The idea for this Bacon Cheeseburger Meatloaf hit me one night when I couldn’t decide between cooking burgers or a comforting meatloaf. Why not both? I started sizzling bacon and my kitchen instantly smelled like a Saturday cookout. As I mixed the beef with all the classic burger fixings, folded in cubes of cheese, and draped it with that glorious bacon weave, I knew I was onto something special. When it came out of the oven, golden and bubbling, and I cut into the juicy slice to reveal a molten cheese pocket, it was a total revelation. It’s the ultimate all-in-one comfort food mashup.
Why You’ll Love This Recipe
You are going to love this recipe because it takes everything you adore about a classic, juicy cheeseburger—the savory beef, the melty cheese, the smoky bacon, the tangy toppings—and bakes it into the cozy, familiar form of a meatloaf. It’s incredibly flavorful, surprisingly easy to assemble, and feeds a crowd with minimal fuss. The bacon on top bakes into a crispy, salty blanket that keeps the loaf incredibly moist, and every slice is packed with cheesy surprises. It’s a fun twist on two classics that will have everyone asking for seconds.
Ingredients
- 2 pounds ground beef (I use 80/20 for the best flavor and moisture)
- 1 cup breadcrumbs (I prefer plain panko for a lighter texture)
- 2 large eggs, lightly beaten
- 1 small yellow onion, finely diced
- 1/2 cup dill pickle relish (trust me, do not skip this!)
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 8 ounces (2 cups) sharp cheddar cheese, cut into 1/2-inch cubes
- 1 pound thin-cut bacon (for the weave on top)
For the Burger Sauce Glaze:
- 1/2 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 1 tablespoon dill pickle relish
Let’s talk ingredients, because a few make all the difference. The dill pickle relish is my secret weapon—it adds the tangy, crunchy bite you expect from a burger and keeps the meatloaf incredibly moist. Don’t use sweet relish; you want that pickle-y zing. For the cheese, cut it into cubes rather than shredding it. This creates those amazing, gooey pockets of melted cheese throughout the loaf. The bacon weave might seem fancy, but it’s simple to do and is crucial—it bastes the meatloaf in smoky fat as it cooks, preventing any dryness and adding incredible flavor.(See the next page below to continue…)