Grilled Bacon-Topped Meatloaf Stuffed With Beer Cheese Recipe

By
Jennifer Olvera
Jennifer Olvera is a contributing writer at Serious Eats.
Jennifer Olvera
Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.
Learn about Serious Eats' Editorial Process
Updated August 09, 2018
Meatloaf topped with bacon, glazed with Sriracha, and stuffed with beer cheese, served alongside grilled onions.
Tucked with a nugget of beer cheese, individual, grilled meatloaf gets a smoky infusion from a crown of crisscrossed bacon and tingling tang from Sriracha glaze. . Jennifer Olvera

Glazed with Sriracha, stuffed with beer cheese and topped with bacon, this ain't your momma's meatloaf.

If you don't have a grill or don't feel like breaking yours out, bake the loaves in a preheated 375°F (190°C) oven for 25 to 30 minutes, or until an instant read thermometer registers 155°F (68°C) when inserted into middle of meatloaf.

Recipe Details

Grilled Bacon-Topped Meatloaf Stuffed With Beer Cheese Recipe

Active 35 mins
Total 0 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • For the Spreadable Cheese:
  • 8 ounces extra-sharp cheddar
  • 1/4 teaspoon Worcestershire sauce
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon powdered dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon kosher salt
  • 5 ounces dark beer, flat
  •  
  • For the Meatloaf:
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 egg, lightly beaten
  • 3/4 cup quick-cooking oats
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/4 cup grated onion
  • 1 1/2 tablespoons tomato paste
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon kosher salt
  • 1/2 cup ketchup
  • 2 tablespoons Sriracha
  • Four slices bacon, cut in half

Directions

  1. For the Beer Cheese: Combine cheese, Worcestershire, garlic, mustard, cayenne, and salt. Pulse a few times until just blended. With processor running, slowly add beer through the chute, Process until smooth, about 1 minute. Mixture will be soft but will harden in refrigerator. Transfer to a bowl, cover, and chill for at least four hours.

  2. For the Meatloaf: Add beef, pork, egg, oats, garlic, onion, tomato paste, pepper and salt to a bowl and mix with hands until combined. Place a teaspoon-sized ball in a small microwave safe bowl and microwave for 15 seconds. Taste for salt and pepper and add more as necessary. Mix with hands until thoroughly combined, but no more than necessary. Combine ketchup and Sriracha in a small bowl and set aside.

  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  4. Form four balls of cold beer cheese using a generous tablespoon for each. Form four individual, oblong meatloaves around them. Using two halves, top each with an “x” of bacon, and slather generously with ketchup-Sriracha glaze.

  5. Place meatloaf on the cool side of grill and cook, checking periodically, until an instant read thermometer registers 155°F (68°C) when inserted into middle of meatloaf, 20 to 25 minutes.

  6. Remove from grill, allow to rest for five minutes and serve with additional glaze and beer cheese.

Special equipment

Food processor, grill

More Serious Eats Recipes