Bacon Wrapped Meatloaf with Cheese is comfort food at its most crave-worthy and dramatic—a hearty, juicy meatloaf swaddled in crisp, smoky bacon and oozing with pockets of melted cheese. It’s a showstopper that transforms everyday ground beef into a feast, blending everything people love about a backyard bacon cheeseburger and a classic family Sunday supper.
The combination of tender meat, gooey cheese, and that irresistible bacon lattice brings layers of flavor in every slice, making it a beloved centerpiece for gatherings, special occasions, or even just a “let’s make tonight memorable” dinner at home.
This recipe builds on generations of meatloaf wisdom, but dials up both flavor and presentation. The bacon not only imparts a smoky richness and a beautiful crust, but also keeps the loaf moist as it bakes. Meanwhile, a cheese filling—whether gooey cheddar, mozzarella, or jack—brings a surprise to every forkful. It’s the kind of meal that asks for mashed potatoes, a spoonful of buttery green beans, and plenty of second helpings.
Ingredients
- 2 pounds ground beef (80/20 blend for juiciness)
- 1/2 pound ground pork (optional but recommended for flavor)
- 1 cup breadcrumbs (plain or Italian style)
- 2 large eggs
- 2/3 cup whole milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 2 cups (about 7 ounces) shredded cheddar, mozzarella, or Monterey Jack cheese (or cubed cheese for big pockets)
- 12–14 slices thin-sliced bacon (not thick cut)
- 2 tablespoons chopped fresh parsley or chives (optional, for garnish)
Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon or yellow mustard
Why Bacon Wrapped Meatloaf Is a Classic—With a Twist
Meatloaf has always been a staple of American kitchen tables. Its magic lies in its flexibility, ease, and familiarity. Wrapping a loaf in bacon and adding cheese is the ultimate upgrade: the cured pork bastes the meat as it cooks, creating a burnished, savory exterior, while the cheese keeps every bite tender and rich. It’s a crowd-pleaser that appeals across generations and feels both comforting and special.
When baked properly, this meatloaf is a showpiece to carve at the table, the bacon unveiling golden meat and luscious, melty cheese as you slice. The sight alone makes it a family favorite for both casual dinners and celebratory meals.
One-Pan Step-by-Step
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with foil and set a rack atop (or use a broiler pan) for airflow and easy cleanup.
In a large bowl, gently mix together ground beef, pork (if using), breadcrumbs, eggs, milk, onion, garlic, Worcestershire, ketchup, salt, pepper, and herbs. Mix until just incorporated—overworking the mixture makes meatloaf dense.
On a piece of parchment or plastic wrap, shape the mixture into a large rectangle, about 1 inch thick. Spread or sprinkle the cheese down the middle, leaving a margin on each end, then fold the sides over the cheese and shape into a loaf, sealing in all the cheese.
Carefully transfer the loaf to your prepared rack. Neatly drape bacon slices over the loaf, tucking the ends underneath for full coverage. Overlap slightly for shrinkage during baking.
In a small bowl, mix ketchup, brown sugar, and mustard for your glaze. Brush half over the bacon-wrapped loaf. Reserve the rest for glazing during baking.
Bake for 45 minutes, then brush again with glaze. Continue baking another 15–20 minutes, or until bacon is crisp, glaze is shiny, and the internal temperature reaches 160°F (71°C). Broil for 2–3 minutes at the end, if needed, for extra crispness—watch closely.
Let rest at least 10 minutes before slicing so juices redistribute and cheese sets.
Serving, Slicing, and the Perfect Sides
Slice the meatloaf thickly with a sharp, serrated knife. Serve with mashed potatoes, garlic bread, or a medley of roasted vegetables for a classic comforting meal. A pile of crisp green beans or a vinegar-dressed slaw cuts through the richness.
Leftovers make incredible sandwiches the next day—tuck slices of cold meatloaf into soft rolls with lettuce, tomato, and extra cheese or sauce.
Drizzle extra glaze or pan juices over slices and sprinkle with fresh herbs for a burst of color. If desired, serve with a side of spicy ketchup, BBQ sauce, or a creamy ranch dip for dunking.
Variations, Customizations, and Fun Add-Ins
- Cheese: Use a mix of sharp cheddar, smoked Gouda, provolone, or pepper jack. Stuff in some cream cheese for a “jalapeno popper” riff (with diced jalapeños, too!).
- Meat: Use all beef, or swap pork for turkey or chicken for a lighter take—if using poultry, add more cheese and a splash of olive oil to avoid dryness.
- Flavor kicks: Add chopped jalapeños, sun-dried tomatoes, roasted red peppers, or sautéed mushrooms to the filling. Add Dijon to the glaze for punch.
- Bacon: Crisscross into a lattice for dramatic look, or chop and mix into the loaf rather than wrapping if you prefer easy slicing.
- Gluten-free: Replace breadcrumbs with GF versions or crushed pork rinds.
Storage, Reheating, and Freezer Tips
Bacon Wrapped Meatloaf is fantastic for meal prep or leftovers. Cool completely, then store slices in an airtight container in the fridge for up to 4 days. Reheat individual slices gently in a covered skillet, oven, or microwave, adding a splash of broth if needed to keep moist.
To freeze, cool the whole loaf, wrap tightly, and thaw in the fridge overnight. Reheat covered at 325°F (165°C) until hot in the center. For batch cooking, assemble and freeze raw, then thaw before baking fresh.
Glazed meatloaf holds up well, but add a little fresh glaze if reheating for maximum flavor and shine.
Troubleshooting and FAQs
Why did my loaf fall apart? Don’t skip the rest after baking, and ensure you’ve used enough binder (eggs and crumbs) and packed the loaf well.
How do I keep cheese from leaking? Seal the meat well around the cheese and avoid overstuffing—some cheese may escape but provides tasty, crispy bits on the pan.
Can I prep this ahead? Yes, assemble up to a day ahead and refrigerate. Let sit at room temperature while oven preheats for best results.
Why isn’t my bacon crisp? Finish briefly under broiler or use thin slices; be patient and bake uncovered.
How can I make it spicier? Add hot sauce to the glaze, jalapeños to the filling, or pepper jack cheese.
Nutrition and Balance
This is comfort food, rich in protein, fat, and flavor—perfect for cheat days, celebrations, or Sunday suppers. Pair with lots of veggies and sensible portions for balance. Lighter versions use turkey, lean beef, part-skim cheese, or swap bacon for turkey bacon.
Final Thoughts
Bacon Wrapped Meatloaf with Cheese is true comfort on a platter: smoky, cheesy, juicy, and satisfying in every way. It earns its place at special dinners as well as casual weeknights, and any leftovers become a second-day treat. Embrace the flavor, gather your favorite people, and savor a slice of this enduring and irresistible classic.
