Preparation Time: 20 minutes
Cooking Time: 60 minutes
Servings: 6
This Bacon Wrapped Meatloaf with Cheddar Cheese and Roasted Potatoes is the ultimate comfort food creation! It’s the best meatloaf! Why? well because it’s a blend of extra lean ground beef, aromatic herbs, and flavorful breadcrumbs, all wrapped around a molten cheesy center, then snugly enveloped in crispy bacon. It’s like a giant, savory meatball that’s been kicked up a notch!
Why should you make this recipe?
This recipe isn’t just about taste. It’s also about convenience. You can prepare it in advance, and freeze it for those busy nights when you need a delicious meal without the fuss. You can pop it right into the oven, no need to thaw it! And here’s a secret—whether your family prefers it with all the bacon and cheese or a lighter version without it, it’s entirely customizable. In fact, my daughter prefers it when I make it without bacon and cheese. So, often, instead of bacon and cheese, I add a drizzle of olive oil on top of the meatloaf. It is a great recipe either way.
Recipe Highlights:
- Irresistible Flavor: The combination of extra lean ground beef, aromatic herbs, and cheddar cheese makes this meatloaf incredibly flavorful.
- Make-Ahead Friendly: Prepare it ahead of time and freeze it for a quick and hassle-free dinner option.
- Bacon and Cheese Delight: For those who love indulgence, this meatloaf has bacon cheeseburger flavors. It is like a big, cheesy, bacon-wrapped hug.
- Customizable: Tailor this recipe to your family’s preferences, whether that means going all-in on the bacon and cheese or opting for a lighter version with olive oil.
- No-Thaw Freezing: Freeze it wrapped in plastic wrap and store it in a zip-lock bag, and you can pop it straight into the oven without thawing when you’re ready to enjoy.
- Simple Ingredients: You might just find that you already have all the ingredients on hand, making it entirely possible to enjoy this delicious dinner tonight!
Meatloaf Ingredients:
- 900g of extra lean ground beef: I prefer to use extra lean ground beef because I think the results is flavorful, tender, and less greasy. However, it can be substituted by lean ground beef if its your preference.
- 2 eggs: The eggs will help to hold all of the ingredients together.
- 1/2 cup of bread crumbs: To help hold everything together but also add a pleasant texture, making it moist and tender. You can usually find breadcrumbs near the bread aisle.
- 4 minced garlic cloves, 1 onion, grated or chopped into small pieces: These will add flavor to your meatloaf
- 1 tablespoon of Italian seasoning: This is also to add flavor. It can be substituted by your choice of dried or fresh herbs. I sometimes use a combination of fresh parsley and fresh green onions, both finely chopped. It’s also a good option.
- 2 tablespoons of milk: The milk ensures the meatloaf stays moist and succulent throughout the baking process, preventing it from becoming dry. You can use whole or skim milk in this recipe.
- Salt to taste: ( I use approximately 1 tablespoon)
- 200 grams of sharp cheddar cheese (feel free to add more if you love cheese): This glorious cheese filling is like a hidden treasure, melting into gooey goodness as the meatloaf bakes, creating pockets of cheesy delight in every bite.
- 10 bacon slices (or as much as needed to wrap around your meatloaf): The bacon wrap not only adds a rich, smoky flavor but also provides a delightful crispy texture that contrasts beautifully with the tender meatloaf.
- Baby potatoes: as many as desired or as many as you can fit into your pan without overlapping them too much. (I used about 500g of baby potatoes sliced in half. see picture for reference)
- Olive oil
- Additional Italian seasoning and salt for potatoes
Instructions
- Preheat the Oven: Preheat your oven to 400°F
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine the extra lean ground beef, eggs, breadcrumbs, grated/chopped onion, minced garlic, Italian seasoning, milk, and salt. Use your hands to mix everything thoroughly until well combined.
3. Lay out two sheets of plastic wrap on a clean surface to create a larger working area.
4. Shape the meatloaf: Form the meat mixture into a rectangle on the plastic wrap, using the picture as a reference. Make it as even as possible.
5. Add the Cheddar Cheese: Place the cheddar cheese in the middle of the meat rectangle.
6. Close the log by folding the meat over the cheese, then use the plastic wrap to tightly shape it into a log.
7. You must wrap it tightly to help shape the log so that the melted cheddar cheese does not escape while baking it. You can adjust the length of the log if needed.
8. Wrap with Bacon: Carefully remove the plastic wrap and then wrap each slice of bacon around the meatloaf log. You may need to tuck any excess bacon underneath the log.
9. Prepare the Potatoes: In a small bowl toss the baby potatoes with a drizzle of olive oil and a sprinkle of Italian seasoning. Season with salt according to your preference.
10.Bake: Place the meatloaf and potatoes into an ovenproof dish. Distribute the potatoes around the meatloaf. Bake in the preheated oven for approximately 60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) and the bacon is crispy. It’s a good idea to use a instant-read thermometer to check the meatloaf’s temperature.
11. Serve: Once done, remove the dish from the oven. Let it rest for a few minutes before slicing the meatloaf into portions. Serve with the roasted potatoes on the side.
Equipment:
For this recipe, you’ll need basic kitchen equipment, including a large bowl, plastic wrap, a zip-lock bag for freezing, an ovenproof dish, and an optional meat thermometer for precise cooking.
What to serve with Bacon wrapped Meatloaf with Cheddar Cheese?
- Potatoes: Roasted potatoes are a practical and delicious choice to serve alongside the meatloaf. They absorb the savory flavors from the dish and add a hearty element to your meal. Also, you can cook them in the same dish as the meatloaf so it is super convenient!
