Hearty Bacon Cheeseburger Loaf

This hearty ground beef loaf is loaded with crispy bacon pieces and sharp cheddar cheese nestled inside, then topped with whole bacon strips and a tangy glaze of ketchup, brown sugar, and Dijon mustard that caramelizes beautifully in the oven. The combination of smoky seasoning, crunchy fried onions, and pickle relish folded into the meat keeps every slice juicy and full of flavor. Letting the loaf rest before slicing makes sure it holds together for a satisfying meal that feels like a warm hug on a plate.

I first made this recipe craving a classic bacon cheeseburger but in a cozy baked form. Now it's a regular request from my family, especially because of the crispy bacon topping and gooey cheese hidden inside.

Ingredients

• Ground beef: two pounds lean for juicy texture without excess fat
• Bacon: twelve strips total six chopped for mix and six whole for topping to add smoky crispy flavor
• Dill pickle relish: drained to add acidity and crunch choose good quality relish with minimal liquid
• Crispy fried onions: three quarters cup for savory crispness storebought is convenient and reliable
• Large eggs: two to bind the mixture and maintain tenderness
• Panko bread crumbs: three quarters cup keep the meatloaf light and airy look for fresh panko for best texture
• Worcestershire sauce: one tablespoon adds umami depth and subtle tang
• Liquid smoke: half teaspoon delivers smoky flavor without a smoker but use sparingly
• Sharp cheddar cheese: one cup cubed for melty cheese pockets that surprise every bite
• Ketchup: half cup for the glaze use your favorite brand for best flavor
• Brown sugar: two tablespoons balances the glaze with sweetness
• Dijon mustard: one teaspoon adds subtle tang to the topping glaze

Instructions

Sauté the Aromatics:

This recipe does not require sautéing. Instead crispy fried onions are folded directly into the meat mixture for texture and flavor.

Mix the Meatloaf Ingredients:

In a large bowl gently combine ground beef drained dill pickle relish crispy fried onions eggs panko bread crumbs Worcestershire sauce and liquid smoke using your hands. Take care to mix just until combined to keep the meatloaf tender and juicy.

Fold in Bacon and Cheese:

Add the chopped bacon pieces and cubed cheddar cheese to the meat mixture. Fold gently to distribute evenly without overworking the meat to preserve cheese pockets.

Form and Arrange the Loaf:

Shape the mixture into a loaf and place it in a foil lined 9 by 13 inch baking pan. Arrange the whole bacon strips on top overlapping to cover the surface with crispy bacon strips.

Bake the Meatloaf:

Place in a preheated 350 degrees Fahrenheit oven and bake for 50 to 60 minutes. Use a meat thermometer to check doneness the internal temperature should reach 160 degrees Fahrenheit.

Prepare and Apply the Glaze:

Mix ketchup brown sugar and Dijon mustard until smooth. Brush the glaze evenly over the meatloaf surface. Return the meatloaf to the oven for another 5 to 10 minutes allowing the glaze to caramelize and the bacon to crisp.

Rest Before Slicing:

Remove from the oven and let the meatloaf rest for 10 minutes. This resting period helps the loaf hold its shape and retain juiciness when sliced.

I especially love the double smoky crunch from the bacon inside and on top. Once when serving friends the crispy bacon topping vanished instantly showing just how much that extra layer lifts the dish.

Storage Tips

Keep leftovers covered tightly in the refrigerator for up to four days. For longer storage wrap well and freeze for up to three months. Thaw overnight in the fridge then reheat gently in the oven to keep the bacon crisp and meatloaf moist.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter version reduce liquid smoke if using poultry. Ordinary bread crumbs work in place of panko but the texture may be slightly denser. Try smoked gouda or smoked mozzarella for a fun twist on the cheese pockets.

Serving Suggestions

Serve slices warm alongside creamy mashed potatoes and roasted green beans for a comforting meal. A fresh side salad with tangy vinaigrette helps cut the richness. Leftover meatloaf sandwiches with mustard and lettuce make for a quick satisfying lunch.

Let the meatloaf rest before slicing to ensure it holds together and stays juicy. Serve warm for the best texture and flavor.

FAQs About This Recipe

→ How do I keep the loaf moist?

Gently mix ingredients without overworking the meat to keep the loaf tender. Eggs and panko breadcrumbs bind the mixture while preserving moisture.

→ What’s the best way to cook the loaf evenly?

Bake in a foil-lined pan and use a meat thermometer to ensure the internal temperature reaches 160°F, guaranteeing even cooking throughout.

→ Can I prepare the glaze in advance?

Yes, mix ketchup, brown sugar, and Dijon mustard ahead of time. Brush the glaze on during the last 5–10 minutes of baking for a caramelized finish.

→ Why rest the loaf before slicing?

Resting allows the juices to redistribute, which helps the loaf hold its shape and results in moist, well-formed slices.

→ What adds the smoky flavor?

Smoky notes come from liquid smoke in the mix and crispy bacon strips layered inside and on top of the loaf.