Equipment Needed
- 9×5 inch loaf pan
- Rimmed baking sheet (to catch bacon grease drips)
- Large mixing bowl
- Skillet (for optional pre-cooking of onions)
- Measuring cups and spoons
- Fork or small spatula (for the glaze)
- Aluminum foil
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C). Then, I prepare my pan. I don’t actually bake the meatloaf in the loaf pan. Instead, I shape it free-form on a rimmed baking sheet lined with foil or parchment paper. This allows the bacon to crisp up all around and prevents the loaf from steaming in its own fat. If you love softer bacon on the bottom, you can use the loaf pan, but for maximum crispiness, the baking sheet is the way to go.
Now, for the meat mixture. In my large mixing bowl, I combine the ground beef, breadcrumbs, and beaten eggs. In a separate small bowl, I mix the diced onion, pickle relish, ketchup, mustard, Worcestershire sauce, garlic powder, smoked paprika, and pepper. I pour this wet mixture over the meat and breadcrumbs. Here’s the key: I use my hands to mix everything together until just combined. I’m careful not to overwork the meat, which can make the final loaf tough. Once it’s mixed, I gently fold in the cubes of cheddar cheese, distributing them evenly.(See the next page below to continue…)