Bacon and Cheddar Stuffed Meatloaf

• 1 ½ pounds ground beef
• ¼ cup milk
• 1 large egg
• 1 small onion, finely chopped
• 1 clove garlic, minced
• ½ cup breadcrumbs
• ¼ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 slices bacon, chopped
• 1 cup shredded cheddar cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine ground beef, milk, egg, onion, garlic, breadcrumbs, 2 tablespoons ketchup, Worcestershire sauce, salt, and pepper. Mix gently.
3. 3 Reserve ½ cup of the beef mixture. Press the remaining mixture into a greased loaf pan.
4. 4 In the reserved beef mixture, stir in bacon and cheddar cheese. Spoon this mixture down the center of the loaf.
5. 5 Cover with the remaining beef mixture and smooth the top.
6. 6 Bake for 60 minutes.
7. 7 In a small bowl, mix remaining 2 tablespoons ketchup with a bit of water to make a glaze. Brush over the meatloaf during the last 10 minutes of baking.
8. 8 Let rest for 10 minutes before slicing and serving.

Equipment

• 9x5 inch loaf pan
• baking sheet

Variations

• Add sautéed mushrooms for an earthy twist.
• Substitute bacon with ground sausage for a different flavor profile.

Substitutions

• Use ground turkey or chicken for a leaner option.
• Swap cheddar for Swiss cheese for a nutty flavor.

Pairings

• Classic tomato soup
• Roasted root vegetables

Nutrition

Tips

• For extra flavor, toast the breadcrumbs before mixing into the meat.
• Add a splash of your favorite hot sauce for a kick!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with creamy mashed potatoes and steamed green beans.
• Pair with a fresh garden salad.

FAQ