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Bacon Cheeseburger Meatloaf

Bacon cheeseburger meatloaf baked until juicy and sliceable, with a melted cheddar-and-bacon center and a ketchup-mustard glaze like classic burger condiments. Expect a tender loaf that reveals cheesy layers when you cut into it.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 2 lb ground beef
Breadcrumbs
  • 0.67 cup breadcrumbs Use plain breadcrumbs.
Eggs
  • 2 eggs
Whole milk
  • 0.33 cup whole milk
Onion
  • 1 onion Small onion, grated.
Ketchup
  • 2 tbsp ketchup Plus 1/3 cup for the glaze.
  • 0.33 cup ketchup For the glaze.
Yellow mustard
  • 1 tbsp yellow mustard Plus 1 tablespoon for the glaze.
  • 1 tbsp mustard For the glaze.
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
Salt
  • 0.25 tsp salt To taste.
Black pepper
  • 0.25 tsp pepper To taste.
Bacon
  • 8 slices bacon Cooked and crumbled, divided.
Cheddar cheese
  • 1.5 cup cheddar cheese Shredded, divided.
Brown sugar
  • 1 tbsp brown sugar For the glaze.
Dill pickle chips
  • 0.5 cup dill pickle chips For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 350°F and line a loaf pan with foil.
  2. Combine ground beef, breadcrumbs, eggs, whole milk, grated onion, 2 tbsp ketchup, 1 tbsp yellow mustard, Worcestershire sauce, salt, and pepper in a mixing bowl.
Layer and glaze
  1. Press half the meat mixture into the loaf pan, then add half the shredded cheddar and half the crumbled bacon in a single layer.
  2. Top with the remaining meat mixture and press to seal the edges around the filling.
  3. Mix the glaze ingredients (1/3 cup ketchup, 1 tbsp mustard, and 1 tbsp brown sugar) and spread it evenly over the top.
Bake and rest
  1. Bake for 60–70 minutes, until the internal temperature reaches 160°F.
  2. Rest the meatloaf for 10 minutes to help the cheese set before slicing.
  3. Top with dill pickle chips for garnish and slice to reveal the cheesy bacon center.

Notes

Pro tip: Grate the onion finely so it blends evenly, and don’t skip the 10-minute rest—this is what keeps the melted cheddar from running when you slice. Store leftovers covered in the refrigerator for up to 3–4 days; freezer option: freeze slices for up to 2 months, thaw in the fridge and reheat. For a lighter swap, use leaner ground beef (90% or higher) while keeping the same baking time and target internal temperature (160°F).