Hearty Bacon Cheeseburger Loaf

This hearty ground beef loaf is packed with crispy bacon pieces and sharp cheddar cheese that melt into every bite. A tangy glaze made from ketchup, brown sugar, and Dijon mustard caramelizes on top, while whole bacon strips crisp during the final bake. The smoky seasoning combined with tender, juicy meat makes this a satisfying comfort meal. Adding pickle relish and crunchy fried onions folded into the mix gives it a bright and savory twist. Letting the loaf rest before slicing helps keep it moist and well structured for serving.

I first cooked this loaf when craving a classic burger turned warm and cozy dinner. Now it's a favorite in our house, especially because of the crispy bacon on top and the pockets of gooey cheddar inside that everyone loves.

Ingredients

• Ground beef: two pounds lean to ensure juiciness without excess fat
• Bacon: twelve strips total six chopped mixed in and six whole for the topping for smoky crunch
• Dill pickle relish: drained to add acidity and crunch choose a goodquality relish with minimal liquid
• Crispy fried onions: three quarters cup add savory crispness keep storebought ones for convenience
• Large eggs: two bind the meat mixture and keep it tender
• Panko bread crumbs: three quarters cup help keep the meatloaf light look for fresh panko for best texture
• Worcestershire sauce: one tablespoon lends umami depth and a subtle tang
• Liquid smoke: half teaspoon for smoky flavor without a smoker but use sparingly
• Sharp cheddar cheese: one cup cubed to create melty cheese pockets that surprise with every bite
• Ketchup: half cup needed for the glaze choose your favorite brand for best flavor
• Brown sugar: two tablespoons balances the glaze with sweetness
• Dijon mustard: one teaspoon gives the topping glaze a subtle tang

Instructions

Sauté the Aromatics:

Not applicable here since the recipe uses crispy fried onions mixed directly into the meat blend, adding crunch without cooking fresh onions.

Mix the Meatloaf Ingredients:

In a large bowl, gently combine the ground beef, drained dill pickle relish, crispy fried onions, eggs, panko bread crumbs, Worcestershire sauce, and liquid smoke using your hands. Be careful not to overmix so the meatloaf stays tender and moist.

Fold in Bacon and Cheese:

Add the chopped bacon pieces and cubed cheddar cheese to the meat mixture. Fold everything gently to distribute evenly without breaking up the cheese and bacon chunks.

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 slightly to cover the entire surface with crispy bacon.

Bake the Meatloaf:

Place the pan in a preheated 350 degrees Fahrenheit oven. Bake for 50 to 60 minutes. Use a meat thermometer inserted into the center to check for doneness at 160 degrees Fahrenheit.

Prepare and Apply the Glaze:

Mix ketchup, brown sugar, and Dijon mustard until smooth. Brush this glaze evenly over the meatloaf surface. Return it to the oven for another 5 to 10 minutes so the glaze caramelizes and the bacon crisps further.

Rest Before Slicing:

Remove the meatloaf from the oven and let it rest for 10 minutes. This helps the juices redistribute and keeps the loaf firm so each slice holds together nicely.

I really think the double bacon both inside and on top makes all the difference. Once, when serving this to friends, the bacon strips on top were gone within minutes, showing just how much that crispy touch elevates the whole meal.

Storage Tips

Keep leftover meatloaf tightly covered in the refrigerator for up to four days. For longer storage wrap it well and freeze for up to three months. Thaw overnight in the fridge before reheating gently in the oven to maintain crispy bacon and moist meat.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter loaf but reduce liquid smoke to not overpower mild poultry. Regular bread crumbs work instead of panko but expect a denser texture. Try smoked gouda or smoked mozzarella for a smoky twist on the cheddar cheese pockets.

Serving Suggestions

Serve warm slices alongside creamy mashed potatoes and roasted green beans for a memorable dinner. A simple side salad with vinaigrette cuts through the richness nicely. Leftover meatloaf sandwiches with mustard and lettuce make a quick, tasty lunch.

Let the loaf rest before slicing to keep it moist and make serving easier. Serve warm and enjoy.

Common Recipe Questions

→ How do I keep the loaf moist?

Gently mixing ingredients without overworking, along with eggs and panko, helps retain moisture and tenderness.

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

Use a meat thermometer to confirm an internal temperature of 160°F and bake in a foil-lined pan for even heat distribution.

→ Can I prepare the glaze in advance?

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

→ Why rest the loaf before slicing?

Resting allows juices to redistribute, helping the loaf hold its shape and stay juicy when sliced.

→ What adds the smoky flavor?

Liquid smoke combined with crispy bacon creates deep smoky notes that enhance the sharp cheddar and tangy glaze.