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    Recipes » Entrées » Bacon Cheddar Meatloaf

    Bacon Cheddar Meatloaf

    Published: Oct 30, 2018 · Modified: Jan 19, 2022 by Kate Shungu · This post may contain affiliate links

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    Jump to Recipe
    slices of bacon cheddar meatloaf on a white platter.
    slices of bacon cheddar meatloaf on a white platter.
    slices of bacon cheddar meatloaf on a white platter.
    slices of bacon cheddar meatloaf on a white platter.

    Crispy bacon. Pockets of gooey cheddar. Yellow onions cooked in bacon drippings. This Bacon Cheddar Meatloaf has ALL the good stuff.

    slices of bacon cheddar meatloaf on a white platter topped with ketchup and parsley.

    Bacon Cheddar Meatloaf is the answer to disappointing meatloaf recipes. There are so many recipes out there, and quite a few are boring, flavorless, and mushy.

    I created this recipe after being let down by too many meatloaf recipes (with the exception of this Muffin Tin Meatloaf, which is great for when you’re short on time).

    So what better way to add flavor than to add bacon? This recipe features four strips of cooked bacon and four ounces of cubed cheddar.

    The meatloaf mimics a classic bacon cheeseburger, and it delivers some serious flavor!

    The topping also contains a secret ingredient: ranch dressing. It gets mixed in with the ketchup, and it adds a little zip that everyone loves.

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Jump to:
    • Ingredients
    • How to make bacon cheddar meatloaf
    • Bacon Cheddar Meatloaf: Frequently Asked Questions
    • How to freeze meatloaf
    • What to serve with meatloaf
    • 📖 Recipe
    • Related recipes
    • 💬 Reviews

    Ingredients

    Here is what you need to make the meatloaf:

    • Bacon—this will get cooked before adding it to the meatloaf
    • Cut the cubed cheddar from a block of cheddar cheese (sharp or mild, whatever you prefer)
    • Ground round is 85% lean beef (you can also use 80% or 90% lean)
    • Ground pork keeps the meatloaf tender and juicy
    • Yellow onion will get cooked in the bacon drippings (yum!)
    • Breadcrumbs and eggs hold the meatloaf together
    • Worcestershire sauce, parsley, and salt add flavor to the finished dish
    • Ketchup and a little ranch dressing make an irresistible sauce for the top

    How to make bacon cheddar meatloaf

    First, cook the bacon until crisp. I have a set of nonstick pans that I use for everything, including cooking bacon. They’re super easy to clean!

    Drain the bacon and set it aside to cool, then crumble or chop it.

    four slices of bacon cooking in a nonstick skillet

    Then, cook the onion in the bacon drippings until it’s soft.

    Combine the bacon, cheddar, ground round, ground pork, cooked onion, breadcrumbs, eggs, worcestershire sauce, parsley, and salt in a large bowl.

    Meatloaf ingredients in a glass bowl

    Mix gently with your hands to combine. Be careful not to overmix the mixture, as that will make the meat tough.

    Form the mixture into a meatloaf shape, roughly 12 inches long by 5 inches wide.

    Uncooked meatloaf on a sheet pan

    Make sure to place it on a baking sheet with a rim to catch any juices that run from the meatloaf (and also to catch the drippy cheese!).

    This is the sheet pan that I use, and I always use a silicone mat to make clean-up much easier.

    Bake the meatloaf for 45 minutes, and then spoon on a mixture of ketchup and ranch dressing. Trust me on this one—the ranch adds a tasty zip to it!

    slices of bacon cheddar meatloaf on a white marble board with fresh parsley.

    Finally, place it back in the oven for 10 minutes, where the ketchup will set and the meatloaf will finish cooking.

    The Bacon Cheddar Meatloaf is one of those comfort food dinners that hits the spot. It’s easy enough to feed your family on a weeknight, but it can pull double duty and impress guests at a casual get-together for dinner.

    Bacon Cheddar Meatloaf

    Bacon Cheddar Meatloaf: Frequently Asked Questions

    Do I need the cover the meatloaf while baking?

    You do not need to cover meatloaf in the oven. The beef and pork has enough fat to prevent it from drying out.

    How can I make meatloaf gluten-free?

    To make meatloaf gluten-free, substitute an equal measure of crushed pork rinds instead of breadcrumbs. That will also make meatloaf keto-friendly. In addition, check the label of your worcestershire sauce to ensure that it is gluten-free. If not, just leave out the worcestershire sauce.

    How can I make meatloaf dairy-free?

