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I make a few different types of meatloaf, and my family enjoys them all. Most of the time I make it gluten-free so it’s safe for my youngest. We also all have a love of bacon, particularly my oldest son. And I, in case you haven’t noticed, really have a thing for cheese. I thought it would be fun to make a giant cheese stuffed meatloaf wrapped in bacon. It was easy to make, just a couple of additional steps then my regular meatloaf. The result? It was amazing! It was super juicy, tender and flavorful. It was gone in one night. We’ll definitely be having this again. Here’s how I made it.
Gluten-free Bacon Wrapped 4-Cheese Stuffed Meatloaf Recipe
- 2 lb ground beef
- 1 cup mashed potato flakes (I used Potato Buds which are one of the brands that are gluten-free)
- 1/4 cup ketchup
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 egg
- 8 oz shredded cheese (I used Sargento 4-state Cheddar)
- 10 slices sliced bacon
- salt and pepper to taste
Preheat oven to 350 F.
In large bowl mix ground beef, mashed potato flakes, ketchup, egg, onion and garlic powder. Mix well.
Place about 2/3 of the meat into your meatloaf pan. You can either put it all in like a regular meatloaf and then dig out a channel in the center, or you can build a floor and 4 walls with the meat leaving a channel in the middle as you build. No matter which way you do it make sure you leave a large enough channel in the middle to hold all of the cheese. Put the rest of the meat on top, making sure you seal it all up, pushing and pressing it closed with your hands anywhere there’s a seam. If you haven’t put the top layer of meat on yet, or if you lift a bit of it, it should look something like this.
Place uncooked strips of bacon across your meatloaf, It should take approximately 8 strips laid out vertically going left to right. Then place 2 more strips from end to end horizontally. The entire top of the meatloaf should be covered in meatloaf. The four sides should be covered as well. It should look something like this. I always love my silicone loaf pan but it’s especially helpful for this recipe because the sides have some give and that makes it easier to place the meatloaf.
Cook for 1 hour at 350.
Remove from oven and let sit for about 5 minutes before serving. If you serve it that quickly the cheese will still be very hot and gooey and may ooze out a little, just lift one edge of the meatloaf a tad and it will stay inside where it belongs.
Serve with salt and pepper to taste.