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If there’s one thing I can count on to bring my family running to the dinner table, it’s the smell of crispy bacon and savory meatloaf baking away in the oven. I’ll be honest—I stumbled onto this Bacon Cheeseburger Meatloaf when I had a craving for burgers but absolutely zero motivation to fire up the grill. (It happens to the best of us, right?) Well, who knew that smooshing all my favorite cheeseburger flavors into a cozy meatloaf shape would become such a hit! Every bite is rich, juicy, cheesy, with a smoky bacon hug around the outside. It’s downright impossible not to fall in love with a recipe that delivers on all the classic comfort food vibes AND lets you eat “burgers” with a fork and knife. My kids beg for it, the leftovers are epic, and if you serve it with mashed potatoes—trust me, you won’t hear a peep until the plates are clean.
And if you love a meatloaf moment as much as we do, you’re gonna adore how you can slice this beauty, serve it for a weeknight supper, or even fancy it up for company. Plus, you get all those crave-worthy gooey cheese pockets inside, thanks to that cheddar. Bacon-wrapped magic on the outside, melty cheeseburger goodness inside… Sorry, I’m getting hungry all over again just talking about it.
Why You’ll Love This Recipe
- All your favorite cheeseburger flavors, but way easier than flipping patties… just mix, bake, slice, and eat.
- So cozy! The combo of hearty beef, smoky bacon, and gooey cheddar never gets old, even on the millionth bite.
- Makes a big batch—perfect for leftovers or feeding a hungry crowd (I kid you not, it disappears at potlucks).
- Flexible! Toss in different cheeses or a dash of BBQ sauce in the mix for a twist—it’s hard to mess up.
- Keeps so well for meal prep, and it reheats beautifully (hello, next-day meatloaf sandwiches).
Key Ingredients
Ground Beef: I use 85% lean for a delicious, juicy loaf without too much grease. If you only have 80/20 on hand, it’s absolutely fine—just be sure to drain off any excess fat after baking.
Country-Style Sausage: Adds a touch of flavor and moisture that takes traditional meatloaf up a notch! I grab plain pork sausage, but you could totally try Italian sausage if that’s what’s in the fridge.
Cheddar Cheese: Cut into little cubes, so you get surprise cheddar pockets in every bite. Don’t stress about perfect cubes—ragged chunks work just as well! Want things spicy? Sub in Monterey Jack or pepper jack.
Bacon: Thick slices work best for that hearty “blanket” effect, but thinner will work in a pinch. The bacon isn’t just for flavor—it keeps the loaf super juicy while baking. (If you’re feeling fancy, try smoked bacon!)
Breadcrumbs: Classic meatloaf binder! Regular or panko breadcrumbs are both great. If you’re out, crushed saltines or Ritz crackers are a wonderful swap—just smash them up inside a zip-top bag.
Worcestershire Sauce: This is meatloaf magic—adds ultimate beefy flavor and umami. I once substituted soy sauce (in a pinch) and honestly, no one noticed.
Nature’s Seasoning, Garlic Powder, and Onion: Feel free to sub with your favorite all-purpose seasoning blend. That little bit of extra flavor makes every bite a touch more craveable!
Complete list of ingredients with quantities and instructions is located in the recipe card below.
Step-by-Step Instructions
Step 1: Preheat the Oven
First things first: crank your oven up to 350°F (175°C). You want it nice and hot before your meatloaf goes in—no cold starts, please!
Step 2: Prepare the Meatloaf Mixture
Grab your biggest mixing bowl and toss in your ground beef, sausage, eggs, diced onion, ketchup, Nature’s seasoning, garlic powder, Worcestershire, black pepper, salt, breadcrumbs, and those glorious cheddar chunks. Now roll up your sleeves and dig in—mix it all up with your hands (yes, it’s a little squishy, but so worth it for even flavor!).
Step 3: Line the Loaf Pans
Take two loaf pans and line them with bacon slices, making sure the ends hang out over the edges. It’s okay if they overlap a bit—the more bacon, the merrier. This is what’s going to make those crispy edges, so don’t skimp!
Step 4: Shape and Fill
Divide the meat mixture evenly between your pans, pressing down to get out any air pockets. It might look like a LOT, but it will shrink slightly as it bakes. Fold the bacon up and over the top to fully wrap it—think of it as a cozy bacon blanket snug around the meatloaf. (Who wouldn’t want that?)
Step 5: Bake
Slide those pans into your preheated oven and let ‘em bake for about 90 minutes. You want the internal temp to hit 160°F—if you don’t have a thermometer, just make sure the juices run clear and the bacon is crisped up. Pro tip: if the bacon isn’t quite brown enough for you, give it a quick broil at the end… just watch it carefully!
