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The other day, I had these huge cravings for something cheesy and with bacon, but I didn't want to just have a cheeseburger, so I decided to make this wonderful cheesy meatloaf!! My mom brought me my bundt mold from Canada when she came to visit me last year so I thought I'd make the meatloaf in it for the fun of it.
You can honestly use any type of cheese you want for this recipe as any melted cheese tastes like heaven. I decided to keep it really simple and just brush some ketchup on it, but I'm sure some BBQ sauce or any type of other homemade sauces would taste amazing!
I had a piece with a small salad for lunch every day this week and it was amazing!! It also makes the whole office smell really nice haha.
Recipe Card
Cheese-Stuffed Bacon-Wrapped Meatloaf
Ingredients
- 440 g bacon (or fresh pork belly)
- 2 tbsp low sugar ketchup
- 130 g mozzarella
Meatloaf
- 1 kg ground pork or beef (or a mix of both)
- 3 cloves garlic
- 1 (150g) onion
- 1 tsp Himalayan salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp nutmeg
- 1 tbsp sage
- 1 tbsp thyme
- 1 tbsp oregano
- 2 eggs
- 30 ml almond milk (unsweetened)
Instructions
- Preheat the oven to 190C/375F.
- Mince the onion and garlic. Slice the mozzarella brick into small rectangles (this will be stuffed inside the meatloaf)
- In a large bowl, mix the meatloaf ingredients together and knead for 1-2 minutes with your hands.
- Line the Bundt pan with the bacon running it vertically up the sides of the ring and making sure that each opening is covered with bacon-y goodness.
- Add half of the hamburger mixture to the pan over the bacon slices.
- Place the cheese rectangles all around the ring over the hamburger.
- Cover with the other half of the hamburger and make sure all of the cheese if fully covered.
- Tightly wrap the hanging bacon slices over the meatloaf.
- Brush a tablespoon of ketchup over the bacon and place it in the oven to bake for 50-60 minutes.
- Take out of the oven, place a plate over the bundt mold and flip upside down. Watch out for the piping hot liquid. I personally flipped mine over a baking pan so that the liquid couldn't fall out.
- Brush another tbsp of ketchup over the bacon and place it back into the oven on the high rack for 2 minutes, just to let the ketchup sink in the bacon.
- Take out of the oven and cut into 8 pieces. The oozing cheese will be sooo yummy. Feel free to eat it as is, or top with more ketchup or some tomato sauce 🙂
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Hélène Nicole
Wow, love the shape, love the taste!
Mira
Hi Melana, my site is already free for everyone and it costs me a lot of money to run. That button alone costs 100$ and I simply don't have the money for that. According to google, Bacon 440g = 15.52oz, cheese 130g = 4.58oz, 1kg pork = 35oz.
Lori Perry
I am wondering, everytime I make meatloaf there is always an abundance of grease ( from the beef ) in the bottom of the pan. I have found a loaf pan that has a drain in it, which has eliminated this problem. How do you do this, with bacon and not have a big greasy mess?
Mira
When you flip it over and transfer it to an oven tray to grill, all of the fat also goes with it, so you'll have a bunch of juice in the baking tray, but your meatloaf won't be all greasy.
emmily1987
Hi! I'm just looking into your site and story. I was wondering what brand of bacon you use, I'm having trouble finding something similar in my stores.
Mira
We don't have bacon in Japan so I use pork belly and sprinkle salt on it.
Diane
Hi. Looks delicious! Can't wait to try ... but is your conversion to "475" degrees Fahrenheit too hot? Should it be "375" degrees Fahrenheit?
Mira
Ahh I made a mistake! Yes 375 and fixed it!