Equipment Needed
- Large mixing bowl
- 9×5 inch loaf pan OR a rimmed baking sheet lined with foil
- Small bowl for glaze
- Fork or whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
I always start by preheating my oven to 375°F (190°C). Then, in my large mixing bowl, I combine the ground beef, breadcrumbs, and eggs. To this, I add the finely diced onion, the well-drained pickle relish, the 1/4 cup ketchup, mustard, garlic powder, smoked paprika, salt, and pepper. Now, here’s the crucial part: I use my hands to mix everything together. A spoon just won’t do it. I gently combine everything until it’s just uniform—overmixing is the enemy of a tender meatloaf. The mixture will be moist and hold together easily. Then, I gently fold in the cubed cheddar cheese, distributing it evenly so every slice gets cheesy surprises.
Next, I transfer the meat mixture to my work surface—a clean counter or a piece of parchment paper works great. I shape it into a firm, even loaf, about the size of my 9×5 loaf pan. I’ve tried baking it both in a loaf pan and free-form on a baking sheet. I prefer the baking sheet method because it allows the fat to render away and gives you more of that delicious, caramelized crust on all sides. If I use a loaf pan, I line it with foil for easier cleanup. Once shaped, I carefully drape the bacon slices over the top of the loaf, tucking the ends underneath slightly. Weaving is pretty but not necessary; just lay them side-by-side.
In a small bowl, I whisk together the glaze ingredients: the 1/2 cup ketchup, brown sugar, and mustard. It makes a sweet, tangy, shiny sauce. I set this aside for now. I place the bacon-draped loaf on my prepared baking sheet or in the pan and bake it for 45 minutes. At this point, the bacon should be starting to cook but won’t be fully crisp. This is when I pull the loaf out and carefully brush on about two-thirds of the glaze. I return it to the oven for another 20-30 minutes.(See the next page below to continue…)