This Creamy Bacon & Cheese‑Stuffed Meat Patties Casserole transforms simple ingredients into an impressive yet easy weeknight dinner. Seasoned ground meat forms the base for juicy patties, which are pressed into cheery dimples and filled with a blend of tangy cream cheese, shredded mozzarella, and aromatic dill. Each patty is lightly seared to seal in flavor, then arranged in a butter‑brushed baking dish. A silky sauce of eggs, milk, and spices is poured over the patties, ensuring every bite is moist and flavorful. Crispy bacon rolls cradle each patty, lending smoky crunch. Once baked to golden perfection, the casserole emerges bubbling and irresistible, perfect for serving alongside mashed potatoes, rice, or a crisp green salad.
Preparation, Cook, and Total Times
Preparation Time: 20 minutes for chopping, mixing, and shaping patties
Cook Time: 40 minutes in a preheated 180 °C (360 °F) oven
Total Time: Approximately 1 hour
Yield
Yields 6–8 generously stuffed patties, serving 4–6 people as a main course with sides.
Cuisine
A comforting fusion of Central European meatball traditions and creamy gratin techniques, elevated with smoky bacon and oozy cheese.
Full List of Ingredients
For the Patties:
• 350 g lean ground meat (beef, pork, or a mix)
• 60 g (½ cup) fresh breadcrumbs
• 2 large eggs, beaten
• 50 ml (3 Tbsp + 1 tsp) milk
• ½ tsp fine sea salt
• ½ tsp freshly ground black pepper
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 Tbsp olive oil, for searing
For the Filling:
• 50 g cream cheese, at room temperature
• 100 g mozzarella cheese, grated
• 1 Tbsp fresh dill, finely chopped
• 1–2 spring onions (green onion), white and green parts, chopped
For the Sauce:
• 3 large eggs
• 50 ml milk
• Pinch of salt and pepper to taste
For the Bacon Wraps and Assembly:
• 100 g bacon slices, rolled or wrapped around each patty
• 1 carrot, grated or finely diced (optional vegetable boost)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 Tbsp olive oil for sautéing onion, carrot, and garlic
• Olive oil or butter, for greasing the baking dish
Step‑by‑Step Cooking Directions
-
Preheat your oven to 180 °C (360 °F). Grease a medium‑size baking dish with olive oil or butter.
-
In a large bowl, combine the ground meat, breadcrumbs, beaten eggs, milk, salt, pepper, paprika, oregano, and garlic powder. Mix gently with your hands or a spatula until just combined—overmixing can toughen the patties.
-
Spoon the meat mixture onto a clean work surface in six to eight equal portions. Roll each portion into a ball, then flatten gently into discs about 1 cm thick. With your thumb, press a shallow well or dimple into the center of each disc.
-
In a small bowl, stir together the cream cheese, grated mozzarella, chopped dill, and chopped spring onions until evenly distributed. Fill each patty dimple with about 1–2 Tbsp of this cheese mixture, smoothing the surface.
-
Wrap each patty with one slice of bacon, tucking the ends underneath to seal. Arrange the wrapped patties seam‑side down in the prepared baking dish, leaving a small gap between each.
-
Heat 2 Tbsp olive oil in a skillet over medium heat. Add the chopped onion, grated carrot, and minced garlic. Sauté until the vegetables soften and the onion turns translucent, about 5 minutes. Spoon this mixture evenly between the patties in the baking dish.
-
In a mixing bowl, whisk the remaining 3 eggs with 50 ml milk and a pinch of salt and pepper. Pour this custard‑style sauce gently over the patties and vegetables, filling the gaps but not submerging the patties completely.
-
Sprinkle any leftover grated mozzarella over the top of the patties for a golden cheese crust. Place the baking dish in the preheated oven and bake 40 minutes until the bacon is crisp, the sauce is set, and the patties are cooked through (internal temperature 74 °C/165 °F).
-
Remove from oven and let rest 5 minutes before serving. The resting time allows the sauce to thicken slightly and ensures clean slices.
