Pin it
This bacon cheeseburger meatloaf brings together juicy ground beef, crispy bacon, melty cheddar cheese pockets, and a tangy-sweet glaze for a deeply satisfying comfort meal. The smoky seasoning and crunchy fried onions add layers of flavor that make this dish a family favorite on any night.
I first made this recipe when craving a classic burger but wanted something warm and cozy. Now it’s a regular request from my crew because of the crispy bacon topping and gooey cheese hidden inside.
Ingredients
- Ground beef: two pounds lean for juicy texture without excess fat
- Bacon: twelve strips total six chopped for the mix and six whole for topping crispy and smoky flavor
- Dill pickle relish: drained to add acidity and crunch, choose good-quality relish without too much liquid
- Crispy fried onions: three quarters cup brings savory crispness, store-bought kept on hand for easy use
- Large eggs: two bind the mixture and help maintain tenderness
- Panko bread crumbs: three quarters cup keep the meatloaf light, look for fresh panko for best texture
- Worcestershire sauce: one tablespoon adds umami depth and subtle tang
- Liquid smoke: half teaspoon delivers smoky flavor without a smoker, but do not overuse
- Sharp cheddar cheese: one cup, cubed for melty cheese pockets inside that surprise every bite
- Ketchup: half cup for the glaze, use your favorite brand for best flavor
- Brown sugar: two tablespoons balances the glaze with sweetness
- Dijon mustard: one teaspoon adds a subtle tang to the topping glaze
Step-by-Step Instructions
- Sauté the Aromatics:
- Not applicable in this recipe, but crisping onions are done by mixing in crispy fried onions directly to the meat.
- Mix the Meatloaf Ingredients:
- In a large bowl, gently combine ground beef, drained dill pickle relish, crispy fried onions, eggs, panko bread crumbs, Worcestershire sauce, and liquid smoke using your hands. Avoid overmixing to keep the meatloaf tender and juicy.
- Fold in Bacon and Cheese:
- Carefully add the chopped bacon pieces and cubed cheddar cheese to the meat mixture. Fold gently to evenly distribute without overworking the meat.
- Form and Arrange the Loaf:
- Shape the mixture into a loaf and place it in a foil-lined 9x13 inch baking pan. Arrange the whole bacon strips on top, overlapping slightly to cover the entire surface with crispy bacon.
- Bake the Meatloaf:
- Place in a preheated 350 degrees Fahrenheit oven and bake for 50 to 60 minutes. Use a meat thermometer to check doneness, the internal temperature should reach 160 degrees Fahrenheit.
- Prepare and Apply the Glaze:
- Mix ketchup, brown sugar, and Dijon mustard until smooth. Brush the glaze evenly over the meatloaf surface. Return the meatloaf to the oven for another 5 to 10 minutes to caramelize the glaze and crisp the bacon topping.
- Rest Before Slicing:
- Remove from the oven and let the meatloaf rest for 10 minutes. This resting period helps the loaf hold its shape and stay juicy when sliced.
Pin it
I love the added bacon both inside and on top for the double smoky crunch it brings. One time, serving this to friends, the crispy bacon topping disappeared almost immediately which made me realize how much that extra touch elevates the whole dish.
Storage Tips
Store leftovers covered tightly in the refrigerator for up to four days. For longer storage, wrap tightly and freeze for up to three months. Thaw overnight in the refrigerator before reheating gently in the oven to keep the bacon crispy and meatloaf moist.
Ingredient Substitutions
You can swap lean ground beef for ground turkey or chicken for a lighter option but reduce liquid smoke if using poultry. If you have no panko, plain bread crumbs work but texture will be a bit denser. Smoked cheese like gouda or smoked mozzarella also makes a delicious twist on the cheddar pockets.
Pin it
Serving Suggestions
Serve slices warm with mashed potatoes and roasted green beans for a cozy meal. A simple side salad with tangy vinaigrette also complements the richness well. Leftover meatloaf sandwiches with a touch of mustard and lettuce are a perfect quick lunch.
Frequently Asked Questions
- → How do I keep the loaf moist?
Gently mixing the ingredients and avoiding overworking the meat helps retain moisture. Using eggs and panko also bind the mixture without drying it out.
- → What’s the best way to cook the loaf evenly?
Use a meat thermometer to ensure the internal temperature reaches 160°F. Baking in a foil-lined pan helps distribute heat evenly for consistent doneness.
- → Can I prepare the glaze in advance?
Yes, mixing ketchup, brown sugar, and Dijon mustard ahead saves time. Brush it on during the last 5–10 minutes of baking for a caramelized finish.
- → Why rest the loaf before slicing?
Resting allows juices to redistribute and helps the loaf hold its shape, preventing crumbling when cut.
- → What adds the smoky flavor?
Liquid smoke and crispy bacon lend deep smoky notes that complement the sharp cheddar and tangy glaze.