    The base of this meatloaf is dairy-free, so just omit the cheese to make it dairy-free. Check the ingredient label on your breadcrumbs to ensure that those are dairy-free, too.

    Can I put raw bacon in meatloaf?

    For the best texture, cook and crumble bacon before adding it to uncooked meatloaf, then bake the loaf. If the bacon is raw, the flavor will be there, but it’ll be mushy.

    Bacon Cheddar Meatloaf

    How to freeze meatloaf

    To freeze meatloaf, cook the meatloaf as directed and let it cool. Do not make the ketchup mixture yet. Wrap the meatloaf tightly in foil, and place it in a resealable freezer bag. Freeze for up to two months.

    Defrost the meatloaf for 24 hours in the refrigerator. Place it on a sheet pan and bake for 20–25 minutes at 350°F. Add the ketchup/ranch mixture during the last 10 minutes of baking time.

    meatloaf with cheddar dripping out, topped with ketchup.

    What to serve with meatloaf

    Mashed potatoes are a classic side dish for meatloaf. I serve it with my Roasted Garlic Buttermilk Mashed Potatoes and Crispy Bacon Brussels Sprouts.

    If you want to make a side dish ahead, this Mashed Potato Casserole reheats beautifully.

    For a lower-carb option, Mashed Cauliflower with Roasted Garlic would be delicious.

    If you’re short on time, frozen sweet potato fries and a salad are great accompaniments. We’ve been loving the sweet potato puffs from Alexia!

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!


    cup of ambrosia and slice of banana cake.

    📖 Recipe

    slices of bacon cheddar meatloaf on a white serving platter

    Bacon Cheddar Meatloaf

    Published by Kate
    With pockets of gooey cheddar and crispy bacon, what’s not to love about this meatloaf?
    4.46 from 31 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 55 mins
    Total Time 1 hr 10 mins
    Course Entree
    Cuisine American
    Servings 6 servings
    Calories 416 kcal

    Ingredients
      

    • 4 slices bacon
    • 1 small yellow onion, finely chopped
    • ½ lb ground pork
    • 1 lb ground round
    • ⅔ cup breadcrumbs
    • 2 eggs, lightly beaten
    • 2 teaspoons worcestershire sauce
    • ⅓ cup chopped parsley
    • 4 oz sharp cheddar, cut into ½ inch cubes
    • 1 teaspoon kosher salt
    • ⅓ cup ketchup
    • 1 tablespoon ranch dressing

    Instructions
     

    • Preheat oven to 375°F.
    • Place the bacon in a large skillet over medium heat. Cook until crisp. Place the bacon on a paper towel lined plate to drain (keep the bacon grease in the pan), then chop into fine pieces.
    • Add the onion to the bacon grease. Cook until soft, about 3–4 minutes. Remove the onions but leave the bacon grease (which you can save for another use or discard).
    • In a large bowl, combine the ground pork, ground round, breadcrumbs, eggs, worcestershire sauce, parsley, cubed cheddar, salt, chopped bacon, and cooked onions. Mix very gently with your hands to combine.
    • Pour the mixture onto a baking sheet with a rimmed edge. Form it into a loaf with your hands, packing it gently so it stays together.
    • Place in the oven and cook for 45 minutes.
    • Meanwhile, combine the ketchup and ranch dressing in a small bowl. Remove the meatloaf from the oven and pour the ketchup mixture on top. Return to the oven for 8–10 more minutes, or until the meat reaches an internal temperature of 160°F.
    • Remove from the oven and let rest for 5 minutes before slicing.

    Video

    Nutrition

    Calories: 416kcalCarbohydrates: 14gProtein: 30gFat: 26gSaturated Fat: 11gCholesterol: 152mgSodium: 854mgPotassium: 488mgFiber: 1gSugar: 5gVitamin A: 337IUVitamin C: 2mgCalcium: 188mgIron: 3mg
    Keyword meatloaf
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

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    kate

    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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      Recipe Rating




    1. Louise says

      November 29, 2022 at 12:41 am

      5 stars
      Really good recipe. I will be making it again.

      Reply
      • Kate Shungu says

        November 29, 2022 at 11:13 am

        I’m so glad that you enjoyed it!

        Reply
    2. April says

      August 08, 2021 at 5:35 pm

      I’m making this tonight for our family yet not family dinner.
      All the boys are excited!

      Reply
    3. Harold Burton says

      June 18, 2021 at 11:49 pm

      5 stars
      Thanks for the tip on draining ground beef. That’s the part I hate about cooking bulk amounts of ground beef and I never thought of lining a bowl to catch the grease

      Harold Burton

      Reply
      • Kate Shungu says

        June 21, 2021 at 10:31 am

        I’m glad you found it useful!

