Mozzarella Stuffed Bacon Wrapped Meatloaf Recipe

I made the Bacon Wrapped Meatloaf With Cheese and it comes out with a molten cheese core and bacon so crisp it should be illegal, so yeah, you’ll want to keep scrolling.

I’m obsessed with this Bacon Wrapped Meatloaf With Cheese because it hits every stupid craving I have. I love how the bacon gets salty and crisp while the inside stays wicked juicy.

I mean, I’m a sucker for gooey mozzarella cheese tucked in the middle and I actually prefer a Homemade Meatloaf that isn’t shy about flavor. But it’s messy in the best way, juices everywhere and everyone fighting for the crispy edge.

And it feels like the kind of dinner that makes people shut up and eat. Comfort food without the syrupy nonsense.

Pure meat and cheese bliss now.

Ingredients

• Ground beef: the meaty backbone, greasy comfort you’ll sink into.
• Ground pork: Basically juicier meat, adds a little sweetness.
• Mozzarella sticks: oozy center, melty stringy goodness everyone fights over.
• Bacon: salty, crispy wrap that seals in flavor and crunch.
• Breadcrumbs: soak up juices, keep loaf from falling apart.
• Milk: softens crumbs, keeps mix tender and not dry.
• Egg: binds everything together so it slices nicely.
• Onion: sharp, sweet bite that makes it taste homemade.
• Garlic: punchy aromatics, don’t skip it if you like flavor.
• Parsley: fresh herb lift, quiet green brightness.
• Salt: brings out all the meat and cheese flavors.
• Pepper: little heat, keeps it from tasting flat.
• Worcestershire: umami boost, adds a deep savory note.
• Italian seasoning: Basically dried herbs for easy comforting flavor.
• Ketchup: tangy base for the glaze, classic meatloaf vibe.
• Brown sugar: sweet caramelized finish if you like it sticky.

Ingredient Quantities

• 1 1/2 pounds ground beef (80 20 is best, but use what you got)
• 1/2 pound ground pork (optional but makes it juicier)
• 8 ounces mozzarella cheese, cut into 3/4 inch thick sticks
• 10 to 12 slices bacon, thin sliced works fine
• 1 cup plain breadcrumbs (or panko for a lighter texture)
• 1/2 cup milk
• 1 large egg, beaten
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley (or 2 tablespoons dried)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning (optional)
• 1/2 cup ketchup plus 2 tablespoons ketchup or BBQ sauce for glazing
• 2 tablespoons brown sugar (for glaze, can add more if you like it sweet)

How to Make this

1. Preheat oven to 350F and line a baking sheet with foil or parchment for easier clean up, also set a rack on the sheet if you have one so bacon crisps better.

2. In a small bowl soak 1 cup breadcrumbs in 1/2 cup milk for 5 minutes until mostly absorbed, this keeps the loaf moist.

3. In a large bowl combine 1 1/2 pounds ground beef, 1/2 pound ground pork if using, the soaked breadcrumbs, 1 beaten egg, 1/2 cup ketchup, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon Italian seasoning (if using), 1/4 cup chopped parsley, finely chopped 1 small yellow onion and 2 cloves minced garlic; mix gently with your hands or a fork until just combined, dont overwork it or the meatloaf gets tough.

4. Divide meat mixture into two equal portions on a piece of parchment or plastic wrap and flatten each into a rectangle about 1/2 to 3/4 inch thick.

5. Lay 8 ounces mozzarella cut into 3/4 inch sticks in a line down the center of one rectangle, leaving a little space at the ends so cheese doesnt ooze out; place the other rectangle on top and seal edges by pinching the meat together so you have a loaf shape.

6. Lay 10 to 12 thin bacon strips across the top of the loaf slightly overlapping, tuck ends under the bottom of the loaf and stretch the bacon around so the whole loaf is wrapped; if strips arent long enough lay them lengthwise and weave or double up as needed.

7. Place the loaf on the prepared rack or directly on the foil lined sheet, brush the top with a glaze made from 2 tablespoons ketchup mixed with 2 tablespoons brown sugar, reserve a bit extra for later.

8. Bake at 350F for about 50 minutes, then brush with remaining glaze and bake another 10 to 20 minutes until bacon is crisp and internal temp reads 160 to 165F in the center; if bacon browns too fast tent loosely with foil.

9. Let the meatloaf rest for 10 minutes after removing from oven so the cheese sets and it slices cleaner, the mozzarella will still be gooey but less runny.

10. Slice, serve with extra ketchup or BBQ sauce if you like, and store leftovers wrapped in foil in the fridge for up to 4 days or freeze slices for later.

Equipment Needed

1. Oven (preheat to 350F)
2. Rimmed baking sheet lined with foil or parchment
3. Wire cooling rack that fits on the sheet (helps bacon crisp)
4. Large mixing bowl and a small bowl for soaking breadcrumbs
5. Measuring cups and spoons
6. Cutting board and a sharp chef knife (for onion, parsley, cheese)
7. Mixing tool: your hands or a sturdy fork / silicone spatula
8. Pastry brush or spoon for glazing
9. Instant read meat thermometer (reads 160 to 165F)
10. Aluminum foil and storage containers for resting and leftovers

FAQ

Mozzarella Stuffed Bacon Wrapped Meatloaf Recipe Substitutions and Variations

• Ground beef: swap with ground turkey or chicken for a leaner loaf, or use a beef and pork sausage mix for more flavor and fat.
• Mozzarella sticks: use provolone, Monterey Jack, or even cheddar cubes if you want a sharper, meltier center.
• Bacon: use thin sliced turkey bacon for less fat, or prosciutto for a saltier, crispier finish; you can also skip it and brush the loaf with extra glaze.
• Breadcrumbs: panko gives a lighter texture, crushed crackers or oat flour work if you need gluten free or pantry-friendly options.

Pro Tips

1) Chill the formed loaf for 20 to 30 minutes before wrapping in bacon and baking. It firms up so the cheese is less likely to gush out and the bacon lays neater. Also makes slicing cleaner.

2) Lightly sear the bacon strips in a hot skillet for 30 to 60 seconds per side before wrapping if you want extra crisp and less shrinkage. Don’t cook them all the way, just render a bit of fat so they stay flat and brown nicer.

3) Use an instant-read thermometer and pull the loaf at 160 F, then tent and rest 10 minutes so carryover hits the safe range while keeping it juicy. Resting also helps the mozzarella stay gooey but not a lava flow.

4) If you worry about cheese escape, freeze the mozzarella sticks for 15 minutes before assembling, and leave a 1 inch gap at each end when sealing. That little trick cuts down on leaks without changing the texture.