Ever looked at a regular meatloaf and thought, “This needs more… everything”? Well, you’re in luck. This Cheesy Bacon-Twist Meatloaf takes the humble dinner classic and transforms it into a flavor explosion that might just ruin you for regular meatloaf forever. It’s like the difference between a flip phone and a smartphone—once you upgrade, there’s no going back. With gooey cheese inside, a bacon weave on top, and seasoning that makes your kitchen smell like heaven, this isn’t just dinner—it’s an experience.
Why This Recipe is Awesome
This isn’t just any meatloaf recipe—it’s the one that makes people who claim to hate meatloaf suddenly develop amnesia about their previous stance.
The cheese factor is off the charts. With both cheese mixed throughout the meat AND a melty cheese core that creates that Instagram-worthy cheese pull when you slice it, this meatloaf delivers double the cheesy goodness.
What I love most about this recipe is that despite its impressive appearance, it’s actually pretty straightforward to make. The bacon weave looks like a professional chef trick, but it’s surprisingly simple once you get the hang of it. Plus, that woven bacon blanket not only adds incredible flavor but also bastes the meatloaf as it cooks, keeping everything juicy and moist.
And let’s be honest—when you bring this masterpiece to the table, you’re essentially showing off. But in the best possible way. It’s the culinary equivalent of a humble brag, and who doesn’t enjoy that now and then?
Cheesy Bacon-Twist Meatloaf
Ingredients
For the Meatloaf
- 2 pounds ground beef 85/15 lean-to-fat ratio
- 1/2 pound ground pork
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 large eggs lightly beaten
- 3/4 cup breadcrumbs
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- For the Cheese Center:
- 8 oz mozzarella cheese cut into a 4-inch log (or string cheese sticks lined up)
- 4 oz cream cheese softened
- For the Bacon Weave:
- 10-12 slices bacon not thick-cut
For the Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment (for easier cleanup) or lightly grease a 9×5 inch loaf pan.
- Prepare the meat mixture. In a large bowl, combine ground beef, ground pork, diced onion, garlic, beaten eggs, breadcrumbs, shredded cheddar, Parmesan, ketchup, Worcestershire sauce, Dijon mustard, oregano, thyme, salt, pepper, and cayenne (if using). Mix gently with your hands until just combined – don't overmix or your meatloaf will be tough.
- Create the cheese mixture. In a small bowl, mash the cream cheese until smooth, then wrap it around your mozzarella log, forming a cheese "core." Set aside.
- Make the bacon weave. On a piece of parchment paper or a clean surface, lay 5-6 bacon slices vertically, side by side, overlapping slightly. Fold back every other slice halfway. Place a bacon slice horizontally across the unfolded slices, then unfold the vertical slices over the horizontal one. Fold back the alternate vertical slices, add another horizontal slice, and continue the process until you have a woven bacon pattern.
- Assemble the meatloaf base. If using a loaf pan, press half the meat mixture into the bottom. If using a baking sheet, form half the meat mixture into a 9×5 inch rectangle.
- Add the cheese center. Place the cheese core in the middle of the meat, pressing it in slightly.
- Cover with remaining meat. Add the rest of the meat mixture over and around the cheese, sealing it completely inside. Shape into a loaf, ensuring there are no cracks where cheese could leak out.
- Apply the bacon weave. Carefully lift the bacon weave and drape it over the meatloaf, tucking the ends underneath. If using a loaf pan, the ends can go up the sides.
- Make the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce until the sugar dissolves.
- Initial bake. Place the meatloaf in the preheated oven and bake for 40 minutes.
- Add the glaze. After 40 minutes, remove the meatloaf and brush with the glaze. Return to the oven.
- Finish baking. Continue baking for 30-35 minutes more, or until an instant-read thermometer inserted into the center registers 160°F (71°C) and the bacon is crisp. If the bacon starts to get too dark, cover loosely with foil.
- Rest before serving. Allow the meatloaf to rest for 10-15 minutes before slicing. This critical step helps keep the cheese from oozing out too quickly.
- Slice and serve. Cut into thick slices and prepare for the oohs and aahs as the cheese pulls and stretches.
Notes
- For crispier bacon: If you want the bacon extra crispy, place the meatloaf under the broiler for the last 2-3 minutes of cooking time. Watch carefully to prevent burning.
- If you’re not confident in your bacon-weaving skills, simply lay the bacon slices across the top of the meatloaf, slightly overlapping them. It won’t be as impressive looking, but will still taste amazing.
- Cheese variations: Try different cheese combinations for the center – pepper jack adds a nice kick, while a cheddar/colby blend offers a more traditional flavor.
- For a leaner version, use 90/10 ground beef and turkey bacon. It won’t be quite as rich, but it’ll still be delicious.
- Make-ahead tip: Assemble the meatloaf completely (without the glaze) up to 24 hours in advance. Cover and refrigerate, then allow to come to room temperature for about 30 minutes before baking.
- If you’re making this in a loaf pan, place the pan on a baking sheet to catch any potential drips.
