You’ll most likely have leftovers of this hearty meatloaf, which is a fantastic thing, trust me. This tastes even better the next day when all the barbecue sauce has had a chance to soak into the bacon and meatloaf. Be sure to use a barbecue sauce that you like the taste of, as it’s one of the first impressions you’ll get of each bite of this meatloaf. This classic American weeknight dinner just got a major upgrade thanks to the chef behind Savory Nothings. I’ve already made this once, and plan to make it again over and over. I just need to grab more bacon!

 

Ingredients

2 pounds ground beef

2 eggs

2/3 cup breadcrumbs

Salt pepper and smoked paprika, to taste

9 ounces thin-cut bacon

4 ounces mozzarella cheese chopped

1/2 cup barbecue sauce

Instructions

Preheat a convection oven to 320° Fahrenheit (conventional ovens to 350°F).

Mix ground beef, eggs, breadcrumbs and spices in a large bowl.

Line a 9×5 inch loaf pan first with parchment paper and then with 2/3 of the bacon, leaving an overhang.

Shape a long log with 2/3 of the meat mixture and fit it inside the loaf pan. Make a groove in the middle and add the mozzarella cheese to it. Cover with the remaining meat mixture. Fold the bacon overhang on top and cover entirely with the remaining 1/3 of bacon. Spread with 1/3 of the barbecue sauce.

Bake in the middle of the preheated oven for 40 minutes. Spread with another 1/3 of the barbecue sauce. Continue baking for another 20 minutes, spread with the remaining sauce and serve hot.

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Quick tip: For this recipe, go ahead and “overmix” the meat mixture. This mixture is considered a dough and needs to be kneaded to stick together correctly.

Recipe and image courtesy of Savory Nothings