Ground beef, cheddar, bacon, mustard, ketchup, crispy onions, and breadcrumbs come together in this cozy, cheesy meatloaf mashup.
I’ll be honest—I used to hate meatloaf. Like, fully avoided it at potlucks and silently judged anyone who brought it to family dinners. (Sorry, Aunt Linda. Yours was dry, and you know it.)
But then a couple years ago, during that weird midwinter slump—you know, the one where you feel like you’ve cooked every possible dinner ever—I had this rogue idea. I wanted a cheeseburger, but I didn’t want to stand over a stove. Lazy? Maybe. Cold? Absolutely. So I thought… why not take all the burger things I love—bacon, cheddar, ketchup, mustard—and just smoosh them into a meatloaf?
And you guys… it worked. I mean really worked. It was juicy and cheesy with crispy little bacon bits in every bite, and that ketchup-mustard glaze on top? I don’t even like mustard that much and I was licking my plate. The kids devoured it. My husband made this happy, surprised noise halfway through his first bite that I still tease him about.
I’ve made it at least twenty times since. And honestly? I’ve stopped apologizing for liking meatloaf now.
Why You’ll Love This Bacon Cheeseburger Meatloaf Recipe?
Well first, it tastes like a bacon cheeseburger... in loaf form. That’s kind of the big one. But there’s more going on here than just the name.
It’s a little nostalgic—like something your mom might’ve made if she was trying to win over a picky eater on a weeknight in the ’90s. But it’s also kinda clever. The mayo makes it super moist (yes, I said it), the crispy fried onions on top give you this golden crunch that’s almost like toasted buns, and the ketchup-mustard glaze ties the whole “burger” thing together.
But maybe the real reason? It just feels good. Like fuzzy-socks-and-a-glass-of-wine-on-a-Tuesday-night good. And it feeds a family without stress. I mean, how many meals can say that?
Ingredient Notes:
Let’s be real—I’ve never once followed this recipe exactly. Some days I use what I’ve got. Other days I get fancy. Here’s what usually goes in:
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Ground Beef (1 lb): Go for 80/20. Leaner meat = dry loaf. Learned that the hard way.
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Bacon (10 slices): Cooked until crispy and then crumbled. I’ve used fewer slices when I forgot to buy more, and it was still good. More bacon = better though.
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Shredded Cheddar (8 oz): Sharp is my go-to. You could mix in pepper jack or mozzarella if you’re feeling wild.
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Eggs (2): These just help hold the whole messy magic together.
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Breadcrumbs (¼ cup): Any kind. I’ve used crushed saltines, panko, even a slice of bread torn up by hand when I was out of the rest.
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Mayonnaise (¼ cup): Sounds weird. Tastes right. Don’t skip it.
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Worcestershire Sauce (1 tbsp): Just a splash adds depth. Like the bass guitar of this recipe.
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Salt & Pepper: Season with your heart, honestly.
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Ketchup + Yellow Mustard (⅓ cup + 2 tbsp): Mixed together for the glaze. Sweet and tangy with a little zip. My husband always says it “tastes like McDonald’s but better,” which is… I guess a compliment?
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French-Fried Onions (1 small can): The crunchy finish. Optional but not really. Just do it.
How To Make Bacon Cheeseburger Meatloaf?
Step 1: Cook That Bacon
Fry it up until it’s crispy. Drain on paper towels. Try not to snack on half of it before it goes in the mix. I mean, I always do, but hey—we’re human.
Step 2: Preheat the Oven
Set it to 350°F. If your oven is anything like mine, it’ll beep too early. Let it ride another couple minutes.
Step 3: Make the Glaze
Ketchup + mustard in a little bowl. Stir. Taste it if you want—it’s basically your childhood in a spoon.
Step 4: Mix the Meatloaf
Big bowl time. Add the beef, crumbled bacon, cheese, eggs, breadcrumbs, mayo, Worcestershire, salt, pepper, and a little bit of that glaze (like a quarter of it). Get in there with your hands. It’s weirdly therapeutic. Don’t overmix or it’ll get tough.
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Step 5: Into the Pan
Press it all into a 5×9-inch loaf pan. Smooth the top a little if it looks lumpy. Slather the rest of the glaze on top like frosting. Don’t be shy.
