Bacon Cheeseburger Loaf

If you love the flavors of a bacon cheeseburger but want something you can slice and serve like a cozy dinner, this bacon cheeseburger loaf is it. It’s juicy, cheesy, loaded with smoky bacon, and baked with a tangy burger-style glaze on top.

The best part? You get all those classic burger vibes—ketchup, mustard, pickles, cheddar, bacon—without standing at the stove flipping patties. Make it once and you’ll see why it’s a weeknight keeper.

WHAT IS BACON CHEESEBURGER LOAF?

Think meatloaf, but with cheeseburger energy.

Instead of a traditional meatloaf seasoning profile, we’re building flavor the same way you would a great burger: savory beef, a little tang, a little sweetness, plenty of salt and pepper, and that unmistakable combo of cheese + bacon. Then we bake it until it’s tender and sliceable, with melty cheese tucked inside and a glossy sauce on top.

It’s hearty. It’s family-friendly. And it makes incredible leftovers.

YOU WILL LOVE THIS BACON CHEESEBURGER LOAF

COMFORT FOOD WITHOUT THE FUSS: Mix, shape, bake. No frying, splatter, and no babysitting a pan.

BIG FLAVOR IN EVERY SLICE: Bacon and cheddar run through the loaf, and the glaze adds that classic burger finish.

EASY TO CUSTOMIZE: Want it extra cheesy? Add more. Like pickles? Toss in diced dill pickles. Feeding picky eaters? Keep it simple.

LEFTOVERS ARE GOLD: Slice it for sandwiches, crumble it into mac and cheese, or warm it up and serve it with fries.

BACON CHEESEBURGER LOAF INGREDIENTS

Every ingredient has a job to do here. You don’t need anything fancy, but the little details make the loaf taste like an actual bacon cheeseburger—not just “meatloaf with cheese.”

You’ll need:

For the loaf

• Ground beef: Go for 80/20 if you can. The extra fat keeps the loaf juicy.

• Eggs: Helps bind everything so the loaf slices cleanly.

• Breadcrumbs: Panko or plain breadcrumbs both work. They soak up moisture and keep the texture tender.

• Milk: Softens the breadcrumbs so the loaf doesn’t turn dense.

• Onion + garlic: That burger-shop smell starts right here.

• Worcestershire sauce: Adds deep savory flavor without tasting “saucy.”

• Ketchup + mustard: Straight-up cheeseburger flavor.

• Dill pickle relish: That little tangy pop you expect from a great burger.

• Seasonings: Salt, pepper, smoked paprika, onion powder (simple but perfect).

The best parts

• Cheddar cheese: Sharp cheddar gives the boldest flavor.

• Bacon: Cook it first so it stays smoky and crisp instead of steaming inside the loaf.

For the glaze and topping

• Ketchup + mustard + relish: Quick, tangy, glossy. Exactly what you want on top.

• More cheese + bacon: Because nobody is sad about that.

INGREDIENT SUBSTITUTIONS AND ADDITIONS

This recipe is flexible, which is handy when you’re working with what’s in the fridge.

MEAT:

• Ground turkey or chicken works, but the loaf will be leaner. Add an extra tablespoon of milk and don’t skip the cheese.

• If you use very lean ground beef, consider adding 1 tablespoon of mayo or a splash more milk for moisture.

CHEESE:

• Cheddar is classic, but Colby Jack, pepper jack, or a cheddar-mozzarella blend all melt beautifully.

• Want a super “burger joint” vibe? Use American cheese slices tucked into the center.

PICKLES:

• No relish? Finely dice dill pickles and pat them dry.

• If you hate pickles, skip them. Add a tiny splash of vinegar to the glaze instead.

BREADCRUMBS:

• Crushed buttery crackers work great.

• Gluten-free breadcrumbs are fine, too.

EXTRA FLAVOR IDEAS:

• Add ½ cup sautéed mushrooms for a bacon mushroom Swiss feel (swap cheese to Swiss).

