Bacon Cheeseburger Meatloaf

Ingredients

For the Bacon & Beef Base

• 2 lbs (900g) Ground Beef: 80/20 lean-to-fat ratio works best for maximum juiciness and tenderness.
• 8 strips Thick-Cut Bacon: Cooked crisp and chopped (reserve half for inside the meatloaf, half for the top).
• 1 cup Sharp Cheddar Cheese: Shredded fresh from a block for the best melt (split into 1/2 cup internal, 1/2 cup top).
• 1 small Yellow Onion: Finely diced.
• 3 cloves Garlic: Minced.
• 2 large Eggs: Lightly beaten to bind the loaf.
• 3/4 cup Panko Breadcrumbs: Holds moisture better than standard fine breadcrumbs.
• 1/3 cup Whole Milk: Soaks into the breadcrumbs to create a tender panade.

For the Cheeseburger Seasoning & Bind

• 2 tbsp Yellow Mustard: Adds signature cheeseburger tang.
• 2 tbsp Worcestershire Sauce: Boosts deep umami flavors.
• 1 tbsp Dill Pickle Relish: Or finely chopped dill pickles.
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 1/2 tsp Freshly Cracked Black Pepper

For the Signature Burger Glaze

• 1/2 cup Ketchup
• 2 tbsp Yellow Mustard
• 1 tbsp Brown Sugar (packed): Balances acidity with a golden caramelization.
• 1 tbsp Dill Pickle Juice: Keeps the glaze snappy and authentic.

Instructions

1. Preheat your oven to 375°F (190°C) . Line a rimmed baking sheet with aluminum foil and place a wire wire rack on top, or prepare a 9×5-inch loaf pan.
2. In a small bowl, mix 3/4 cup Panko breadcrumbs with 1/3 cup whole milk . Let sit for 5 minutes until liquid is completely absorbed (this panade keeps the beef ultra-moist).
3. In a skillet over medium heat, fry 8 strips of thick-cut bacon until crispy. Transfer to a paper towel to drain, then chop into bite-sized pieces.
4. Remove all but 1 tablespoon of bacon grease from the skillet. Add diced yellow onion and minced garlic; cook over medium-low heat for 4 minutes until translucent. Remove from heat and allow to cool slightly.
5. In a large mixing bowl, combine the 2 lbs ground beef , soaked Panko panade, cooked onion/garlic mix, 2 beaten eggs , 2 tbsp yellow mustard , 2 tbsp Worcestershire sauce , 1 tbsp pickle relish , and all spices (garlic powder, onion powder, smoked paprika, salt, pepper).
6. Add half of the chopped bacon and 1/2 cup of shredded cheddar cheese .
7. Using clean hands or a wooden spoon, gently mix the ingredients together just until combined.
8. Pro Tip: Avoid overworking or over-compacting the beef mixture. Handling the meat too densely leads to a heavy, tough meatloaf rather than a tender slice.
9. Transfer the meat mixture onto the foil-lined baking sheet and shape it into a tight, free-form 9×5-inch loaf. Free-form baking allows the exterior to crisp evenly on all sides.
10. Whisk together all glaze ingredients ( 1/2 cup ketchup , 2 tbsp mustard , 1 tbsp brown sugar , 1 tbsp pickle juice ) until smooth.
11. Brush half of the glaze evenly over the top and sides of the meatloaf.
12. Bake in the center rack for 45 to 50 minutes until an instant-read thermometer inserted into the center reads 150°F (65°C).
13. Carefully pull the meatloaf out of the oven and turn the temperature up to 400°F (200°C) .
14. Brush the remaining glaze liberally over the entire top.
15. Sprinkle the remaining 1/2 cup shredded cheddar cheese and the rest of the crispy chopped bacon over the top surface.
16. Return to the oven for 10 to 15 minutes until the internal temperature reaches 160°F (71°C) and the cheddar cheese is melted, golden, and bubbly.
17. Remove the meatloaf from the oven and tent loosely with foil.
18. Allow the meatloaf to rest undisturbed for 10 to 15 minutes . Resting redistributes the internal juices so the loaf stays moist and holds its shape cleanly when sliced.
19. Slice into thick slabs, garnish with chopped fresh parsley or diced pickles if desired, and serve warm!

Nutrition

Calories: 480 kcal — · Protein: 34g 68% · Fat: 30g 38% · Carbohydrates: 16g 6% – Dietary · Saturated Fat: 13g 65% – Trans · Fiber: 1g 4% – · Sugar: 9g — · Sodium: 890mg 39%