Mozzarella Stuffed Bacon Wrapped Meatloaf (Print Version)
# Ingredients:
→ Meat
01 -
2 pounds ground beef
→ Binder
02 -
2 eggs
03 -
⅔ cup breadcrumbs
→ Vegetables and Aromatics
04 -
1 medium onion, finely chopped
05 -
¼ cup finely chopped green pepper
→ Spices and Seasonings
06 -
1 teaspoon yellow mustard
07 -
½ teaspoon dried parsley
08 -
¼ teaspoon dried garlic powder
09 -
¼ teaspoon ground paprika
10 -
Salt and pepper to taste
→ Wrap and Filling
11 -
9 ounces thin-cut bacon
12 -
4 ounces mozzarella cheese, diced
→ Topping
13 -
½ cup barbecue sauce
# Instructions:
01 -
Preheat the oven to 350°F (320°F for convection ovens). Line a 9×5 inch loaf pan with parchment paper and ⅔ of the bacon, leaving an overhang. Alternatively, line a rimmed baking sheet with parchment paper and lay ⅔ of the bacon on top if baking without a pan.
02 -
In a large bowl, mix ground beef, eggs, breadcrumbs, onion, mustard, parsley, garlic powder, paprika, salt, and pepper. Use a handheld mixer with a hook attachment if available.
03 -
Shape ⅔ of the meat mixture into a long log and place inside the prepared loaf pan or on the bacon-lined baking sheet. Make a crease down the middle, add mozzarella cheese, and cover with the remaining meat mixture. Fold the bacon overhang on top, covering completely with the remaining ⅓ of bacon. Spread with ⅓ of the barbecue sauce.
04 -
Place the meatloaf in the middle of the preheated oven and bake for 40 minutes. Spread another ⅓ of the barbecue sauce on top and continue baking for 20 more minutes.
05 -
Spread the remaining barbecue sauce over the meatloaf immediately after removing it from the oven. Let it rest for 5-10 minutes before slicing. If baked in a loaf pan, carefully drain any accumulated juices before removing.
# Notes:
01 -
Depending on the type of meat and bacon used, a significant amount of juices may accumulate during baking. Drain carefully to avoid spilling.