Bacon-Wrapped Cheesy Meatloaf

I don’t often post recipes, and don’t have the step-by-step pictures, but since I had a few requests, I thought I would give it a shot.

Earlier this week, a friend posted a video for a cheese-filled, bacon-wrapped meatloaf. The problem, was that it was in German. I searched for “bacon-wrapped cheesy meatloaf”, and found this recipe that was similar, but used cheddar cheese instead of Babybel cheese. It was close to what I wanted, but not quite it. I did another search, and found a recipe from Pillsbury.

I decided to combine pieces of the three different recipes, and make my own. I had too much meat for one meatloaf, so I made one in a regular loaf pan with cheese in the middle, and one in a mini loaf pan with no cheese. Everyone ate it. Only one, who doesn’t like any meatloaf, said she didn’t care for it. My 13-year-old boy had three pieces (one with cheese, two without)! I would definitely make and eat it again.

I’m going to do my best to try to recreate how I made this meatloaf. Most measurements are approximate.


2 lbs ground beef (I think each of my “pounds” was closer to 1.3 lbs)

2 eggs

1 Cup Bread Crumbs

1 Tbsp Worcestershire sauce (plus a little more)

1 Tbsp garlic

1 tsp mustard (normally I use dry mustard, but today, I used regular)

1 1/2 tsp salt

1 1/2 tsp pepper

Onion (if I’d have had any, I’d have probably put in 2 Tbs of chopped onions).

1/2 tsp – 1 tsp olive oil (I just poured a little in)

1 pack Babybel cheese (6-8 circles)

1 1/2 lbs bacon


1/4 cup ketchup

2 Tbsp brown sugar

2 tsp white wine vinegar (I was out, so I just mixed the ketchup and brown sugar together)


Preheat oven to 350 degrees.

Spray pan(s) with cooking spray. Place bacon along all 4 sides of the pan (with bacon hanging over the edge to cover the meatloaf later).

Mix together meat and all ingredients (except Babybel, bacon, and glaze).

Put about half of the meat in the pan, pat down and create a slight trench down the middle.

Unwrap all Babybel cheese pieces, and place them down the center of the meatloaf. I had 6 pieces, but 8 would have been better. (Both other recipes used shredded cheddar cheese vs Babybel in the middle).

Cover cheese with the rest of the meat mixture. (Follow the same steps with a mini loaf pan, if you have extra).

Mix glaze, and brush it over meatloaf.

Wrap bacon over the top of the meatloaf.

Cook for 1 hour. My small loaf was ready after about an hour. I had to put it in for another 15 minutes or so for the larger loaf to be cooked all the way through. Both recipes called for it to be 160 degrees, but I didn’t use a meat thermometer to check it. I went based on how cooked the bacon was, and tried the “toothpick test”.

Let it sit 1-5 minutes before cutting and serving. Enjoy!






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