This is the food of football! If you want to make your game day special, this meatloaf will do it. The only way you could make people happier is if you deep fried it. But that won’t happen in my kitchen, let me know if it happens in yours. I know Don will slice the leftover meatloaf, and pan fry the slices.
When I made this at the lodge, I used swiss cheese, ricotta, provolone, and salami for the filling. I use whatever I have on hand typically, so go crazy with it!
1 TBSP sundried tomato pesto (or some tomato product)
Salt and pepper
4-8 oz softened cream cheese
1 1/2 cups shredded pepper jack cheese
1/2 cup grated parmesan
1 egg, room temperature
4 oz thinly sliced pepperoni
Mix all the ingredients for the meat, except the bacon.
Place a piece of heavy foil on a cookie sheet. Then place a piece of parchment paper on the foil. Place the meat on the parchment, and pat it into a rectangle about 1/2" thick. Place in fridge.
Mix all filling ingredients together, except for the pepperoni. Carefully spread the filling onto the meat, leaving about 1/4 of one of the long ends without filling. You may have to place dollops of filling on the meat and kind of flatten or spread it. See picture.
Place pepperoni slices on the filling, and if you prefer, you can chop the pepperoni and mix it in the filling.
Starting on the long end that has filling, use the parchment to carefully roll-up the meatloaf, in "jellyroll" fashion. Seal the ends and pat everything together, like you would any meatloaf.
Wrap the entire meatloaf in bacon. Then wrap the whole meatloaf tightly with the parchment and then the foil. Place in fridge.
When you're ready to bake it, heat oven to 375°, place the meatloaf in a baking pan, open the foil and parchment, and bake for 1 - 1 1/2 hours until meat is thoroughly cooked. When you open the foil and parchment, just leave them under the meatloaf.
Let sit for 15 minutes before slicing.
For this meatloaf, I had partially cooked bacon that I put on top for the last 15 minutes of baking.