This bacon wrapped meatloaf recipe combines juicy veal, creamy cheese, and crispy smoked bacon for the ultimate comfort food. It’s hearty, flavorful, and easy to prepare in advance. Bacon wrapped meatloaf recipe is perfect for weeknight meals, Sunday dinners, or anytime you crave something rich and satisfying.
Why You’ll Love This Recipe
This meatloaf is rich, cheesy, and wrapped in smoky bacon. It’s simple to assemble, quick to bake, and easy to store or freeze. The crisp bacon adds texture while locking in moisture. Whether for family dinners or make-ahead lunches, it’s a dependable and delicious option.
Recipe Origins
Inspired by French and American comfort foods, this recipe features veal and Reblochon cheese. Wrapping meatloaf in bacon is common in Southern U.S. kitchens. It enhances the flavor and helps keep the meat tender, making it a go-to for home cooks seeking both taste and ease.
Ingredients
600g ground veal
12 slices smoked bacon
1 egg
150g Reblochon cheese
50g breadcrumbs
2 shallots
Salt
Pepper
Instructions
1- Finely chop the shallots
2- Remove rind and dice the Reblochon
3- In a bowl, mix veal, shallots, egg, breadcrumbs, salt, and pepper
4- Gently fold in the cheese cubes
5- Shape the mixture into a thick loaf with damp hands
6- Wrap the loaf with bacon slices, overlapping slightly
7- Place on a lined baking sheet
8- Bake at 350°F (180°C) for 45 minutes
9- Let rest in foil for 5 minutes before slicing
Nutrition Information
Calories: 530
Fat: 38g
Carbohydrates: 6g
Protein: 38g
Sodium: 720 mg
Quick Facts
Preparation Time: 15 min
Cooking Time: 45 min
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers wrapped in foil in the fridge for up to 4 days. Reheat in a 350°F oven for 20 minutes while still wrapped to keep it moist. Freeze individual slices for up to a month. Thaw overnight before reheating.
Serving Suggestions
Serve with mashed potatoes or vegetable gratin. Roasted zucchini or carrots pair well. A green salad adds balance. For extra indulgence, add cheese sauce or tomato chutney on the side.
Common Mistakes
Overbaking: Makes the veal dry
Skipping rest: Makes slicing harder
Too much cheese: May cause collapse
Loose bacon wrap: Leads to uneven cooking
Recipe Variations
All-Beef: Replace veal with ground beef
Different Cheese: Try cheddar or mozzarella
Low-Carb: Use almond flour instead of breadcrumbs
BBQ Style: Brush with barbecue sauce before baking
Frequently Asked Questions
Can I use other cheese?
Yes. Cheddar, gouda, or mozzarella all melt beautifully.
Is veal required?
Not at all. Beef, pork, or a blend works just fine.
Can I make this ahead?
Yes. Shape and wrap it, then chill it overnight before baking.