Description

A flavorful meatloaf wrapped in crispy bacon with a gooey cheddar cheese center, glazed with smoky BBQ sauce. Perfect for a hearty, comforting dinner that impresses without the fuss.

Ingredients

Scale

1.5 pounds (680 g) ground beef (80/20)
12 slices thick-cut bacon
8 oz (225 g) sharp cheddar cheese, cut into sticks
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup (90 g) breadcrumbs (plain or panko)
2 large eggs, room temperature
½ cup (120 ml) milk (whole or 2%)
½ cup (120 ml) BBQ sauce, plus extra for glazing
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
½ teaspoon dried thyme (optional)

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, eggs, milk, BBQ sauce, Worcestershire sauce, salt, black pepper, smoked paprika, and dried thyme (if using). Mix gently until just combined.
On a large piece of parchment paper or clean surface, flatten the meat mixture into a rough rectangle about 10×7 inches (25×18 cm), about ½ to ¾ inch (1.3 to 2 cm) thick.
Lay cheddar sticks in a single layer down the middle lengthwise, leaving about 1 inch (2.5 cm) of meat on each side to fold over.
Carefully fold the meat mixture over the cheddar, sealing the edges and shaping it into a compact loaf. Smooth and tighten the shape, ensuring no cheese is exposed.
Lay bacon slices side by side, slightly overlapping. Place the meatloaf at the edge closest to you and roll it up tightly in the bacon, tucking ends underneath to cover the entire loaf.
Place the bacon-wrapped meatloaf seam-side down on a rimmed baking sheet lined with parchment paper or silicone mat.
Brush the bacon with an additional ¼ cup (60 ml) BBQ sauce for a glossy finish.
Bake for 50-60 minutes, or until internal temperature reaches 160°F (71°C). Tent with foil if bacon browns too quickly.
Let the meatloaf rest for 10-15 minutes before slicing to allow cheese to settle.

Notes

Do not overmix the meat to avoid a dense loaf. Use thick-cut bacon for best texture and moisture. Rest the meatloaf after baking to keep slices intact and cheese settled. Tent with foil if bacon crisps too fast. Use a serrated knife for slicing to maintain shape and cheese ribbons.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/6
Calories: 475
Sugar: 4
Sodium: 850
Fat: 30
Saturated Fat: 12
Carbohydrates: 11
Fiber: 1
Protein: 32

Keywords: meatloaf, bacon wrapped, cheddar stuffed, BBQ sauce, comfort food, easy dinner, cheesy meatloaf