- Spaghetti and Pesto: If you want a different twist, take a cue from my grandmother and serve the meatloaf with spaghetti and pesto sauce.
- Side of Veggies: Add a side of steamed or roasted vegetables for a pop of color and nutrition. Broccoli, carrots, or green beans would be fantastic choices.
- Salad: A crisp salad with your favorite greens and a light dressing can balance the richness of the meatloaf and provide a refreshing contrast.
Common Substitutions:
-Beef substitution: While the recipe calls for extra lean ground beef, you can certainly use lean ground beef if you prefer. The choice between extra lean and lean depends on your preference for a less greasy texture, especially since the meatloaf is wrapped in bacon. Feel free to adjust.
–Herbs substitution: feel free to use the fresh or dried herbs you prefer.
-Garlic and onions: Sometimes I am not in a chopping mood and I substitute fresh garlic and onions for onion powder and garlic powder. So you can do that if you prefer.
Variations
Experiment with different ingredients and variations to make this recipe your own:
- Cheese Variety: Switch up the type of cheese you use in the center of the meatloaf. Try mozzarella, provolone, Monterey Jack, or even a smoky gouda for a unique twist. You can also omit the cheese if you prefer.
- Bacon Alternatives: If you’re not a fan of bacon or want a healthier option, consider omitting it altogether for a lighter version. For best results, if omitting the bacon, drizzle some olive oil on the top of the meatloaf.
- Ground beef: I prefer to use extra lean meat since the bacon and cheddar cheese are already greasy. But, if you prefer you can use lean instead.
Storage Instructions:
- Make-Ahead: You can prepare this meatloaf a day ahead by wrapping it tightly in plastic wrap and keeping it in the fridge until you’re ready to bake. This is perfect for meal planning and saving time on busy days.
- Freezing: To freeze the meatloaf, wrap it in plastic wrap, and place it in a zip-lock bag. When you’re ready to make it, you can put it straight into the oven without thawing, making it a convenient freezer meal option. Just make to remove the zip-lock bag and the plastic wrapping of course.
- Leftovers: Store any leftovers in an airtight container in your fridge for up to three days. They make for delicious meals or easy lunches for the following day.
Bacon Wrapped Meatloaf with Cheddar Cheese
Equipment
- large mixing bowl
- plastic wrap
- zip-lock bag for freezing,
- an ovenproof dish
- optional meat thermometer for precise cooking
Ingredients
Meatloaf:
- 900 g of extra lean ground beef
- 2 eggs
- 1/2 cup of breadcrumbs
- 1 onion grated or chopped into small pieces
- 4 minced garlic cloves
- 1 tablespoon of Italian seasoning or your choice of dried or fresh herbs
- 2 tablespoons of milk
- Salt to taste approximately 1 tablespoons
- 200 grams of cheddar cheese feel free to add more if you love cheese
- 10 thin slices of bacon
Potatoes
- 500 g Baby potatoes as many as desired
- 2 tbsp Olive oil
- 1 tbsp Italian seasoning for potatoes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Meatloaf Mixture: In a large bowl, combine the extra lean ground beef, eggs, breadcrumbs, grated/chopped onion, minced garlic, Italian seasoning, milk, and salt. Use your hands to mix everything thoroughly until well combined.
- Shape the Meatloaf: Lay out two sheets of plastic wrap on a clean surface to create a larger working area. Form the meat mixture into a rectangle on the plastic wrap, using a picture as reference. Make it as even as possible.
- Add the Cheddar Cheese: Place the cheddar cheese in the middle of the meat rectangle. Close the log by folding the meat over the cheese, then use the plastic wrap to tightly shape it into a log. You can adjust the length of the log if needed.
- Wrap with Bacon: Carefully remove the plastic wrap and then wrap each slice of bacon around the meatloaf log. You may need to tuck any excess bacon underneath the log.
- Prepare the Potatoes: Toss the baby potatoes with a drizzle of olive oil and a sprinkle of Italian seasoning. Season with salt according to your preference.
- Bake: Place the meatloaf and potatoes into an ovenproof dish. Bake in the preheated oven for approximately 60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) and the bacon is crispy. You can use a meat thermometer to check the meatloaf's temperature.
- Serve: Once done, remove the dish from the oven. Let it rest for a few minutes before slicing the meatloaf into portions. Serve with the roasted potatoes on the side.
Notes
FAQ:
Certainly. You can customize the seasoning with your favorite fresh or dried herbs and spices.
Use a meat thermometer to check the internal temperature. It should reach 160°F (71°C). If the bacon is crispy and the cheese is melted, it’s likely ready to enjoy.
Nope, you don’t need to.
You sure can. If you want to make it a day ahead or even just a couple of hours ahead, just wrap the whole thing using plastic wrap and when you are ready, remove the wrap prior to placing it in the oven.
No need, I usually bake it in a Pyrex or ceramic dish and never had it stick to the dish
With these serving suggestions, storage tips, common substitutions, and variations, you’ll be well-prepared to make this Bacon Wrapped Meatloaf with Cheddar Cheese your own culinary masterpiece!
Enjoy your delicious Meatloaf with Bacon and Roasted Potatoes! It’s the ultimate meatloaf and the perfect comfort food! This recipe is not only tasty but also convenient since you can prepare it ahead of time and bake it when needed. Plus, it’s a one-pan wonder, so you’ll have fewer dishes to wash.
Here are are some other recipes you can make ahead and freeze!
Effortless Maple Glazed Pork Chops
Juicy and Tender Garlic and Herb Pork Tenderloin
Don’t forget to follow Tasty Recollections on Instagram and Facebook! If you have any questions let me know! 🙂 And thank you for stopping by
-Claudia
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