Mozzarella Stuffed Bacon Wrapped Meatloaf with Cheesy Center (Print version)

Juicy bacon wrapped meatloaf stuffed with mozzarella and finished with a sticky barbecue glaze.

# Ingredients:

For the meatloaf

01 - 2 lb (900 g) 80/20 ground beef
02 - 2 large eggs
03 - 3/4 cup (70 g) plain breadcrumbs
04 - 1/3 cup (80 ml) milk
05 - 1 small yellow onion, finely grated or minced
06 - 3 cloves garlic, minced
07 - 1 tablespoon Worcestershire sauce
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon kosher salt
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper

For the cheese and bacon

13 - 8 oz (225 g) low-moisture mozzarella, cut into thick sticks
14 - 10-12 slices thin-cut bacon

For the glaze

15 - 1/2 cup (120 ml) barbecue sauce
16 - 2 tablespoons ketchup
17 - 1 tablespoon brown sugar
18 - 1 teaspoon apple cider vinegar

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil and set a wire rack on top if you have one.
02 - In a large bowl, stir the eggs, breadcrumbs, milk, onion, garlic, Worcestershire sauce, mustard, salt, Italian seasoning, paprika, and pepper until evenly combined.
03 - Add the ground beef and mix gently with your hands until the mixture holds together and feels slightly tacky. Do not mash it longer than needed.
04 - Press about two thirds of the beef mixture into a 9x5-inch rectangle on the prepared pan. Lay the mozzarella sticks down the center, leaving a thick meat border on all sides. Cover with the remaining beef and pinch the seams closed.
05 - Lay the bacon slices across the loaf, overlapping slightly. Tuck the ends underneath so they stay in place as the bacon shrinks.
06 - Mix the barbecue sauce, ketchup, brown sugar, and vinegar. Brush one third over the bacon, then bake for 45 minutes. Brush with another third of the glaze and bake 15-20 minutes more, until the beef reaches 160°F.
07 - Brush with the remaining glaze. If the bacon needs more color, broil for 2-3 minutes, watching constantly.
08 - Let the meatloaf rest for 10 minutes before slicing. Serve warm with any pan juices or extra warm glaze.

# Good to know:

01 - Use thin-cut bacon for the best wrap and crisp edges.
02 - Cook to 160°F in the beef portion for food safety.
03 - Resting helps the melted mozzarella stay inside each slice.

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