Hearty Bacon Cheeseburger Loaf

This hearty ground beef loaf is layered with crispy bacon pieces and sharp cheddar cheese, baked to juicy perfection. A tangy glaze of ketchup, brown sugar, and Dijon mustard caramelizes on top while whole bacon strips crisp during the final bake. The dish balances smoky seasoning with tender, moist meat, enhanced by pickle relish and fried onions folded into the mixture. Resting before slicing preserves juiciness, ensuring each slice holds together well for a satisfying meal.

I first made this recipe when craving a classic burger but wanted something warm and cozy. Now it’s a regular request from my crew because of the crispy bacon topping and gooey cheese hidden inside.

Ingredients

• Ground beef: two pounds lean for juicy texture without excess fat choose fresh and avoid anything with a gray tint
• Bacon: twelve strips total six chopped for the mix and six whole for topping crispy and smoky flavor select bacon with good meat to fat ratio for balance
• Dill pickle relish: drained to add acidity and crunch choose good-quality relish without too much liquid to avoid sogginess
• Crispy fried onions: three quarters cup brings savory crispness store-bought kept on hand for easy use
• Large eggs: two bind the mixture and help maintain tenderness look for room temperature eggs for better incorporation
• Panko bread crumbs: three quarters cup keep the meatloaf light look for fresh panko for best texture
• Worcestershire sauce: one tablespoon adds umami depth and subtle tang check the label for gluten-free options if needed
• Liquid smoke: half teaspoon delivers smoky flavor without a smoker but do not overuse to avoid bitterness
• Sharp cheddar cheese: one cup cubed for melty cheese pockets inside that surprise every bite pick sharp for more pronounced flavor
• 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 a subtle tang to the topping glaze choose a smooth Dijon for even spreading

Instructions

Sauté the Aromatics:

Not applicable in this recipe but crisping onions are done by mixing in crispy fried onions directly to the meat.

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. Avoid overmixing to keep the meatloaf tender and juicy.

Fold in Bacon and Cheese:

Carefully add the chopped bacon pieces and cubed cheddar cheese to the meat mixture. Fold gently to evenly distribute without overworking the meat.

Form and Arrange the Loaf:

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

Bake the Meatloaf:

Place in a preheated three hundred fifty degrees Fahrenheit oven and bake for fifty to sixty minutes. Use a meat thermometer to check doneness the internal temperature should reach one hundred sixty 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 five to ten minutes to caramelize the glaze and crisp the bacon topping.

Rest Before Slicing:

Remove from the oven and let the meatloaf rest for ten minutes. This resting period helps the loaf hold its shape and stay juicy when sliced.

I love the added bacon both inside and on top for the double smoky crunch it brings. One time serving this to friends the crispy bacon topping disappeared almost immediately which made me realize how much that extra touch elevates the whole dish.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to four days. For longer storage wrap tightly and freeze for up to three months. Thaw overnight in the refrigerator before reheating gently in the oven to keep the bacon crispy and meatloaf moist.

Ingredient Substitutions

You can swap lean ground beef for ground turkey or chicken for a lighter option but reduce liquid smoke if using poultry. If you have no panko plain bread crumbs work but texture will be a bit denser. Smoked cheese like gouda or smoked mozzarella also makes a delicious twist on the cheddar pockets.

Serving Suggestions

Serve slices warm with mashed potatoes and roasted green beans for a cozy meal. A simple side salad with tangy vinaigrette also complements the richness well. Leftover meatloaf sandwiches with a touch of mustard and lettuce are a perfect quick lunch.

This bacon cheeseburger loaf is a crowd-pleaser with smoky bacon and melty cheese in every bite. Let it rest before slicing so the slices hold together and stay juicy.

Common Recipe Questions

→ How do I keep the loaf moist?

Gently mix ingredients without overworking and use eggs and panko to bind while retaining moisture.

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

Bake in a foil-lined pan and use a meat thermometer to ensure it reaches 160°F for perfect doneness.

→ Can the glaze be prepared ahead of time?

Yes, mix ketchup, brown sugar, and Dijon mustard in advance and brush on near the end for a caramelized finish.

→ Why is resting the loaf before slicing important?

Resting allows juices to redistribute and helps the loaf hold its shape for clean slices without crumbling.

→ What gives the smoky flavor to the dish?

Liquid smoke combined with crispy bacon strips imparts a deep smoky aroma that complements the cheddar and glaze.