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BBQ Bacon Wrapped Stuffed Meatloaf

BBQ Bacon Wrapped Stuffed Meatloaf with a cheesy, mushroom-and-onion filling and a sticky BBQ glaze. Bake until the bacon is set and the center is gooey, then rest to keep slices neat. Built for smoky, caramelized flavor in every forkful.
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Prep Time 25 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

BBQ Bacon Wrapped Stuffed Meatloaf
  • 2 lb ground beef
  • 1 lb thin-sliced bacon
  • 2 large eggs
  • 0.5 onion, diced and divided Use half in the meat and keep the rest for the caramelized filling.
  • 1 cup milk
  • 4 slices French baguette, torn Use 3 to 4 slices total, torn into pieces.
  • 2 tsp minced garlic
  • salt and pepper, to taste
  • 1 cup shredded cheddar cheese For the filling.
  • 1 cup sautéed mushrooms For the filling.
  • 0.5 cup caramelized onions For the filling.
  • 0.5 cup BBQ sauce For the glaze.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the loaf base
  1. Preheat the oven to 350°F so it’s ready for even baking.
  2. Soak the torn French baguette in milk and eggs, mashing until combined, then mix in the ground beef, half the diced onion, minced garlic, salt, and pepper.
Assemble and seal the stuffed center
  1. Press half the meat mixture into a rectangle on the sheet pan.
  2. Layer the rectangle with shredded cheddar cheese, sautéed mushrooms, and caramelized onions.
  3. Top with the remaining meat mixture and seal the edges to enclose the filling.
Wrap, glaze, and bake
  1. Wrap the loaf tightly in thin-sliced bacon slices, tucking the ends underneath.
  2. Brush the loaf generously with BBQ sauce.
  3. Bake for about 1 hour at 350°F, brushing with more BBQ sauce halfway through.
  4. Bake until the internal temperature reaches 160°F, then stop baking for best slicing.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing to reveal the gooey center.

Notes

For easiest slicing, let the loaf cool slightly at room temperature during the 10-minute rest so the melted cheddar sets just enough to hold shape. Refrigerate leftovers in an airtight container up to 4 days. Freezing is yes: wrap tightly and freeze up to 2 months; thaw in the fridge overnight and reheat at 325°F until warmed through. For a lighter option, use 93% lean ground beef instead of 80/20 to cut fat while keeping the filling intact.