Stuffed Bacon Wrapped Meatloaf (Print Version)
Tender beef loaf with a gooey cheddar center, wrapped in crisp bacon and finished with a sweet glaze.
# Ingredients:
→ Meatloaf Mixture
01 -
1 pound lean ground beef
02 -
1 cup Panko bread crumbs
03 -
1/2 cup whole milk
04 -
1 tablespoon Montreal steak seasoning
05 -
1 tablespoon Worcestershire sauce
06 -
1 large egg
→ Glaze & Filling
07 -
6 tablespoons ketchup, divided
08 -
1 tablespoon brown sugar
09 -
8 ounces mild cheddar cheese, shredded
→ Wrapping
10 -
1 pound uncooked bacon
# Steps:
01 -
Preheat the oven to 350°F.
02 -
In a large bowl, mix ground beef, Panko bread crumbs, and milk. Pour the milk directly over the breadcrumbs before adding Montreal steak seasoning, Worcestershire sauce, and 2 tablespoons of ketchup. Set aside.
03 -
Slightly beat the egg in a small bowl. Add to the meat mixture, blending gently by hand until just combined. Avoid overmixing to retain a tender texture.
04 -
Divide the meat mixture in half. Press one half into a 7"x10" or larger baking dish; shape into a flat base with a raised rim to contain the filling.
05 -
Distribute the shredded cheddar evenly in the center indentation of the meatloaf base.
06 -
Shape the remaining meat into a layer sized to match the base. Position it over the cheese and pinch edges together to seal, forming a loaf about 1.5 to 2 inches tall.
07 -
Moisten hands with warm water and softly smooth the loaf, sealing any cracks.
08 -
Blend 4 tablespoons ketchup with brown sugar in a bowl until smooth.
09 -
Spread glaze evenly over the loaf, avoiding the bottom. Layer bacon slices across the front, back, and top, tucking ends underneath to secure.
10 -
Bake the assembled loaf for approximately 60 minutes, or until bacon is crisp and internal temperature reaches 160°F.
11 -
Remove from oven and let rest uncovered for 20 minutes before slicing.
# Notes:
01 -
For precise doneness, use an instant-read thermometer to ensure the center reaches 160°F.