• Mix in diced jalapeños for a spicy version.

• Add a pinch of cayenne if you want a little heat.

HOW TO MAKE BACON CHEESEBURGER LOAF

This loaf comes together fast. The only “extra” step is cooking the bacon first, and it’s worth it.

STEP ONE: Prep your pan and oven

Preheat the oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang so you can lift the loaf out easily. Spray lightly with nonstick spray.

PRO TIP:
If you don’t want to use a loaf pan, shape the mixture into a loaf on a parchment-lined baking sheet. It’ll cook a little faster and get more browned edges.

STEP TWO: Cook the bacon

Cook 8 slices of bacon until crisp. Drain on paper towels, then crumble. Set aside.

OUR RECIPE DEVELOPER SAYS:
Crisp bacon gives you that smoky bite. If it’s undercooked, it can turn chewy and release extra grease into the loaf.

STEP THREE: Mix the binder

In a large bowl, stir together:

• milk

• eggs

• breadcrumbs

• ketchup

• mustard

• Worcestershire sauce

• pickle relish

• onion

• garlic

• seasonings

Let it sit for 2–3 minutes so the breadcrumbs soak up the liquid.

STEP FOUR: Add beef, cheese, and bacon

Add the ground beef, then fold gently. Add 1 cup of shredded cheddar and about ⅔ of the crumbled bacon.

Mix just until combined.

PRO TIP:
Overmixing makes meatloaf tough. Use your hands, mix lightly, and stop as soon as everything looks evenly distributed.

STEP FIVE: Build the loaf

Spoon half the meat mixture into the loaf pan and press it in gently.

Sprinkle ½ cup cheese down the center (keep it away from the edges). Add a handful of bacon if you want extra in the middle.

Top with the remaining meat mixture and smooth the top.

STEP SIX: Add the glaze

In a small bowl, stir together:

• ketchup

• mustard

• relish

Spread it over the top.

STEP SEVEN: Bake

Bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C) in the center.

STEP EIGHT: Top with cheese and bacon

Sprinkle the remaining ½ cup cheese and the rest of the bacon over the top. Bake 5–8 minutes more, just until melted.

STEP NINE: Rest, then slice

Let the loaf rest for 10–15 minutes before slicing. That rest time keeps it juicy and helps it hold together.

HOW TO TELL WHEN IT’S DONE

A bacon cheeseburger loaf should be:

• browned around the edges

• glossy on top

• juicy (not watery)

• safe to eat

Use a meat thermometer and aim for 160°F in the thickest part.

If you don’t have a thermometer, slice gently into the center. The meat should be cooked through with no pink, and the juices should run mostly clear. (A little cheese ooze is encouraged.)

TIPS FOR THE BEST LOAF EVERY TIME

Drain the relish if it’s watery. Too much liquid can make the loaf soft and cause it to crack.

Finely dice the onion. Big chunks can create weak spots and make slices crumble.

Keep the cheese away from the edges. Cheese that touches the pan tends to melt out and stick.

Let it rest. This is the difference between clean slices and a loose pile. Ten minutes goes fast.

Want extra browning?
Bake it on a sheet pan instead of in a loaf pan. More surface area means more browned edges.

HOW TO SERVE BACON CHEESEBURGER LOAF

Serve it just like you’d serve burgers—think classic sides and toppings.

Easy sides that fit the vibe

• French fries, waffle fries, or steak fries

• Tater tots

• Potato wedges

• Macaroni and cheese

• Coleslaw or a crisp green salad

• Roasted broccoli or green beans (nice balance against the richness)

Fun topping ideas

• Sliced pickles

• Extra ketchup and mustard

• Burger sauce or mayo

• Crispy fried onions

• Shredded lettuce + diced tomato on the side

Make it into a sandwich

The next day, slice it thick, warm it up, and serve on a toasted bun. Add pickles and a little mayo and it’s honestly better than some drive-thru burgers.

MAKE-AHEAD AND STORAGE

This recipe works really well for planning ahead.

