Stuffed Bacon Wrapped Meatloaf (Print Version)

Ground beef meatloaf seasoned with Montreal Steak Seasoning and Worcestershire, stuffed with cheddar cheese, glazed with ketchup and brown sugar, wrapped in bacon.

# Ingredients:

→ For the Meatloaf

01 - 1 lb lean ground beef
02 - 1 cup Panko bread crumbs
03 - 1/2 cup milk
04 - 6 tablespoons ketchup, divided
05 - 1 tablespoon Montreal Steak Seasoning
06 - 1 tablespoon Worcestershire sauce
07 - 1 large egg
08 - 1 tablespoon brown sugar

→ For the Filling and Wrapping

09 - 8 oz mild cheddar cheese, shredded
10 - 1 lb bacon, uncooked

# Instructions:

01 - Preheat your oven to 350 degrees.
02 - In a large bowl, combine the ground beef, Panko bread crumbs, and milk - pour the milk directly over the bread crumbs. Add 2 tablespoons of the ketchup, Worcestershire sauce, and Montreal Steak Seasoning. Set aside.
03 - In a small bowl, crack the egg and beat it slightly. This helps prevent overworking the meat while combining, which results in a tougher meatloaf. Add the beaten egg to the meat mixture and combine well with your hands, but don't overwork it.
04 - Gently press the meatloaf mixture into the bowl and divide it in half. Place the first half into a 7x10 inch (or larger) baking dish and form it into a flat meatloaf shape. Gently press the center in to create a rim around the outside edge.
05 - Add the shredded cheddar cheese into the center of the meatloaf, inside the rim you created.
06 - Form the remaining half of the meatloaf in the bowl into a size similar to the bottom layer. Set it on top of the cheese and press the sides together to seal in the cheese. Form into a loaf shape about 1 1/2 to 2 inches tall.
07 - You may notice some cracks in the loaf. Run your hands under warm water, then smooth them across the meatloaf to smooth out any cracks.
08 - In a small bowl, combine the remaining 4 tablespoons ketchup and brown sugar. Mix well with a fork. Apply the glaze evenly all over the meatloaf except the bottom.
09 - Arrange the bacon slices over the top of the meatloaf. Start by wrapping one piece of bacon across the front side and a second piece across the back side. Arrange the remaining bacon over the top. Tuck the ends of the bacon under the meatloaf - this prevents them from curling up.
10 - Place the meatloaf in the oven and bake until the bacon is crispy, about 1 hour.
11 - Remove from the oven and allow to rest uncovered for 20 minutes. This helps the meatloaf set and makes slicing easier. Serve and enjoy that cheesy center!

# Notes:

01 - Beating the egg separately before adding prevents overworking the meat mixture, which keeps the meatloaf tender.
02 - Don't skip the resting time - it helps the meatloaf hold together when slicing.
03 - Tucking the bacon ends under prevents them from curling and shrinking during baking.
04 - The warm water trick really works for smoothing out cracks in the meatloaf surface.
05 - Make sure to seal the edges well so the cheese doesn't leak out during baking.
06 - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave or oven.

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