Bacon-Wrapped Meatloaf with Homemade Tomato Sauce

Get ready for a taste sensation. This bacon-wrapped, cheese-stuffed meatloaf is bound to become a family favourite. With just six main ingredients it’s simple to prepare and budget-friendly.

Bacon-wrapped meatloaf with cheese

I wasn’t always a fan of meatloaf — it can be dry or develop a tough crust when overcooked. That changed when I discovered a version that’s wrapped in bacon and filled with melted cheese. It’s juicy, full of flavour and holds together nicely when sliced.

Secrets to the perfect meatloaf

Here are four tips that make this meatloaf especially good:

• Use a 50/50 mix of pork and beef mince. The pork adds fat and flavour for a juicier result.
• Roll the filling over a layer of cheese and bacon so those flavours infuse into the meat.
• Wrap the roll tightly in foil for the first part of baking to trap the juices and prevent drying out.
• Cooking in foil also helps the loaf keep its shape, making it easier to slice neatly.

I served this on shaped pasta with spoonfuls of quick tomato sauce and it was a hit — leftovers were even more popular the next night.

Ingredients for meatloaf wrapped in bacon

Below are the ingredients for a generous recipe that serves four adults with seconds. Full quantities and step-by-step instructions are in the recipe card at the end.

• Bacon — streaky or back bacon for wrapping.
• Cheese — grated cheddar and mozzarella combined for flavour and stretch; any good grating cheese will work.
• Beef and pork mince — I use equal parts beef and pork. Lean beef (about 5% fat) plus pork gives good moisture; you may use all beef if preferred.
• Breadcrumbs — bind the mixture; homemade breadcrumbs from any bread are fine.
• Onion — grated, with excess juice squeezed out so you don’t get pieces of undercooked onion.
• Egg — for binding.
• Salt and freshly ground black pepper to taste.
• Dried Italian herbs — a teaspoon for extra flavour (oregano, basil, thyme, marjoram, parsley) or use mixed dried herbs.

How to make meatloaf wrapped in bacon

Prepare the meatloaf filling

• Put beef, pork, breadcrumbs, egg, grated onion, herbs, salt and pepper into a bowl. Adjust seasoning to taste.
• Mix well to combine and shape into a loose ball. Set aside while you prepare the bacon and cheese layer.

Prepare the bacon and cheese

• Lay a large sheet of tin foil on a baking tray, big enough to wrap the roll later.
• Arrange overlapping bacon rashers on the foil and sprinkle the grated cheese evenly over the bacon.
• Spread the meat mixture over the cheese, leaving a 2 cm strip of bacon and cheese uncovered on one long edge.

Roll the meatloaf in the bacon and bake

• Starting from the uncovered edge, roll the meat and bacon into a tight spiral, using the foil to help shape it into a long sausage.
• Wrap the roll securely in the foil, sealing the ends so juices don’t escape.
• Place the wrapped loaf on the baking tray and bake in a preheated oven at 200°C / 400°F for 35 minutes.
• Carefully unwrap the foil — the bacon will still be pale at this stage. Return the tray to the oven for about 10 minutes to brown and crisp the bacon.
• The internal temperature should reach about 70°C / 160°F, or the juices should run clear when pierced with a skewer.

Make a quick tomato sauce

This meatloaf is lovely sliced over pasta with a simple homemade tomato sauce.

You will need:

• 500 ml passata (basil or plain).
• 1 large onion, chopped into 1 cm pieces.
• 2 cloves garlic, finely minced (optional).
• 2 tbsp olive or sunflower oil for softening the onions.

Gently sweat the onions and garlic in oil until the onions are translucent — avoid browning the garlic. Add the passata, bring to the boil, then reduce heat and simmer until the onions are soft.

How to serve bacon-wrapped meatloaf

This loaf is versatile. Here are a few serving ideas:

• Sliced over pasta or spaetzle, topped with the tomato sauce.
• With mashed potatoes and a creamy cheese-and-mushroom sauce.
• Sliced like a roast with crispy potatoes, vegetables and gravy.
• In a bun with tomato and lettuce for a hearty sandwich or burger.
• Served cold in slices for packed lunches.

Can I freeze meatloaf wrapped in bacon?

Yes. Make a double batch and freeze one for later.

Wrap the uncooked, foil-covered loaf in a double layer of clingfilm and freeze for up to three months.

Defrost overnight in the refrigerator — allow at least 8 hours. Bake from fully defrosted following the instructions above.

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Related recipes

If you enjoy cooking with mince, try other recipes using ground beef for more family-friendly meals.

📋 The recipe

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