Bang-Bang Melty Bacon Cheddar Stuffed Meatloaf Bombs
Savory meatloaf bombs filled with melted cheddar and crispy bacon, perfect for weeknight dinners or party appetizers.
Ingrédients
Meatloaf Base
- 2 lbs ground beef Can substitute with ground turkey or chicken.
- 1 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
- 2 pcs eggs
- 1/2 cup barbecue sauce Use for mixing.
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste Salt and pepper
Filling
- 8 slices bacon Cooked and crumbled.
- 1 cup shredded cheddar cheese Can substitute with another cheese like pepper jack.
Glaze
- 1/2 cup barbecue sauce For glazing.
Instructions
Preparation
- Gather all your ingredients and pre-cook the bacon until crispy. Once cooled, crumble the bacon into small pieces.
- In a large bowl, combine the ground beef, breadcrumbs, eggs, 1/2 cup barbecue sauce, garlic powder, onion powder, and a pinch of salt and pepper. Mix thoroughly until all ingredients are just combined.
Forming the Bombs
- Take a small handful of the meat mixture and flatten it in your palm. Place a spoonful of the crumbled bacon and a generous amount of shredded cheddar cheese in the center.
- Carefully wrap the meat around the filling, ensuring it’s completely sealed to prevent any leakage during cooking.
Baking
- Preheat your oven to 375°F (190°C).
- Place the formed bombs on a baking sheet lined with parchment paper.
- Bake the meatloaf bombs for about 25-30 minutes, or until they reach an internal temperature of 160°F (70°C).
- Brush the tops with the remaining 1/2 cup of barbecue sauce and bake for an additional 5 minutes.
- Remove from oven and let cool slightly before serving.
Serving
- Serve your meatloaf bombs hot, with dipping sauces as desired.
Notes
For storage, let the bombs cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.