Let Me Tell You About This Bacon Cheeseburger Meatloaf

Okay, so here’s the deal: I grew up in a house where (oddly enough) my mom could never get through a meatloaf without someone teasing her about the “mystery meat.” Fast forward to me, standing in my own, always-somehow-messy kitchen, and trying to win over my kids who thought meatloaf sounded, well, suspicious. Enter: Bacon Cheeseburger Meatloaf. One bite, and suddenly everybody wants seconds. Maybe it’s the bacon. Maybe it’s the cheese. Honestly, who cares? Give me a slice and some mashed potatoes and I’m basically in heaven.

If you ask my husband, this is his request for birthdays, lazy Sundays, and at least one random Wednesday every month. The first time I made this, I forgot to add salt. Guess what? It still disappeared. True story!

Why I Keep Making This

I make this when I want dinner to feel a little bit like a drive-thru treat but way less greasy (though, let’s be honest, sometimes the bacon gets pretty crispy, and I’m not mad about it).
My family goes crazy for this because, well, cheddar and bacon are pretty much the dynamic duo around here.
Honestly, I love that it’s super forgiving. I have doubled the cheese, forgotten the onions, swapped out the ketchup for barbecue sauce once (which was… fine?), and it never fails to hit the spot.
And, weirdly, it tastes even better the next day. I actually kind of like it cold, straight from the fridge, too. Don’t @ me.

What You’ll Need (You’ve Got Options)

1 1/2 lbs ground beef – I use 80/20 if I can find it, but leaner works. My neighbor swears by ground turkey, and you know, it’s actually not bad at all.
1/2 lb bacon, chopped – I just use whatever’s on sale, honestly. Smoked, thick-cut, the world’s your oyster (bacon-wise).
1 cup grated cheddar cheese – Sometimes I do a mix of cheddar and mozzarella if I’m running low.
1/2 cup finely diced onion – Red or yellow, or honestly, skip it if your crew hates onions. I won’t tell.
2 cloves garlic, minced – Garlic powder in a pinch. Been there.
1 cup breadcrumbs – Panko makes it a bit lighter, but regular breadcrumbs are fine. Heck, crushed crackers work, too.
2 large eggs – Don’t worry if one’s a little on the small side; I just toss it in anyway.
1/4 cup ketchup – Sometimes I swap for barbecue sauce like I mentioned, but ketchup is classic.
2 tbsp yellow mustard – Dijon works, but then it feels fancier than I mean it to be.
1 tbsp Worcestershire sauce – I always say this is optional, but it really does make it taste a bit more “diner.”
1/2 tsp each of salt and black pepper – Or more, to taste. I am not your boss.

How to Pull This Off (My Way)

Preheat your oven to 375°F (190°C). Seriously, do this first so you don’t forget later, like I always do.
Cook the chopped bacon in a skillet over medium heat until it’s crispy-ish, but not totally crunchy. Drain off most of the fat (not all—leave a little for flavor), and steal a piece for yourself. Perks of being the cook.
In a big bowl, throw in the beef, cooked bacon, cheese, onion, garlic, breadcrumbs, eggs, ketchup, mustard, Worcestershire sauce, salt, and pepper. Roll up your sleeves and mix it all together. I just use my (clean!) hands for this—even if it’s a little icky feeling.
Form (not from—trust me, autocorrect) the mixture into a loaf shape on a parchment-lined baking sheet or in a loaf pan. If it looks a bit lumpy, that’s normal. Sprinkle a little extra cheese on top if you’re feeling wild.
Bake for 45-55 minutes; I usually check it at 45. When a thermometer poked into the center reads 160°F (71°C), you’re all set. Don’t panic if there’s a little cheese oozing out the sides—that just means it’s working.
Let it rest for at least 10 minutes before slicing, or it’ll fall apart like my willpower at a buffet. (Seriously, it needs that time.)

Notes from My Less-than-Perfect Kitchen

If the top looks a bit too brown, just tent it with foil and carry on.
Honestly, I’ve made this with stale hot dog buns torn up for breadcrumbs. Worked just fine; no need to overthink it.
One time I forgot the eggs and it was, well, basically a crumble. Don’t skip them unless you’re feeling experimental.

Some Variations I’ve Messed With

Add pickles inside (diced up)—my daughter thinks it’s hilarious, and, actually, kind of awesome.
Try swapping cheddar for pepper jack if you like a little kick.
I once put some sautéed mushrooms in, and it made the whole thing super soft and a bit weird. Wouldn’t repeat that, but hey, maybe you’ll love it.
No bacon? I’ve used smoked deli ham, chopped, when the bacon stash ran out. Not quite the same, but still decent for a weeknight.

Equipment (But Don’t Stress)

A large bowl (any bowl big enough to hold the mess will do)
Skillet or frying pan for cooking bacon
Baking sheet with parchment or a loaf pan—sometimes I just shape it right on the sheet if all my pans are in the dishwasher
Meat thermometer is helpful, but honestly, poke it with a fork and check for pink if you don’t have one

What About Leftovers?

Store extras (if you manage to have any) in an airtight container in the fridge. It’ll keep for about 3 days. But, again, in my house it never lasts more than a day. I’ve actually made tiny meatloaf sandwiches with the leftovers and, let me tell you, that might be the real reason I invented this thing.

How I Like to Serve It

Tradition at my house means big scoops of mashed potatoes and some green beans (sometimes right out of the microwave, shh)… Or, slice it up on a soft white bun with lettuce and tomato for a real burger vibe. My brother even tops his with a fried egg—he’s wild like that.

If You’re the Learn-from-Others Type…

Don’t try to cut it right away—seriously! I rushed once and it basically turned into a hot meat pile. Wait the 10 minutes, as impossible as it feels.
If you’re doubling the recipe, make two separate loaves. One giant loaf just kind of falls apart in the middle; trust me, I’ve tried it.
And, oh—grate your own cheese if you have time. It melts better than the pre-shredded kind, but I won’t tell if you don’t. I usually use the bag, if we’re being real.

Some Real Questions (and My Off-the-Cuff Answers)

Can I make this ahead?
Absolutely. Mix everything up, shape it, slap some foil on top, and stick it in the fridge for up to a day. The flavors, I swear, only get better.

Can you freeze this meatloaf?
Oh yes—either baked or unbaked. Just don’t forget to wrap it up tight so it doesn’t taste like your freezer. Bake straight from frozen, just add extra time.

Do I really need all these ingredients?
You can definitely riff on this! No bacon? Leave it out or swap for something smoky. No ketchup? Try barbecue or tomato paste. (But keep the cheese. That’s an order.)

I don’t have a loaf pan—what do I do?
No worries. Just shape it right on a lined baking sheet; it’ll work just as well. Mine actually cooks more evenly this way, though, on second thought, the edges can get a bit crispy. Not a bad thing if you ask me!

Why is my meatloaf falling apart?
Probably too little binder (that’s the eggs and breadcrumbs doing their job), or you didn’t let it rest. Or just embrace it and call it rustic. That’s what I do!