Print

Flavorful Meatloaf Stuffed with Mac and Cheese and Bacon Weave

meatloaf stuffed with mac and cheese and bacon weave - featured image
Print Recipe

A comforting and indulgent meatloaf recipe featuring a creamy mac and cheese center wrapped in a crispy bacon weave, perfect for busy weeknights and gatherings.

Ingredients

Scale
  • 1 ½ pounds (680 g) ground beef (preferably 80/20 for juicy results)
  • 1 cup (90 g) breadcrumbs (panko or regular)
  • 1 large egg, beaten
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (120 ml) milk
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups (200 g) elbow macaroni, cooked al dente
  • 2 cups (240 g) shredded sharp cheddar cheese
  • ½ cup (120 ml) whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 12 strips of bacon (thick-cut preferred)
  • Optional: chopped fresh parsley for garnish
  • Optional: barbecue sauce or ketchup for glazing

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook 2 cups (200 g) of elbow macaroni according to package instructions until al dente (about 7-8 minutes). Drain and set aside.
  3. In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute until bubbling but not browned.
  4. Slowly whisk in ½ cup (120 ml) whole milk, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon (about 3-5 minutes).
  5. Remove from heat and stir in 2 cups (240 g) shredded sharp cheddar cheese, salt, and pepper to taste until melted and smooth. Combine the cheese sauce with the cooked macaroni, then set aside to cool slightly.
  6. In a large bowl, combine 1 ½ pounds (680 g) ground beef, 1 cup (90 g) breadcrumbs, 1 beaten egg, 1 finely chopped small onion, 2 minced garlic cloves, ½ cup (120 ml) milk, 2 tablespoons Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Mix gently until just combined.
  7. On a large cutting board or baking sheet, arrange 6 strips of bacon side by side vertically. Weave 6 horizontal strips over and under the vertical strips to create a tight weave. Trim any excess bacon if necessary.
  8. On top of the bacon weave, form half of the meat mixture into a rectangle about 9×5 inches (23×13 cm), leaving space around the edges for sealing.
  9. Spread the mac and cheese evenly over the meatloaf base, leaving about a 1-inch (2.5 cm) border all around.
  10. Top with the remaining meat mixture, gently pressing it over the mac and cheese to seal the filling inside.
  11. Carefully roll the bacon weave around the meatloaf, folding the edges underneath to seal as much as possible. Place seam side down on a lined baking sheet.
  12. Bake for 55-65 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) and the bacon is crispy. Tent lightly with foil if bacon browns too quickly.
  13. Rest the meatloaf for 10 minutes before slicing to let the juices redistribute and the mac and cheese firm up.

Notes

Do not overmix the meat to keep it tender. Weave bacon tightly to prevent unraveling. Cook pasta al dente to avoid mushiness after baking. Use a meat thermometer to ensure internal temperature reaches 160°F. Let meatloaf rest before slicing to keep mac and cheese intact. Line baking sheet for easier cleanup. Serve sauce on the side to keep bacon crispy.

Nutrition

Keywords: meatloaf, mac and cheese, bacon weave, comfort food, easy dinner, cheesy meatloaf, bacon wrapped meatloaf

Find it online: https://hungermind.com/flavorful-meatloaf-stuffed-with-mac-and-cheese-and-bacon-weave-recipe-for-perfect-comfort-food/