Ingredients
Equipment
Method
Prep and form
- Preheat the oven to 350°F and line a loaf pan with foil. Set the pan aside for quick assembly.
- In a large bowl, combine ground beef, breadcrumbs, eggs, whole milk, grated onion, ketchup, yellow mustard, and Worcestershire sauce. Mix until evenly combined.
- Season with salt and pepper to taste and mix again. The mixture should look cohesive and thick.
- Press half the meat mixture into the loaf pan and level it. Create a flat base so the filling layer stays centered.
- Top with half the shredded cheddar and half the bacon, using it all in an even layer. Leave a small border at the edges to help seal.
- Cover with the remaining meat mixture and press to seal the edges. Smooth the top so it will bake evenly.
Glaze and bake
- Stir together glaze ingredients (ketchup, mustard, and brown sugar) until smooth. Spread it over the top for a burger-condiment look.
- Bake for 60–70 minutes at 350°F until the internal temperature reaches 160°F. The glaze should be set and lightly browned.
Rest and serve
- Rest the meatloaf for 10 minutes at room temperature before slicing. This helps the cheddar layers stay intact.
- Top with dill pickle chips for garnish and slice to reveal the cheesy filling. Serve while hot for the best melty texture.
Notes
For clean slices and a clear cheddar-and-bacon layer, rest the loaf the full 10 minutes before cutting. Store leftovers in the refrigerator up to 3–4 days. Freeze baked meatloaf slices in an airtight container up to 2 months, thaw in the fridge overnight and reheat until hot. For a lighter option, swap half the ground beef for ground turkey to reduce fat while keeping the same binder and layering.