Nutritional Information (Per Serving, Approximate)
Calories 520 kcal; Protein 28 g; Fat 35 g (Saturated 14 g); Carbohydrates 18 g (Fiber 1.5 g; Sugars 2 g); Sodium 850 mg.
Origins and Popularity of the Recipe
Stuffed meat patties, known as “Gefüllte Frikadellen” in German or “polpette ripiene” in Italian, have long been a centerpiece of Central European and Mediterranean home cooking. By combining meat, breadcrumbs, and aromatic spices, families created affordable yet hearty meals. The addition of a custard‑style sauce and a gratin finish elevates the dish to French comfort‑food territory. Adding bacon and cream cheese infuses modern richness, making this casserole a beloved adaptation in contemporary kitchens for its ease and flavor depth.
Reasons Why You’ll Love This Recipe
• Effortless elegance: transforms everyday ingredients into a showstopper.
• Ultimate comfort food: creamy sauce and melty cheese soothe the soul.
• Make‑ahead ease: assemble in advance and bake when ready.
• Balanced nutrition: protein, vegetables, and moderate carbs in one dish.
• Crowd‑pleaser: perfect for family dinners, potlucks, or special occasions.
Health Benefits
• High protein content supports muscle repair and satiety.
• Broadened micronutrients from vegetables like carrot and onion.
• Healthy fats from olive oil and eggs promote heart health.
• Controlled portions and balanced macros make it suitable for macros‑conscious diets.
Serving Suggestions
Pair with buttery mashed potatoes, steamed green beans, or a crisp garden salad. Offer crusty bread to mop up any extra sauce. A glass of medium‑bodied red wine or a crisp white (Chardonnay) complements the creamy richness.
Cooking Tips
• Use room‑temperature meat to ensure even mixing and juicy patties.
• Avoid overworking the meat—gentle mixing preserves tenderness.
• Seal the cheese filling well to prevent leaks during baking.
• If patties shift in the dish, nestle them between vegetables to stabilize.
• Reserve extra cheese for broiling the final two minutes for extra gratin.
Variations to Try
• Swap cream cheese for goat cheese or blue cheese for a tangy twist.
• Add chopped spinach or kale to the filling for extra greens.
• For a spicy kick, mix ½ tsp red pepper flakes into the meat mixture.
• Replace bacon with prosciutto for a delicate, dry‑cured taste.
• Make single‑serving portions in a muffin tin for easy portion control.
Conclusion
This Creamy Bacon & Cheese‑Stuffed Meat Patties Casserole brings ultimate comfort to the table with minimal fuss. Combining seasoned meat, melty cheese, crisp bacon, and a luscious egg‑cream sauce yields a dish that satisfies both nostalgic cravings and modern tastes. Easy to prepare, customizable, and perfect for feeding a crowd, it will become a reliable favorite for busy weeknights, cozy weekends, and holiday gatherings alike.
Comprehensive FAQ
1 What if I don’t have cream cheese?
Use ricotta or mascarpone as a substitute; adjust salt to taste.
2 Can I freeze this casserole?
Yes—assemble unbaked, cover tightly, and freeze up to 3 months. Thaw overnight before baking.
3 How do I prevent the bacon from overflowing?
Wrap bacon ends snugly under each patty; place seam‑side down to hold shape.
4 Can I make smaller patties?
Divide into 8–10 portions for appetizer‑sized bites; reduce bake time by 5–10 minutes.
5 My sauce is too runny—how can I thicken it?
Stir 1 tsp cornstarch into the sauce mixture before pouring over patties.
6 Are dairy‑free options possible?
Use coconut cream and vegan cheese; ensure breadcrumbs are egg‑free.
7 Can I omit eggs in the meat mixture?
Use flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg) as a binder.
8 Why did my patties fall apart?
Ensure the mixture is well chilled before shaping and contains enough binder (breadcrumbs and eggs).
9 Can I use other meats?
Ground turkey, chicken, or lamb all work—adjust seasoning for flavor.
10 How do I reheat leftovers?
Warm individual portions in a 175 °C (350 °F) oven for 10 minutes or microwave until heated through.