Description
Discover the ultimate Bacon Wrapped Meatloaf With Cheese Center recipe! Learn how to create this savory delight with a gooey cheese core that will wow your taste buds.
Ingredients
- 1 soft roll, cut into small cubes (or 2 slices white bread, without crust)
- 1/2 cup (120 ml) whole milk
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoon (30 ml) s olive oil
- 1/2 cup (120 ml) grated Parmesan cheese
- 1/2 cup (120 ml) Kraft Natural Shredded Cheddar Cheese plus 1 1/2 cup (360 ml) s for stuffing
- 1/3 cup (80 ml) chopped parsley
- 2 eggs
- 1 tablespoon (15 ml) s Worcestershire sauce
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon (5 ml) chili powder
- 1 teaspoon (5 ml) paprika
- Salt and pepper to taste
- 1 1/2 lb (680 g) s ground sirloin
- 1 1/2 lb (680 g) s ground chuck
- 14 slices of beef bacon
- 1/4 cup (60 ml) ketchup
- 2 tablespoon (30 ml) s brown sugar
- 2 teaspoon (10 ml) s apple cider vinegar
Instructions
- Combine all the glaze components in a small bowl and set aside.
- Set the oven to preheat at 350°F.
- In a large mixing bowl, soak the bread cubes in the milk as you prepare the vegetables.
- Warm the olive oil in a medium pan, then cook the onion and garlic until they’re tender, around 5 minutes. Season with salt and pepper, then let them cool.
- After the vegetables have cooled, mix them into the soaked bread along with the Parmesan, one portion of the cheddar, parsley, eggs, Worcestershire sauce, mustard, chili powder, and paprika. Stir with a fork until everything is well combined.
- Add the ground meats, seasoning with salt and pepper, and combine gently with your hands, being careful not to over-mix to avoid drying out the meatloaf.
- Shape two-thirds of the meat blend into a loaf on a broiler pan, about 9×5 inches, using damp hands. Form a hollow in the center and pack it with the rest of the cheddar cheese. Cover with the remaining meat mixture, smoothing the edges to seal the cheese inside.
- Apply the glaze over the loaf, then lay the bacon slices over it, slightly overlapping and tucking the ends underneath to stop them from curling.
- Place the meatloaf in the oven and cook for 1 hour and 30 minutes, or until the bacon is crispy and the internal temperature reaches 160°F.
- Allow it to rest for 10 minutes before slicing and serving.
Notes
- Thoroughly soak bread cubes in milk for smooth integration and moisture retention
- Cool onions and garlic before mixing to avoid premature egg cooking
- Mix meat gently for a light texture and juicy result