MAKE AHEAD

Assemble the loaf (without baking). Cover the pan tightly and refrigerate for up to 24 hours. When ready to bake, add 10 extra minutes since it’s starting cold.

IN THE FRIDGE

Store leftovers in an airtight container for 3–4 days.

IN THE FREEZER

Freeze slices or the whole loaf.

• Let it cool completely.

• Wrap tightly in plastic wrap, then foil.

• Freeze for up to 2–3 months.

PRO TIP:
Freeze individual slices with parchment between them. You can grab exactly what you need.

REHEATING

• Oven: 325°F for 12–18 minutes (covered) until warmed through.

• Microwave: Heat slices in 30–45 second bursts so the cheese doesn’t get rubbery.

BACON CHEESEBURGER LOAF FAQS

Can I use raw bacon inside the loaf?
You can, but cooked bacon is better here. Raw bacon releases grease and can make the loaf heavy and soft in spots.

Why did my loaf fall apart?
Most often it’s one of three things: not enough binder (eggs/breadcrumbs), too much liquid (wet relish/onion), or slicing too soon. Let it rest.

Can I bake it in a different pan?
Yes. Shape it on a baking sheet for a free-form loaf. You can also use a muffin tin for mini loaves (start checking around 20–25 minutes).

Can I make it spicy?
Absolutely. Use pepper jack, add diced jalapeños, or stir hot sauce into the glaze.

What’s the best cheese for meltiness?
Cheddar is great, but blends with mozzarella or Colby Jack melt extra smooth. If you want the most “burger shop” melt, tuck in a few American cheese slices.

Bacon Cheeseburger Loaf Recipe

The ultimate Bacon Cheeseburger Meatloaf recipe that tastes even better than a burger. This juicy Stuffed Meatloaf features a hidden layer of gooey melted cheddar cheese inside and is topped with even more cheese and crispy bacon bits. It is the perfect Low Carb and Keto friendly dinner idea if you skip the breadcrumbs. This easy ground beef recipe is the definition of comfort food. A hearty, protein packed family meal that puts a delicious twist on traditional meatloaf.

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Course: Dinner, Main Course

Cuisine: American

Prep Time: 20 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 15 minutes mins

Servings: 8 slices

Author: Ines Kitchen

Ingredients

For the loaf

• 2 pounds ground beef 80/20 preferred
• 8 slices bacon cooked crisp and crumbled (divided)
• 2 large eggs
• ¾ cup breadcrumbs panko or plain
• ⅓ cup milk
• 1 cup finely diced onion
• 2 teaspoons minced garlic
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons dill pickle relish drained if watery
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• 2 cups shredded cheddar cheese divided

For the glaze

• ⅓ cup ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon dill pickle relish

Instructions

• Preheat oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment and lightly spray.
• Cook bacon until crisp. Drain, crumble, and set aside.
• In a large bowl, stir together eggs, milk, breadcrumbs, onion, garlic, Worcestershire sauce, ketchup, mustard, relish, salt, pepper, smoked paprika, and onion powder. Let sit 2–3 minutes.
• Add ground beef, 1 cup cheddar, and about ⅔ of the crumbled bacon. Mix gently just until combined.
• Press half the meat mixture into the loaf pan. Sprinkle ½ cup cheddar down the center (avoid edges). Add a little bacon if you want extra in the middle.
• Add remaining meat mixture and smooth the top.
• Stir glaze ingredients together and spread over the loaf.
• Bake 50–60 minutes, until the center reaches 160°F (71°C).
• Top with remaining ½ cup cheddar and the rest of the bacon. Bake 5–8 minutes more, until cheese melts.
• Rest 10–15 minutes before slicing.

Notes

Don’t overmix the meat mixture or the loaf can turn dense.

If your relish is very watery, drain it so the loaf holds together better.

For a free-form loaf, shape it on a parchment-lined baking sheet and start checking for doneness around 45–50 minutes.