I first got the idea for Bacon Cheeseburger Meatloaf on a night when my family couldn’t decide between a classic comfort food dinner and the fun of cheeseburgers. I decided to smash the two concepts together, and the result was an instant, legendary hit in our house. As it bakes, your kitchen fills with the most incredible, mouth-watering aroma—the smoky scent of bacon, the savory perfume of roasting beef and onions, and that tangy hint of ketchup and pickle. Pulling it from the oven, golden and bubbling with cheese, feels like a triumph. It’s the hearty, satisfying soul of a great meatloaf wearing the delicious disguise of your favorite burger, and it’s become my most-requested weeknight hero.
Why You’ll Love This Recipe
You are going to love this recipe because it takes the familiar, comforting concept of meatloaf and injects it with all the fun, crave-worthy flavors of a fully-loaded bacon cheeseburger. It’s a guaranteed crowd-pleaser that turns an ordinary dinner into a celebration, without requiring any fancy techniques. From my experience, it’s the ultimate solution for pleasing both kids and adults at the same time—everyone gets excited when they hear “bacon cheeseburger,” and the meatloaf form means it’s easy to serve, slice, and enjoy with all those fantastic flavors in every single bite.
Ingredients
- 2 pounds ground beef (80/20 blend preferred)
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs
- 1 medium yellow onion, finely diced
- 1/2 cup dill pickle relish, well-drained
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces sharp cheddar cheese, cut into 1/2-inch cubes
- 6-8 slices of bacon
- For the Glaze: 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon yellow mustard
Let’s talk ingredients, because your choices here build the flavor. For the ground beef, don’t go too lean. An 80/20 blend gives you the perfect amount of fat for a juicy, flavorful loaf that won’t dry out. Trust me, do not use 90/10. For the cheese, buy a block and cube it yourself. Pre-shredded cheese is coated to prevent clumping, which means it won’t melt into proper gooey pockets; it’ll just vanish. Those cheesy bursts are the best part! The pickle relish is non-negotiable—it adds moisture and that essential burger-joint tang. Drain it well in a fine mesh strainer, pressing out the excess brine so your meatloaf isn’t wet.(See the next page below to continue…)