Dad's Cheesy Bacon Wrapped Meat Loaf

Dad's Cheesy Bacon Wrapped Meat Loaf

Ashley 49

"This is a recipe my dad has been making for years. Great for the cheese and bacon lover-- it's a huge hit with crowds, even kids! And it's a great comfort food!"

Ingredients 1 h 30 m {{adjustedServings}} servings 589 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 43.5 g
  • 87%
  • Cholesterol:
  • 207 mg
  • 69%
  • Sodium:
  • 946 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
  3. Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
  4. Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.
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Reviews 96

  1. 127 Ratings


I've found this is a great idea for picky men... men love anything wrapped in cheese and bacon! I did these in large muffin tins (it made six little muffins) because it cooks faster, serves more neatly, and is easier to wrap the bacon! I also added about a tablespoon of worcestershire sauce to keep it moist, and because it is such a good flavor with the beef. Next time i would use a few less bread crumbs, because the flavor of the bread crumbs was a bit overpowering. AWESOME recipe.

Carol Robinett

There are over 200 meatloaf recipes on this site. I have tried many, but this is by far my families favorite. We love it!

Sarah Jo

I followed the recipe as close as I could with the ingredients I had on hand. I was low on bread crumbs so I used half crushed Ritz crackers. I doubled all the spices and also added 4 cloves fresh minced garlic. To make the meatloaf wrapping a little easier, I just stuffed the inside with cheese (pre-sliced cheddar--about six slices) and then formed the rest of the loaf around it. I've baked meatloaf with cheese on top and when I go to drain the grease off, I'd lose the top cheese in with the grease which is a total bummer. It helped that I kind of piled half of the meat mixture in a really big loaf pan, layered the cheese, then piled the rest of the meat mixture on top. I just turned the pan over to dislodge the loaf, then wrapped it with bacon. This really did need the extra spices for us, but that was a personal choice. Next time, I'd like to try this with hickory BBQ sauce. My boys really liked this, especially my oldest. He's like his mom, really loves the bacon. My husband was thrilled because I used real thick sliced bacon and not turkey bacon. ;) NOTE: It might help if you form the meatloaf a couple hours before you have to bake it so it has time to hang so it really stays a "loaf" shape and not a meat blob on your plate. I learned that after years of meat blobs.