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Here I am once more to share with you another delicious recipe! This time, it’s a classic American comfort dish: Bacon Wrapped Cheese Stuffed Meatloaf. Because who doesn’t love tasty cheesy recipes?
I know what you’re thinking. I’m the “queen” of comfort food! 8 out of 10 recipes on this blog belong in the “comfort” category.
1) What type of meat should I use?
2) Cook your vegetables!
3) Saltines? Breadcrumbs? Potatoes?
6) DO NOT OVERMIX!
Mix all the ingredients without the meat. Then, add the meat and mix gently. Trust me, you do not want to mix it all together or the results will be a dry, overworked meatloaf! No bueno!
7) THE GLAZE
I’m gonna be honest here and tell you that I resisted the ketchup glaze for soooo long. My Brazilian-self just wouldn’t get behind the idea of adding ketchup to my meatloaf!
But after making the meatloaf a few times and thinking “something was missing”, I decided to give it a try and made a glaze with ketchup, brown sugar and white wine vinegar.
Oooh, guys! Sometimes I do love being wrong. The glaze is amazing and add a bit of sweetness to the meatloaf, pairing perfectly with all the savory flavors. People won’t quite pinpoint that there’s ketchup there, they’ll just think this is the best meatloaf they ever tasted!
8) TO BACON OR NOT TO BACON? THAT IS THE QUESTION!
Of course we add bacon. I mean, you already read the title “Bacon Wrapped Meatloaf”, so this question is more of just an ode to how bacon makes everything more delicious! Yay Bacon!
Also, please refrain from commenting about the “bacon causes cancer” speech. I do not care! First, I do not eat it everyday. Second, in three years they will come back and say it was all a mistake, like they did with eggs!
9) COOKING AND RESTING THE MEATLOAF
- 1 soft roll, cut into small cubes (or 2 slices white bread, without crust)
- ½ cup whole milk
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- ½ cup Kraft Natural Shredded Cheddar Cheese plus 1½ cups for stuffing
- ⅓ cup chopped parsley
- 2 eggs
- 1 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1½ lbs ground sirloin
- 1½ lbs ground chuck
- 14 slices of bacon
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons white wine vinegar
- Mix all the ingredients in a small bowl. Reserve.
- Pre heat oven to 350F degrees.
- In a large bowl, combine the bread pieces and the milk. Let it soak while you work on the veggies.
- In a medium skillet, heat the olive oil and sauté the onion and garlic until softened, about 5 minutes. Season with salt and pepper. Reserve to cool.
- Once veggies are cool, add them to the soaked bread and then add the parmesan, cheddar, parsley, eggs, Worcestershire sauce, mustard, chili powder and paprika. Using a fork, mix until evenly blended.
- Add the meat and season with salt and pepper. Using your hands, mix everything just until combined. You do not want to overwork the meat or your meatloaf will be dry!
- Turn ⅔ of the meat mixture into a broiler pan and, with wet hands, pat the mixture into a loaf (approximately 9 by 5 inches). Press the center in, creating a rim outside of the meatloaf and fill the inside with the remaining cheddar cheese. Then, add the remaining meat mixture and gently close the gaps, pressing the sides to seal in the cheese. Use your wet hands to make sure the meatloaf is smooth!
- Brush the loaf with the glaze, then arrange bacon slices over the loaf, overlapping them slightly and tucking them under to prevent curling.
- Bake the meatloaf for 1 hour and 30 minutes or until the bacon is crips and the inside temperature is 160F degrees.
- Cool for 10 minutes before serving!