Wrapped Bacon Meatloaf

Instructions

1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil and place a wire rack on top.
2. In a small bowl, combine the breadcrumbs and milk. Let stand for 3–5 minutes until softened.
3. In a large bowl, combine the ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, ketchup, Dijon mustard, salt, pepper, smoked paprika, garlic powder, onion powder, and oregano.
4. Mix gently with your hands until everything is evenly incorporated. Avoid overmixing, which can make the meatloaf dense.
5. Place a large sheet of parchment paper on the counter and press the meat mixture into a rectangle about ¾-inch thick.
6. Sprinkle the mozzarella, Cheddar, and Monterey Jack evenly over the center, leaving about 1 inch around the edges.
7. Carefully roll the meat mixture around the cheese, pinching the seams closed so the filling is completely enclosed.
8. Transfer the meatloaf seam-side down onto the prepared wire rack.
9. Arrange the bacon slices over the meatloaf, overlapping them slightly. Weave additional strips perpendicular to the first layer to create a bacon lattice, tucking the ends underneath the loaf.
10. In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and smoked paprika.
11. Brush about half of the glaze over the bacon.
12. Bake for 50 minutes.
13. Brush the remaining glaze over the bacon and continue baking for another 20–25 minutes, or until the meatloaf reaches 160°F (71°C) in the center and the bacon is crisp and deeply browned.
14. If needed, broil for 1–2 minutes at the end to further crisp and caramelize the bacon, watching closely.
15. Remove from the oven and let the meatloaf rest for 10–15 minutes before slicing.
16. Garnish with fresh parsley or green onions and serve warm.

Variations

• Replace the ground beef with a beef-and-pork mixture for a softer, richer meatloaf.
• Add sautéed mushrooms, spinach, or caramelized onions to the cheese layer.
• Use Pepper Jack instead of Monterey Jack for a spicy finish.
• Add diced jalapeños to the meat mixture for extra heat.
• Swap the glaze for barbecue sauce for a smoky, tangy variation.

Tips

• Don’t overmix the beef mixture; gentle mixing keeps the finished meatloaf tender.
• Seal the cheese filling completely inside the loaf to prevent it from escaping during baking.
• Slightly overlap the bacon strips when building the lattice so the meatloaf stays covered as the bacon shrinks.
• Let the meatloaf rest before slicing so the melted cheese stays inside rather than rushing out onto the cutting board.
• Use a meat thermometer in the thickest part of the loaf to confirm it reaches 160°F before serving.