I first made this meatloaf when my picky eaters were complaining about “boring dinner” again. The bacon and cheese completely won them over, and now it’s requested at least twice a month in our house. Sometimes I even make two at once so we have plenty of leftovers.
Ingredients
- Lean ground beef: forms the hearty base but still has enough fat to keep things juicy
- Dill pickle relish: adds that classic burger tanginess that brightens the rich meat
- Crispy fried onions: provide flavor and texture without the harshness of raw onion
- Panko bread crumbs: keep the texture light rather than dense and heavy
- Sharp cheddar in small cubes: creates pockets of melty cheese throughout
- Bacon: both inside and layered on top delivers smoky flavor and crispy texture
- Worcestershire sauce: adds depth and umami that enhances the meaty flavor
- Smoke flavor: intensifies the backyard burger experience even from your oven
- Ketchup glaze: caramelizes on top for that sweet tangy finish
Step-by-Step Instructions
- Prepare the ingredients:
- Drain most of the liquid from your pickle relish to prevent a soggy meatloaf. Cube your cheese rather than shredding it to create those wonderful melty pockets throughout the finished loaf. Have your bacon ready with some cut into pieces and some left whole for the top.
- Mix the base gently:
- Combine ground beef, pickle relish, fried onions, eggs, bread crumbs, Worcestershire sauce, and smoke flavor in a large bowl. Use your hands to mix everything together but work lightly. Overmixing will make your meatloaf tough rather than tender.
- Add the special additions:
- Cut six bacon strips into pieces using kitchen scissors and gently fold them into your meat mixture. This internal bacon will render as it cooks, adding flavor throughout. Next, carefully fold in the cheese cubes, distributing them evenly without overmixing.
- Form and top:
- Shape the mixture into a loaf form and place it in a 9×13 baking pan lined with foil for easy cleanup. Arrange the remaining whole bacon strips across the top of the loaf, slightly overlapping them for complete coverage as they will shrink during cooking.
- Bake to perfection:
- Bake in your preheated 350°F oven for 50-60 minutes. The internal temperature should reach 160°F on a meat thermometer to ensure it’s fully cooked. While it’s baking, mix your glaze ingredients together.
- Finish with glaze:
- When the meatloaf reaches temperature, brush the surface with your ketchup glaze mixture. Return to the oven for another 5-10 minutes until the glaze caramelizes and the bacon on top crisps to perfection.
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