Remember that classic diner cheeseburger—the juicy beef, melted cheese, crispy bacon, and that special sauce? This Bacon Cheeseburger Meatloaf transforms those beloved flavors into a cozy, sliceable masterpiece. It’s the ultimate comfort food that’s perfect for a family dinner yet impressive enough for guests.
Craving a delicious Bacon Cheeseburger Meatloaf? You've come to the right spot! From Meatloaf Recipes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Bacon Cheeseburger Meatloaf
- Crowd-pleasing flavors: Ground beef, cheese, and bacon guarantee happy faces.
- Perfect texture: A panade keeps it moist; bacon adds crispy contrast.
- Nostalgic twist: All the satisfaction of meatloaf with crave-worthy burger taste.
- Amazing leftovers: Makes the world’s best meatloaf sandwich the next day.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 lbs ground beef (80/20 blend is ideal)
- 2 large eggs
- 1 cup Panko breadcrumbs
- 1/2 cup whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 cup shredded sharp cheddar cheese
- 6-8 slices thick-cut bacon
- 1/2 cup ketchup
- 2 tbsp yellow mustard
- 1 tbsp brown sugar
Tools: A 9×5 inch loaf pan, a large mixing bowl, a skillet, and a small bowl for the glaze.
Notes: Don’t skip sautéing the onion—it deepens flavor. Using a fattier ground beef is key for juiciness.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 32 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 use extra-lean beef. The fat from an 80/20 blend is essential for flavor and moisture. If you use a leaner grind, your meatloaf will be much drier and less flavorful.
- Why Panko breadcrumbs? They’re lighter and airier than traditional breadcrumbs, which helps create a more tender texture. If you only have regular breadcrumbs, that’s fine, but Panko is the winner here.
- Shred your own cheese. Pre-shredded bags contain anti-caking agents that can prevent the cheese from melting as smoothly. Taking a minute to shred a block of cheddar will give you those perfect, gooey cheese pockets.
- Handle the meat gently. The biggest mistake is over-mixing. You just want to combine the ingredients until they’re evenly distributed. Overworking the meat will make the final loaf tough.
How to Make Bacon Cheeseburger Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it’s soft and translucent. You’ll notice the kitchen starts to smell amazing. Let the onion cool slightly before adding it to your meat mixture—this is important so it doesn’t start cooking the eggs prematurely.
Step 2: In that large mixing bowl, combine the Panko breadcrumbs and milk. Let this sit for a couple of minutes—this is your panade. It will look like a thick paste, and this is the secret weapon for a super moist meatloaf. Once the breadcrumbs have absorbed the milk, add the cooked onions, ground beef, eggs, Worcestershire sauce, Dijon mustard, garlic powder, and smoked paprika.
Step 3: Now, the gentle part. Use your hands (clean hands are the best tool here!) to mix everything together. You just want to incorporate the ingredients until they’re evenly combined. There should be no visible streaks of egg or big pockets of breadcrumbs. Once it’s mixed, gently fold in the shredded cheddar cheese. Remember, don’t over-mix!
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 light. Now, carefully arrange the bacon slices over the top, laying them side-by-side to create a beautiful, crispy bacon blanket.
Step 5: In a small bowl, whisk together the ketchup, yellow mustard, and brown sugar to create your burger-style glaze. Brush about half of this glaze generously over the bacon. This first layer will caramelize and bake into the meatloaf, creating a fantastic flavor base.
Step 6: Place the loaf pan in the preheated oven and bake for 30 minutes. After that time, pull it out and carefully brush on the remaining glaze. This second layer will give it that glossy, finished look. Return it to the oven for another 30-35 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
Step 7: Once it’s out of the oven, this is the hardest part: you have to let it rest. Allow the meatloaf to sit in the pan for at least 10-15 minutes before you even think about slicing it. This allows the juices to redistribute throughout the loaf, ensuring every single slice is moist and holds together perfectly.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly and freeze for up to 3 months.
- Reviving: Reheat slices covered with foil at 300°F (150°C) for 10-15 minutes.
Serving Suggestions
Complementary Dishes
- Classic Garlic Mashed Potatoes — The ultimate creamy, savory partner for a rich slice of meatloaf. They’re perfect for soaking up any extra glaze and juices.
- Crispy Roasted Green Beans — A little freshness and a nice crunch help balance the hearty, savory notes of the meatloaf beautifully.
- A Simple Garden Salad — A bright, acidic salad with a tangy vinaigrette cuts through the richness and cleanses the palate between bites.
Drinks
- A Cold Lager or Pale Ale — The crisp, hoppy bitterness is a classic pairing for burger flavors and helps cut through the fat of the beef and bacon.
- Iced Tea with Lemon — For a non-alcoholic option, the brisk, tannic quality of the tea provides a refreshing contrast that’s just right.
Something Sweet
- Warm Apple Crumble — The warm, spiced apples and buttery oat topping feel like a natural, cozy follow-up to this comforting meal.
