Introduction
If there is one dish that defines “home,” it’s meatloaf. But let’s be honest—traditional meatloaf can sometimes be a bit… predictable. That’s why I decided to take this humble classic and turn it into a show-stopping centerpiece. This Bacon-Wrapped Mozzarella Stuffed Meatloaf is everything you want in a comfort meal: savory, smoky, and hiding a gooey, cheesy surprise in every slice.
Whether you are hosting a Sunday family dinner or looking for a hearty weeknight meal that will actually get the kids excited to sit at the table, this recipe delivers. It’s a massive step up from the basic loaf, rivaling the satisfaction of a this instant pot lasagna when you need that “big hug in a bowl” feeling.
Why I Love This Recipe
What makes this meatloaf stand out is the texture and the contrast of flavors. You get the crunch of the salty bacon on the outside, the juicy, well-seasoned beef in the middle, and then—the best part—the melted mozzarella core.
It’s also incredibly versatile. Like these sheet pan quesadillas, it’s designed to feed a hungry group without requiring you to stand over a stove for hours. Plus, the leftovers (if there are any!) make the most incredible cold meatloaf sandwiches the next day.
Ingredients
The Meatloaf Base
- Ground Beef: 1½ lb (80/20 blend works best for moisture).
- Breadcrumbs: 1 cup (plain or seasoned).
- Eggs: 2 large eggs to bind everything together.
- Milk: ½ cup to keep the breadcrumbs hydrated and the meat tender.
- Aromatics: 1 small onion (finely diced) and 2 cloves of garlic (minced).
- Seasonings: 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, salt, and black pepper.
The Filling & Wrap
- Cheese: 1½ cups mozzarella-style cheese (sliced or shredded).
- Bacon: 8–10 strips of standard-cut bacon.
- Glaze: ½ cup ketchup and 2 tbsp brown sugar (optional for a sweet kick).
Garnish
- Parsley: Freshly chopped for a pop of color.
Swaps and Notes
- The Meat: You can use a “meatloaf mix” (beef, pork, and veal) for a deeper flavor profile.
- The Cheese: While mozzarella provides that classic “cheese pull,” feel free to swap in sharp cheddar or pepper jack for a spicy twist.
- Glaze Variations: If you aren’t a fan of ketchup glazes, try a thick BBQ sauce for a smokier finish.
- Low Carb: Swap the breadcrumbs for crushed pork rinds and the milk for heavy cream.
Step-by-Step Instructions
- Preheat the Oven: Start by heating your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease a standard loaf pan.
- Mix the Meat: In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, milk, diced onion, garlic, and all spices. Use your hands or a fork to mix until just combined.
- Shape and Stuff: On a piece of parchment paper, press about half of the meat mixture into a flat rectangle. Place your mozzarella down the center, leaving a border around the edges. Top with the remaining meat and pinch the edges firmly to seal the cheese inside.
- Wrap with Bacon: On a clean surface, lay your bacon strips out, slightly overlapping. Place the meatloaf on top and wrap the bacon around it, tucking the ends underneath the loaf so they stay secure during baking.
- Glaze: Whisk together the ketchup and brown sugar. Brush about two-thirds of the mixture generously over the bacon.
- Bake: Place the loaf in the oven and bake uncovered for 50–60 minutes. The internal temperature should reach 160°F. If you want the bacon extra crispy, turn on the broiler for the last 2–3 minutes.
- Rest and Serve: This is the most important step! Let the meatloaf rest for 10 minutes before slicing. This prevents the cheese from leaking out instantly and keeps the juices in the meat. Garnish with parsley and enjoy.
Tips for Success
- Don’t Overmix: Mixing the meat too aggressively will lead to a dense, tough loaf. Keep it light!
- Seal the Edges: Spend an extra minute ensuring the meat “seam” is fully closed around the cheese.
- The Bacon: If your bacon is very thick, you might need to par-cook it for 2 minutes in the microwave before wrapping to ensure it gets crispy in the oven.
- Easy Cleanup: Baking the loaf on a wire rack set inside a sheet pan allows the bacon fat to drip away, making the bottom of the loaf less greasy.
Serving Suggestions and Pairings
This meatloaf is a heavy hitter, so I like to pair it with sides that can hold their own.
- Classic: Creamy mashed potatoes and roasted green beans.
- Indulgent: Serve it alongside this dorito casserole for a truly epic feast.
- Light: A crisp garden salad with a tangy vinaigrette cuts through the richness of the bacon and cheese.
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 28g
- Fat: 26g
- Carbohydrates: 18g
- Sodium: 850mg
Storage and Leftover Tips
- Fridge: Store slices in an airtight container for up to 3–4 days.
- Freezer: You can freeze the cooked meatloaf for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: To keep it moist, reheat slices in the oven at 325°F covered with foil, or microwave with a damp paper towel over the top.
More Recipes You Will Love
If you enjoyed this hearty dinner, you have to try these other fan favorites:
- This Crockpot Nacho Dip – The perfect appetizer while the meatloaf is in the oven.
- Big Family Banana Pudding – The ultimate dessert to follow a heavy meal.
Final Thoughts
This Bacon-Wrapped Mozzarella Stuffed Meatloaf is more than just a meal; it’s an experience. It brings that nostalgic comfort we all crave with a modern, cheesy twist that never fails to impress.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, or tag us in your food photos on social media. Happy cooking!
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