Bacon Cheeseburger Meatloaf transforms everything you love about a juicy, flavorful cheeseburger into a tender, comforting meatloaf that slices beautifully and tastes even better. It’s packed with smoky bacon, melty cheese, savory ground beef, and bold burger-inspired seasonings that give every bite that classic, nostalgic cheeseburger flavor.
Instead of being dense or dry, this meatloaf bakes up incredibly moist thanks to a creamy binder, and the cheese inside melts into gooey pockets of deliciousness. A tangy ketchup-mustard glaze on top caramelizes as it bakes, delivering the perfect balance of sweet, smoky, and savory. Whether you’re preparing a weeknight dinner, meal prepping for the week, or feeding a hungry crowd, this meatloaf is hearty, fun, and guaranteed to steal the spotlight on any dinner table.
Equipment You Will Need
- Large mixing bowl
- 9×5-inch loaf pan
- Skillet
- Rubber spatula
- Cheese grater
- Cutting board
- Measuring cups and spoons
- Aluminum foil
Ingredients List
- Meatloaf
- 2 lbs ground beef
- 1 cup panko breadcrumbs
- 1 cup shredded cheddar cheese
- ½ cup small diced onion
- ½ cup cooked, crumbled bacon
- 2 large eggs
- ½ cup milk
- ¼ cup ketchup
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp pepper
- Burger Glaze
- ¼ cup ketchup
- 1 tbsp mustard
- 1 tbsp brown sugar
- 1 tsp Worcestershire sauce
Step-by-Step Instructions
Begin by preheating your oven to 375°F (190°C) and lightly greasing your loaf pan. In a skillet, sauté the diced onions for a few minutes until softened, which helps them blend into the meatloaf without staying crunchy.
In a large bowl, combine the ground beef, sautéed onions, breadcrumbs, cheddar cheese, bacon, eggs, milk, ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently using your hands or a spatula—overmixing can create a dense loaf, so fold only until the ingredients are incorporated.
Transfer the mixture into your greased loaf pan, pressing lightly to shape but not compact too tightly. Smooth the top with a spatula. In a small bowl, whisk the ketchup, mustard, brown sugar, and Worcestershire sauce to create the glaze.
Spread half of it over the top of the meatloaf before baking. Cover the pan loosely with foil to retain moisture and place it in the oven.
Bake for about 40 minutes, then remove the foil and brush the remaining glaze over the top. Return the meatloaf to the oven uncovered for an additional 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
Allow the meatloaf to rest for at least 10 minutes before slicing—this helps keep it juicy and prevents the cheese from seeping out too soon. Once rested, slice into thick pieces and serve warm with your favorite sides.
Expert Tips for Success
Using sautéed onions instead of raw ensures your meatloaf stays tender and blends smoothly without harsh onion bites. Incorporating milk and eggs helps bind everything together while keeping the interior soft and moist.
Fold the cheese into the meat mixture rather than topping the loaf—this creates melty pockets of flavor in every slice. Using panko breadcrumbs provides a lighter, fluffier texture compared to traditional breadcrumbs.
When shaping the loaf, avoid packing the mixture too tightly to prevent a dense texture. Resting the meatloaf after baking is crucial; skipping this step can cause slices to fall apart and lose moisture.
If you prefer a smokier flavor, add smoked cheddar or extra smoked paprika. For an extra-juicy finish, place a few strips of bacon on top of the loaf to baste it with flavor as it cooks.
Make sure your glaze is evenly spread for caramelization that enhances flavor and appearance. If your oven browns quickly, tent with foil during the last few minutes. A meat thermometer ensures perfect doneness without guessing. These techniques guarantee a flavorful, juicy meatloaf every single time.
Variations and Substitutions
Swap cheddar for pepper jack to give the meatloaf a spicy cheeseburger kick. Add chopped pickles to the mixture for tangy bursts of flavor. For a barbecue-inspired version, replace ketchup with BBQ sauce both inside the meat mixture and in the glaze.
A mushroom-Swiss variation can be made by adding sautéed mushrooms and Swiss cheese for a richer, earthier twist.
If you prefer a lower-fat version, use ground turkey blended with a little ground pork for moisture. Substitute panko with crushed crackers for a buttery flavor profile.
For an Italian-inspired version, replace cheddar with mozzarella, add Italian seasoning, and top with marinara instead of ketchup. A Tex-Mex twist can be made by adding taco seasoning, corn, and diced jalapeños to the mix.
For a stuffed variation, form half the meat mixture into a base in the pan, add a layer of cheese, then top with the remaining beef mixture to seal. You can also shape the meatloaf free-form on a baking sheet for more caramelized edges. These substitutions make it easy to tailor this recipe to any craving.
Serving Suggestions and Pairings
Serve slices of Bacon Cheeseburger Meatloaf with classic sides like mashed potatoes, roasted vegetables, or tater tots. A crisp green salad or Caesar salad cuts through the richness nicely. Garlic bread or dinner rolls pair perfectly for soaking up extra glaze. For a diner-style meal, serve with French fries or onion rings.
For a lighter pairing, serve with steamed broccoli, asparagus, or a fresh cucumber salad. A side of mac and cheese makes this a true comfort-food feast. Coleslaw provides a crunchy contrast that complements the savory flavors of the meatloaf. For topping options, add extra pickles, diced onions, ranch drizzle, or extra cheese.
Enjoy it as a sandwich by layering leftover slices onto toasted buns with ketchup, mustard, lettuce, and tomato. Serve with iced tea, lemonade, or sparkling water for refreshing balance. Adults may enjoy beer, cider, or red wines like Pinot Noir alongside this hearty entrée. However you serve it, this meatloaf becomes a delicious centerpiece.
Storage, Freezing, and Reheating
Store leftover meatloaf in an airtight container in the refrigerator for up to four days. Reheat slices in the oven at 325°F (160°C) for 10–12 minutes to retain moisture, or warm gently in the microwave. To maintain juiciness, cover slices with foil before reheating or add a splash of broth.
To freeze, cool the meatloaf completely and wrap it tightly in plastic wrap followed by foil. Freeze whole or in slices for up to two months. Thaw overnight in the refrigerator before reheating. For best results, reheat in the oven instead of the microwave. If glazed, add a fresh layer of glaze before reheating to refresh its flavor.
Leftovers work great in sandwiches, wraps, or crumbled over salads. You can also chop leftover meatloaf and add it to casseroles or breakfast hash. Proper storage ensures it keeps its juicy, flavorful texture even after a few days.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes—add extra seasonings and cheese to maintain flavor.
Why is my meatloaf dry?
It may be overmixed or overbaked. Use a thermometer for accuracy.
Can I add more cheese?
Absolutely—cheese inside or on top enhances flavor.
Can I make the meatloaf ahead?
Yes—assemble and refrigerate up to 24 hours before baking.
Can I skip the glaze?
Yes, but the glaze adds moisture and classic cheeseburger flavor.
