Hot Honey Bacon Double-Cheese Brick Meatloaf Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C) and position a rack in the middle. Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal. Cook the bacon until crisp, then crumble it into small pieces.

Measure out the shredded cheeses, keeping 1 cup of each for the topping. In a small bowl, whisk the hot honey and melted butter together. Have all ingredients ready before starting to mix the meatloaf, as the process moves quickly once you begin.

Instructions

Mix and Shape

1. 1Mix the Meatloaf Base
   In a large bowl, combine the ground beef, breadcrumbs, beaten eggs, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Use your hands or a fork to mix until just combined. Do not overmix, as that can make the meatloaf dense.
   Look for The mixture should be cohesive but still slightly tacky. No streaks of egg or breadcrumbs should remain.
   Tip Wet your hands with cold water before shaping to prevent sticking.
2. 2Add Cheese and Bacon
   Fold in 1 cup of the cheddar, 1 cup of the mozzarella, and half of the crumbled bacon. Reserve the remaining cheese and bacon for the topping. Gently incorporate the cheese and bacon into the meat mixture without overworking it.
   Look for The cheese and bacon should be evenly distributed throughout the meat.
   Tip Keep some cheese pieces visible for pockets of melted cheese in every slice.
3. 3Shape the Brick
   Transfer the mixture to a 9x5-inch loaf pan and press it evenly into the corners. Smooth the top with a spatula or your hand. The brick shape is key to even cooking and easy slicing.
   Look for The top should be level and the sides should be flush with the pan.
   Tip Tap the pan on the counter a few times to release air pockets.

The mixture should be uniform, with no dry spots or streaks of egg. The cheese and bacon should be evenly distributed. The loaf should be pressed firmly into the pan with a smooth, level top. It should hold its shape when you press it lightly. The raw meat should feel cool to the touch, and the kitchen should smell of garlic and onion.

Bake and Glaze

4. 4Bake the Meatloaf
   Place the loaf pan on a baking sheet to catch any drips. Bake in a preheated 350°F (175°C) oven for 45 minutes, or until the internal temperature reaches 155°F (68°C). The meatloaf will continue cooking as it rests.
   Look for The top should be browned and the edges bubbling slightly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use an instant-read thermometer inserted into the center for accuracy.
5. 5Glaze with Hot Honey
   In a small bowl, stir together the hot honey and melted butter. Remove the meatloaf from the oven and brush the glaze generously over the top and sides. Reserve a little for brushing after baking.
   Look for The glaze should coat the surface evenly, creating a shiny, sticky layer.
   Tip Warm the glaze slightly if it thickens.
6. 6Top with Cheese and Bacon
   Sprinkle the remaining cheddar and mozzarella over the top, then scatter the remaining bacon bits. Press them gently into the glaze so they stick.
   Look for The cheese should cover the top in an even layer, with bacon bits scattered throughout.
   Tip For extra browning, place the meatloaf under the broiler for the last 2 minutes.
7. 7Finish Baking
   Return the meatloaf to the oven and bake for another 10-15 minutes, until the cheese is melted and bubbly and the internal temperature reaches 160°F (71°C). The glaze will caramelize slightly.
   Look for The cheese should be fully melted and golden in spots, with the glaze bubbling at the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the top browns too quickly, tent loosely with foil.

After the first bake, the meatloaf should be firm and browned on top. The glaze should coat the surface evenly and look sticky. The cheese and bacon topping should be scattered evenly.

The oven should smell sweet and smoky. The internal temperature should be close to 155°F (68°C) before adding the topping, and the glaze should bubble gently as it bakes.

Rest and Slice

8. 8Rest the Meatloaf
   Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute and the cheese to set slightly, making slicing easier.
   Look for The meatloaf should feel firm to the touch, and the cheese should be set but still soft.
   Tip Do not skip the rest — it prevents the slices from crumbling.
9. 9Slice and Serve
   Using a sharp knife, slice the meatloaf into thick pieces. Use a spatula to lift each slice onto a plate. The cheese should pull and stretch as you cut, and steam should rise from the interior.
   Look for Each slice should hold its shape, with visible pockets of melted cheese and bacon.
   Tip For clean slices, wipe the knife between cuts.

After resting, the cheese should be set but still soft, and the glaze should be tacky. When sliced, the interior should be moist and steaming, with visible pockets of melted cheese and bacon. The slices should hold their shape on the spatula. The aroma should be rich and savory with a hint of honey heat.

Common mistakes

One common mistake is overmixing the meat, which can make the loaf dense and tough. Mix just until the ingredients are combined. Another is skipping the rest time — cutting into the meatloaf too soon lets the juices run out and the slices fall apart.

Also, avoid using lean ground beef without adding moisture, as it can dry out. Finally, do not be shy with the glaze; it is what gives the meatloaf its signature sweet-spicy crust. If the top browns too quickly, tent with foil.

How to tell it’s done

The meatloaf is done when an instant-read thermometer inserted into the center registers 160°F (71°C). The top should be browned and the cheese bubbling and golden in spots.

Let it rest for 10 minutes before slicing; this allows the juices to redistribute and the cheese to set slightly, so the slices hold together. If you prefer a crisper top, you can broil for the last 2 minutes, but watch carefully to avoid burning the glaze. The meat should be cooked through with no pink remaining.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part