Top Mistakes to Avoid
- Mistake: Over-mixing the meat. I’ve messed this up before too, and it’s the fastest way to a tough, dense meatloaf. Mix just until combined—a few stray streaks are better than overworking it.
- Mistake: Skipping the rest time. If you slice into the meatloaf straight from the oven, all the precious juices will run out onto the cutting board, leaving you with a drier result. Patience is a virtue here.
- Mistake: Not using a thermometer. Guessing if it’s done is a recipe for either undercooked meat or a dry loaf. An instant-read thermometer is a small investment for perfectly cooked meat every single time.
- Mistake: Packing the meatloaf too tightly into the pan. You want a light touch when forming the loaf. Packing it down compacts the meat, which also leads to a tougher texture.
Expert Tips
- Tip: Create a free-form loaf. For extra browning on the sides, you can shape the meat mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan. The bacon will help it hold its shape.
- Tip: Add pickle juice. For an extra “burger” kick, substitute a tablespoon of the milk with dill pickle brine. It adds a subtle tang that’s just fantastic.
- Tip: Make a double batch of glaze. It’s so good you’ll want extra to serve on the side for dipping. Trust me on this one.
- Tip: Let the meat mixture chill. If you have a spare 30 minutes, cover the mixed meat and refrigerate it before shaping and baking. This helps the loaf hold its shape even better.
FAQs
Can I make this Bacon Cheeseburger Meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you need to bake it. Just remember to add about 5-10 minutes to the baking time since it will be going into the oven cold. This makes it a fantastic option for easy entertaining or meal prep.
What’s the best way to reheat leftovers?
The best way to keep it from drying out is to reheat it gently. Place slices on a baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for about 10-15 minutes. You can microwave it, but the texture of the bacon will suffer and it might get a bit rubbery.
Can I use a different type of ground meat?
You can! A mix of ground beef and pork is delicious, or you could use ground turkey. Just be aware that if you use a much leaner meat like turkey, you might need to add an extra tablespoon of olive oil to the mixture to compensate for the lack of fat and keep it moist.
Why did my meatloaf crack on top?
A little cracking is normal and actually a sign of a well-risen meatloaf! It happens as the proteins contract during cooking. If it’s a huge crack, it might mean the mixture was a bit too dense (from over-mixing) or it cooked a little too quickly. Don’t worry—it will still taste incredible.
Can I freeze a cooked meatloaf?
Yes, it freezes beautifully. Let the cooked meatloaf cool completely, 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 in the refrigerator overnight before reheating.
Bacon Cheeseburger Meatloaf
Make the ultimate Bacon Cheeseburger Meatloaf! This easy recipe combines ground beef, cheddar, and bacon for a juicy, family-friendly meal. Get the recipe now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
2 lbs ground beef (80/20 blend is ideal)
-
2 large eggs
-
1 cup Panko breadcrumbs
-
1/2 cup whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
1 cup shredded sharp cheddar cheese
-
6-8 slices thick-cut bacon
-
1/2 cup ketchup
-
2 tbsp yellow mustard
-
1 tbsp brown sugar
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it’s soft and translucent. You’ll notice the kitchen starts to smell amazing. Let the onion cool slightly before adding it to your meat mixture—this is important so it doesn’t start cooking the eggs prematurely.01
-
In that large mixing bowl, combine the Panko breadcrumbs and milk. Let this sit for a couple of minutes—this is your panade. It will look like a thick paste, and this is the secret weapon for a super moist meatloaf. Once the breadcrumbs have absorbed the milk, add the cooked onions, ground beef, eggs, Worcestershire sauce, Dijon mustard, garlic powder, and smoked paprika.02
-
Now, the gentle part. Use your hands (clean hands are the best tool here!) to mix everything together. You just want to incorporate the ingredients until they’re evenly combined. There should be no visible streaks of egg or big pockets of breadcrumbs. Once it’s mixed, gently fold in the shredded cheddar cheese. Remember, don’t over-mix!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 light. Now, carefully arrange the bacon slices over the top, laying them side-by-side to create a beautiful, crispy bacon blanket.04
-
In a small bowl, whisk together the ketchup, yellow mustard, and brown sugar to create your burger-style glaze. Brush about half of this glaze generously over the bacon. This first layer will caramelize and bake into the meatloaf, creating a fantastic flavor base.05
-
Place the loaf pan in the preheated oven and bake for 30 minutes. After that time, pull it out and carefully brush on the remaining glaze. This second layer will give it that glossy, finished look. Return it to the oven for another 30-35 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer.06
-
Once it’s out of the oven, this is the hardest part: you have to let it rest. Allow the meatloaf to sit in the pan for at least 10-15 minutes before you even think about slicing it. This allows the juices to redistribute throughout the loaf, ensuring every single slice is moist and holds together perfectly.07
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