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Bacon Double Cheeseburger Stuffed Meatloaf

Bacon double cheeseburger stuffed meatloaf with a molten cheddar-and-bacon center and a tangy ketchup-mustard glaze. Bakes up juicy and sliceable, with melted cheese pooling inside like a classic loaded burger.
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Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 2 lb ground beef
Cheddar cheese
  • 0.75 cup shredded cheddar cheese divided
Bacon
  • 6 bacon slices, cooked and crumbled
Breadcrumbs
  • 0.75 cup breadcrumbs
Eggs
  • 2 eggs
Milk
  • 0.25 cup milk
Onion powder
  • 1 tsp onion powder
Salt
  • 0.25 tsp salt to taste
Black pepper
  • 0.25 tsp pepper to taste
Ketchup
  • 0.33 cup ketchup
Mustard
  • 1 tbsp mustard
Brown sugar
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and mix
  1. Preheat oven to 375°F and set a loaf pan on a sheet pan for easy handling.
  2. Mix ground beef, breadcrumbs, eggs, milk, onion powder, salt, and pepper until evenly combined.
Stuff the center
  1. Press half the beef mixture into the loaf pan, forming an even layer.
  2. Layer 1 cup shredded cheddar and crumbled bacon in the center.
  3. Top with remaining beef and seal the edges so the filling stays inside.
Glaze and bake
  1. Whisk ketchup, mustard, and brown sugar; spread half over the top of the loaf.
  2. Bake 45 minutes, then sprinkle remaining shredded cheddar over the top and spoon on the remaining glaze.
  3. Bake 10–15 more minutes at 375°F until the cheese melts and the internal temperature reaches 160°F.
Rest and slice
  1. Rest 10 minutes before slicing so the juices set and the stuffed center holds its shape.

Notes

Cook the bacon until very crisp so it stays crunchy inside the loaf. Store leftovers in the refrigerator up to 4 days in a sealed container. Freeze baked meatloaf slices for up to 2 months; thaw overnight in the fridge and reheat until hot. For a dairy-light option, use reduced-fat shredded cheddar and the center will still melt and stay gooey.