Bacon Wrapped Cheesy Meatloaf


  • 2.5 lbs of ground beef and pork mixed
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 4 tbsp butter
  • 5 oz of baby spinach, raw
  • 1/2 lb of fresh mozzarella, sliced or shredded
  • 10 slices of bacon
  • 1 egg
  • 1 tsp of salt, pepper,
  • 1 tbsp of rosemary, thymebacon

In a frying pan, melt the butter and gently cook the garlic and onions with thyme and rosemary until everything is soft and lightly golden, 8-10 minutes.

In a bowl, add the content of the frying pan (butter and all) with the meat, egg, salt and pepper, mix gently with your hands. Too much kneading makes for a hard loaf.

Oven at 350F

Prepare a 16” cookie sheet with a long piece of cling wrap and spread out the meat carefully along the wrap. It should be as long as the cookie sheet and as wide as the cling wrap.


Lay out spinach and cheese well spaced out on the meat.


Using the cling wrap, slowly roll the meat in a tight roll. If the meat break, wet your hands and rub it back into place, it should stick easily.

With the slices of bacon, wrap your log in any fancy way you wish to. The lattice pattern helps the bacon stay in place when cooking.


Place a piece of foil on the loaf and bake for 30 minutes, remove the foil and bake for another 30-40 minutes. Crank the heat to broil and brown up the bacon for 3-5 minutes, keep an eye on this part.