Hot Honey Bacon Double-Cheese Brick Meatloaf Tips, FAQ & printable recipe

Tips for success

For the best texture, use cold ingredients — keep the eggs and milk in the fridge until you are ready to mix. This helps the fat stay solid, which keeps the meatloaf moist.

When mixing, use a light hand and stop as soon as the ingredients are combined. Overworking the meat can make it tough. Also, consider using a meat thermometer to avoid overcooking, which is the most common cause of dry meatloaf.

To get clean, even slices, let the meatloaf rest for a full 10 minutes. Use a sharp, non-serrated knife and wipe it between cuts. If you are serving a crowd, you can slice the meatloaf ahead and arrange it on a platter, then reheat gently in the oven. The glaze can be brushed on again after reheating to restore shine and flavor.

Variations

• Spicy Southwest: Add 1/2 cup diced green chiles and 1 tsp chili powder to the meat mixture. Replace cheddar with pepper jack cheese and use a chipotle honey glaze (stir 1 tsp adobo sauce into the hot honey). Top with crushed tortilla chips instead of bacon.
• BBQ Bacon Cheddar: Swap the hot honey glaze for 1/2 cup of your favorite barbecue sauce mixed with 2 tbsp honey. Use smoked cheddar and add 1/2 cup cooked, crumbled sausage to the meat. Top with extra bacon and a drizzle of barbecue sauce before serving.
• Mushroom Swiss: Sauté 8 oz sliced mushrooms with 1 tbsp butter until golden, then cool and fold into the meat mixture. Replace cheddar and mozzarella with Swiss cheese. Use a honey-Dijon glaze (1/4 cup honey + 2 tbsp Dijon mustard) instead of hot honey.
• Italian Style: Add 1 tsp dried oregano and 1/2 tsp fennel seeds to the meat. Use provolone and mozzarella. Replace the hot honey glaze with a marinara glaze (1/2 cup marinara + 1 tbsp honey) and top with grated Parmesan and crispy prosciutto instead of bacon.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispness.

Freezer

Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat slices in a 350°F (175°C) oven for 10-12 minutes, or until hot and cheese is melted. Avoid microwave to keep the cheese from becoming rubbery.

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through.

You can also microwave individual slices for 1-2 minutes, but the cheese may become rubbery. The meatloaf also freezes well; wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.

You can assemble the meatloaf up to 24 hours in advance. Mix the meat, shape it in the pan, cover with plastic wrap, and refrigerate. When ready to bake, remove it from the fridge and let it sit at room temperature for 30 minutes before baking.

Add the glaze and topping during the last 15 minutes of baking, as directed. You can also cook the bacon ahead and store it in the fridge for up to 3 days.

Serving ideas

Serve the meatloaf hot, straight from the oven, with the cheese pulling in long ribbons as you slice. A side of mashed potatoes or roasted vegetables balances the richness.

The sweet-spicy glaze also pairs well with a tangy coleslaw or pickled vegetables to cut through the fat. For a full meal, add a simple green salad with a vinaigrette.

Leftover slices are excellent in sandwiches the next day. Layer a slice between bread with a little extra hot honey and some pickles for a quick lunch. You can also crumble the meatloaf over a baked potato or into pasta sauce for a hearty twist. The flavors only get better after a day in the fridge, so do not be afraid to make extra.

Frequently asked questions

Recipe card

Hot Honey Bacon Double-Cheese Brick Meatloaf

Prep 20 minCook 1 hRest 10 minTotal 1 h 30 minServes 6

Ingredients

• 2 lb ground beef (80/20)
• 1 cup plain breadcrumbs
• 2 large eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 8 slices bacon, cooked and crumbled
• 1/2 cup hot honey
• 2 tbsp unsalted butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Sprinkle the remaining cheddar and mozzarella over the top, then scatter the remaining bacon bits. Press them gently into the glaze so they stick.
7. 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.
8. 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.
9. 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.

Contains: gluten, eggs, milk, fish

Estimated nutrition per serving

Calories

720

Protein

48 g

Carbohydrates

22 g

Fat

48 g

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