Brush the loaf with the glaze, then arrange bacon slices over the loaf, overlapping them slightly and tucking them under to prevent curling. Form into a football shape loaf and place in prepared baking pan.
Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape.
Bacon wrapped meatloaf recipe with cheese. Line the baking dish with foil again. In a large bowl, combine the ground beef, panko, dry soup mix, eggs, french fried onions, water, and ketchup. Be sure to allow your meatloaf to rest at least 15 minutes after removing from the oven so it will slice neatly without falling apart.
After 45 minutes, mix the ingredients for. You start by cooking a finely chopped onion in a little olive oil and butter until softened and golden. Mix the beef mince with the dried oregano, cayenne, salt and pepper.
Sauté the peppers and onions with the salt on a medium heat until the peppers have softened and the onions have turned a dark golden colour. Use your wet hands to make sure the meatloaf is smooth! When you’re done the meatloaf should be wrapped in the bacon, and the whole thing should be wrapped in foil.
Use the foil to roll the bacon around the meat. Remove the foil and bake for another 20 minutes. Carefully place the meatloaf on top of the bacon.
Place the meatloaf onto a rimmed baking sheet or baking dish lined with aluminum foil. Add the meat, bread crumbs and onions to the egg mixture and combine using a fork or clean hands. Bake in the preheated oven for approximately 45 minutes.
Then it’s just a case of mixing this with the rest of the ingredients: The beef, a little mature cheddar cheese, the oregano if using, some seasoning, plus a beaten egg to help bind the meatloaf. Wrap the meatloaf in the bacon weave or simply wrap with some strips of bacon.
Finish off by wrapping the loaf in the foil. Bacon wrapped stuffed meatloaf ingredients: Preheat the oven to 350°f (convection ovens to 320°f).
Arrange bacon strips on top and put the meatloaf on the edge of the bacon. Line a 9×5 inch loaf pan first with parchment paper and then with ⅔ of the bacon, leaving an. Again brush with the glaze and bake.
Heat oven to 350 degrees f. Lay 3 of the 4 pieces of cheddar cheese across the center of the meat, lengthwise. In a large bowl, whisk together the eggs, italian seasoning, salt, pepper, mustard, worcestershire sauce and tomato paste to combine.
Transfer the meatloaf to the oven and. Bake the roll with the aluminum wrap for 25 minutes at 350˚f/180˚c. Increase the temperature to 500˚f/260˚c.
Brush with glaze, wrap the loaf with bacon, covering top and sides and tucking in the ends. Roll the bacon around the loaf using the foil. Let rest for 5 minutes, slice, and enjoy.
Bake the meatloaf for 1 hour and 30 minutes or until the bacon is crips and the inside temperature is 160f degrees. Cool for 10 minutes before serving! Make a trench down the middle of the loaf.
Pull the ends of the bacon. Making the bacon wrapped meatloaf is really simple. Don’t wrap the bacon underneath the meatloaf because it won’t brown or crisp and will be rubbery, but make sure to tuck in underneath the edges because the bacon will shrink during baking.
Place half of the meat mixture across the top of the bacon. Put the bacon slices over the sides and top, tucking the ends under the meatloaf. Wrap with bacon and bake:
Use the foil to roll the bacon around the meatloaf. Leave to cool in a bowl.