Bacon Wrapped Mac and Cheese Stuffed Meatloaf Bake

Created on February 5th, 2026 at 02:48 pm

A Structured Dinner Bake with a Creamy Center and Savory Wrapped Finish

This bacon wrapped mac and cheese stuffed meatloaf bake is designed as a layered, oven-baked dinner that combines a savory ground beef meatloaf shell with a creamy macaroni and cheese center. Instead of mixing everything together, the components are structured so each slice clearly shows the stuffed interior and the wrapped exterior. The result is a dinner that feels substantial, controlled, and intentionally built.
To meet different dietary needs and keep the recipe flexible, this version uses beef bacon or turkey bacon, not pork. Both options provide structure and a lightly crisp exterior without introducing pork ingredients. The bacon wrap helps hold the meatloaf together while adding surface texture during baking.
This recipe is well suited for dinners where presentation matters but preparation still needs to stay practical. The meatloaf slices cleanly, the mac and cheese remains creamy inside, and the bacon wrap adds definition without overwhelming the dish.

Why This Stuffed Meatloaf Bake Works

Stuffing meatloaf with mac and cheese works because the outer meat layer protects the creamy filling from drying out. The macaroni stays soft and rich while the beef cooks evenly around it. Wrapping the loaf adds another layer of control, helping the shape hold during baking and creating a finished look that feels deliberate rather than messy.
Using beef or turkey bacon keeps the flavor savory and clean. These alternatives crisp gently in the oven and complement the beef without adding excessive grease.

Flavor and Texture Expectations

The meatloaf exterior should be firm enough to slice while remaining tender inside. The seasoning is balanced to support the filling rather than compete with it.
The mac and cheese center should be creamy and cohesive, not loose. It should stay contained when sliced, creating a clear contrast between the filling and the meat.
The bacon wrap should be lightly crisp on the outside, providing texture without becoming brittle.

Time Breakdown

Prep time: 35 minutes
Cook time: 50 minutes
Total time: About 1 hour 25 minutes

Ingredients

Meatloaf Base

1. 1 1/2 pounds ground beef
2. 3/4 cup breadcrumbs
3. 1/2 cup milk
4. 2 large eggs
5. 1/2 cup finely chopped onion
6. 2 cloves garlic, minced
7. 1 teaspoon salt
8. 1/2 teaspoon black pepper
9. 1 teaspoon Italian seasoning
10. 2 tablespoons ketchup
    Mac and Cheese Filling
11. 8 ounces elbow macaroni
12. 2 tablespoons butter
13. 2 tablespoons all-purpose flour
14. 2 cups milk
15. 1 1/2 cups shredded cheddar cheese
16. 1/2 cup shredded mozzarella cheese
17. 1/2 teaspoon salt
18. 1/4 teaspoon black pepper
    Wrap
19. 8 to 10 slices beef bacon or turkey bacon

Kitchen Tools

• Large mixing bowl
• Measuring cups and spoons
• Large pot
• Colander
• Saucepan
• Whisk
• Rimmed baking sheet
• Parchment paper
• Spatula

Step-by-Step Instructions

1. Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. In a large bowl, combine breadcrumbs and milk and let sit for 1 to 2 minutes until softened.
3. Add ground beef, eggs, chopped onion, minced garlic, salt, black pepper, Italian seasoning, and ketchup. Mix gently just until combined.
4. Bring a large pot of salted water to a boil and cook the macaroni until just al dente. Drain well and set aside.
5. In a saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute until smooth.
6. Slowly whisk in milk, stirring constantly, and cook until the sauce thickens enough to coat the back of a spoon.
7. Reduce heat and stir in cheddar and mozzarella until fully melted. Season with salt and black pepper.
8. Stir the cooked macaroni into the cheese sauce until evenly coated. Set aside to cool slightly so it does not melt the meat mixture.
9. On a piece of parchment, press the meatloaf mixture into a rectangle about 1 inch thick.
10. Spoon the mac and cheese evenly down the center, leaving space along the edges.
11. Carefully fold the meat mixture over the filling, sealing the edges to fully enclose the mac and cheese.
12. Arrange the bacon slices crosswise over the top of the loaf, tucking the ends underneath where possible.
13. Transfer the wrapped meatloaf to the prepared baking sheet.
14. Bake uncovered for about 50 minutes, or until the meatloaf is cooked through and the bacon is lightly crisp.
15. Remove from the oven and let rest for 10 minutes before slicing to allow the structure to set.

Serving Suggestions

Serve with roasted vegetables or a simple salad to balance the richness. This dish works best with lighter sides that do not compete with the creamy center.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices covered in the oven or microwave until warmed through.

Nutrition Information (Approximate)

Nutrient	Amount
Calories	670
Carbohydrates	40 g
Protein	38 g
Fat	38 g
Fiber	3 g
Sugar	5 g
Sodium	920 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

What type of bacon should I use if avoiding pork?
Beef bacon or turkey bacon both work well and provide structure without pork.
Will the mac and cheese leak out during baking?
No, as long as the meat is sealed well around the filling and the loaf rests before slicing.
Can I prepare this ahead of time?
Yes. Assemble the loaf, cover, and refrigerate up to 24 hours before baking.
Does this freeze well?
Yes. Cool completely, wrap tightly, and freeze up to 2 months.
Why rest the meatloaf before slicing?
Resting helps the layers firm up so the filling stays inside when cut.