: brings subtle smokiness that pairs well with bacon.
- Salt and pepper: round out the seasoning. Taste your mix before shaping for best results.
- Thin cut bacon: weaves around the outside to keep everything moist and provide that crispy finish. Look for a bacon with even strips and not too much fat.
- Mozzarella cheese: brings melting goodness in every bite. Buy a block and dice it for the best melt.
- Barbecue sauce: adds a classic tangy glaze as it bakes. Use your favorite brand or homemade for a custom twist.
Step-by-Step Instructions
- Prepare the Pan:
- Line a nine by five inch loaf pan with parchment paper first for easy removal. Next, layer about two thirds of your bacon strips lengthwise, allowing some to hang over the long sides. If you want to bake without a pan, arrange the bacon on a parchment lined rimmed baking sheet in the same way.
- Mix the Meat:
- In a large mixing bowl, add your ground beef, eggs, breadcrumbs, finely chopped onion, green pepper if using, mustard, parsley, garlic powder, paprika, salt, and pepper. Use your hands or a mixer with hook attachment to gently combine until just mixed and there are no streaks left. Avoid overworking to keep the loaf tender.
- Shape and Fill:
- Form about two thirds of the seasoned beef into a long even log and nestle it into the pan or onto the bacon. Use your fingers or a spoon to make a deep crease along the length of the meat. Fill this channel with the diced mozzarella cheese. Top with the rest of the beef, shaping it to seal in the cheese completely. Fold the overhanging bacon over to cover the loaf and lay the remaining bacon on top so the entire meatloaf is wrapped. Spread a third of the barbecue sauce over.
- Bake the Meatloaf:
- Place your meatloaf in the middle rack of a preheated oven set to three hundred fifty degrees Fahrenheit or three hundred twenty for convection. Bake for forty minutes. After that, spread on another third of the barbecue sauce and return to the oven for twenty more minutes. When time’s up, spread on the last of the sauce. Let it rest five to ten minutes for easier slicing. If you used a loaf pan, carefully tilt to drain extra juices before removing the meatloaf.
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One of my favorite parts is slicing into the meatloaf and seeing that molten cheesy center. You should have seen my dad’s face the first time—it became his birthday tradition every year after.
Storage Tips
Let the meatloaf cool to room temperature before wrapping tightly in foil or storing in an airtight container. It keeps for up to four days in the refrigerator. For longer storage, slice and wrap individual pieces before freezing—just thaw and warm in the oven or microwave when ready to enjoy.
Ingredient Substitutions
You can swap ground turkey or pork for the beef if you like. Cheddar or provolone both melt nicely instead of mozzarella. If you want a gluten free option, use crushed gluten free crackers instead of regular breadcrumbs.
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Serving Suggestions
Serve thick slices with mashed potatoes or buttery green beans on the side. It is also delicious tucked into a toasted sandwich bun with extra barbecue sauce for a meatloaf sandwich.
Background
Wrapping meatloaf in bacon dates back to classic diner cooking, but stuffing it with cheese gives a surprise twist that makes folks smile. The secret was passed along from a neighbor, who always said the bacon was there to keep the dish juicy no matter what.
Frequently Asked Questions
- → How do I keep the meatloaf moist?
Use eggs and breadcrumbs to help retain moisture in the meat mixture, and avoid overmixing to keep it tender.
- → Can I use a different cheese instead of mozzarella?
Yes, try cheddar or provolone for a different flavor twist, but make sure the cheese melts well.
- → What's the best way to wrap with bacon?
Layer bacon strips in the loaf pan first, leaving overhang to fold over the top, ensuring full coverage during baking.
- → Do I need to rest the loaf before slicing?
Yes, let it rest for 5-10 minutes after baking. This helps set the cheese and meat, making slicing easier.
- → Can I prepare this ahead of time?
You can assemble up to a day in advance and refrigerate. Bake just before serving for best results.
- → Can I bake without a loaf pan?
Absolutely, shape the mixture on a lined baking sheet and lay bacon on top to achieve a crispy exterior without a pan.