Bacon Cheeseburger Meatloaf

Description

This Bacon Cheeseburger Meatloaf takes all the best flavors of a juicy bacon cheeseburger and transforms them into a moist, cheesy, bacon-wrapped loaf. Ground beef is mixed with cheddar cheese, crispy bacon, onions, breadcrumbs, and tangy burger-inspired seasonings. It’s baked to perfection and topped with a ketchup-mustard glaze for that true burger flavor in every slice.

Ingredients for Bacon Cheeseburger Meatloaf

• 2 lbs (900g) ground beef (80/20 recommended for juiciness)

• 1 cup cheddar cheese, shredded

• 6 strips cooked bacon, crumbled

• 1 cup breadcrumbs (panko or regular)

• 2 large eggs

• 1 small onion, finely diced

• 1/4 cup milk

• 2 tbsp ketchup

• 1 tbsp yellow mustard

• 1 tbsp Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

For the Topping & Wrap:

• 6–8 strips raw bacon (for wrapping)

• 1/4 cup ketchup

• 1 tbsp yellow mustard

• 1 tbsp brown sugar (optional, for sweetness)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

2. Prepare the topping: In a small bowl, mix ketchup, mustard, and brown sugar (if using). Set aside.

3. Mix the meatloaf: In a large bowl, combine ground beef, cheddar cheese, cooked bacon bits, breadcrumbs, eggs, onion, milk, ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.

4. Shape the loaf: Form the mixture into a loaf shape and place it on the prepared baking sheet (or in loaf pan).

5. Wrap in bacon: Lay the raw bacon strips over the loaf, tucking ends underneath.

6. Add topping: Brush the ketchup-mustard glaze evenly over the bacon-wrapped loaf.

7. Bake: Bake uncovered for 55–65 minutes or until internal temperature reaches 160°F (71°C).

8. Rest & Serve: Let rest for 10 minutes before slicing. Garnish with extra cheese or fresh parsley if desired.

Notes

• For extra cheesiness, stuff the meatloaf with a layer of cheddar in the middle.

• Use smoked bacon for a more intense flavor.

• Ground turkey or chicken can be substituted for beef, but reduce cooking time slightly.

Tips

• Place a baking rack over a baking sheet to allow fat to drain while baking.

• For a tangy kick, add chopped pickles to the mixture.

• Avoid overmixing the beef to keep the meatloaf tender.

• If you want crispy bacon, broil for 2–3 minutes at the end.

Servings

• Serves: 6 people

• Serving Size: About 1 slice (1/6 of loaf)

Nutritional Information (per serving, approximate)

• Calories: 510

• Protein: 34g

• Fat: 35g

• Saturated Fat: 14g

• Carbohydrates: 13g

• Fiber: 1g

• Sugar: 5g

• Sodium: 820mg

Benefits

• High in protein for muscle repair and satiety.

• Comfort food with a twist—ideal for family gatherings.

• Customizable for keto, low-carb, or gluten-free diets.

• Provides both smoky bacon flavor and cheesy goodness in one dish.

Q & A

Q1: Can I make this ahead of time?
Yes! Prepare the loaf, cover, and refrigerate for up to 24 hours before baking.

Q2: Can it be frozen?
Yes, freeze unbaked or baked meatloaf tightly wrapped for up to 3 months. Thaw overnight before baking or reheating.

Q3: What cheese works best?
Sharp cheddar is classic, but pepper jack or mozzarella are great for variation.

Q4: How do I keep it from falling apart?
Use enough binder (eggs + breadcrumbs) and let it rest before slicing.

Q5: Can I make it spicy?
Absolutely—add diced jalapeños or chili flakes to the meat mixture.