If your family is anything like mine, meatloaf can be a bit of a gamble—people either love it or groan the second they hear the word. But this Bacon Cheeseburger Meatloaf? This one always gets a “Whoa, what is THAT smell?” when it’s in the oven. Think of it as your favorite bacon cheeseburger, but baked into the most comforting, cheesy meatloaf form that slices up beautifully.
Why This One’s a Total Crowd-Pleaser
This meatloaf hits that perfect spot between familiar and exciting. It’s got all the burger flavors we love—bacon, sharp cheddar, crispy onions, and even a touch of ketchup glaze—but instead of grilling out, you toss it all into the oven and let it roast into a bubbling, cheesy loaf.
I’ve served this on lazy Sunday dinners, but also when we’ve had a few friends over, and it’s always met with clean plates and requests for seconds. It’s hearty, satisfying, and tastes like you’ve put way more effort into it than you actually did.
How I Make It at Home
Here’s what you’ll need (with a few little notes from my kitchen):
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Ground beef – I go for lean (around 90/10), especially since the cheese and bacon already bring richness.
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Bacon – Don’t skip this. I like to cook half of it until just crisp, then chop it into the meat mixture. The rest goes on top.
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Cheddar cheese – The sharper, the better. You want that flavor to shine through.
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French fried onions – These add a crunch and flavor I can’t get enough of. If I’m out, I’ll use onion powder, but it’s just not the same.
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Dill pickle relish – Just a spoonful gives you that true cheeseburger kick.
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Eggs, panko, garlic powder, Worcestershire sauce, smoke flavor – These are your classic meatloaf binders and flavor boosters.
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Maple syrup or brown sugar, ketchup, sriracha (optional) – This glaze combo is sweet, tangy, and just spicy enough.
And don’t forget a big bowl to mix it all in—nothing ruins meatloaf texture like overpacking the meat in a tiny bowl and turning it into a dense brick.
Let’s Talk Customizing
What I love about this recipe is that it’s easy to tweak depending on what’s in your fridge:
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No ground beef? Try ground turkey or chicken. It’ll be lighter, sure, but still tasty—just watch your moisture levels.
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Cheese swaps? Monterey Jack or Pepper Jack are great if you want a gooier or slightly spicy bite.
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Out of bacon slices? Real bacon bits stirred into the mix do the job just fine.
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Want a different glaze? Use your go-to meatloaf topping—BBQ sauce, mustard-ketchup mix, or even leftover burger sauce.
This one’s easygoing like that. It’ll still taste like something special no matter how you spin it.
Tips from My Kitchen
Mix gently, not like you’re kneading bread.
Use your hands or a big spoon and toss the ingredients like you’re folding whipped cream. I know that sounds funny for meatloaf, but overmixing really does turn it tough.
Use a good-sized bowl.
This isn’t the time for your medium salad bowl. You need room to fold everything together without pressing it too hard.
Lean meat matters.
You don’t want a greasy loaf swimming in fat at the bottom of your pan. Lean beef holds its shape better and balances out all the rich add-ins.
Temperature check is key.
Use a meat thermometer and pull it out right at 160°F in the center. I use a digital one so I don’t overthink it. Nothing worse than overcooked meatloaf!
Meal Prep Tip: It Gets Better the Next Day
Like so many great comfort foods, this meatloaf actually tastes better the next day. The flavors settle in, and those cheesy, bacon-y bites just hit differently. I usually make a double batch and stash half in the fridge for easy lunches.
My favorite leftover move? Thick-sliced meatloaf sandwich with a little mayo, lettuce, and tomato. It’s a whole new kind of comfort food.
What to Serve with This
This pairs really well with cozy sides. Some of my go-to combinations:
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Creamy mashed potatoes or cheesy scalloped ones
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Garlic green beans or roasted broccoli
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A soft, buttery dinner roll or warm biscuit on the side
It’s hearty, so you don’t need a whole spread—but it sure does make a meal feel complete.
Storing Leftovers
You’ll want to cool the meatloaf completely, then store slices in an airtight container. It keeps well in the fridge for up to 3 days, and I’ve even frozen slices in individual wrap-and-freeze portions. Just reheat in the oven or microwave—easy lunch.
Bacon Cheeseburger Meatloaf
Craving all the juicy, cheesy goodness of a bacon cheeseburger—just in comfort food form? This bacon-wrapped meatloaf brings the best of both worlds to your dinner table.
Ingredients
For the Meatloaf:
- 2 pounds lean ground beef
- 8 oz sharp cheddar cheese, diced small
- 1/2 cup dill pickle relish (drain excess liquid)
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 1/4 cup crispy fried onions (or substitute with 2 tbsp onion flakes or 1 tsp onion powder)
- 6 slices bacon, chopped
- 10 slices bacon, whole (for topping)
For the Glaze:
- 1/2 cup ketchup
- 1 tablespoon maple syrup (or brown sugar)
- 1 teaspoon sriracha (optional, for a kick)
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a large mixing bowl, combine the ground beef, drained relish, panko, eggs, Worcestershire, liquid smoke, and crispy onions. Stir just enough to bring everything together—don’t overmix.
- Cut 6 bacon slices into small pieces and fold them into the meat mixture. Then, gently work in the cheddar cubes so they’re evenly distributed.
- Shape the mixture into a loaf and transfer it to a 9x13 baking dish or foil-lined sheet pan. Drape the remaining 10 bacon slices over the top, covering the loaf completely.
- Slide it into the oven and bake for 50–60 minutes, or until the internal temperature hits 160°F on a meat thermometer.
- While the meatloaf bakes, whisk together the ketchup, maple syrup, and sriracha in a small bowl.
- Once the meatloaf is nearly done, brush the glaze generously over the top and return it to the oven for another 5–10 minutes, until caramelized and glossy.
- Let it rest for a few minutes before slicing into hearty, cheesy perfection.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 593Total Fat 34gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 16gCholesterol 198mgSodium 1104mgCarbohydrates 19gFiber 1gSugar 6gProtein 51g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Your Questions, Answered
Can I freeze this meatloaf?
Yes, both before or after baking. Wrap the unbaked loaf tightly and freeze, then thaw overnight before baking. Or freeze baked slices for grab-and-go meals.
What’s the best cheese to use?
Sharp cheddar gives you that classic cheeseburger taste, but pepper jack adds a nice twist if you want something spicier.
Do I need a loaf pan?
Nope! I often just shape it by hand and bake it in a 9×13 dish. You get a little more surface area for that cheesy glaze to bubble up.
If your family is anything like mine, this Bacon Cheeseburger Meatloaf will disappear fast—and probably get requested again next week. It’s that comforting, crave-worthy kind of dinner that feels just right after a long day.
Try other Ground Turkey recipes:
