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Bacon Cheeseburger Meatloaf

Bacon cheeseburger meatloaf made with a stuffed cheddar-and-bacon center and a classic ketchup-mustard glaze. Slices reveal melty cheddar layers and crispy bacon inside, with a cheeseburger-style condiment topping.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf mixture
  • 2 lb ground beef
  • 0.667 cup breadcrumbs
  • 2 eggs
  • 0.333 cup whole milk
  • 1 onion, grated
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 8 bacon, cooked and crumbled divided, use half in the loaf and reserve half for the center
  • 0.75 cup cheddar cheese, shredded divided, use half for the center and reserve half for the loaf layers
  • 0.1 salt to taste
  • 0.1 black pepper to taste
Glaze
  • 0.333 cup ketchup
  • 1 tbsp mustard
  • 1 tbsp brown sugar
Topping
  • 1 dill pickle chips for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and line a loaf pan with foil for easy release.
  2. Combine ground beef, breadcrumbs, eggs, milk, grated onion, ketchup, yellow mustard, Worcestershire sauce, half the bacon, half the cheddar, salt, and pepper in a mixing bowl.
  3. Press half the meat mixture into the loaf pan and create a layer with the remaining cheddar and bacon.
  4. Top with the remaining meat mixture and press to seal so the cheese stays inside.
  5. Mix the glaze (ketchup, mustard, and brown sugar) and spread it evenly over the top.
Bake
  1. Bake at 350°F for 60–70 minutes, until the internal temperature reaches 160°F.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so the layers set.
  2. Top with dill pickle chips and slice to reveal the cheesy cheddar-and-bacon filling.

Notes

Pro tip: grate the onion finely so it blends in and keeps the meatloaf tender. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes—wrap well and freeze up to 2 months, thaw overnight in the fridge and reheat. For a lighter option, use 93% lean ground beef or swap part of the beef for ground turkey while keeping the same binders (eggs, milk, breadcrumbs).