Meatloaf is even better when it hides a cheesy surprise! Each slice of this meatloaf contains an ooey-gooey center of cheddar cheese and bacon, and while it looks pretty impressive, it's actually a cinch to make.
One of the keys to the success of this meatloaf is in forming it. There should be enough meat on all sides of the filling to keep the melted cheese from escaping. Firmly seal the top layer of meat to the bottom half. Take your time when making the hollow in the center of the meat, ensuring there are no thinner areas where the filling could escape. Not only will it get messy if the filling leaks, but with the hour-long cooking time, the cheese is likely to burn.
This is a really fun recipe to play with: You can use a different cheese, like mozzarella, or add other ingredients to the filling, like spinach, broccoli or mushrooms. Just be sure to cook any vegetable before adding it to the inside of the meatloaf, because a raw vegetable will release water as it cooks and may keep the meatloaf from holding together quite as well.
Loaf Pan Cheesy Stuffed Meatloaf
8
15 minutes
1 hour
1 hour, 15 minutes
1 pound ground beef
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons chopped parsley
2 eggs
1 cup breadcrumbs
1/2 cup milk
2 tablespoons Worcestershire sauce
1 1/2 cups shredded cheddar cheese
6 slices bacon
Salt and pepper to taste
For Glaze (optional):
1 cup ketchup
1/4 cup brown sugar
1 tablespoon mustard
Salt and pepper
Preheat the oven to 350 degrees Fahrenheit.
In a bowl, combine the beef, onion, garlic and parsley. Beat the eggs and add them to the mixture, mixing well to combine, either with a wooden spoon or with your hands. Add the breadcrumbs and mix to combine. Add the milk and Worcestershire sauce, mixing well to combine. Season with salt and pepper. Set aside.
Place the bacon strips in a frying pan and set over a medium heat. Cook until the bacon is quite crispy. Remove from the pan and set aside; reserve the fat.
Use some of the fat to grease a loaf pan. Add about two-thirds of the meat mixture to the pan, forming a hollow in the center. Ensure that there is at least 1 inch of meat on all sides.
Chop the bacon into small bits and combine with the shredded cheddar cheese. Fill the hollow in the meat with these two ingredients, and then add the last of the meat over the top. Press down well to ensure that the meatloaf is sealed.
Bake the meatloaf in the oven for 40 minutes (if making glaze) or for 1 hour (if no glaze).
If making glaze, combine the ketchup, brown sugar and mustard in a bowl.
After the meatloaf bakes for 40 minutes, remove it from the oven and top with the ketchup mixture. Return to the oven and continue to cook for an additional 20 minutes.
Remove the meatloaf from the oven and set aside to cool for 10 minutes. Remove from the loaf pan and cool for an additional 10 minutes before slicing and serving.
