Description
Bacon-Wrapped Cheesy Meatloaf
Say hello to the most flavorful meatloaf ever! This Bacon-Wrapped Cheesy Meatloaf is packed with melty cheddar, smoky bacon, and perfectly seasoned beef. A must-try recipe for anyone who loves rich, cheesy, and meaty dishes!
You’ll Need:
6 slices bacon, wrapped around
1 cup shredded Cheddar cheese
1 ½ lbs ground beef
½ teaspoon salt & pepper
½ cup breadcrumbs
1 teaspoon garlic powder
2 eggs
Bake until crispy, slice, and dig in! Who’s making this for dinner?
#SavoryCheeseMeatloaf
Step-by-Step Guide
Follow these detailed instructions for the perfect Bacon-Wrapped Cheesy Meatloaf.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- In a large mixing bowl, combine the ground beef, breadcrumbs, shredded cheddar cheese, eggs, garlic powder, salt, and pepper. Use your hands to mix just until combined—do not overmix.
- Transfer the meat mixture to the prepared baking sheet. Shape it into a firm, even loaf, roughly 9 inches long and 5 inches wide.
- Carefully drape the bacon slices over the top and sides of the meatloaf, tucking the ends underneath slightly to secure them.
- Place the meatloaf in the preheated oven and bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C) and the bacon is crispy.
- Remove from the oven and let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute.
Serving Suggestions
This rich meatloaf pairs beautifully with lighter, fresh sides to balance the meal. Consider serving it with creamy mashed potatoes, roasted green beans, or a simple garden salad with a tangy vinaigrette. For a classic comfort food plate, add a side of buttery corn or steamed broccoli.
How-to Summary
In short: Mix beef, cheese, breadcrumbs, eggs, and seasonings. Form into a loaf, wrap with bacon, and bake at 375°F for 50-60 minutes until cooked through and bacon is crisp. Always let it rest before slicing.
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely. While cheddar offers great melt and flavor, Monterey Jack, pepper jack, or a Colby blend work wonderfully.
How do I prevent the meatloaf from being dry?
Avoid overmixing the meat and do not overcook. Using the recommended 1 ½ lbs of beef and checking the internal temperature (160°F) is key.
Can I make this ahead of time?
Yes. Assemble the meatloaf, wrap it in bacon, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
Why let the meatloaf rest after baking?
Resting allows the hot juices to settle back into the meat. Slicing immediately will cause those flavorful juices to run out onto the plate, leaving the loaf drier.
My bacon isn’t getting crispy. What can I do?
If the bacon is still limp when the meat is cooked, you can broil the loaf for 2-3 minutes, watching closely to prevent burning.
Common Mistakes to Avoid
- Overmixing the meat: This compacts the proteins and results in a dense, tough texture. Mix just until ingredients are combined.
- Using lean ground beef: Opt for 80/20 or 85/15 ground beef. The fat adds moisture and flavor.
- Skipping the rest time: Patience is crucial. Letting it rest ensures a moist, sliceable meatloaf.
- Not checking temperature: Guessing doneness leads to under or overcooking. Always use a meat thermometer.
Conclusion
This Bacon-Wrapped Cheesy Meatloaf is the ultimate upgrade to a classic comfort food. With its smoky, crispy exterior and juicy, cheesy interior, it’s guaranteed to become a family favorite. Simple to prepare yet impressive in flavor, it’s the perfect centerpiece for a hearty, satisfying dinner any night of the week.
