In a small bowl, combine bread crumbs and milk; let sit 2 minutes to hydrate.
In a large bowl, add ground beef, onion, garlic, soaked crumbs, eggs, ketchup, Worcestershire, salt, pepper, paprika,
and Italian seasoning (if using).
Mix gently with your hands until just combined. Overmixing can make meatloaf dense.
Step 3: Shape and fill
On parchment paper, pat the meat mixture into a rectangle (about 25×20 cm / 10×8 inches), roughly even thickness.
Place cheese sticks lengthwise down the center, leaving a small border on all sides.
Lift and fold the meat over the cheese, sealing the seam and ends well so cheese stays inside.
Shape into a smooth loaf and pinch any cracks closed.
Step 4: Wrap the meatloaf (choose one)
Option A: Bacon wrap (crispy and smoky)
Lay bacon strips slightly overlapping on parchment. Place loaf on top and wrap bacon around it, tucking ends underneath.
(If bacon is very thick, par-cook for 2–3 minutes so it crisps better.)
Option B: Puff pastry wrap (flaky and dramatic)
Roll puff pastry slightly larger than your loaf. Place loaf in the center and wrap pastry around it, sealing seams underneath.
Cut a few small vents on top. Brush with egg wash (1 beaten egg) for shine.
Option C: Crescent dough wrap (buttery and easy)
Unroll crescent dough and press seams together to form a sheet. Wrap around the loaf, sealing seams underneath.
Cut a few small vents on top.
Step 5: Bake
Bake for 45–65 minutes, depending on loaf thickness and wrap choice, until internal temperature reaches:
71°C / 160°F (for beef). Use a thermometer in the thickest part (avoid poking into the cheese core).
Step 6: Add glaze (optional)
If using glaze, mix ketchup, brown sugar, and Dijon. Brush on during the last 10–15 minutes of baking.
(For puff pastry, glaze lightly and avoid oversoaking the pastry.)
Step 7: Rest, then slice
Rest meatloaf for 10–15 minutes before slicing. This keeps juices inside and prevents the cheese from rushing out.
Slice with a sharp knife and serve.
Success check: The loaf should be firm enough to slice, juices should run clear, and the cheese center should be melted
but not completely emptied into the pan.
Serving and Storage:
Serving
Serve with classic comfort sides or lighter sides to balance richness.
- Classic: mashed potatoes + gravy, green beans, roasted carrots
- Cozy: mac and cheese, buttered corn, dinner rolls
- Lighter: big green salad, roasted broccoli, sautéed zucchini
Storage
Cool leftovers, then store in an airtight container in the refrigerator for 3–4 days.
Reheating
Reheat slices in a 175°C / 350°F oven for 10–12 minutes or in the microwave in short bursts.
If wrapped in pastry, oven reheating keeps it crisp.
Freezing
Freeze cooled slices (or the whole loaf) tightly wrapped for up to 2 months.
Thaw overnight in the fridge and reheat gently.
Puff pastry versions freeze best baked and cooled, then reheated in the oven.
Tips:
These tips help you prevent cheese leaks and keep the loaf juicy and sliceable.
Tip 1: Seal the seam and ends tightly
The most common leak happens at the ends. Pinch them closed and smooth any cracks.
Tip 2: Use cheese sticks, not shredded cheese
Shredded cheese melts quickly and can escape into the pan. Sticks create a clean core that stays inside.
Tip 3: Don’t overmix
Overmixing compacts the meat and makes the loaf dense. Mix only until everything is evenly distributed.
Tip 4: Rest before slicing
Resting lets juices redistribute and gives the cheese a moment to settle. Slicing immediately can cause a flood of melted cheese.
Tip 5: Use a thermometer
Time varies by oven and loaf thickness. A thermometer guarantees you don’t undercook or overcook.
Variations:
1) Taco Cheese-Stuffed Meatloaf
Add 1 tbsp taco seasoning to the meat mix and use pepper jack cheese in the center.
Serve with salsa and sour cream.
2) BBQ Bacon-Wrapped Version
Replace ketchup with BBQ sauce in the meat mixture and glaze with more BBQ sauce.
Add smoked paprika for extra depth.
3) Italian Mozzarella-Stuffed Meatloaf
Use mozzarella and provolone inside. Add grated Parmesan and basil/oregano to the meat.
Serve with marinara on the side.
4) Jalapeño Popper Meatloaf
Mix chopped jalapeños into the filling with cream cheese, then add cheddar sticks.
Wrap in bacon for the ultimate popper vibe.
5) Mini Cheese-Stuffed Meatloaves
Make individual mini loaves for faster cooking (about 25–35 minutes).
Great for meal prep and portion control.
FAQ:
What does “wrapped” mean here?
“Wrapped” means the meatloaf is covered with something—most commonly bacon, puff pastry, or crescent dough—so it bakes with a flavorful,
crisp (or flaky) exterior.
How do I prevent the cheese from leaking?
Seal the meat well around the cheese, avoid overstuffing, and rest before slicing. Cheese sticks leak less than shredded cheese.
Can I use ground turkey or chicken?
Yes. Use a little extra moisture (add 1 tbsp olive oil or an extra spoon of ketchup), and cook to the safe internal temperature for poultry
(74°C / 165°F).
Can I make it ahead?
Yes. Assemble the loaf (and wrap it) up to 24 hours ahead, cover tightly, and refrigerate.
Bake from cold, adding 5–10 minutes as needed.
Do I need a loaf pan?
Not required. Baking on a sheet pan lets fat drain better and helps bacon crisp.
A loaf pan can make it a little softer and juicier, but may hold more grease.
Why is my meatloaf falling apart?
It may be missing binder (eggs/breadcrumbs), too wet, or sliced too soon. Make sure to rest after baking and use enough breadcrumbs/egg.
Can I freeze it?
Yes. Freeze baked and cooled slices for best results. Puff pastry versions are best reheated in the oven to restore flakiness.
