Cheesy loaded meatloaf
This cheesy loaded meatloaf recipe features ground beef with bacon, cheddar cheese, and a sweet glaze. Perfect comfort food that's ready in just over an hour.
Equipment
- oven
- loaf pan
- rimmed baking sheet
- wire rack
- small skillet
- mixing bowl
- measuring spoons
- measuring cups
- knife
- cutting board
- instant-read thermometer
- small bowl
- whisk
Ingredients
Meatloaf Mixture
- 2 pounds ground beef, 80/20 chuck
- 1 large egg, at room temperature
- 1/2 cup whole milk
- 1 cup plain panko bread crumbs
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 slices bacon, cooked crisp and crumbled
- 1 cup shredded sharp cheddar cheese
Glaze
- 1/2 cup ketchup
- 2 tablespoons light brown sugar, packed
- 1 teaspoon dry mustard powder
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x5-inch loaf pan or line a rimmed baking sheet with parchment paper for free-form shaping. If using a baking sheet, you may want to place a wire rack on top to allow fat to drain away.
- In a small skillet over medium heat, add 1 tablespoon of olive oil (optional) and sauté the finely chopped yellow onion for 5 to 7 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove from heat and let cool slightly.
- In a very large mixing bowl, gently combine the ground beef, cooled sautéed onion and garlic, large egg, whole milk, panko bread crumbs, Worcestershire sauce, kosher salt, freshly ground black pepper, cooked and crumbled bacon, and shredded sharp cheddar cheese. Use your hands to mix until just combined, being careful not to overmix, which can result in a tough meatloaf.
- Transfer the meat mixture to your prepared loaf pan or form it into a compact 9x5-inch loaf on the prepared baking sheet. Ensure the shape is even for consistent cooking.
- In a small bowl, whisk together the ketchup, packed light brown sugar, and dry mustard powder until well combined to create the glaze.
- Bake the meatloaf for 45 minutes. After 45 minutes, remove the meatloaf from the oven and spread the prepared glaze evenly over the top surface.
- Return the glazed meatloaf to the oven and continue baking for another 15 to 25 minutes, or until the internal temperature reaches 160°F when measured with an instant-read thermometer inserted into the thickest part of the loaf.
- Once cooked, remove the meatloaf from the oven. Let it rest in the pan or on the baking sheet for at least 10 to 15 minutes before slicing and serving. This allows the juices to redistribute, ensuring a more moist and flavorful result.
Notes
Let the meatloaf rest before slicing for a more moist and flavorful result.