Bacon Cheeseburger Meatloaf with Melted Cheddar Tips, FAQ & printable recipe

Tips for success

For an even more intense flavor, you can lightly toast the bacon before adding it to the top of the meatloaf. This ensures that the bacon remains exceptionally crunchy even after it comes into contact with the warm cheese.

If you enjoy a bit of extra seasoning, you can lightly dust the top of the meatloaf with a pinch of smoked paprika or garlic powder before adding the cheese.

When serving, use a sharp, serrated knife to get clean slices without crushing the meatloaf. If you find the meatloaf is difficult to slice, it may need a few more minutes of resting time. The resting period is not just for temperature; it is the most important step for maintaining the structure of the loaf so that it stays intact on the plate.

Variations

• Spicy Pepper Jack Meatloaf: Replace the cheddar cheese with shredded pepper jack cheese and add a tablespoon of diced pickled jalapeños to the meat mixture for a spicy, bold flavor profile.
• Smoky BBQ Meatloaf: Brush the top of the meatloaf with a thin layer of your favorite barbecue sauce after it is cooked, then add the cheese and bacon for a sweet and smoky finish.

Storage and make-ahead

Fridge

Keep in the refrigerator for up to 3 days in a sealed container.

Freezer

Freeze slices individually wrapped in plastic wrap and stored in a freezer bag for up to 2 months.

Reheat

Reheat individual slices in a microwave-safe dish or in a 350°F oven until heated through.

Store any leftover meatloaf in an airtight container. Allow the meatloaf to cool at room temperature for no more than 2 hours before placing it in the refrigerator.

This practice ensures food safety while maintaining the quality of the meat. Once cooled, seal the container tightly to prevent the meat from drying out or absorbing other odors from the refrigerator.

You can shape the meatloaf in the pan up to 24 hours in advance and keep it covered in the refrigerator until you are ready to bake. This is a great way to save time on a busy day.

Simply remove the pan from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed. Do not add the cheese and bacon until the loaf is fully cooked.

Serving ideas

Serve the meatloaf in thick, generous slices while it is still warm. It pairs beautifully with classic comfort sides such as buttery mashed potatoes, roasted seasonal vegetables, or a simple green salad with a light vinaigrette. The richness of the cheeseburger topping makes it a substantial main dish that satisfies even the heartiest appetites.

For a more casual presentation, you can serve the slices on toasted buns with a bit of lettuce and tomato, effectively turning the meatloaf into a gourmet sandwich.

If you are hosting a dinner, arranging the slices on a warm platter and garnishing with fresh herbs adds a touch of elegance that highlights the golden, melted cheese and the crispy bacon topping.

Frequently asked questions

Recipe card

Bacon Cheeseburger Meatloaf with Melted Cheddar

Prep 15 minCook 1 hRest 10 minTotal 1 h 25 minServes 6

Ingredients

• 2 lb ground meat
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and diced

Instructions

1. Preheat your oven to 375°F (190°C). In a large bowl, place the ground meat and shape it into a loaf form. Transfer the meat into a loaf pan, pressing it down lightly to ensure it fills the corners evenly.
2. Place the loaf pan in the preheated oven. Bake the meatloaf until the center reaches an internal temperature of 160°F (71°C). Use a meat thermometer to verify the temperature in the thickest part of the loaf.
3. Remove the pan from the oven. Immediately top the hot meatloaf with the shredded cheddar cheese and the diced crispy bacon. Allow the cheese to melt from the residual heat of the meat. Let the loaf rest for 10 minutes before slicing and serving.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

2 g

Fat

33 g

Fiber

0 g

Sugar

0 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.