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I take an old favorite, and make it into something really special! The bacon weave that covers this baby is beautiful to look at, but it also lends an incredible amount of flavor! I made this much like I make my meatballs, with all the same Italian flavors, but I took it a step further and stuffed it with mozzarella cheese because, well why not?!? Make this dish and you will be sure to impress anyone you serve it to!
Ingredients:
1 lb ground beef
1 lb ground pork
2 tablespoons butter
1/2 medium yellow onion, diced
2 cloves garlic, minced
1/2 cup heavy whipping cream
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
2 tablespoons tomato paste
1 tablespoon dried parsley
2 teaspoons garlic salt
1 teaspoon dried basil
1 tablespoon fresh basil
½ teaspoon ground black pepper
12 ounces sliced uncured bacon
Preparation
Preheat oven to 400°F
In a large bowl, add the eggs, parmesan cheese, tomato paste, heavy cream, onions and all the spices, mix well.
Add in the ground beef and pork, and mix until combined, but do not over mix. Set the bowl aside and grab your bacon!
Lay out half of the strips of bacon vertically, very close together, on a piece of parchment paper sprayed with nonstick spray.
Fold back every other piece of bacon and lay a strip of bacon tightly close to the piece running horizontally.
Put the folded pieces back and fold back the other set of bacon strips, adding another piece horizontally.
Continue the process until you have used all the strips of bacon and it looks something like this.
Add the meatloaf mixture over the top of the bacon weave and spread out evenly.
Add the shredded mozzarella down the middle and use the parchment paper to help you roll it into a loaf shape.
Place a baking dish over the top and invert the loaf so that the weave is on top.
Make sure the sides are sealed up with the meat mixture and no cheese is showing on either side.
Bake for 1 hour and check during the last 15 minutes to make sure the bacon is not burning. If it’s getting too browned, cover with aluminum foil for the remaining cooking time.
Remove from the oven and allow to rest slightly before serving.
Note: Cooking time might vary depending on how thick your meatloaf is. Mine took exactly 1 hour, so be sure to check with a meat thermometer to make sure it’s cooked through.
Makes 8 Servings
Bacon Wrapped Cheese Stuffed Italian Meatloaf
INGREDIENTS
- 1 lb ground beef
- 1 lb ground pork
- 2 tablespoons butter
- 1/2 medium yellow onion diced
- 2 cloves garlic minced
- 1/2 cup heavy whipping cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 whole eggs
- 2 tablespoons tomato paste
- 1 tablespoon dried parsley
- 2 teaspoons garlic salt
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- 12 ounces sliced bacon
PREPARATION
- Preheat oven to 400°F
- In a large bowl, add the eggs, parmesan cheese, tomato paste, heavy cream, onions and all the spices, mix well. Add in the ground beef and pork, and mix until combined, but do not over mix. Set the bowl aside and grab your bacon!
- Lay out half of the strips of bacon vertically, very close together, on a piece of parchment paper sprayed with nonstick spray. Fold back every other piece of bacon and lay a strip of bacon tightly close to the piece running horizontally. Put the folded pieces back and fold back the other set of bacon strips, adding another piece horizontally. Continue the process until you have used all the strips of bacon.
- Add the meatloaf mixture over the top of the bacon weave and spread out evenly. Add the shredded cheddar down the middle and use the parchment paper to help you roll it into a loaf shape. Place a baking dish over the top and invert the loaf so that the weave is on top. Make sure the sides are sealed up with the meat mixture and no cheese is showing on either side.
- Bake for 60-80 minutes and check during the last 15 minutes to make sure the bacon is not burning. If it’s getting too browned, cover with aluminum foil for the remaining cooking time.
- Remove from the oven and allow to rest slightly before serving.
Hi – there are so many types of bacon – is one better then the other besides flavor preference? Not sure if thick cut or thin cut or which would work out better. Thanks!
PS – Husband has been on a camping trip and comes back in a few days and hoping to prepare for him for dinner as a welcome back. I am sure he will love it either way.
Hi Molly,
Personally, I use uncured bacon that is thinly sliced. I think either would work, I’m just partial to the thinner cut for this recipe. I hope that helps and that your husband enjoys it!
What’s the macros for this recipe?
I made this last night. It was great! Thanks for sharing your recipe.
Hi Nicole,
Glad to hear you enjoyed the meatloaf!