Bacon Wrapped Cheese Stuffed Meatloaf

• Meat

  • 14 slices Bacon
  • 1 1/2 lbs Ground chuck
  • 1 1/2 lbs Ground sirloin

• Produce

  • 3 cloves Garlic
  • 1 Onion, medium
  • 1/3 cup Parsley

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Dijon mustard
  • 1/4 cup Ketchup
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tsp Chili powder
  • 1 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tsp White wine vinegar

• Bread & Baked Goods

  • 1 Soft roll

• Dairy

  • 1 Kraft 2 cup kraft natural shredded cheddar cheese plus 1 1/2 cups, Natural
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Whole milk

Found on oliviascuisine.com

Description

Ingredients

• 1 soft roll, cut into small cubes (or 2 slices white bread, without crust)
• ½ cup whole milk
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• ½ cup Kraft Natural Shredded Cheddar Cheese plus 1½ cups for stuffing
• ⅓ cup chopped parsley
• 2 eggs
• 1 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1½ lbs ground sirloin
• 1½ lbs ground chuck
• 14 slices of bacon
• ¼ cup ketchup
• 2 tablespoons brown sugar
• 2 teaspoons white wine vinegar

Directions

• Mix all the ingredients in a small bowl. Reserve.
• Pre heat oven to 350F degrees.
• In a large bowl, combine the bread pieces and the milk. Let it soak while you work on the veggies.
• In a medium skillet, heat the olive oil and sauté the onion and garlic until softened, about 5 minutes. Season with salt and pepper. Reserve to cool.
• Once veggies are cool, add them to the soaked bread and then add the parmesan, cheddar, parsley, eggs, Worcestershire sauce, mustard, chili powder and paprika. Using a fork, mix until evenly blended.
• Add the meat and season with salt and pepper. Using your hands, mix everything just until combined. You do not want to overwork the meat or your meatloaf will be dry!
• Turn ⅔ of the meat mixture into a broiler pan and, with wet hands, pat the mixture into a loaf (approximately 9 by 5 inches). Press the center in, creating a rim outside of the meatloaf and fill the inside with the remaining cheddar cheese. Then, add the remaining meat mixture and gently close the gaps, pressing the sides to seal in the cheese. Use your wet hands to make sure the meatloaf is smooth!
• Brush the loaf with the glaze, then arrange bacon slices over the loaf, overlapping them slightly and tucking them under to prevent curling.
• Bake the meatloaf for 1 hour and 30 minutes or until the bacon is crips and the inside temperature is 160F degrees.
• Cool for 10 minutes before serving!