I turn the mixture out onto my prepared baking sheet and shape it into a firm, oval loaf, about 9 inches long and 5 inches wide. Next comes the fun part: the bacon weave. I lay out strips of bacon side-by-side on a cutting board, slightly overlapping. Then, I fold back every other strip and lay a new strip perpendicularly. I unfold the strips, then fold back the alternate ones, adding another perpendicular strip until I have a full weave. I carefully drape this weave over the meatloaf, tucking the ends underneath.
I place the baking sheet in the oven and bake for 40 minutes. Meanwhile, I whisk together the burger sauce glaze: ketchup, mustard, brown sugar, and relish. After 40 minutes, I pull the meatloaf out and carefully brush about half of this glaze all over the top and sides of the loaf. I return it to the oven for another 20-30 minutes. It’s done when the bacon is crispy, the internal temperature reaches 160°F, and the glaze is sticky and caramelized. I let it rest for a full 10 minutes before slicing—this is crucial for the juices to redistribute.
Pro Tips for Best Results
I tested the bacon three different ways: laid straight on top, chopped and mixed in, and this woven method. The weave is absolutely worth the 5 extra minutes. It creates a uniform, crispy crust that holds the loaf together and looks spectacular. Chopped bacon mixed in gets lost, and strips laid haphazardly can curl and cook unevenly.
Here’s what I learned the hard way about the cheese: cubes are better than shreds. I tried shredded cheese once, and while it was cheesy, it melted into the background. The cubes create those irresistible, oozy pockets that make each bite exciting. Use cold cheese and fold it in gently at the very end to keep the cubes distinct.
For the most accurate doneness, use a meat thermometer. The bacon and glaze can make it hard to judge by color alone. Insert the thermometer into the center of the loaf, avoiding a cheese cube if you can. Pulling it at 160°F ensures it’s safe, juicy, and not overdone. Letting it rest after baking allows the temperature to climb to the perfect 165°F.(See the next page below to continue…)