Step 6: Bake, Then Bake More
Bake for 45 minutes, pull it out, sprinkle on those glorious crispy onions, then back in the oven for another 10–15 minutes. You want the top golden and a little crunchy. Internal temp should hit 160°F if you’re checking.
Step 7: Let It Rest
This is the hardest part. Let it sit for 10 minutes before slicing. The cheese needs to settle and the loaf needs to firm up. Plus, it gives you time to make some mashed potatoes or wrangle the kids to the table.
Storage Options:
This reheats beautifully. Like, actually good leftovers. And if you slap a cold slice between two pieces of bread with extra mustard? You’ve got yourself a next-day sandwich that’s honestly criminally underrated.
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Slice, wrap in foil or plastic, pop into a freezer bag. Good for a few months. Reheat in the oven, not the microwave, if you want to keep the texture decent.
Variations and Substitutions:
This Bacon Cheeseburger Meatloaf is practically begging for personal twists. Here’s what I’ve tried—or plan to:
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Turkey or Pork Instead of Beef: Totally works. A bit lighter, still juicy.
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Different Cheese: Pepper jack for heat, Swiss for gooey goodness. Once I used mozzarella and added Italian seasoning… not bad!
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Pickles in the Mix: Sounds weird, but chopped pickles inside the meat? Legit genius.
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No Mustard? Just use BBQ sauce. Sweet Baby Ray’s on top is chef’s kiss.
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Add-Ins: A few dashes of hot sauce, a handful of chopped onions, or even some jalapeños. It’s your loaf. Make it wild.
What to Serve with Bacon Cheeseburger Meatloaf?
Honestly, this meatloaf’s a meal on its own, but if you’re setting the table, here’s what works:
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Mashed Potatoes: Duh. Buttery and soft next to the crispy loaf? Yes please.
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Roasted Veggies: I usually go with carrots or green beans. Because balance.
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Mac & Cheese: If you’re feeling indulgent, this is the move.
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Side Salad: Just something green. Even a bagged Caesar kit does the job.
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Toasted Buns: Yep—leftover meatloaf slider night is very much a thing in our house.
Frequently Asked Questions:
Can I prep this ahead of time?
Yes! Mix and shape the loaf, then cover and chill. Glaze and bake when you’re ready.
Do I have to use bacon?
Okay, technically no. But it won’t be bacon cheeseburger meatloaf anymore. I mean… you clicked this recipe for a reason, right?
What if I hate mustard?
Totally cool. Swap it with BBQ sauce or just go ketchup-only. You’re in charge here.
If you’re tired of the same old dinner rotation and need something that’s warm, cheesy, and kinda nostalgic… Bacon Cheeseburger Meatloaf is your answer. It’s messy, it’s comforting, and it makes people go, “Wait, what is this?!” in the best possible way.
Give it a go. Tweak it. Make it your own. And hey, if you end up eating it cold in your pajamas while watching Netflix—same.
Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Bacon Cheeseburger Meatloaf
Ingredients
- 10 slices bacon
- ⅓ c ketchup
- 2 tbsp prepared yellow mustard
- 1 lb ground beef chuck
- 1 8 oz package shredded Cheddar cheese
- 2 eggs beaten
- ¼ c dry bread crumbs
- ¼ c mayonnaise
- 1 tbsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 3 oz can French-fried onions
Instructions
- Preheat and Cook Bacon: Preheat your oven to 350°F (175°C). Cook the bacon in a skillet over medium-high heat until crispy, about 10 minutes. Drain on paper towels, then crumble when cool.
- Mix Topping: Combine ketchup and mustard in a small bowl.
- Combine Ingredients: In a large bowl, mix crumbled bacon, ground beef, cheddar cheese, eggs, bread crumbs, mayonnaise, Worcestershire sauce, salt, and black pepper with ¼ of the ketchup mixture. Pat into a 5x9-inch loaf pan.
- Add Glaze: Spread the remaining ketchup mixture over the top.
- Bake: Bake for 45 minutes, then top with French-fried onions. Bake for an additional 10-15 minutes, or until an internal temperature of 160°F (70°C) is reached.
- Rest and Serve: Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
