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Bacon cheeseburger meatloaf is everything you crave in a comfort food dinner. This recipe captures that nostalgic drive-thru flavor right in your own kitchen, bringing together juicy ground beef, melty cheese, smoky bacon, and a sweet tangy glaze. It is perfect for feeding a crowd or making ahead for busy weeknights and trust me, it always disappears fast when I serve it.
The first time I made this meatloaf was for a game day party and everyone thought I had hidden takeout in the kitchen. Now it is a regular on our dinner table and my son begs to help wrap it with bacon.
Ingredients
- Ground beef: 80 to 20 blend delivers beefy flavor and keeps the loaf moist. Look for fresh beef with a rich red color and minimal liquid in the tray
- Breadcrumbs: act as the binder for a tender slice. Opt for panko if you want a lighter texture or classic Italian for herbiness
- Large eggs: add structure and richness. Crack them into a separate bowl to avoid shell bits
- Whole milk: keeps the meat juicy and enhances mouthfeel. Whole milk works best for richness
- Onion: finely chopped for subtle sweetness. Choose yellow or sweet onions for mellow taste
- Garlic: minced fresh for punch and depth. Firm cloves with tight skin are ideal
- Worcestershire sauce: provides umami and that savory burger flavor
- Ketchup: offers sweetness and tang in the loaf and the glaze
- Dijon mustard: adds zing. Pick a smooth Dijon for best mixability
- Salt and black pepper: classic seasoning duo for any meatloaf
- Smoked paprika (optional): boosts smoky undertones. Spanish smoked paprika is preferred for quality
- Shredded cheddar cheese: the heart of cheeseburger flavor. Freshly shredded melts best
- Cooked crumbled bacon: essential for that bacon cheeseburger bite. Thick cut with deep mahogany color is optimal
- Diced dill pickles (optional): brings a true cheeseburger tang. Choose crunchy ones and dice just before mixing
- Thick cut bacon: for wrapping. Look for sturdy slices in the meat counter section
- Brown sugar, yellow mustard, apple cider vinegar: for a glossy balanced glaze. Use a fine softer brown sugar for smooth blending
Instructions
- Prepare the Oven and Equipment:
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with foil for easier cleanup and set a wire rack on top. This lets the fat drip off the meatloaf while it cooks and provides even air circulation for a crisp bacon crust. If you do not own a rack place directly on the pan but remember to tip off any pooled grease about halfway through.
- Make the Meatloaf Base:
- In a large bowl mix ground beef breadcrumbs eggs milk onion garlic Worcestershire sauce ketchup Dijon mustard salt pepper and smoked paprika. Use clean hands or a sturdy spatula to gently combine until everything just comes together. Overmixing can make the loaf dense so stop as soon as it looks uniform.
- Prepare the Filling:
- Mix together shredded cheese crumbled bacon and optional diced pickles in a small bowl. This cheesy bacon mix will be the gooey center of your loaf.
- Form the Meatloaf:
- Lay out a large sheet of parchment or plastic on the counter. Pat the meat mixture into a rectangle about ten by twelve inches and three quarter inch thick. Sprinkle the filling evenly over the surface but leave a one inch border along the edge. Carefully roll the meat from one short side to the other tucking as you go so the filling stays sealed inside. Pinch the seams and carefully transfer seam side down onto your prepared rack.
- Wrap with Bacon:
- Drape thick cut bacon slices over the loaf. Slightly overlap each slice so the whole meatloaf is covered from edge to edge then tuck the bacon ends underneath the loaf. This step locks in moisture and provides the signature bacon finish.
- Make the Glaze:
- Whisk together ketchup brown sugar yellow mustard and apple cider vinegar. Brush half onto the bacon wrapped meatloaf. The glaze will caramelize and create a sticky sweet finish.
- Bake the Meatloaf:
- Transfer the loaf to the hot oven. Bake for about one hour or until a thermometer inserted into the center reads 160 degrees Fahrenheit. Halfway through pause to brush on more glaze for added shine and flavor. If the bacon is not crisp at the end turn on the broiler for a minute or two but watch closely so it does not burn.
- Rest and Serve:
- Let the meatloaf rest for ten to fifteen minutes before slicing. This helps the juices settle so every bite is moist. Use a serrated knife for thick even slices. Serve with classic sides like mashed potatoes or roasted vegetables and drizzle extra glaze or ketchup for the full burger effect.
I absolutely love the combination of cheddar cheese and pickles inside this loaf. It is just like biting into a bacon cheeseburger. When my family gathers for Sunday dinner this is one of the most requested meals and watching everyone go back for seconds always makes me smile.
Storage Tips
Cool the meatloaf completely before wrapping tightly in foil. You can keep slices in an airtight container in the refrigerator for up to four days. For longer storage freeze the whole loaf or slices for up to two months and reheat gently in the oven.
Ingredient Substitutions
Swap ground turkey or a beef pork blend for a lighter or richer option. Try Swiss or Monterey Jack cheese for a different melty experience. Use gluten free breadcrumbs for an allergy friendly version.
Serving Suggestions
Serve classic diner style with mashed potatoes and green beans. Crumble cold leftovers onto a burger bun with lettuce and tomato for a meatloaf sandwich. Pair with a tangy coleslaw or crisp salad to cut through the richness.
Cultural and Historical Context
Meatloaf became popular in the early twentieth century as an affordable way to stretch ground meat with bread and eggs. Wrapping in bacon turns it into a celebration centerpiece and the cheeseburger twist is a fun retro nod.
Seasonal Adaptations
Add grilled summer onions and fresh tomatoes for burger in the sunshine flavor. Swap in cranberry or apple glaze in autumn for homemade warmth. Stuff with roasted vegetables like mushrooms and peppers for a winter treat.
This bacon cheeseburger meatloaf brings together all your favorite flavors in a fun family dinner. It tastes just as good leftover and is sure to become a new classic in your kitchen.
Recipe FAQs
- → How do I prevent the meatloaf from becoming dry?
Use 80/20 ground beef, avoid overmixing, and let it rest before slicing to retain juices and keep the loaf moist.
- → Can I use a different cheese instead of cheddar?
Yes, blends like mozzarella or Monterey Jack work well and give a unique flavor to the filling.
- → How do I keep the bacon from falling off during baking?
Tuck bacon ends under the loaf and overlap slices slightly. Thick-cut bacon provides better grip and texture.
- → What sides complement this meatloaf?
Mashed potatoes, roasted vegetables, crisp salad, or even french fries pair perfectly with this dish.
- → Is it possible to prepare this meatloaf ahead?
Yes, assemble and refrigerate up to 24 hours in advance. Bake just before serving for best texture and flavor.
- → What can I use instead of breadcrumbs?
Crushed crackers, oats, or panko can replace breadcrumbs for binding the meat mixture if preferred.