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BBQ Bacon Wrapped Stuffed Meatloaf

BBQ bacon wrapped stuffed meatloaf with a molten cheddar center, finished with a sticky-sweet BBQ glaze. A crisscross bacon weave goes over a seasoned beef loaf, then bakes until crisp and the center reaches 160°F.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
cheddar cheese
  • 1 cup shredded cheddar cheese For the cheesy stuffed center.
breadcrumbs
  • 0.75 cup breadcrumbs Use plain breadcrumbs for best texture.
eggs
  • 2 eggs Helps bind the loaf.
milk
  • 0.25 cup milk Moistens the breadcrumb mixture.
onion
  • 1 small onion, finely diced Adds savory sweetness.
smoked paprika
  • 1 tsp smoked paprika Gives smoky flavor.
salt and pepper
  • 0.25 tsp Salt and pepper, to taste Season to preference; add gradually.
bacon
  • 10 bacon slices Weave in a crisscross pattern over the top.
BBQ sauce
  • 0.5 cup BBQ sauce For brushing and glazing.

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and set a loaf pan on a sheet pan for easy handling.
  2. Let the oven come to temperature while you assemble the meat mixture.
Make the stuffed meatloaf base
  1. In a mixing bowl, combine ground beef, breadcrumbs, eggs, milk, onion, smoked paprika, salt, and pepper until evenly combined.
Form the loaf with a cheesy center
  1. Press half the meat mixture into the loaf pan and pat it into an even layer.
  2. Scatter shredded cheddar over the top in an even layer.
  3. Press the remaining meat mixture on top, sealing the edges so the cheese is fully enclosed.
Add bacon weave and BBQ glaze
  1. Weave bacon slices over the top in a crisscross pattern, covering the loaf surface.
  2. Brush generously with BBQ sauce so the bacon is coated.
Bake until bacon is crisp
  1. Bake for 55–60 minutes at 375°F, brushing with more BBQ sauce halfway through.
  2. Bake until the bacon is crisp and the internal temperature reaches 160°F.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing to help the cheese set and the loaf hold together.

Notes

For clean slices and a molten center, use an instant-read meat thermometer and pull the loaf right at 160°F. Let it rest 10 minutes so the juices redistribute; refrigerate leftovers up to 3 days. Freeze cooked meatloaf (sliced or whole) up to 2 months, thaw in the fridge overnight. For a lighter option, swap half the ground beef for ground turkey while keeping the same bacon and cheddar filling.