Ingredients:

  • 1 cup Panko Breadcrumbs
  • 1/2 cup Whole Milk
  • 2 lbs Ground Beef (80/20)
  • 1 Large Egg, lightly beaten
  • 1 medium Yellow Onion, very finely diced
  • 2 cloves Garlic, minced
  • 1 tbsp Olive Oil or Butter
  • 1 tbsp Smoked Paprika
  • 1 tbsp Worcestershire Sauce
  • 5 tsp Salt
  • 5 tsp Freshly Ground Black Pepper
  • 4 oz Mature Cheddar Cheese, cut into 1/2-inch cubes
  • 1/2 cup Tomato Ketchup
  • 2 tbsp Light Brown Sugar, packed
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1 lb Streaky Bacon (approx. 12–14 rashers)

Instructions:

  1. Soak the Breadcrumbs: In a mixing bowl, combine the breadcrumbs and whole milk. Stir lightly and set aside for 5 minutes until the milk is absorbed.
  2. Sauté the Aromatics: Heat the olive oil or butter in a small skillet. Add the diced onion and cook until softened (5–7 minutes). Add the garlic and smoked paprika and cook for 1 minute until fragrant. Let cool slightly.
  3. Combine Ingredients: Add the ground beef, sautéed onion mixture, beaten egg, Worcestershire sauce, salt, and pepper to the soaked breadcrumb mixture. Mix gently until just combined, avoiding overmixing.
  4. Incorporate Cheese: Gently fold in the cubes of mature cheddar cheese, distributing them evenly.
  5. Shape and Chill: Form the mixture into a tight, rectangular loaf shape (approx. 9 x 4 inches). Place it on a wire rack set over a baking sheet. Place the shaped loaf in the refrigerator for 30 minutes to firm up.
  6. Prepare and Wrap the Bacon: Weave the streaky bacon rashers into a tight lattice mat large enough to drape over the entire top and sides of the meatloaf. Carefully place the bacon lattice over the chilled meatloaf, tucking the edges neatly underneath.
  7. Pre-Cook: Preheat oven to 375°F (190°C). Place the wrapped loaf in the oven and bake for 30 minutes.
  8. Prepare and Glaze: While the loaf bakes, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. After the initial 30 minutes of baking, brush half of the glaze generously over the bacon.
  9. Finish Baking: Return the meatloaf to the oven for another 45–55 minutes, or until the bacon is deeply golden brown and registers an internal temperature of 160°F (71°C) in the thickest part.
  10. Rest: Remove the meatloaf from the oven. Brush the remaining glaze (if desired). Tent loosely with foil and allow it to rest on the wire rack for 10 minutes before slicing and serving.