Bacon Cheeseburger Meatloaf

4 Reviews
From: EatingWell Magazine January/February 2013

Do you like bacon cheeseburgers? Try this healthy meatloaf recipe packed with bacon and Cheddar cheese. It has all the flavor of a bacon cheeseburger with none of the guilt.

Ingredients 10 servings

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  • 1 large yellow onion, cut into 2-inch pieces
  • 8 ounces button mushrooms, halved
  • 2 cloves garlic
  • 1 tablespoon extra-virgin olive oil or canola oil
  • 4 strips center-cut bacon, divided
  • 5 tablespoons ketchup, divided
  • 1/4 cup dill pickle relish
  • 1 tablespoon Worcestershire sauce
  • 1 large egg, lightly beaten
  • 3/4 cup fresh breadcrumbs, preferably whole-wheat (see Tip)
  • 2 pounds lean (90% or leaner) ground beef
  • 1/2 cup shredded Cheddar cheese

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
  2. Pulse onion, mushrooms and garlic in a food processor until finely chopped. (Or finely chop them with a knife.)
  3. Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
  4. Finely chop 2 slices bacon and add to the bowl with the vegetables. Add 3 tablespoons ketchup, relish and Worcestershire; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 2 tablespoons ketchup on top. Sprinkle cheese down the middle and place the remaining 2 slices of bacon on each side of the cheese.
  5. Bake the meatloaf until an instant-read thermometer inserted in the center registers 165 °F, about 45 minutes. Let rest for 10 minutes before slicing.
  • Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.
  • Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
  • Loaf Pan Variation: If you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 89 calories; 5 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 4 g protein; 13 mcg folate; 27 mg cholesterol; 3 g sugars; 0 g added sugars; 131 IU vitamin A; 2 mg vitamin C; 56 mg calcium; 1 mg iron; 310 mg sodium; 170 mg potassium
  • Nutrition Bonus: Zinc (33% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 vegetable, 2 1/2 medium-fat meat, 1/2 fat

Reviews 4

February 05, 2015
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By: EatingWell User
Family favorite We love this fun twist on meatloaf. We often substitute ground turkey for half or all of the ground beef.
February 12, 2013
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By: EatingWell User
Used ground turkey. Very tasty and something different. Using 2lbs makes a large loaf. Feed 4 hungry people with plenty of leftovers...will make again. I would say the relish was a strong taste in this which was fine.
January 24, 2013
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By: EatingWell User
delicious & easy Fun twist on mom's old fashioned-meatloaf recipe. Everyone at the table just loved this! Fresh breadcrumbs are much moister than dry canned breadcrumbs. Maybe that was an issue for the earlier commenter?
January 15, 2013
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By: EatingWell User
I was really excited about making this Bacon Cheeseburger Meatloaf. It turned out good but not something I would make weekly. When adding breadcrumbs, at the very minimum add an extra 1/4 cup. I added the recommended 3/4 cups and the whole meatloaf fell apart. It does NOT heat well the next day (tastes different in a bad way). If you plan on making this for two people, cut the recipe in half and don't make unless the whole thing will get eaten that day. As for cooking it, I left it uncovered so the bacon would crisp up. When i did that the cheese on the top burnt. So if you don't want the cheese to burn, cover it but the bacon won't be as crispy.. I also added 2 diced fresh jalapenos to the mix to give it some heat. All in all the meatloaf had great flavor (kind of BBQ-ish) and I'd definitely make it again with these small tweaks!