Step 6: Drain and Serve
This part’s important—remove the meatloaf from the pans as soon as it comes out of the oven to let any extra grease drain off. Let it rest for at least five minutes before slicing so the cheese doesn’t run everywhere (learned this one the hard way…). Slice and serve warm, piled high next to mashed potatoes, steamed veggies, or a crisp salad. Get ready for oohs and ahhs!
Serving Suggestions
This is a meatloaf that shines as the star of your plate but also plays oh-so-nicely with just about any classic side:
- Mashed Potatoes: You simply cannot go wrong. They’re the ultimate cozy comfort food combo.
- Steamed Veggies: Green beans, carrots, or broccoli—something fresh to cut through the richness.
- Salad: A bright, tangy salad with vinaigrette lightens the meal and makes you feel a little virtuous.
- Dinner Rolls: Trust me, you’ll want something to soak up those delicious juices on your plate.
And if you’re in a classic hamburger mood (or have leftovers), treat a slice like a patty—slide it on a toasted brioche bun with lettuce, tomato, pickles, and a smear of special sauce. It’s cheeseburger night, but stress-free!
Storage Tips
Refrigerating
Leftover meatloaf is basically a gift to yourself from yesterday. Pop slices into an airtight container or wrap tightly in foil; it’ll stay fresh for about four days in the fridge. I actually think it gets even better after a night’s rest!
Freezing
If you want to prep ahead or save some for later, wrap slices individually in plastic wrap and pop them in a freezer-safe bag. They’ll be good in there for up to three months. Thaw overnight in the fridge for best results (or throw a frozen slice straight into your lunch bag for work—by noon, it’s perfect).
Reheating
To reheat, tuck slices into a baking dish, cover with foil, and warm in a 325°F oven for 15–20 minutes. Or use the microwave (no shame, we all do it!). Cover your slice with a damp paper towel for max moisture. If you’re feeling extra, fry a cold slice in a nonstick pan for crispy edges. So good.
Variations
- Spicy Kick: Add some diced jalapeños or a sprinkle of chili powder for a little heat. My husband loves this version with pepper jack cheese!
- Low-Carb Option: Swap the breadcrumbs for almond flour or crushed pork rinds for a keto-friendly loaf that still feels indulgent.
- BBQ Lovers: Brush barbecue sauce on top before baking or swap it for the ketchup in the meat mixture. The flavor is next-level smoky-sweet.
- Mix Up The Cheese: Smoked gouda, mozzarella, blue cheese—get adventurous if you’d like. (I once threw in some diced dill pickles for fun “burger” vibes!)
- Mini Meatloaves: Make individual portions in a muffin tin. Cooks faster, packs up great for meal prep, and everyone gets lots of crispy edges.
Conclusion
This Bacon Cheeseburger Meatloaf has totally earned a spot in our regular comfort food rotation. There’s something so deeply satisfying about that smoky bacon-wrapped crust and the oozy pockets of cheddar inside. And it’s foolproof—for beginners and experienced cooks alike. Whether you go classic or riff with your favorite twists, you’ll get that familiar, nostalgic cheeseburger-y goodness with every slice. (And if you wind up with leftovers? Congratulations, tomorrow’s lunch is going to be epic.)
If you try this recipe, I’d love to know how it turned out or what fun twists you added! Drop a comment below so we can all swap ideas—and maybe cheer each other on for making dinner just a little more delicious. Happy meatloaf making, friends!
Bacon Cheeseburger Meatloaf
Ingredients
- 3 pounds 85% lean ground beef
- 1 pound country-style sausage
- 2 large eggs
- 3/4 cup diced onion
- 1/3 cup ketchup
- 1 1/2 teaspoons Nature’s seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup breadcrumbs
- 1 cup diced cheddar cheese
- 10-12 slices bacon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine ground beef, sausage, eggs, diced onion, ketchup, Nature’s seasoning, garlic powder, Worcestershire sauce, black pepper, salt, breadcrumbs, and diced cheddar cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Line two loaf pans with slices of bacon, laying the slices across the pans and letting the ends hang over the edges.
- Divide the prepared meat mixture evenly between the two loaf pans. Press the mixture firmly into the pans to remove air pockets. Fold the overhanging bacon slices over the top of the meatloaf, fully covering the mixture.
- Place the loaf pans in the preheated oven. Bake for 90 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C), indicating it is fully cooked.
- Carefully remove the meatloaf from the pans immediately after baking to reduce grease. Let the meatloaf rest for about 5 minutes before slicing. Serve warm, paired with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad.
