There’s something about combining the savory flavors of bacon and cheese that makes this meatloaf an instant family favorite in my household. Growing up, my mom used to make a simple meatloaf on Sundays, and as the years went by, I couldn’t help but add my own twist with a touch of smoky bacon and melty cheddar. It’s one of those meals that feels like a warm hug, and it’s perfect for those nights when you want to gather around the table for a comforting, hearty dinner.
My husband loves anything that involves bacon, so I started experimenting with this recipe a few years ago. The key to getting that perfect balance is cooking the bacon until it’s nice and crispy, which adds the right texture to the meatloaf. The mushrooms add a subtle earthiness, and the cheddar cheese? Well, you can never go wrong with more cheese. The best part? You can either grill it for that smoky flavor or bake it in the oven for a more traditional take. Either way, it’s a win.
My kids usually jump right in when they smell this meatloaf cooking, and it’s one of those dishes that brings everyone together. Pair it with some mashed potatoes or a light salad, and you’ve got a meal that pleases everyone. Plus, it’s even better as leftovers, so don’t be surprised if you find yourself sneaking a slice from the fridge the next day.
Making Smoked Bacon Cheeseburger Meatloaf
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Ingredients
- 1½ lbs ground beef (lean or ground chuck)
- 8 slices crispy bacon (crumbled)
- ½ cup finely chopped mushrooms
- ¼ cup half and half
- 1 cup grated sharp cheddar cheese
- ½ sweet onion (minced)
- ½ cup cracker crumbs (or crushed bread crumbs/corn flakes)
- 1 egg
- ½ tsp garlic salt
- Black pepper, freshly ground (to taste)
- Parsley (dried, to taste)
Directions
Start by frying the bacon in a skillet until it’s crispy. Once done, let it cool on paper towels before crumbling it into small pieces. Set aside.
In the same skillet with the bacon drippings, sauté the chopped mushrooms and minced onion. Season with parsley and pepper, cooking until they soften. Remove from heat and let the mixture cool slightly.
In a large bowl, combine the ground beef, egg, and half and half. Use a mixer on low power to mix just until combined.
Stir in the sautéed mushroom-onion mixture, ¾ cup of cheddar cheese, and most of the crumbled bacon (save some for topping). Add the cracker crumbs, garlic salt, and black pepper. Mix everything until evenly incorporated.
Shape the meat mixture into a loaf with your hands, then place it on a nonstick foil-lined baking pan or grill pan.
For Cooking on the Grill
Preheat your smoker or grill to about 235°F. Place the meatloaf on the grill and cook for approximately 2 hours, or until it reaches an internal temperature of 160°F. Top with the remaining cheese and bacon, close the grill, and allow the cheese to melt. Let the meatloaf rest for 5 minutes before slicing and serving.
For Cooking in the Oven
Preheat the oven to 350°F. Bake the meatloaf for about 1 hour, checking for an internal temperature of 160°F. Drain any excess fat, then top with the remaining cheese and bacon. Bake for an additional 5 minutes to melt the cheese. Let it rest for 5 minutes before slicing and serving.
Storing Suggestion
To store, allow the meatloaf to cool completely. Place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, warm slices in the microwave or oven until heated through.
Cooking Tips
If you prefer, you can substitute ground beef with ground turkey for a leaner version. For an extra flavor kick, try adding a teaspoon of smoked paprika to the meat mixture. Also, be sure to let the meatloaf rest after cooking to allow the juices to settle.
Serving Suggestions
This meatloaf pairs wonderfully with creamy mashed potatoes or roasted vegetables. You can also serve it with a light salad for a balanced meal. For drinks, a cold glass of iced tea or a full-bodied red wine complements the flavors nicely.
Ingredient Substitutions
If you’re out of cracker crumbs, you can easily substitute with panko breadcrumbs or crushed cornflakes. For a dairy-free option, you can replace half and half with unsweetened almond milk and use a dairy-free cheese alternative.
Seasonal Variations
In the summer, try grilling the meatloaf with fresh herbs like rosemary or thyme for a fresh twist. During the fall, you can incorporate some grated apple into the mixture for a touch of sweetness that complements the savory bacon and cheese.
Allergen Information
This recipe contains dairy and gluten from the cheese and cracker crumbs. To make it gluten-free, use gluten-free breadcrumbs. For dairy-free, opt for plant-based cheese and a dairy-free substitute for half and half.
FAQ
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf ahead of time and store it in the refrigerator for up to 24 hours before baking or grilling. Just cover it tightly with plastic wrap or foil.
How do I prevent my meatloaf from falling apart?
To help your meatloaf hold its shape, be sure to mix the ingredients well and don’t skip the cracker crumbs or breadcrumbs. They act as a binder, helping the loaf stay together during cooking.
What can I use instead of bacon?
If you don’t have bacon or prefer not to use it, you can substitute with turkey bacon or pancetta. Both will give you a similar flavor, though pancetta will add a bit more richness.
Can I freeze the meatloaf?
Yes, you can freeze the cooked meatloaf for up to 3 months. Allow it to cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
How can I make this meatloaf spicier?
To add some heat, try mixing in some diced jalapeños or a pinch of cayenne pepper into the meat mixture. You can also add a bit of hot sauce for an extra kick.
How do I know when the meatloaf is fully cooked?
The best way to check if your meatloaf is fully cooked is by using a meat thermometer. It should reach an internal temperature of 160°F for safe consumption.
Smoked Bacon Cheeseburger Meatloaf
Ingredients
- 1½ lbs ground beef lean or ground chuck
- 8 slices crispy bacon crumbled
- ½ cup mushrooms finely chopped
- ¼ cup half and half
- 1 cup sharp cheddar cheese grated
- ½ onion sweet onion minced
- ½ cup cracker crumbs or crushed bread crumbs/corn flakes
- 1 egg
- ½ tsp garlic salt
- black pepper freshly ground, to taste
- parsley dried, to taste
Instructions
- In a skillet, fry the bacon until it's crisp. Let it drain on paper towels, crumble when cooled, and set aside.
- Using the same pan with the bacon drippings, sauté the chopped mushrooms and onion. Add a pinch of parsley and pepper. Cook until softened, then set aside to cool slightly.
- In a large mixing bowl, add ground beef, the egg, and half and half. Mix on low power to combine.
- Stir in the sautéed onion-mushroom mixture, ¾ cup of grated cheddar, and most of the crumbled bacon. Add cracker crumbs, garlic salt, and extra black pepper if desired. Mix well until evenly combined.
- Transfer the meat mixture to a baking pan lined with nonstick foil or a grill pan. Shape it into an oval or square loaf with your hands.
- For the grill: Preheat your smoker or grill to 235°F. Grill the meatloaf for 2 hours until its internal temperature reaches 160°F. Top with remaining cheese and bacon bits, close the grill, and let the cheese melt. Let the meatloaf rest for 5 minutes before slicing.
- For the oven: Preheat the oven to 350°F. Bake the meatloaf for 1 hour. Drain excess fat and top with remaining cheese and bacon bits. Bake for an additional 5 minutes to melt the cheese. Let the meatloaf rest for 5 minutes before slicing.
