If classic meatloaf is comfort food, then Cheese-Stuffed Wrapped Meatloaf is comfort food turned all the way up.
golden, slightly crisp shell. It’s the kind of dinner that makes people lean forward at the table, because the first slice reveals
that melty surprise inside.
This recipe is built to be dependable: it holds together, stays moist, and delivers that perfect cheese pull without turning greasy.
Whether you wrap it in bacon for smoky crispness, puff pastry for a flaky “wow” factor, or even crescent dough for buttery ease,
you’ll end up with a centerpiece-worthy meal that still feels like a weeknight-friendly classic.
Introduction:
The best meatloaf has three qualities: flavor, moisture, and structure. The moment you add cheese in the center, you’re also managing
heat and timing, because cheese melts quickly and can create steam pockets or leaks if the loaf is packed too tightly or baked too hot.
Wrapping the meatloaf solves a lot of those problems while adding a bonus texture—crisp bacon, flaky pastry, or buttery dough.
This article gives you a flexible, foolproof method: a well-seasoned meat mixture with enough binder to hold together, a cheese filling
that melts smoothly, and a wrap that seals in juices while adding flavor. You’ll also get tips for preventing cracks, avoiding sogginess,
and getting neat slices that show off that cheesy center.
Choose your wrap style, follow the technique, and you’ll have a meatloaf that tastes like something from a comfort-food restaurant—
with the bonus that you can customize it endlessly.
Ingredients:
This recipe makes 6–8 servings. You can choose one wrap option: bacon (most popular), puff pastry
(fanciest), or crescent dough (easiest). The meatloaf itself stays the same.
Meatloaf Base
- Ground beef: 900 g (2 lb), 80/20 for best juiciness (or 85/15 for slightly leaner)
- Onion: 1 small, finely diced
- Garlic: 2–3 cloves, minced
- Bread crumbs: 1 cup (plain or Italian)
- Milk: 1/2 cup (or broth)
- Eggs: 2 large
- Ketchup: 3 tbsp (adds moisture and sweetness)
- Worcestershire sauce: 1 tbsp
- Salt: 1 1/2 tsp (adjust to taste)
- Black pepper: 1/2 tsp
- Paprika: 1 tsp
- Italian seasoning: 1 tsp (optional)
Cheese Filling
- Cheddar, mozzarella, Monterey Jack, or provolone: 200–250 g (7–9 oz), cut into sticks or thick strips
- Optional: 2 tbsp cream cheese (helps create an ultra-creamy center)
Wrap Options (Choose One)
- Bacon wrap: 10–12 slices bacon
- Puff pastry wrap: 1 sheet puff pastry (thawed)
- Crescent dough wrap: 1 can crescent dough (or 1 sheet)
Glaze (Optional but Delicious)
- Ketchup: 1/2 cup
- Brown sugar: 2 tbsp
- Dijon mustard: 1 tsp (optional)
Cheese note: Cut cheese into sticks instead of shredding it. Shreds melt faster and can leak more easily.
Sticks create a cleaner “cheese core” with better slices.
Instructions:
Step 1: Preheat and prep
Preheat oven to 190°C / 375°F. Line a baking sheet with parchment or foil.
If using bacon wrap, consider placing a wire rack on the sheet so fat drips away and bacon crisps better.
