The Best Ever Bacon-Wrapped Meatloaf — Oozing with Cheese!

This comforting meatloaf takes things up a notch — tender ground beef and pork mixed with herbs and breadcrumbs, stuffed with gooey melted cheese, and wrapped in crispy bacon. It’s perfect for family dinners or as a show-stopping main dish.

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Ingredients
For the Meatloaf:
• 1½ lbs (700 g) ground beef
• ½ lb (300 g) ground pork
• 1 cup (100 g) breadcrumbs
• ½ cup (120 ml) milk
• 1 small onion, finely chopped (about ½ cup / 75 g)
• 2 cloves garlic, minced (2 tsp)
• 2 eggs, beaten
• 2 tsp (10 ml) Worcestershire sauce
• 1 tsp (6 g) salt
• ½ tsp (1 g) black pepper
• 1 tsp (2 g) paprika
• 1 tsp (2 g) dried oregano
• ½ tsp (1 g) dried thyme
For the Filling:
• 1 cup (120 g) shredded mozzarella or cheddar cheese
(or 1 cup / 250 ml cubed cheese for a thicker center)
For the Wrap & Glaze:
• 15–20 slices streaky bacon or more
• ¼ cup (4 tbsp) ketchup
• 1 tbsp (15 g) brown sugar
• 1 tsp (5 ml) Dijon or yellow mustard

Preheat your oven to 180°C / 350°F.
Bake uncovered for 50–60 minutes, brushing with remaining glaze halfway through.
The internal temperature should reach 70°C / 160°F.

