Ingredients
For the Beef Filling
2 lb (900 g) ground beef, preferably 80–85% lean
1 small onion, finely diced
3 cloves garlic, minced
1 large egg
½ cup breadcrumbs
¼ cup milk
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp onion powder
½ tsp garlic powder
For the Cheese Filling
8–10 oz (225–280 g) shredded mozzarella
4 oz (115 g) shredded cheddar
4 oz (115 g) cream cheese, softened
½ tsp Italian seasoning
For the Bacon-Wrapped Exterior
12–16 slices beef bacon, thinly sliced
2 tbsp ketchup
1 tbsp barbecue sauce
1 tbsp brown sugar
1 tsp Dijon mustard
½ tsp smoked paprika
For Finishing
1–2 tbsp chopped fresh parsley
A little black pepper
Optional: extra shredded cheese for the top
Preparation
- Prepare the Beef Mixture
Preheat your oven to 375°F (190°C).
In a large bowl, combine the ground beef, diced onion, minced garlic, egg, breadcrumbs, milk, Worcestershire sauce, salt, black pepper, smoked paprika, Italian seasoning, onion powder, and garlic powder.
Mix everything gently until well combined. Do not overmix, or the meatloaf can become dense. - Prepare the Cheese Filling
In another bowl, combine the softened cream cheese, mozzarella, cheddar, and Italian seasoning.
Mix until the cheeses are evenly combined and ready to spread. - Form the Meatloaf
Place a large sheet of parchment paper on your work surface.
Spread the beef mixture over the parchment and shape it into a large rectangle, approximately ½ inch thick.
Leave a small border around the edges.
Spread the cheese mixture evenly down the center of the beef.
Carefully roll the meat around the cheese, using the parchment paper to help you form a tight log.
Pinch the edges and ends together so the cheese stays inside during baking. - Wrap It in Beef Bacon
Lay the beef bacon slices slightly overlapping each other on a clean surface.
Place the meatloaf roll on top and carefully wrap the bacon around the entire roll.
Make sure the bacon overlaps enough to cover the meat completely.
Place the roll seam-side down on a baking sheet or roasting dish. - Make the Glaze
In a small bowl, mix together:
Ketchup
Barbecue sauce
Brown sugar
Dijon mustard
Smoked paprika
Brush a generous layer of the glaze over the bacon-wrapped meatloaf. - Bake
Place the meatloaf in the preheated oven and bake for approximately 50–65 minutes, depending on its size.
During the final 10–15 minutes, brush it with another layer of glaze to create a beautiful glossy, caramelized crust.
For food safety, cook the ground beef to an internal temperature of 160°F (71°C). - Rest the Meatloaf
Remove the meatloaf from the oven and let it rest for 10–15 minutes before cutting.
This is important because it allows the juices and melted cheese to settle inside instead of running out immediately. - Slice and Serve
Using a sharp knife, carefully cut the meatloaf into thick slices.
The outside should be beautifully caramelized and crispy, while the inside should reveal juicy seasoned beef and melted, gooey cheese.
Garnish with freshly chopped parsley and serve warm.
🍽️ Serving Suggestions
Serve it with:
Creamy mashed potatoes
Roasted vegetables
Garlic bread
Fresh green salad
Coleslaw
Roasted potatoes
Tip: For the most dramatic presentation, cut one slice while the meatloaf is still warm and gently pull it apart so the melted cheese stretches between the pieces.