Cheese Stuffed Bacon Wrapped Meatloaf Recipes

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DAD'S CHEESY BACON WRAPPED MEAT LOAF



Dad's Cheesy Bacon Wrapped Meat Loaf image

This is a recipe my dad has been making for years. Great for the cheese and bacon lover-- it's a huge hit with crowds, even kids! And it's a great comfort food!

Provided by Ashley

Categories     Main Dish Recipes     Meatloaf Recipes     Stuffed Meatloaf Recipes

Time 1h30m

Yield 6

Number Of Ingredients 14

2 pounds ground beef
2 eggs
2 tablespoons ketchup
1 cup dry bread crumbs
1 tablespoon Parmesan cheese
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon ground black pepper
1 small yellow onion, diced
6 slices bacon
8 ounces sharp Cheddar cheese, cut into quarters
1 tablespoon ketchup

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
  • Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
  • Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.

Nutrition Facts : Calories 588.6 calories, Carbohydrate 17.3 g, Cholesterol 207.1 mg, Fat 37.5 g, Fiber 1.2 g, Protein 43.5 g, SaturatedFat 17.3 g, Sodium 945.7 mg, Sugar 3.8 g

BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF RECIPE BY TASTY



Bacon-wrapped Mashed Potato-stuffed Meatloaf Recipe by Tasty image

Here's what you need: ground beef, onion, garlic, grated parmesan cheese, eggs, panko breadcrumbs, salt, pepper, worcestershire sauce, milk, fresh parsley, ketchup, brown sugar, mustard powder, onion powder, paprika, tomato paste, yukon gold potato, butter, salt, pepper, milk, bacon

Provided by Claire Nolan

Categories     Dinner

Yield 8 servings

Number Of Ingredients 23

2 lb ground beef
1 cup onion, diced, sauteed
3 cloves garlic, minced, sauteed
1 ½ cups grated parmesan cheese, divided
2 eggs
1 cup panko breadcrumbs
2 teaspoons salt
1 ½ teaspoons pepper
2 teaspoons worcestershire sauce
½ cup milk
½ cup fresh parsley, finely chopped
1 ½ cups ketchup
½ cup brown sugar
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons paprika
¼ cup tomato paste
1 lb yukon gold potato, peeled, chopped, cooked
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
1 cup milk
28 slices bacon, slices

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
  • In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
  • In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
  • Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
  • Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a "bowl" for the mashed potatoes.
  • Add the mashed potatoes into the "bowl" and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
  • Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
  • Broil on high for 3-5 minutes or until the glaze has caramelized.
  • Enjoy!

Nutrition Facts : Calories 618 calories, Carbohydrate 43 grams, Fat 29 grams, Fiber 2 grams, Protein 43 grams, Sugar 18 grams

BACON-CHEDDAR MEATLOAF



Bacon-Cheddar Meatloaf image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 18

2 pieces bacon, diced
1 medium onion, chopped
3 cloves garlic, minced
2 large egg yolks
1 tablespoon Dijon mustard
1/2 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons heavy cream
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound ground beef chuck
8 ounces ground pork
8 ounces ground veal
8 ounces sharp cheddar, shredded (2 1/3 cups)
1/3 cup chopped flat-leaf parsley
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 tablespoons water

Steps:

  • Preheat oven to 400 degrees F.
  • Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.
  • Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.
  • Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.

Nutrition Facts : Calories 556 calorie, Fat 42 grams, SaturatedFat 20 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 38 grams

BACON-WRAPPED STUFFED MEATLOAF WITH MUSHROOMS AND CHEESE



Bacon-Wrapped Stuffed Meatloaf with Mushrooms and Cheese image

This is a hearty and flavorful mushroom-stuffed meatloaf created by a true meatatarian.