#backyardchef #meatloaf

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Come on in here. Oh, look at that goooness. Look at that cheese coming down there. Hi everyone. Welcome to Backyard Chef. I’m Rick. Today, meatloaf. Meatloaf with a little bit of a twist. And we’re going to try and make it moist. We’re going to put a little bit of extra uh egg in and as a binder. And we’re going to put a little bit more milk in with some bread crumbs. Try and make it a nice moist um meatloaf. And we’re going to fill it full of cheese. Yay. Come on. Let’s get on and do it. In here, breadrumbs. In here, milk. Mix it in. And we want these to soak up the milk. Panko style bread crumbs, homemade breadrumbs, it doesn’t matter. We want breadcrumbs. So let them soak that in the nice and steady one side. We are going to use that in a second. Right. Our glaze that is ketchup in there. Usual bog standard um meatloaf glaze in there. Brown sugar about a tablespoon. And we want some Dijon mustard. Only about a teaspoon. That’ll do it. Let’s give that a mix up. That’s going to be our glaze. Now, you can fancy this up. You can actually put um smokeoky barbecue flavored sauce in here. You can put just chipoti seasoning in here as well. Chipoti sauce turns it a whole new level. But anyway, there you go. We got a bog standard glaze there. One side. We’re going to run out of room, haven’t we? In here, I’ve got beef and I’ve got pork. So, I’ve got a couple of eggs here. We’re going to give these a beat. Now, it don’t have to be beaten, you know, forever. Just give them a beat. And in there, I’ve got some garlic. in there. Salt to taste, but it’s getting that lot in there. Pepper to taste. Season it up however you like it. Herbs, a little bit of dried thyme, little bit of oregano, a little bit of smoked papa. Don’t forget all the ingredients are optional. You just put in whatever you want. You know in there onions in there a splash of worster about two teaspoons somewhere around about there. Right, let’s bring this in first and then we’ll add the breadcrumbs. Now I have got a spoon cuz it’s going to be a gloopy uh mixture. Now what we got to do is mix this in and not over mix it. Yeah, I know. Crazy, isn’t it? But if you over mix it, you get a fairly solid lump of meatloaf. If you just mix it enough, it will be light, moist, and crumbly. So in there with our bread crumbs. Now don’t forget this is open to anything. Put chili flakes in. Do whatever you want. Okay. My hands in. I’m not messing around with a spoon. [Applause] That’ll do for me. That’s going to sit there. It’s lightly mixed. Look, it’s crumbly, but we don’t think we want to squash it in the tin, but it’s going to absorb the moisture into those bread crumbs. So, just leave it. Okay. In the interest of keeping clean two pound loaf tin, little bit of parchment in there. All right, we’re going to take some bacon. We’re going to bacon wrap it. Of course we are. Come on. Now in there. Like that. Now, this bacon’s not very long, but that’s irrelevant. We’re not going to worry about that. Just get it in there. Now, I was going to say about 10 to 12 rashes, but I think we can forget that. We’re going to really pack it out. So, obviously that’s not going to wrap over there, is it? So, we are going to overhang a little bit like this. So, here’s one for Thanksgiving or Christmas or anything like that. bit of a luxury um meatloaf really. But if you’re going to eat meatloaf, you might as well enjoy it, you know. Don’t forget when this is sliced up cold. Oh man, it’s delicious. Okay, we want to be doing about the same. Look, it’ll only go to there. So, what we’re going to do is just come in there. And I’m going to do the same at this side. There you go. That is what I call bacon lined. You know, don’t forget this is a fairly, you know, it’s a luxury really, but you know, you want it to be right. And then all we’re going to do is take that our meat mixture and we want half of it in there. And we want to squash it down. A good squashing in there. Flatten it in. Just come around to the sides a little bit. Like that. And up here. Make yourself a little well there. Look. And we want to go in there with some mozzarella. Nice little bit of mozzarella in there. Give it a little squish down. Then in there with some cheddar or any cheese of choice, entirely up to you. Look at that. And then you’ve guessed it on there. Pack that cheese. Make sure the cheese is sealed in cuz cheese has a tendency to leak. Of course it does. So we are on here. See it doesn’t really matter about this because this is the bottom. I need to just seal that over there like that. And we do the same here. So you make sure you’ve got your oven on at 180. Now what we’re going to do is invert this onto this tray. So you take your tray and we flip this whole thing like this. Like that. Okay. You can see here. Look, I’ve got a little bit of a a gap where it’s pulled apart. Well, we don’t now. There’s another one there. Look, that is looking a bit special. I think we’ll get away with that where it’s uh opened up a little bit. I think that’ll be absolutely fine. We’re going on there with our glaze. And we’re just going to brush it on. Nice and straightforward. It don’t get much easier than this really, does it? And lather it on. You know, we want it to bake on there. Don’t be frightened of lathering it on there all down the side. Come on. We want that sticky glaze all on there. Now it’s looking a bit flash, but I just hope it all stays together because it doesn’t always shrink. It expands before shrinking. So anyway, that’s going in the oven. It’s going in the oven for about 50 minutes at 170. Come on. Okay, what we’re going to do is take this out, slather some more um glaze over the top, and chuck it back in. There’s only about 10 minutes left on there. Come on. And we’re just going to slather it on the top and let it trickle down. Now, I don’t want to brush it all the way around this time. We want to show off the bacon. We want everybody to know that it’s bacon wrapped. So, don’t hide it. It’s like making a chocolate cake. You know, you slather the chocolate down for decoration. Well, that’s what we’re doing here, really. Right. Get that. Get that back in there. Come on. That’s it. Time to get it out. It smells fantastic in here. Oh, look at that on there. Now that looks a bit special. Got a little bit of cheese ooze in there. That is absolutely sensational. Look at that. Right, that cools down. That’s going to cool down for about half an hour. Oh yeah. On there. Oh, we’re on. That is outstanding. Clean that up. Grab yourself a knife. And do you want an end or do you want the middle? Come on. Let’s get it served up. I think we’re going to come straight in there. Come on. In here. Oh, look at that goooness. Look at that cheese coming down there. Oh, yeah. I mean, this is the end. Look, there’s only a little bit of cheese, but if you want the cheese slice, you take that one. Come on, let’s serve it up. Come on. Some good old mashed potato. Come on. On there. Oh yes, please. And there bit of gravy. There you go. That’s our cheese stuffed meatloaf wrapped in bacon. Oh, look at that. Look at our meatloaf with our cheese in there. Oh, yeah. Oh, that is outstanding. Oh, yeah. Oh, yeah. It’s absolutely sensational. First class. Really tasty. Really moist. It’s a cracking meat. Love. There you go. If you like what we’re doing, share with your friends and tell them how easy it is to make a meatloaf full of cheese. And if you do like what we’re doing, big thumbs up, subscribe to the channel, ring that bell. Catch you in the next video. Oh yeah. Some of this bacon with this glaze on. Oh yeah. That is incredible.