Another common error is using lean ground beef. In an effort to be healthier, I once used 93/7 lean beef. The result was a dry, crumbly meatloaf that lacked richness and mouthfeel. The fat in an 80/20 blend is essential for moisture and flavor. If you’re concerned about excess fat, bake it free-form on a rack set inside a baking sheet to let it drip away, but don’t skip the fat content in the meat itself.
Do not add the glaze at the beginning. I made this error, thinking it would bake into a beautiful shell. Instead, the sugar in the ketchup and brown sugar burned long before the meatloaf was cooked through, giving me a bitter, blackened top. Adding the glaze in the last 20-30 minutes allows it to caramelize and set without burning.
Finally, avoid skipping the rest time. I was so eager to serve it one night that I sliced right into it. A flood of juice and melted cheese poured out, and my beautiful slices fell apart into a messy, albeit tasty, pile. Letting it rest for a solid 10-15 minutes allows the proteins to relax and reabsorb the juices, ensuring you get neat, photo-worthy slices that hold together on the plate.
Serving Suggestions
I love serving thick, warm slices of this meatloaf with classic burger accompaniments. I’ll set out small bowls of extra ketchup, mustard, pickle slices, and even some crispy onion strings for topping. A side of crispy, seasoned french fries or tater tots completes the “deconstructed burger” experience right on the plate. It’s fun, interactive, and feels like a diner dinner at home.
For a more traditional meatloaf supper, I pair it with the ultimate comfort sides: a big pile of creamy mashed potatoes and simple steamed green beans or roasted broccoli. The rich, savory meatloaf and its glaze make a fantastic gravy alternative over the potatoes. This is my go-to for a satisfying Sunday dinner that leaves everyone happily full.
My absolute favorite way to enjoy the leftovers (if there are any!) is in a sandwich the next day. I slice a piece cold, place it between two slices of soft white bread or a toasted brioche bun with a little mayo and lettuce. It’s the best meatloaf sandwich of your life, with built-in cheese and bacon. Sometimes I look forward to the sandwich more than the original meal!
Variations & Customizations
For a “Swiss Mushroom Burger” version, swap the cheddar for cubed Swiss cheese and add a cup of finely chopped, sautéed mushrooms to the meat mixture. The earthy mushrooms and nutty Swiss create a wonderfully deep, rich flavor profile that’s a huge hit with adults.
If you love spicy food, try a “Pepper Jack Burger” loaf. Use pepper jack cheese cubes and add a finely chopped jalapeño (seeds removed for less heat, or left in for more) to the meat mix. You can even mix a tablespoon of chipotle powder into the glaze for a smoky kick. It turns comfort food into something with a real spark.
For a lower-carb option, you can replace the breadcrumbs with 3/4 cup of crushed pork rinds or even finely grated cauliflower that’s been wrung dry in a towel. The texture will be slightly different but still delicious. I’ve also wrapped the entire formed loaf in a lattice of bacon instead of just draping it, which is extra indulgent and perfect for a special occasion.
How to Store, Freeze & Reheat
Once cooled, I store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. I slice it first so I can easily grab a piece for a quick lunch. The bacon may soften in the fridge, but the flavor remains incredible. I do not recommend storing it unsliced, as it dries out more when you reheat a large chunk.
You can freeze this meatloaf beautifully, either cooked or raw. To freeze a baked loaf, let it cool completely, wrap it tightly in plastic wrap, then in foil, and place it in a freezer bag. It will keep for up to 3 months. To freeze it raw, shape the loaf (without the bacon topping), wrap it tightly, and freeze. Thaw in the fridge overnight before adding bacon and baking as directed.
To reheat, I never use the microwave for a full slice—it makes the bacon rubbery and can overcook the meat. For the best results, I reheat slices in a skillet over medium-low heat with a tiny splash of water and cover with a lid for a few minutes. This steams it gently back to warmth. For larger portions, I cover the slices with foil and warm them in a 325°F oven for 15-20 minutes until heated through. This method preserves the texture perfectly.
Conclusion
This Bacon Cheeseburger Meatloaf is more than just a recipe; it’s a delicious piece of culinary alchemy that brings a smile to the table every single time. It’s comfort food with personality, a weeknight dinner that feels like a weekend treat, and proof that the best meals often come from combining the things we love most. I hope this recipe finds a regular spot in your rotation and brings as much joy to your kitchen as it has to mine. Happy cooking