Provided by MUDD

Categories     Ground Pork

Time 2h

Yield 12

Number Of Ingredients 14

1 (16 ounce) package bacon, divided
2 tablespoons olive oil, divided
1 medium onion, diced, divided
6 cloves garlic, chopped, divided
1 ½ pounds ground beef chuck
½ pound ground pork
2 large eggs
½ cup chopped fresh parsley
2 tablespoons paprika
4 teaspoons ground black pepper
2 teaspoons sea salt
aluminum foil
1 (12 ounce) package button mushrooms, sliced
12 (1 ounce) slices Provolone cheese

Steps:

  • Place 1/2 of the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 of the diced onion and 4 chopped garlic cloves and lightly saute until soft, about 3 minutes. Remove to a large bowl, and add ground beef, ground pork, eggs, parsley, paprika, pepper, and sea salt. Blend together with your hands until mostly combined. Place in the refrigerator.
  • Preheat the oven to 375 degrees F (190 degrees C). Lay a 2-foot square piece of aluminum foil on a flat surface.
  • Wipe the skillet clean, add remaining 1 tablespoon oil, and heat over medium heat until shimmering, 1 to 2 minutes. Add mushrooms and saute until all moisture has evaporated and mushrooms start to turn dark reddish-brown with golden spots, 8 to 10 minutes. Add remaining 2 cloves chopped garlic and cook until fragrant, about 30 seconds.
  • Place meat mixture in the center of the aluminum foil and shape meat into an evenly thick square about 1/2 inch thick, making sure there are no gaps or thin spots. Cover meat with overlapping slices of Provolone cheese, leaving about 1/2 inch to 1 inch uncovered meat around the perimeter. Lay cooked bacon strips over Provolone cheese and spread mushrooms evenly over bacon.
  • Lift one end of the foil and begin rolling the meat in a pinwheel fashion. Place meatloaf in a baking dish, molding the ends to create a seal around the stuffing; discard the foil. Lay remaining uncooked bacon over meatloaf, leaving about 1/4 inch between each slice, and tucking ends in under the loaf.
  • Cook in the preheated oven for 45 minutes, turning halfway. Switch to the broil setting and cook until meat is no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center of the meat should read at least 160 degrees F (70 degrees C).
  • Remove from the oven and allow to rest 10 to 15 minutes before slicing.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 4.4 g, Cholesterol 112.1 mg, Fat 25.4 g, Fiber 1.2 g, Protein 27.6 g, SaturatedFat 10.7 g, Sodium 888.1 mg, Sugar 1.2 g

BACON DOUBLE CHEESEBURGER STUFFED MEATLOAF



Bacon Double Cheeseburger Stuffed Meatloaf image

A meatloaf bursting with steak flavors is just about enough to make my mouth water, but stuffing it with cheese and covering it in the delicious brown sugar ketchup glaze and layered thick cut bacon put this recipe over the top. From the Slow Roasted Italian

Provided by danglin34

Categories     Meatloaf

Time 1h15m

Yield 1 meatloaf, 6 serving(s)

Number Of Ingredients 10

1 lb 93% lean beef
1 cup panko breadcrumbs
1/2 cup 2% low-fat milk
6 tablespoons ketchup, divided
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon Worcestershire sauce
1 large egg
1 tablespoon brown sugar
8 ounces mild cheddar cheese, shredded
1 lb bacon, uncooked

Steps:

  • Preheat oven to 350°F.
  • In a large bowl combine beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, Worcestershire and steak seasoning. Set aside.
  • In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture.
  • Gentle press meatloaf into bowl and divide in half. Place first half into 7x10" baking dish and form into a flat meatloaf Gently press the center in to create a rim around the outside of the meatloaf. Add shredded cheese i nto the center of the meatloaf.
  • Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan. Set op top and press the sides together to seal in the cheese. Form into a loaf shape about 1½ - 2" tall.
  • You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside.
  • In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown sugar. Mix well with a fork. Apply glaze evenly all over your meatloaf (except the bottom).
  • Arrange bacon slices over the top of the meatloaf. Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side. Arrange remaining bacon over the top. Tuck the ends of the bacon under the meatloaf (this prevents curling).
  • Place meatloaf in the oven and bake until bacon is crispy, about 1 hour.
  • Remove from oven. Allow to rest uncovered for 20 minutes. Serve and enjoy!

Nutrition Facts : Calories 753.6, Fat 57.5, SaturatedFat 23.9, Cholesterol 176.7, Sodium 1274.8, Carbohydrate 21.6, Fiber 0.9, Sugar 8.3, Protein 37.1

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