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Bacon Wrapped Meatloaf with Roasted Potatoes

Serves: 6

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2 pounds ground beef 
1 pound ground pork
1 small yellow onion, grated
3 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup barbecue sauce, plus more for serving
1/2 cup panko bread crumbs
2 large eggs
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
12 strips bacon
4 russet potatoes, cut into wedges
2 teaspoons smoked paprika


Heat the oven to 400 degrees. In a large mixing bowl, combine ground beef, pork, onion, garlic, cheese, barbecue sauce, bread crumbs, eggs, 4 teaspoons salt and 1 teaspoon black pepper. Mix to combine but be careful not to overwork.

On a baking sheet, arrange bacon into six separate “criss-crosses.” Divide meat mixture into six equal portions and form into small loaves. Place each loaf on a bacon “X” and wrap the bacon around each one.

In a separate mixing bowl, toss potato wedges with remaining salt, pepper and smoked paprika. Place potatoes in any available space on the baking sheet and bake until potatoes are lightly browned and meatloaf shows an internal temperature of 155 degrees on an instant read thermometer. Remove from the oven and divide meat loaf and potatoes among serving plates. Serve with additional barbecue sauce if desired.

About the recipe

If a Western cheeseburger and traditional meatloaf made a delicious hybrid, it would look something like this recipe. Instead of adding flavorings like ketchup, mustard and Worcestershire sauce, barbecue sauce is acting not only as our catch-all flavoring, but also as our finishing sauce. Cheddar cheese helps keep the meatloaf moist while adding its own distinct flavors to the party.

In the interest of easy cleanup, this dish only requires one sheet pan as a cooking vessel.

We prefer using ground chuck in this recipe.