Bacon Cheeseburger Meatloaf
Bacon Cheeseburger Meatloaf combines ground beef, crumbled bacon, and cheddar cheese with a ketchup-brown sugar glaze, delivering all the savory flavors of a classic burger in one hearty loaf.
Bacon Cheeseburger Meatloaf combines ground beef, crumbled bacon, and cheddar cheese with a ketchup-brown sugar glaze, delivering all the savory flavors of a classic burger in one hearty loaf.
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Preheat your oven to 350°F (175°C).
In a large bowl, combine the ground beef, 1/2 cup ketchup, mustard, 1 tbsp Worcestershire sauce, 1/2 cup crumbled bacon, garlic powder, onion powder, salt, and pepper.
Add the eggs, crushed crackers, and cubed cheddar cheese to the bowl.
Gently mix all ingredients with your hands until just combined. Be careful not to overmix.
Lightly spray a loaf pan with cooking spray and press the meat mixture evenly into the pan.
Bake for 45-50 minutes.
While the meatloaf is baking, prepare the glaze. In a small bowl, whisk together 1/2 cup ketchup, brown sugar, and 1 tbsp Worcestershire sauce.
After the initial baking time, remove the meatloaf from the oven and carefully drain any excess grease.
Pour and spread the glaze evenly over the top of the meatloaf.
Return the meatloaf to the oven and bake for an additional 10 minutes.
Remove from the oven and let it rest for a few minutes before removing from the pan.
Garnish the top with chopped dill pickles, shredded cheddar cheese, and the remaining 2 tbsp of crumbled bacon.
Slice and serve warm.
Store leftover meatloaf covered in the refrigerator for up to 4 days; reheat slices in a 350°F oven until warmed through, about 10–15 minutes.
loaf pan · meat thermometer (recommended for doneness confirmation)
Bake for 45–50 minutes until the internal temperature reaches 160°F, then drain excess grease, apply the glaze, and bake 10 minutes more.
Yes. Assemble and refrigerate the meatloaf mixture in the loaf pan for up to 24 hours before baking; add 5–10 minutes to the initial bake time if cooking from cold.
Use panko breadcrumbs, regular breadcrumbs, or crushed saltines in the same amount as a binder.
Yes, double all ingredients and divide between two loaf pans; bake times remain the same (45–50 minutes, then 10 minutes after glazing).
Draining prevents the glaze from sliding off and ensures it sticks to the meat while caramelizing during the final 10 minutes of baking.
