Next, take half of the meat mixture and press it down into a loaf shape on the baking sheet to form the bottom layer. Make a small well in the center and fill it with more shredded mozzarella. Then, take the other half of the meat mixture and cover the cheese, sealing it well to ensure the mozzarella will stay hidden while it’s baking.
Now, here comes the fun part—wrapping the meatloaf in bacon! Start by laying the slices of bacon across the top of the meatloaf, overlapping them slightly. I like to tuck the ends of the bacon under the meatloaf to keep everything nice and tidy. Before you pop it into the oven, brush the top with ketchup for added flavor and moisture. Bake in the preheated oven for about 1.5 hours, or until a meat thermometer inserted in the center reads 160°F (70°C).
Once it’s done, let it rest for about 10 minutes before slicing. This waiting period really allows all those delicious juices to redistribute throughout the meatloaf. I promise the wait is worth it—the aroma filling your kitchen during baking will be nothing short of heavenly!
Pro Tips for Best Results
One thing I’ve learned while making this meatloaf is to really pay attention to the quality of your bacon. I’ve tried everything from regular to thick-cut, and I found that a thicker slice gives you a better texture and flavor balance. It crisps up beautifully and holds everything together perfectly!
I also recommend letting the meatloaf rest before slicing. I know it’s tempting to dive right in, but letting it settle for a bit helps it maintain its shape and ensures you get that perfect slice without falling apart. I tried slicing immediately once and regretted the mess I made!
Finally, don’t be afraid to customize the ingredients! I’ve swapped in ground turkey for the beef in the past, and it held up surprisingly well, especially when combined with some Italian herbs for an extra flavor kick.
Common Mistakes to Avoid
One of the most common mistakes is overmixing the meat mixture. I’ve done it, and it makes the meatloaf dense and tough instead of tender and juicy. Mix just until combined, and allow the breadcrumbs to absorb the moisture without turning it into a paste. (See the next page below to continue…)