- Leftover magic: Leftover slices make incredible sandwiches the next day. Try them on toasted bread with a little extra ketchup or mayo.
Calories & Nutritional Info
- Calories: Approximately 550-600 per serving
- Protein: 40g
- Fat: 38g
- Carbs: 15g
- Fiber: 1g
- Sodium: 1100mg (varies based on bacon and cheese used)
- Calcium: 25% of daily value
- Iron: 20% of daily value
- Vitamin B12: 50% of daily value
- Zinc: 40% of daily value
Common Mistakes to Avoid
- Using extra-lean meat. The fat is necessary for flavor and moisture. An 85/15 beef and some pork fat gives the best results.
- Not sealing the cheese completely. Any gaps or thin spots in your meat covering will lead to cheese leakage during baking.
- Skipping the resting period. Cut into the meatloaf too soon and all that beautiful melted cheese will flood out rather than staying molten inside for the perfect cheese pull.
- Overcooking the meatloaf. Use a meat thermometer to ensure it reaches the safe temperature of 160°F without going much beyond that, which would dry it out.
- Making the bacon weave too tight. Leave a little room between bacon slices as they will shrink during cooking.
- Adding too much cheese to the center. It might be tempting to go cheese-crazy, but too much can cause structural problems as it melts.
- Not draining excess fat. If a lot of fat accumulates during cooking, carefully drain some off before adding the glaze to prevent a greasy final product.
Alternatives & Substitutions
- Meat options: Try ground chicken or turkey with a bit of extra oil for a lighter version, or go half beef, half Italian sausage for extra flavor.
- Breadcrumb alternatives: Crushed crackers, panko, or even cooked rice can substitute for traditional breadcrumbs.
- No pork? Use all beef, or substitute ground chicken or turkey for the ground pork portion.
- Cheese variations: Pepper jack, smoked gouda, or provolone all work beautifully for the center. For a blue cheese twist, mix some crumbled blue cheese with the cream cheese.
- Bacon alternatives: Turkey bacon or prosciutto can be used for the weave, though they won’t render as much fat.
- Make it spicy: Add diced jalapeños to the meat mixture and use pepper jack for the cheese center.
- BBQ twist: Replace the ketchup in both the meat mixture and glaze with BBQ sauce for a smokier flavor.
- Add vegetables: Mix in 1/2 cup each of finely diced bell peppers and grated carrots to sneak in some extra nutrients.
FAQs
Can I make a bacon weave without the meatloaf falling apart?
Absolutely! The key is to make the weave separately on parchment paper, then transfer it to the top of your fully formed meatloaf. The bacon will shrink as it cooks, essentially wrapping itself tightly around the loaf.
How do I know when the meatloaf is done without cutting into it?
A meat thermometer is your best friend here. Insert it into the center of the meatloaf (try to hit meat, not the cheese center) – it should read 160°F (71°C) when done. You can also press the sides of the meatloaf; they should feel firm and springy, not soft.
Why does my bacon always end up chewy instead of crisp?
This usually happens when the bacon is too thick or when the meatloaf is cooked at too low a temperature. Use regular (not thick-cut) bacon, and consider finishing under the broiler for 2-3 minutes to crisp it up.
Can I freeze this meatloaf?
Yes! You can freeze it either before or after baking. If freezing before baking, assemble completely, wrap well, and freeze for up to 3 months. Thaw completely in the refrigerator before baking. If freezing after baking, slice when cool, wrap individual portions, and freeze. Thaw and reheat in the microwave or oven.
What sides pair best with this meatloaf?
Classic pairings include mashed potatoes, roasted vegetables, or a simple green salad to balance the richness. For a less traditional approach, try roasted sweet potatoes or a tangy coleslaw to cut through the richness.
Can I use meatloaf mix (beef, pork, veal) instead of just beef and pork?
Absolutely! Meatloaf mix works wonderfully in this recipe and saves you from having to buy separate packages of meat.
What do I do if my cheese leaks out during baking?
Don’t panic! Some cheese leakage is normal, especially around the edges. If you notice it happening, you can press the meat back together around the leak if it’s early in the cooking process. Next time, make sure your meat seal is extra secure around the cheese.
Final Thoughts
This Cheesy Bacon-Twist Meatloaf is what happens when comfort food decides to dress up and go out on the town. It takes everything we love about classic meatloaf—the hearty, savory goodness—and kicks it up several notches with gooey cheese and crispy bacon. It’s the kind of dish that makes people gather around the table with actual enthusiasm, phones ready to capture that perfect cheese-pull moment.
What makes this recipe special isn’t just the indulgent ingredients; it’s the way they come together to create something greater than the sum of its parts. The bacon doesn’t just add flavor—it bastes the meat as it cooks. The cheese center doesn’t just look impressive—it keeps the interior moist and adds a creamy texture contrast.
So the next time you’re craving comfort food but want something a little special, something that might just make your dining companions gasp with delight when you slice into it, give this Cheesy Bacon-Twist Meatloaf a try. It might take a little more effort than your standard meatloaf, but the payoff is more than worth it. This isn’t just dinner—it’s dinner with bragging rights.
