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Bacon Double Cheeseburger Stuffed Meatloaf

Bacon double cheeseburger stuffed meatloaf delivers a sliceable loaf with a gooey cheddar center between two seasoned beef layers. It bakes until fully cooked through, then rests for clean slices.
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Prep Time 1 hour 10 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef Use 80/20 for best flavor and sliceability.
cooked bacon
  • 6 slices cooked bacon, crumbled Crumble finely so it distributes evenly.
cheddar
  • 1.5 cup shredded cheddar Reserve a little to ensure a gooey center.
breadcrumbs
  • 1 cup breadcrumbs Stabilizes the loaf so it slices cleanly.
eggs
  • 2 eggs
ketchup
  • 0.25 cup ketchup Use for both seasoning and brushing the top.
mustard
  • 1 tbsp mustard
Worcestershire sauce
  • 1 tsp Worcestershire sauce
seasonings
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a loaf pan.
  2. Crumble the cooked bacon fine so it distributes evenly through every bite.
Mix the meatloaf base
  1. In a mixing bowl, combine ground beef, crumbled bacon, breadcrumbs, eggs, ketchup, mustard, and Worcestershire.
  2. Season the mixture with salt and pepper to taste, then mix just until evenly combined.
Stuff and shape
  1. Press half the meat mixture into the pan to form an even bottom layer.
  2. Layer the shredded cheddar in the center, keeping it fairly flat and continuous.
  3. Top with the remaining meat mixture and press lightly to seal the edges.
  4. Smooth the top and brush with extra ketchup for a burger-like glaze.
Bake and finish
  1. Bake at 375°F for 55-60 minutes until fully cooked through and set in the center.
  2. Rest for 10 minutes before slicing so the juices settle and the center stays gooey.

Notes

Crumble the bacon fine so it distributes evenly through every bite. For best texture, let the meatloaf rest 10 minutes before slicing. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (wrap tightly to prevent freezer burn). For a lower-carb swap, replace breadcrumbs with a 1:1 amount of crushed pork rinds or finely ground almond flour.