If you have ever experienced a moment when you’ve just tasted something so delicious that you have no words for it, you know what it was like for us when we sunk our teeth into this meatloaf. We were so concentrated on eating every last tiny crumb that we started laughing out loud at the end of our meal! But we really didn’t have to say anything. We all knew it was amazing and that it would be a permanent part of our dinner routine.
Let’s take a look at what our friends over at 12 Tomatoes have said about this bacon wrapped cheesy meatloaf:
It really is hard to beat a good old-fashioned cheeseburger, but sometimes we don’t want the hassle of firing up the grill or hand forming several individual patties. That’s where this burger-meatloaf-hybrid comes in handy! The trick to a moist and tender meatloaf is to not overwork the ground beef mixture – it also helps that we stuff ours with a hearty amount of cheddar and wrap it in thick strips of bacon, making it juicy and delectable. If you’ve got a group to feed (or just a really hungry family like ours) you’ll love how effortless it is to get all that delightful bacon cheeseburger flavor in one easy recipe!
I agree with every single word!
Ingredients
1 pound 90% lean ground beef
10-15 slices Hormel bacon
1 cup Kraft mild or sharp cheddar cheese, grated
1 cup Panko or seasoned breadcrumbs
1/2 cup milk
1 large egg, lightly beaten
1/2 cup Heinz ketchup, divided
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Montreal steak seasoning
1 tablespoon garlic, minced
1/2 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
Instructions:
Preheat oven to 350º F.
Add ground beef, breadcrumbs, milk, egg, ¼ cup ketchup, Worcestershire sauce, steak seasoning, garlic, cayenne,
salt and pepper to a large bowl.
Combine ingredients by hand until just incorporated – do not overmix!
Lightly pack mixture into a ball and transfer to a lightly greased loaf pan, gently pressing meat to form a flat, even
loaf.
With your fingers, dig a trench for cheese down the center of loaf.
Fill with grated cheddar. Be sure to leave room at the top of the trench, and seal the meat pocket shut.
In a small bowl mix together remaining ketchup and brown sugar. Drizzle half of mixture over top of meatloaf.
Lay strips of bacon evenly across entire loaf top, tucking the ends around side of loaf to prevent curling, and top
evenly with remaining glaze.
Bake meatloaf until thoroughly cooked and bacon is crispy, 50-60 minutes.
Let cool for 10-15 minutes. Serve warm and enjoy!
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Quick tip: If you don’t want to sprinkle cheese on top of the meatloaf, use it all inside the loaf.
Thank you 12 Tomatoes for this great recipe.