Bacon Cheeseburger Meatloaf Loaf (Print Version)
Classic meatloaf with bacon, cheddar, pickles, and a tangy glaze for juicy, burger-inspired flavors.
# Ingredients:
→ Meatloaf Mixture
01 -
2 pounds ground beef (80/20 blend recommended)
02 -
1 cup plain or seasoned breadcrumbs
03 -
2 large eggs
04 -
1/2 cup whole milk
05 -
1 medium onion, finely chopped
06 -
3 cloves garlic, minced
07 -
1 tablespoon Worcestershire sauce
08 -
2 tablespoons ketchup
09 -
1 teaspoon Dijon mustard
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon smoked paprika (optional)
→ Filling
13 -
1 1/2 cups shredded cheddar cheese or a blend of cheddar and mozzarella
14 -
1/2 cup cooked, crumbled bacon (approximately 4 to 5 slices)
15 -
1/2 cup diced dill pickles (optional)
→ Bacon Wrap
16 -
10 to 12 slices thick-cut bacon
→ Glaze
17 -
1/4 cup ketchup
18 -
2 tablespoons brown sugar
19 -
1 tablespoon yellow mustard
20 -
1 tablespoon apple cider vinegar
# Steps:
01 -
Heat the oven to 375°F. Line a baking sheet or roasting pan with foil and set a wire rack on top to promote even cooking and drainage. If not using a rack, place the loaf directly on the pan and drain excess grease halfway through baking.
02 -
In a large mixing bowl, gently mix together the ground beef, breadcrumbs, eggs, milk, chopped onion, minced garlic, Worcestershire sauce, ketchup, Dijon mustard, salt, black pepper, and smoked paprika until just incorporated. Avoid overmixing.
03 -
In a separate bowl, combine shredded cheese, crumbled bacon, and diced dill pickles. Set aside for assembling the loaf.
04 -
Lay parchment paper or plastic wrap on a clean work surface. Spread the meat mixture into a 10-inch by 12-inch rectangle, approximately 3/4-inch thick. Evenly distribute the filling over the surface, leaving a 1-inch border. Roll the meat tightly from a short end, using the paper for support. Pinch the seams closed and transfer seam side down to the rack.
05 -
Drape thick-cut bacon slices over the loaf, slightly overlapping, entirely covering the meat. Tuck ends under the loaf or weave for a decorative finish.
06 -
Stir together ketchup, brown sugar, yellow mustard, and apple cider vinegar in a small bowl. Brush half the glaze over the top and sides of the bacon wrap.
07 -
Bake in the preheated oven for 60 to 70 minutes, or until the internal temperature reaches 160°F. Midway through baking, brush on the remaining glaze. If the bacon is not fully crisp, broil for 2 to 3 additional minutes until golden.
08 -
Remove from oven and allow the meatloaf to rest for 10 to 15 minutes before slicing. Serve thick slices with accompaniments such as mashed potatoes, roasted vegetables, or salad. Garnish with extra glaze or ketchup if desired.
# Notes:
01 -
Handle the meat mixture gently to avoid a dense texture. Allowing the loaf to rest before slicing preserves juiciness.
02 -
Using a wire rack on your baking pan helps air circulate and allows excess fat to drain away, ensuring a crisp bacon exterior.