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Bacon-Wrapped Cheese and Ham Stuffed Meatloaf with Potato Salad: A Comfort Food Masterpiece
If there’s a dish that brings comfort, indulgence, and a whole lot of flavor to the table, it’s this Bacon-Wrapped Cheese and Ham Stuffed Meatloaf, served alongside a creamy, tangy potato salad. This isn’t your average weeknight meatloaf. It’s a fully loaded showstopper—crisp on the outside, juicy in the middle, and bursting with melted cheese and savory ham in every slice.
Whether you’re feeding a hungry family, impressing guests at a weekend dinner, or just indulging in a hearty homemade meal, this recipe is the ultimate answer to “what’s for dinner?”
The Hero of the Table: Bacon-Wrapped Meatloaf
This meatloaf redefines comfort food. It starts with seasoned ground beef mixed with breadcrumbs and herbs, but the magic happens when it’s layered with ham and cheese, then wrapped in bacon before being baked to perfection.
Ingredients:
- 750g (1.5 lbs) ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup breadcrumbs
- 1 egg
- 2 tbsp milk
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper, to taste
- 100g (3.5 oz) sliced ham
- 100g (3.5 oz) sliced cheese (cheddar, mozzarella, or your favorite meltable variety)
- 8–10 slices of streaky bacon
Instructions:
- Preheat and Prepare: Preheat your oven to 190°C (375°F). Line a loaf pan or baking tray with parchment paper.
- Mix the Meat: In a large bowl, combine the beef, onion, garlic, breadcrumbs, egg, milk, seasoning, salt, and pepper. Mix until just combined—don’t overwork it.
- Layer and Roll: Flatten the meat mixture into a rectangle on a piece of parchment. Layer the ham and cheese over the center, then roll it up like a jelly roll, sealing the edges.
- Wrap in Bacon: Lay the bacon slices across the top and sides of the meatloaf. Tuck the ends underneath to hold everything in place.
- Bake: Transfer to your loaf pan or tray and bake for 45–55 minutes, or until the meat is cooked through and the bacon is crisp. Let rest 10 minutes before slicing.
