Bacon Cheeseburger Meatloaf

Bacon Cheeseburger Meatloaf has become a comfort food favorite in my house whenever I want the flavors of a classic burger without firing up the grill. This recipe layers juicy beef cheesy pockets tangy pickles and crispy bacon into a tender sliceable loaf topped with a sticky-sweet ketchup glaze. It is perfect when you want everyone at the table excited about dinner.

I tried this meatloaf the first time for a birthday when everyone wanted burgers but it was raining. Now it is on rotation year-round thanks to the big flavors and easy prep.

Ingredients

• Dill pickle relish: Brings sharp tang and crunch choose a high-quality jar or run a few fresh pickles through the food processor for bigger flavor
• Lean ground beef: Provides the rich meaty base look for 85 to 90 percent lean for a good balance of flavor and texture
• Crispy fried onions: Adds savory depth and crunch sub with onion flakes or onion powder if you want less texture but keep the oniony punch
• Eggs: Bind everything together making the meatloaf hold its shape
• Panko bread crumbs: Helps give the meatloaf a tender not-dense interior Japanese-style panko stays crispier but any plain bread crumbs will do
• Worcestershire sauce: Lends an umami burst and ties the beefy and cheesy flavors together use a well-aged brand for more complexity
• Smoke flavor: Infuses just the right hint of classic barbecue a little goes a long way
• Sharp cheddar cheese: Cubed rather than shredded so you get gooey pockets of cheese in every bite always use real sharp cheddar and dice it small
• Uncooked bacon: Weaves through the loaf and lays on top to keep it juicy and rich thick-cut is a plus but any good bacon works
• Ketchup: Forms the tangy base for the glaze choose a ketchup you genuinely enjoy eating
• Maple syrup or brown sugar: Gives sweetness in the glaze that balances the saltiness of the bacon go for pure maple syrup if you can
• Sriracha: Optional but adds a tiny kick for those who like a little spice

Step-by-Step Instructions

Prep the Oven and Pan:

Preheat the oven to 350 degrees. Line your baking dish with aluminum foil if you want easy cleanup. This step makes sure everything is ready when your hands get messy.

Mix Main Ingredients:

In a big mixing bowl drain most of the liquid from the pickle relish then combine relish ground beef crispy fried onions eggs panko bread crumbs smoke flavor and Worcestershire sauce. Mix just until everything starts to come together. Light mixing keeps the meatloaf tender and not dense.

Add Bacon Pieces:

Using kitchen scissors cut six slices of bacon into small bits. Gently fold the pieces into the beef mixture. This way bacon flavor runs all through the loaf and helps keep it juicy.

Add Cheese Cubes:

Sprinkle the diced cheddar evenly through the meat mix and gently fold until just combined. The key is not over-mixing you want cheese in every bite.

Shape and Top:

Form the mixture into a loaf shape and set it in the middle of your pan. Lay the remaining whole bacon slices over the top of the loaf edge-to-edge slightly overlapping. The bacon on top bastes the meatloaf as it bakes making the top extra savory.

Bake:

Slide the pan into the oven. Bake for 50 to 60 minutes or until the internal temperature hits 160 degrees on a meat thermometer. Let the loaf rest for a few minutes before slicing so the juices stay inside.

Mix and Brush Glaze:

In a small bowl stir together the ketchup maple syrup and sriracha if using. After the initial bake time brush the glaze all over the top and sides of the loaf. Return to the oven for another five to ten minutes to set the glaze and finish cooking.

Save

I love how the chopped pickles wake up the flavors and the bacon keeps everything moist and festive. My family now associates this recipe with birthday dinners and snow days since those are the times everyone requests it most.

Storage Tips

Store cooled meatloaf tightly wrapped in the fridge for up to four days. To freeze slice into portions and wrap each piece before placing in a freezer bag. Reheat in the oven or microwave with a splash of water to keep it from drying out.

Ingredient Substitutions

You can swap ground turkey or half pork for all or part of the beef for a twist. Monterey Jack works well if you want a milder cheese. Use gluten-free bread crumbs if needed. For less sweetness try honey or omit it from the glaze.

Serving Suggestions

This meatloaf slices up beautifully for sandwiches especially with a swipe of extra ketchup or mustard. Serve with mashed potatoes roasted broccoli or classic potato wedges for a full comfort meal. Leftover slices make great burger-style sliders the next day.

Cultural or Historical Context

Meatloaf recipes stretch back generations but adding classic American burger toppings like cheddar pickles and bacon turns it into a diner-worthy treat. This version feels nostalgic but with a playful modern twist that gets rave reviews from all ages.

Recipe FAQs

→ Can I use regular breadcrumbs instead of panko?

Yes, regular breadcrumbs can be substituted for panko if that's what you have on hand. The texture may be slightly less crunchy but still delicious.

→ Is it possible to use turkey or chicken instead of ground beef?

Absolutely! Ground turkey or chicken can be used for a lighter version. Adjust seasoning to taste and watch baking time, as leaner meat can dry out faster.

→ Should the bacon go on top raw or cooked?

Layer uncooked bacon over the top before baking so it crisps up and adds flavor as it cooks through with the loaf.

→ How can I tell when the meatloaf is done?

Use a meat thermometer; it's ready when the internal temperature reaches 160°F. Let it rest a few minutes before slicing.

→ Can I make this dish ahead of time?

Yes, the meat mixture can be prepared and shaped ahead of time, then stored in the fridge until ready to bake.