This Bacon and Cheddar Meatloaf is the ultimate comfort food upgrade, weaving crispy bacon and sharp cheddar right into a juicy, flavorful loaf. It’s hearty, family-friendly, and perfect for weeknights or Sunday supper. The sweet and tangy glaze caramelizes beautifully for a truly special dinner.
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Why You’ll Love This Bacon and Cheddar Meatloaf
- Incredibly moist: Milk-soaked breadcrumbs and a beef-pork blend ensure a tender, juicy texture.
- Cheesy, bacony goodness: Melty cheddar and crispy bacon create a surprise in every slice.
- Irresistible glaze: A sweet-tangy ketchup crust balances the rich meat perfectly.
- Easy make-ahead: Assemble ahead and bake when ready for a stress-free dinner.
Ingredients & Tools
- 1 lb ground beef (80/20 blend works best)
- ½ lb ground pork
- 6 slices bacon, cooked crisp and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- ½ cup milk (whole or 2%)
- ⅔ cup breadcrumbs (plain, not seasoned)
- 1 large egg
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp dried thyme
- to taste salt and black pepper
- For the glaze: ½ cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar
Tools: large mixing bowl, standard loaf pan (approx. 9×5 inches), skillet, small bowl for glaze
Notes: A beef-pork blend adds moisture and flavor. Don’t skip the Worcestershire sauce for deep umami notes.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 18 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Use your hands and mix just until everything is combined. Overworking it can make the meatloaf dense and tough.
- Cook your bacon until crispy. Soft, undercooked bacon won’t provide that satisfying crunch and can make the loaf greasy. Let it cool before crumbling.
- Sauté the onions and garlic. Taking a few extra minutes to cook them softens their bite and brings out their natural sweetness, which adds so much depth to the final dish.
- Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly. A block of sharp cheddar that you grate yourself is worth the extra effort.
How to Make Bacon and Cheddar Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, in a medium skillet over medium heat, cook the chopped onion and minced garlic with a tiny bit of oil until they’re soft and fragrant—about 5 minutes. You’ll notice the raw edge disappearing and a lovely, sweet aroma filling your kitchen. Set this aside to cool slightly. This step is non-negotiable for building a flavorful base.
Step 2: In a small bowl, combine the milk and breadcrumbs. Let them sit for about 5 minutes. This mixture, often called a panade, is your secret weapon for a tender meatloaf. It keeps everything moist and prevents the proteins from tightening up too much during cooking. Meanwhile, cook your bacon until crisp, then drain and crumble it.
Step 3: In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumb mixture, cooled onions and garlic, crumbled bacon, shredded cheddar, egg, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. Now, using your hands, gently mix everything together. The trick is to mix just until combined—you should still see distinct bits of cheese and bacon. Overmixing is the enemy of a light texture.
Step 4: Transfer the meat mixture to your loaf pan. Use your hands to press it in evenly, but don’t pack it down too firmly. You want it to hold its shape but still be able to expand slightly as it cooks. Place the pan on a baking sheet—this catches any potential drips and makes handling much easier.
Step 5: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and slightly pourable. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon. Reserve the rest for later.
Step 6: Bake the meatloaf in the preheated oven for 45 minutes. Then, carefully remove it and spread the remaining glaze over the top. This two-stage glazing gives you a beautiful, deeply caramelized crust without it burning. Return it to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
Step 7: Once it’s done, take the meatloaf out of the oven and let it rest in the pan for at least 10-15 minutes. This is crucial! It allows the juices to redistribute, so when you slice it, you get neat, moist slices instead of a crumbly mess. Then, carefully slice and serve warm.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and store for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices in a 325°F oven with a splash of broth, covered, until warm.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing; the fluffy potatoes are perfect for soaking up the meatloaf’s savory juices.
- Sautéed Green Beans with Almonds — A simple, crisp-tender side that adds a fresh, nutty contrast to the rich meatloaf.
- Buttery Corn on the Cob — The sweet, juicy kernels provide a lovely brightness that cuts through the richness beautifully.
Drinks
- A Malty Brown Ale — Its caramel and nutty notes complement the savory, smoky flavors of the bacon and glaze wonderfully.
- Iced Black Tea with Lemon — A refreshing, non-alcoholic option that cleanses the palate between bites of the hearty meatloaf.
- Pinot Noir — This lighter red wine has enough acidity and fruitiness to stand up to the dish without overpowering it.
Something Sweet
- Classic Apple Crisp — The warm, spiced apples and oat topping feel like a natural, cozy follow-up to the savory main course.
- Rich Chocolate Pudding — A cool, creamy, and deeply chocolatey dessert that provides a simple yet satisfying finish.
- Vanilla Bean Ice Cream — Sometimes, simplicity is best; its cool sweetness is the perfect palate cleanser after a rich meal.
Top Mistakes to Avoid
- Mistake: Using only lean ground beef. A little fat (like an 80/20 blend) is essential for flavor and moisture. Using super-lean meat will result in a dry, crumbly loaf.
