A delicious and indulgent meatloaf filled with a creamy triple-cheese center and wrapped in smoky bacon.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:65 minutes
Total Time:85 minutes
Yield:6-8 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs ground beef
8 slices bacon
1 small onion, finely diced
3 cloves garlic, minced
1 cup breadcrumbs
2 large eggs
½ cup milk
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
4 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup ketchup
2 tbsp barbecue sauce
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp smoked paprika
Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, combine ground beef, onion, garlic, breadcrumbs, eggs, milk, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix gently until combined.
Combine cream cheese, cheddar, and mozzarella in a bowl.
Spread the meat mixture into a large rectangle on parchment paper, leaving about 1 inch around the edges. Spread the cheese mixture down the center, then carefully roll the meat around the filling, sealing the edges completely.
Lay the bacon slices across the meatloaf, slightly overlapping each slice.
Mix ketchup, barbecue sauce, brown sugar, Worcestershire sauce, and smoked paprika.
Brush the meatloaf generously with the glaze. Bake for 50–65 minutes, brushing with more glaze halfway through, until the center reaches 160°F.
Remove from the oven and let rest for 10–15 minutes before slicing.
Slice thickly to reveal the melted triple-cheese center. Drizzle with extra barbecue sauce if desired.
Notes
For a spicier kick, add some chopped jalapeños to the meat mixture.
Ensure the meatloaf is well sealed to prevent the cheese from leaking out during baking.
Letting the meatloaf rest is crucial for easier slicing.