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Week Night Meals Main Dish

Cheese Stuffed Bacon Wrapped Meatloaf with Pan Veggies

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  • Prep Method: Baked
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  • 3.5 pounds ground chuck or your favorite ground beef
  • 1 cup chopped or minced onion
  • 1 - 1.5 cup Tony’s plain breadcrumbs or Panko (as needed so the blend is not too sticky)
  • 2/3 cup ketchup, chile sauce or barbecue sauce
  • 3 tablespoons stone ground Dijon mustard, or your favorite
  • ½ cup chopped parsley
  • 2 tsp dry Italian herb medley
  • 2 eggs, beaten
  • 3 cloves of garlic, minced - to taste
  • 2 tsp sea salt or Kosher salt
  • 1 tsp black pepper

To finish Meatloaf:

  • ½ - ¾ pound aged cheddar cheese
  • 1 pound Tony’s Pepper or Applewood Smoked Bacon

Pan Veggies:

  • 2 potatoes, cut into large chunks
  • 1 pound carrots, peeled and cut into large chunks
  • 3-4 stalks celery, cut into 2-inch lengths
  • 1 TBS olive oil
  • Tony's Z Blend or Steak and Roast Seasoning - or salt and pepper / seasoning salt to taste


Blend ground beef through black pepper well, adjusting breadcrumbs as desired – take care not to overmix.

Cut cheese into a log about 3/4 to 1 inch square – it should be about 3/4 to 4/5 the length of your meatloaf. Flatten meat and wrap around cheese, shaping into an oval loaf. Take care to pack evenly and seal any cracks that form to hold the cheese inside.


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