Ground beef rolled around smoky bacon and nutty melted Swiss — this meatloaf roll slices into beautiful spirals that look as good as they taste. It’s a high-protein dinner that feeds a crowd and reheats like a dream.
Ingredients
- 2 lbs ground beef (80/20)
- 8 slices bacon, cooked crisp and crumbled
- 8 slices Swiss cheese
- 1 cup breadcrumbs
- 2 large eggs
- 1/3 cup milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 cup BBQ sauce (for glaze)
Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment.
- Mix the beef: Combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, ketchup, Worcestershire, salt, pepper, and paprika. Mix gently until just combined.
- Fill and roll: Press the mixture into a rectangle about 1/2-inch thick on the parchment. Layer the Swiss slices over the surface, sprinkle with the crumbled bacon, leaving a 1-inch border. Roll up tightly from a short end and seal the seam.
- Glaze and bake: Brush with BBQ sauce. Bake 55-65 minutes until the internal temperature reaches 160°F (71°C).
- Rest and slice: Rest 10 minutes, then slice into thick rounds to show off the spiral.
Pro tip: Cook the bacon until just crisp — it finishes in the oven inside the roll. Letting the roll rest is non-negotiable; slicing too early lets all the melted cheese escape.
Estimated nutrition per serving: 560 calories, 44g protein, 34g fat, 12g carbohydrates.
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