Fatty Recipe

Prepare aromatics

Preheat oven to 375°F (190°C). Finely dice onion and mince garlic. If you prefer sweeter onion flavor, sweat the diced onion in 1 tablespoon neutral oil in a small skillet over medium heat until translucent (3–4 minutes); allow to cool slightly.

Soak breadcrumbs

In a small bowl, combine breadcrumbs and milk. Let sit 5 minutes until breadcrumbs absorb the milk.

Mix meatloaf

In a large bowl, add ground beef and ground pork. Add the soaked breadcrumbs, egg, cooled onions (if cooked) or raw diced onion, minced garlic, Worcestershire, Dijon, chopped parsley, smoked paprika, kosher salt, and black pepper. Using your hands or a large spoon, gently mix until just combined — avoid overworking to keep a tender texture (about 30–60 seconds).

Form base

On a sheet of parchment paper or a lightly floured surface, shape the meat mixture into a rough rectangle about 10 x 6 inches and roughly 1 inch thick. Keep edges slightly thicker so it can be sealed over the filling.

Add filling

Evenly distribute the shredded cheddar and provolone slices down the center third of the meat rectangle, leaving a 1-inch border along the long edges. If using, spread caramelized onions and chopped pickled jalapeños over the cheese for extra flavor and moisture control.

Roll and seal

Using the parchment to help, fold one long side of the meat over the filling, then roll the meatloaf away from you to encase the filling, forming a tight log. Pinch and crimp the seams and ends to seal so cheese doesn't leak during cooking. Place seam-side down on the parchment and refrigerate 10–15 minutes to help it hold shape (optional but recommended).

Prepare bacon lattice

While the log chills, lay 5 bacon strips side-by-side on a cutting board, slightly overlapping. Weave the remaining 5 strips perpendicular to create a simple bacon lattice wide enough to wrap around the meatloaf. Trim excess if needed so the lattice matches the log length.

Wrap the loaf

Lift the bacon lattice and drape it over the chilled meatloaf log, seam-side down. Tuck ends under the loaf to create a neat package. If bacon strips are short, overlap and tuck to ensure full coverage.

Apply glaze

In a small bowl, mix brown sugar, maple syrup (or honey) and the extra black pepper. Brush about half of this glaze evenly over the bacon-wrapped loaf. Reserve the rest to brush later during baking for a sticky finish.

Roast meatloaf

Place the wrapped meatloaf on a wire rack set in a rimmed baking sheet (rack allows air circulation and prevents sitting in fat). Roast in the preheated 375°F (190°C) oven 45–55 minutes, until an instant-read thermometer inserted into the center (not touching cheese) reads 160°F (71°C).

Finish glaze & crisp bacon

During the last 8–10 minutes of cooking, brush the reserved glaze over the bacon and increase oven temperature to 425°F (220°C) or switch to broil on low/high (watch closely) to render and crisp the bacon—3–8 minutes depending on oven. Remove when bacon is glossy and crisp; do not burn.

Rest

Transfer the meatloaf to a cutting board and let rest 10–15 minutes. This helps the juices redistribute and makes slicing easier while keeping the melted cheese mostly inside.

Slice the rested loaf into 1-inch thick slices using a sharp knife. Spoon pan juices or warm gravy over slices if desired and garnish with chopped parsley. Serve hot.