A juicy, tender meatloaf filled with gooey melted cheese, wrapped in crispy bacon, and finished with a sweet and smoky glaze. A hearty comfort-food centerpiece that’s perfect for family dinners.
Ingredients
For the Meatloaf:
2 lbs ground beef, preferably 80/20
1 cup breadcrumbs
2 large eggs
1/2 cup milk
1/2 medium onion, finely diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
For the Cheese Filling:
1 1/2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
4 oz cream cheese, softened
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
For the Bacon Wrap:
12–14 slices bacon
For the Glaze:
1/2 cup BBQ sauce
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C).
Line a large rimmed baking sheet with parchment paper or foil. If possible, place a wire rack over the baking sheet so excess bacon fat can drain away while the meatloaf cooks.
Prepare the Meatloaf Mixture
In a large bowl, combine breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, ketchup, smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Let the mixture sit for 2–3 minutes so the breadcrumbs absorb the milk.
Add the ground beef and gently mix with your hands until everything is just combined. Do not overmix.
Prepare the Cheese Filling
In a separate bowl, combine cream cheese, mozzarella, cheddar, parsley, and garlic powder.
Mix until evenly combined.
Shape the Meatloaf
Place a large sheet of parchment paper on your work surface.
Transfer the meat mixture onto the parchment and press it into a rectangle approximately 10 × 14 inches.
Leave the meat mixture slightly thicker around the edges.
Spread the cheese filling evenly down the center, leaving about 1–2 inches of meat uncovered around the edges.
Roll the Meatloaf
Carefully use the parchment paper to help roll the meatloaf into a tight log.
Pinch the seams and ends firmly closed so the cheese stays inside while baking.
Place the meatloaf seam-side down.
Wrap with Bacon
Arrange the bacon slices side-by-side across the meatloaf, slightly overlapping each slice.
Tuck the bacon underneath the meatloaf so it stays securely in place.
For extra bacon flavor, you can weave the slices into a simple bacon lattice before wrapping.
Prepare the Glaze
In a small bowl, mix together BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and smoked paprika.
Stir until smooth.
Bake
Place the bacon-wrapped meatloaf on the prepared rack or baking sheet.
Brush about half of the glaze over the bacon.
Bake uncovered for approximately 50–65 minutes.
Remove the meatloaf and brush generously with the remaining glaze.
Return it to the oven and bake for another 10–15 minutes, until the bacon is crisp and the center reaches at least 160°F (71°C).
If the bacon needs more browning, broil for 1–2 minutes at the end, watching carefully.
Rest
Remove the meatloaf from the oven and let it rest for 10–15 minutes before slicing.
This allows the juices to redistribute and gives the melted cheese time to settle inside.
Slice and Serve
Use a sharp knife to cut the meatloaf into thick slices.
Garnish with fresh parsley and serve warm with extra BBQ sauce if desired.
Serving Suggestions
Serve with:
Creamy mashed potatoes
Mac and cheese
Roasted green beans
Buttered corn
Garlic roasted vegetables
Creamy coleslaw
Mashed cauliflower
Fresh garden salad
Recipe Notes
80/20 ground beef gives the meatloaf the best balance of flavor and moisture.
Don’t overmix the meat mixture or the meatloaf may become dense.
Seal the edges carefully around the cheese filling to prevent excessive cheese leakage.
For even cooking, shape the meatloaf into an even-sized log.
If the bacon browns too quickly, loosely cover the meatloaf with foil during the middle of baking.
Letting the meatloaf rest before slicing is important for keeping the cheese and juices inside.
Use a meat thermometer inserted into the meat portion, not just the melted cheese, to check doneness.
Nut Information
Contains tree nuts: No
Contains peanuts: No
Contains almonds: No
Contains walnuts: No
Contains pecans: No
Contains cashews: No
Contains pistachios: No
Contains coconut: No
Allergy Information
Contains dairy: Yes — mozzarella, cheddar, and cream cheese
Contains eggs: Yes
Contains gluten: Usually yes — breadcrumbs, Worcestershire sauce, BBQ sauce, and ketchup may contain gluten depending on the brand
Contains soy: May be present in BBQ sauce, ketchup, breadcrumbs, bacon, or processed cheese; check labels
Contains nuts: No
Contains peanuts: No
Q&A
Q: What cheese works best for the filling?
A: Mozzarella and cheddar make a great combination because mozzarella provides stretchiness while cheddar adds a stronger flavor. Monterey Jack or Pepper Jack can also be used.
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey can be substituted, although the meatloaf will be leaner and slightly less rich. Make sure it reaches 165°F (74°C).
Q: Can I prepare this ahead of time?
A: Yes. Assemble and wrap the meatloaf, then cover and refrigerate for up to 24 hours before baking.
Q: Can I freeze it?
A: Yes. You can freeze the assembled uncooked meatloaf or freeze cooked leftovers. For best quality, wrap tightly and use within about 2–3 months.
Q: How do I prevent the cheese from leaking out?
A: Leave a border around the meat mixture, place the cheese in the center, roll tightly, and firmly pinch the seams and ends closed.
Q: Why did my meatloaf crack?
A: Cracking can happen when the meat mixture is too dry, overmixed, or rolled loosely. Using enough moisture and gently shaping the loaf helps prevent this.
Q: Can I make it without BBQ sauce?
A: Yes. You can use ketchup, tomato glaze, or a mixture of ketchup and Worcestershire sauce instead.
Q: How do I get the bacon extra crispy?
A: Bake the meatloaf uncovered on a wire rack so the hot air circulates around the bacon. Finish with 1–2 minutes under the broiler if needed.
Q: What temperature should the meatloaf reach?
A: Ground beef meatloaf should reach 160°F (71°C) in the center. If using ground poultry, cook to 165°F (74°C).
Q: How should I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat slices in the oven or air fryer for the best texture.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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