Bacon-Wrapped Stuffed Meatloaf with Ham and Cheese
This Super soft, juicy meat roll that melts in your mouth is filled with layers of ham and melted cheese, then wrapped in crispy bacon and coated with BBQ sauce. Serve it with roasted potatoes and sweet potatoes for a delicious family meal.
Ingredients
For the meatloaf:
- 500 g ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- Red, yellow, and green bell peppers, diced
- 1 egg
- Salt and black pepper, to taste
- Paprika and your favorite herbs or seasonings
For the filling:
- Ham slices
- Mozzarella or any cheese that melts well, sliced
For the outside:
- Bacon slices
- BBQ sauce
For the side dish:
- Potatoes, cut into cubes
- Sweet potatoes, cut into cubes
- Salt, pepper, and your favorite seasonings
Instructions
- Prepare the meat mixture: Add the ground beef, chopped onion, garlic, diced peppers, egg, salt, pepper, and seasonings to a large bowl. Mix everything together until well combined.
- Shape the meat: Place a sheet of parchment paper or plastic wrap on your work surface. Spread the meat mixture over it and flatten it into an even rectangle, about 1 cm thick.
- Add the filling: Cover the meat with ham slices, then add the cheese on top. Leave a little space around the edges so the filling stays inside when you roll it.
- Roll it up: Use the parchment paper or plastic wrap to help roll the meat into a tight log. Press the edges together to seal it well.
- Wrap with bacon: Cover the entire meatloaf with bacon slices, slightly overlapping them so the outside is nicely wrapped.
- Prepare for baking: Preheat the oven to 180°C (350°F). Place the meatloaf on a baking tray and arrange the seasoned potato and sweet potato cubes around it.
- Bake: Cook for about 35–40 minutes, until the meat is cooked through.
- Add the BBQ sauce: Brush the top generously with BBQ sauce near the end of cooking. Switch the oven to grill for about 5 minutes to brown the bacon and give it a sticky glaze. Keep an eye on it so it doesn’t burn.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing. This helps it hold its shape and keeps the melted cheese from spilling out too quickly.
Slice and serve warm with the roasted potatoes and sweet potatoes.
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