Mozzarella Stuffed Bacon Wrapped Meatloaf

32 oz Beef, 90% Lean Ground Beef from Sirloin
2 large Egg, fresh, whole, raw
0.66 cup dry Oatmeal (plain)
1 medium (2-1/2" dia) Onions, raw
1 tsp or 1 packet Yellow Mustard
5 serving Meat - Bacon-Low Sodium-Kirkland (2 slices per serv)
4 oz Mozzarella Cheese, whole milk
0.25 cup Tomato Paste
1 fl oz Water, tap
6 tsp Lea & Perrins, Worcestershire Sauce
2 tbsp Apple Butter
1 tbsp Honey

Preheat oven to 350 degrees
Line loaf pan with parchment paper then 2/3 of the bacon leaving an overhang
Mix beef, eggs, oatmeal, chopped onion, and spices. I added granulated garlic.
Place 2/3 of meat mix on top of bacon
Make a crease down the middle and add cheese
Cover with remaining meat mixture
Fold bacon over the top and cover entirely with remaining bacon.
Add 1/3 of barbecue sauce to top recipe follows.

Barbecue sauce
1/4 cup tomato paste
2 tablespoons hot water
1 tablespoon Worcestershire sauce
1 tablespoon honey
2 tablespoons apple butter or other fruit preserves

Bake in preheated oven for 40 minutes
Spread with another 1/3 of barbecue sauce
Continue baking for another 20 minutes and spread with remaining sauce
Allow Meatloaf to rest for 5 to 10 minutes before slicing

Serving Size: Makes 10, 1/4 pound servings

Number of Servings: 10

Recipe submitted by SparkPeople user CAROOR.