Ingredients
Equipment
Method
Mix the meatloaf base
- In a bowl, mix ground beef, breadcrumbs, eggs, diced onion, minced garlic, smoked paprika, and 1/4 cup BBQ sauce until evenly combined with no dry spots.
Stuff and shape
- Press half the meat mixture into the slow cooker in an even layer, leaving a shallow center well for filling.
- Add shredded cheddar in the center, then top with the remaining meat mixture and press edges firmly to seal the cheese inside. The surface should look smooth and compact.
Add bacon and glaze
- Weave the bacon slices into a crisscross pattern across the top, ensuring full coverage so the glaze clings while it cooks.
- Brush the remaining BBQ sauce over the bacon in an even coat so it bakes down during the slow cook.
Slow cook
- Cover and cook on low for 6 hours, until the internal temperature reaches 160°F when tested in the thickest part.
Crisp the bacon
- Broil for 3-4 minutes to crisp the bacon and deepen the color, watching closely so the glaze doesn’t burn.
Serve
- Let the meatloaf rest briefly off heat so the cheddar sets slightly, then slice and serve warm.
Notes
Pro tip: broiling at the end is the key step—keep a close eye so the bacon turns mahogany without scorching the BBQ glaze. Refrigerate leftovers in a covered container for up to 3 days; reheat slices in a skillet over medium-low until warmed through. Freezing is not recommended because the cheddar center can become grainy after thawing. If you need a lighter option, use 93% lean ground beef and choose a reduced-sugar BBQ sauce.