Bacon Cheeseburger Meatloaf

Baked and sliced meatloaf on a white serving platter.

This Bacon Cheeseburger Meatloaf is loaded with bacon (on the inside and outside) and cheese. The seasonings are spot on, and the texture is tender and juicy.

Course Dinner, Entree

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 557kcal

Author Anne Clark

Equipment

9x13-inch pan
measuring cup(s)
measuring spoons

Ingredients

MEATLOAF

3 eggs
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
3 Tablespoons ketchup
3 Tablespoons yellow mustard
2 teaspoons Worcestershire sauce
2 pounds ground beef Tip - for easier mixing, cut the ground beef into several large chunks before using it
8 strips cooked bacon, chopped For easy prep, I use the pre-cooked, thick cut bacon. Use scissors to cut the bacon straight into your mixing bowl.
8 ounces sharp cheddar cheese block, shredded Please shred your own cheese for the best flavor and creamy texture
1 cup plain bread crumbs Breadcrumbs make the meatloaf very tender and juicy, so use a full cup!
½ cup ketchup

TOPPINGS

1 medium tomato, chopped and seeded
2 strips cooked bacon, chopped
fresh parsley, chopped

Instructions

I highly recommend making this meatloaf as written—ingredients and method. Thinking about swapping in oats for the breadcrumbs? I wouldn’t do it. They don’t bind the same way and you’ll lose that tender, juicy texture that makes this meatloaf so good. See the Notes section for more tips!
Preheat the oven to 325F. Line a 9x13-inch pan with foil, then spray the foil with non-stick spray.
In a large mixing bowl, add eggs, onion powder, salt, pepper, ketchup, mustard, and Worcestershire sauce. Blend with a whisk.
Add the ground beef, bacon, cheese, and bread crumbs. Thoroughly blend together with your hands without overmixing it.
Place the mixture in your baking pan and shape into a loaf. Spread ½ cup ketchup on top of the meatloaf.
Bake on the center oven rack for 1 hour. The meatloaf should reach 160F on a meat thermometer.
Let the meatloaf rest for 5 minutes. Then top with chopped tomatoes, then chopped bacon, and then parsley.

Notes

Cheese Ideas: Sharp cheddar is classic, but pepper jack, Colby-Jack, or smoked gouda add fun twists.
Breadcrumbs Work Best: They soak up flavor and keep the meatloaf juicy. Crackers can be used in a pinch.
Don’t Overmix: Gently combine ingredients to keep the texture tender—not tough.
Make Ahead: Shape and chill up to 24 hours before baking. Great for meal prep!
Fun Additions: (1) After the meatloaf has baked, top with sliced pickles (or jalapenos)! You could go the extra cheeseburger mile and add some shredded lettuce to the chopped tomato topping. (2) Stir in some BBQ sauce with the ketchup for a smokey meatloaf topping: Blend ¼ c BBQ sauce and ¼ c ketchup, spread on top of the meatloaf before baking.
Leftovers: Will stay fresh for up to 3 days if stored in an airtight container in the fridge. Slice and reheat for sandwiches, sliders, or crumble into pasta or breakfast hash.
Freezing: Cool completely, wrap well, and freeze slices or the whole loaf for up to 3 months.

Nutrition