- Mistake: Skipping the rest time after baking. I know it’s tempting to dig right in, but slicing it hot from the oven will cause it to fall apart. Letting it rest ensures perfect slices.
- Mistake: Packing the meat mixture too tightly into the pan. This can make the texture dense and rubbery. A gentle press is all you need.
- Mistake> Not checking the internal temperature. Guessing doneness can lead to undercooked or overcooked meatloaf. A meat thermometer is your best friend here.
Expert Tips
- Tip: For easier cleanup, line your loaf pan with parchment paper. Just leave some overhang on the two long sides, and you can lift the entire meatloaf out once it’s rested. This also makes slicing on a cutting board much simpler.
- Tip: Add a splash of hot sauce to the glaze. If you like a little kick, a teaspoon of your favorite hot sauce in the glaze mixture adds a wonderful, subtle heat that plays nicely with the sweetness.
- Tip> Make mini meatloaves for faster cooking and fun presentation. Divide the mixture into a greased muffin tin and reduce the baking time to about 25-30 minutes. They’re perfect for kids or portion control.
- Tip: Let the meat mixture chill before baking. If you have an extra 30 minutes, covering the assembled (but unglazed) meatloaf and chilling it in the fridge helps it hold its shape better and can intensify the flavors.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf (minus the glaze) up to a day in advance. Just cover the loaf pan tightly with plastic wrap and store it in the refrigerator. When you’re ready to cook, let it sit on the counter for about 20-30 minutes to take the chill off, then add the glaze and bake as directed. You may need to add a few extra minutes to the baking time since it’s starting from cold.
What’s the best way to reheat leftovers?
The best way to keep leftover meatloaf moist is to reheat it gently. Place slices in an oven-safe dish, add a tablespoon or two of beef broth or water to the bottom to create steam, cover with foil, and warm in a 325°F (160°C) oven for 15-20 minutes. You can also microwave it, but cover it with a damp paper towel to prevent it from drying out.
Can I use different types of cheese?
Of course! While sharp cheddar is classic, other melty cheeses work wonderfully. Pepper jack would add a nice spice, Swiss or Gruyère would give a more nutty flavor, or even a Monterey Jack for a milder profile. Just avoid very hard or non-melting cheeses like Parmesan as the primary cheese.
Why did my meatloaf crack on top?
A little cracking is normal and often means it’s cooked through, but significant cracking can happen if the mixture was overmixed or packed too tightly, causing it to contract aggressively. It can also be a sign that the oven temperature was a bit too high. Don’t worry—it will still taste delicious!
Can I freeze a cooked meatloaf?
Yes, meatloaf freezes beautifully. Let it cool completely after baking, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Bacon And Cheddar Meatloaf
Make the best Bacon and Cheddar Meatloaf with this easy recipe. Juicy, cheesy, and topped with a caramelized glaze. Get the family-friendly recipe now!
Ingredients
For the meatloaf:
-
1 lb ground beef (80/20 blend works best)
-
½ lb ground pork
-
6 slices bacon (cooked crisp and crumbled)
-
1 cup sharp cheddar cheese (shredded)
-
1 large onion (finely chopped)
-
2 cloves garlic (minced)
-
½ cup milk (whole or 2%)
-
⅔ cup breadcrumbs (plain, not seasoned)
-
1 large egg
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp smoked paprika
-
½ tsp dried thyme
-
to taste salt and black pepper
For the glaze:
-
½ cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, in a medium skillet over medium heat, cook the chopped onion and minced garlic with a tiny bit of oil until they’re soft and fragrant—about 5 minutes. You’ll notice the raw edge disappearing and a lovely, sweet aroma filling your kitchen. Set this aside to cool slightly. This step is non-negotiable for building a flavorful base.01
-
In a small bowl, combine the milk and breadcrumbs. Let them sit for about 5 minutes. This mixture, often called a panade, is your secret weapon for a tender meatloaf. It keeps everything moist and prevents the proteins from tightening up too much during cooking. Meanwhile, cook your bacon until crisp, then drain and crumble it.02
-
In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumb mixture, cooled onions and garlic, crumbled bacon, shredded cheddar, egg, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. Now, using your hands, gently mix everything together. The trick is to mix just until combined—you should still see distinct bits of cheese and bacon. Overmixing is the enemy of a light texture.03
-
Transfer the meat mixture to your loaf pan. Use your hands to press it in evenly, but don’t pack it down too firmly. You want it to hold its shape but still be able to expand slightly as it cooks. Place the pan on a baking sheet—this catches any potential drips and makes handling much easier.04
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and slightly pourable. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon. Reserve the rest for later.05
-
Bake the meatloaf in the preheated oven for 45 minutes. Then, carefully remove it and spread the remaining glaze over the top. This two-stage glazing gives you a beautiful, deeply caramelized crust without it burning. Return it to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).06
-
Once it’s done, take the meatloaf out of the oven and let it rest in the pan for at least 10-15 minutes. This is crucial! It allows the juices to redistribute, so when you slice it, you get neat, moist slices instead of a crumbly mess. Then, carefully slice and serve warm.07
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