I don't know about you, but a homemade meatloaf stuffed with mozzarella cheese and wrapped in bacon... Sounds pretty legendary! It may not score big on pretty looks but it sure delivers the most amazing flavors you could hope for. Instead of using ketchup on it, I smother it in BBQ sauce because you know what, it's just better that way. I adapted this from The Pioneer Woman, because if there ever was a lady who knows her comfort food, it would most definitely be her.
¼cupfinely chopped green pepperoptional, but delicious
½teaspoondried parsleyto taste
¼teaspoondried garlic powder
salt & pepperto taste
Prep: Preheat the oven to 350°F (convection ovens to 320°F). Line a 9x5 inch loaf pan first with parchment paper and then with ⅔ of the bacon, leaving an overhang. OR line a rimmed baking sheet with baking parchment and lay ⅔ of the bacon on top if you want to bake without a pan.
Make meat mix: Mix ground beef, eggs, breadcrumbs, onion, mustard and spices in a large bowl (I use a handheld mixer with the hook attachment to do this).
Shape meatloaf: Shape a long log with ⅔ of the meat mixture and fit it inside the loaf pan (OR on top of the bacon on the baking sheet, if baking without a loaf pan). Make a crease down 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 ⅓ of bacon. Spread with ⅓ of the barbecue sauce.
Bake: Bake in the middle of the preheated oven for 40 minutes. Spread with another ⅓ of the barbecue sauce. Continue baking for another 20 minutes, then spread with the remaining sauce right as it comes out of the oven. Allow the meatloaf to rest for 5-10 minutes before slicing. If you baked in a loaf pan, VERY CAREFULLY drain it before removing from the pan (depending on your meat/bacon, a lot of juices can accumulate).