If you want a simple, satisfying meatloaf recipe that’s a little special, this Bacon Mozza Meatloaf delivers. Shredded mozzarella is folded through the meat for melty pockets of cheese, and strips of bacon crisp on top to add smoky flavor and texture. It’s an ideal meal for colder evenings, family dinners, or any time you want comfort food that fits a low‑carb plan.
This recipe was developed with low‑carb eaters in mind, but it’s beloved by anyone who appreciates a hearty, straightforward meatloaf. Ground beef and pork form the base, eggs bind the mixture, and a touch of heavy cream keeps the interior tender. You can skip breadcrumbs altogether and still get a loaf that holds together well—eggs do the job here. The mozzarella inside and bacon on top make every slice a little indulgent without being fussy.
This meatloaf is quick to assemble and bakes into serious comfort food. Leftovers are excellent cold or gently reheated, making it practical for meal planning and weekday lunches. The bacon crisps and browns during baking, contributing a lovely smoky note to the entire loaf. If you love bacon and cheese, this is a straightforward way to put both front and center.
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Bacon Mozza Meatloaf
A quick, low‑carb meatloaf topped with bacon and filled with shredded mozzarella for melty, satisfying slices.
Details
- Prep Time: 10 hours
- Cook Time: 1 hour
- Course: Main Course, Supper
- Cuisine: American
- Servings: 6
- Calories: 564.03
- Author: Karami Urbanoski
Ingredients
- 1.5 lbs Ground Beef
- 1/2 lb Ground Pork
- 1 cup Shredded Mozzarella
- 1 tsp Seasoning salt
- 1 Tbsp Heavy cream
- 2 Large Eggs
- 1 Small white onion, diced
- 1 Tbsp Worcestershire Sauce
- 3 Tbsp Sugar‑free ketchup (optional)
- 5 Slices Bacon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the ground beef, ground pork, shredded mozzarella, seasoning salt, heavy cream, eggs, diced onion, Worcestershire sauce, and sugar‑free ketchup if using. Mix until just combined—do not overmix to keep the loaf tender.
- Press the mixture into a loaf pan or form it into a loaf shape on a baking sheet. Lay the bacon strips across the top of the meatloaf.
- Bake for 50–60 minutes, or until the center reaches at least 165°F (74°C).
- Remove from the oven and allow the meatloaf to rest for about 15 minutes before removing from the pan and slicing.
Tips and Serving Suggestions
Let the loaf rest before slicing so it holds its shape. Serve with a simple green vegetable or a low‑carb side like cauliflower mash to keep the meal balanced. Leftovers are excellent on their own, in sandwiches, or diced into salads for a protein boost.
For variations, try adding fresh herbs (such as parsley or thyme), a little grated Parmesan for extra depth, or a pinch of red pepper flakes if you like heat. If you prefer more smoke, use smoked mozzarella or a smoked salt.
Storage
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven or microwave. The meatloaf also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Calories: 564.03 kcal, Carbohydrates: 3.58 g, Protein: 34.4 g, Fat: 44.48 g, Saturated Fat: 17.61 g, Cholesterol: 192.56 mg, Sodium: 485.83 mg, Potassium: 534.82 mg, Fiber: 0.31 g, Sugar: 1.81 g, Vitamin A: 242.14 IU, Vitamin C: 1.99 mg, Calcium: 135.43 mg, Iron: 3.13 mg.
All nutrition values are estimates from a third‑party calculator and will vary depending on specific ingredients, brands, and portion sizes.
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