        Reply
    4. Cindy says

      October 19, 2020 at 10:29 am

      4 stars
      Followed the recipe directions. It was delicious but it got burnt and crusty on the bottom

      Reply
      • Kate Shungu says

        October 19, 2020 at 11:06 am

        Hi Cindy, I’m glad you liked it but I’m sorry to hear that it got burnt on the bottom! Trying to troubleshoot here…was the pan placed in the center of your oven? Sometimes if the heat comes from the bottom and the rack is placed below the center, then the bottom would likely burn a bit. Just a thought! Thanks for taking the time to let me know.

        Reply
      • Angela Papcun says

        February 11, 2022 at 3:34 pm

        Making this tomorrow but I always line my baking sheets with parchment paper for meatloaf and the bottom doesn’t burn.

        Reply
        • Kate Shungu says

          February 11, 2022 at 7:54 pm

          Great tip—thanks!

          Reply
    5. Lara says

      August 04, 2020 at 9:49 am

      5 stars
      Yummmm I will prob attempt to make this for dinner tonight!

      Reply
    6. Rubi Kaur says

      March 30, 2020 at 12:08 am

      I love poached fish or chicken, but I seem to do something wrong. I think I should have been starting with cold water instead of simmering. I am going to try your technique. And the leek sounds like a good idea also. 🙂

      Reply
    7. Rose Martine says

      February 06, 2020 at 4:28 am

      This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!

      Reply
      • Kate Shungu says

        March 21, 2020 at 5:54 pm

        Hi Rose, I can’t comment from experience, but I’ve seen some substitutes for breadcrumbs that include those items. Let me know if you try it!

        Reply
    8. Rachel says

      November 12, 2019 at 5:53 pm

      5 stars
      The best meatloaf ever!!!! So much flavor and the ranch mixed with ketchup tops it off!! My 7 year old pickiest water ever even loved it!!

      Reply
      • Kate Shungu says

        November 12, 2019 at 6:38 pm

        YAY! That is so good to hear. Thanks for letting me know!

        Reply
    9. Kevin Goll says

      October 14, 2019 at 7:51 am

      Do you think it would be okay to bake in a cast iron pan?

      Reply
      • Kate Shungu says

        October 14, 2019 at 9:06 am

        Yes, definitely!

        Reply
        • Kevin Goll says

          October 15, 2019 at 1:42 pm

          Oops. Guess I should have read Kim’s review from September 4th. Thanks for the follow up.

          Reply
    10. Kim says

      September 04, 2019 at 11:59 am

      Okay, loosely followed your recipe last night. Edited a few ingredients for personal preference and then baked it in a cast iron skillet. It was SO good! Honestly, I made it for my husband, I’m not a big fan of bacon and cheese together, but was pleasantly surprised. This was such a hit last night with both of us, and with my two year old! Definitely became an instant family favorite. Thank you for sharing such a great idea!

      Reply
      • Kate Shungu says

        September 05, 2019 at 3:49 pm

        That’s so great to hear—thanks, Kim! Love the cast iron skillet idea.

        Reply
    11. Mnf says

      April 09, 2019 at 10:21 pm

      Can you bake this is a meatloaf pan instead of a baking sheet?

      Reply
      • Kate Shungu says

        April 10, 2019 at 5:43 pm

        Yes, absolutely!

        Reply
    12. Diane says

      March 12, 2019 at 1:40 pm

      La quantité de vinaigrette ranch c’est quoi?

      Reply
    13. Lynsey says

      February 25, 2019 at 9:08 am

      Would you recommend making this meatloaf ahead of time and freezing?

      Reply
      • Kate Shungu says

        March 01, 2019 at 11:04 am

        Hi Lynsey, yes, you could! I haven’t tried it myself, but the general consensus says to shape the uncooked meatloaf, wrap it in plastic wrap, then place in a resealable freezer bag. When you’re ready to cook the meatloaf, defrost it in the fridge for at least 24 hours, then place on a baking sheet and bake according to the recipe. I think you could keep it in the freezer for 1–2 months before cooking.

        Reply
        • Sara Bogard says

          November 06, 2022 at 5:20 am

          5 stars
          Kate you outdid yourself with the recipe!! My husband exact words” this is by far the best meatloaf I have ever eaten”. Thank you so very much for the amazing recipe

          Reply
          • Kate Shungu says

            November 27, 2022 at 2:17 pm

            Hi Sara! I’m so happy to hear that—thank you!

            Reply

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