Goodness Oozing Stuffed Meatloaf Wrapped in Bacon

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for goodness oozing stuffed meatloaf wrapped in bacon is a mouthwatering delight that will leave you craving for more. The combination of juicy ground meat, flavorful stuffing, and crispy bacon creates a perfect harmony of flavors and textures. With each bite, you'll experience the savory richness of the meatloaf, the gooeyness of the stuffing, and the irresistible smokiness of the bacon. This recipe is perfect for a hearty family dinner or a special occasion, guaranteed to impress your guests.

Keywords: meatloaf, stuffed, bacon-wrapped, savory, indulgent.

Goodness oozing stuffed meatloaf wrapped in bacon recipe details

Goodness oozing stuffed meatloaf wrapped in bacon recipe, recipe Rating: 4.8
Number of votes:132

This mouthwateringly delicious meatloaf is stuffed with vegetables and cheese and wrapped with bacon. It’s like a meat, veggie and cheese present in bacon gift wrapping! My family insists I make this at least once a month.
Ready in: 1 hour 20 mins

Ingredients

Serves: 6

• 1 tablespoon butter
• 3 shallots (finely chopped)
• 1/2 bell Pepper, finely chopped (any color but a mix of colors looks good)
• 2 ounces button mushrooms, chopped
• 2 ounces portabelo mushrooms, chopped
• 1 1/2 tablespoons crushed garlic
• 9 ounces smooth cream cheese
• 1 teaspoon smokey barbecue seasoning
• 1 1/4 pounds ground beef or pork (or a mix of both)
• 1 1/2 tablespoons smokey barbecue seasoning
• 1 1/2 teaspoons freshly ground espresso (very finely ground)
• 1/4 teaspoon cayenne pepper
• 10 ounces bacon (the amount of bacon will vary depending on the size of the container)
• 1/3 cup grated mature cheddar cheese
• 1/3 cup grated gouda cheese
• 1/3 cup grated mozarella
• 1 cup barbecue sauce

Preparation method

Prep: 30 mins | Cook: 50 mins

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Using a skillet over a medium high heat melt butter. Then add shallots, bell pepper, mushrooms and garlic and cook until mushrooms are slightly underdone. If using a white onion then just cook until translucent. Remove from heat and set aside.
3. Mix together cream cheese and 1 teaspoon of barbecue seasoning. Set aside.
4. In a bowl mix ground beef/pork, 1.5 tablespoons barbecue seasoning, espresso and Cayenne. Just get your hands in there and knead it until it’s all nicely mixed. Divide your meat mix roughly in half but make one slightly larger than the other. Take about 1/4 of the larger half and set aside.
5. Grab an oblong casserole dish or a rectangular bread tin. Rub the inside with butter or spray with a non-stick spray. Starting on one end start covering the inside of the dish/tin with bacon. Keep going until the whole container is covered with bacon.
6. In the dish/tin lay the larger meat half (minus the 1/4) to cover the bottom on top of the bacon. Now take that extra quarter and use it to build a wall on the edge of the meat base. (You’re going to put all of your other good stuff in the meat bowl and it keeps the goodness from running out.)
7. Now get the cream cheese mix you put aside and spread it on the bottom of the meat bowl you just made. Just use the back of a tablespoon.
8. It’s time to add the mushrooms, bell pepper and shallots you put aside. Spoon that into the meat bowl on top of the cream cheese. I like to press it down lightly but that’s just me.
9. Layer the grated cheeses over vegetables. Keeping it in the bowl as much as possible.
10. Take the last half of meat mix and shape it roughly into a rectangle that will fit over everything else in the dish/tin. Lift it up and lay it on top. If it doesn’t reach just give it a light push on the edges. Press the edges lightly to seal it to the meat bowl. It’s like a lid for your meat bowl.
11. Now pour the barbecue sauce over the meat. I like to use a pastry brush to spread it evenly. Then all you need to do is flip the excess bacon to cover the whole thing. Now you’ve got a delicious meat, veggie and cheese package, neatly wrapped in bacon.
12. Pop the whole thing in the oven for around 45-50 minutes. When you take it out you will probably see that there’s a bit of juice around it. Pour that off before flipping it onto a plate or you end up with a bit of a mess. Either that or gently flip it over into a larger casserole dish in the sink to minimize splashing.
13. Cut it into slices and serve with your chosen sides.Tip

Adjust amount of cayenne for personal spiciness preference.

Tip

The espresso adds a nice depth and smokiness. You can also adjust this to taste.

Tip

The best way is to lay one half inside and let the rest hang out. You’ll flip the excess over the top to cover the whole thing when you’re done.

Tip

I recommend 3 cheeses but you can use what you have. Just adjust the amounts.

Tip

Once I’ve flipped the meatloaf out I sometimes like to give all the side a bit of time under a grill to brown and crisp the bacon a little more. Just don’t let it over cook by doing this.