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Bacon-Cheddar Meatloaf

This recipe creates a flavorful meatloaf featuring a blend of ground meats, crispy bacon, sharp cheddar, and savory aromatics. It's baked until golden and finished with a simple glaze before resting for optimal texture.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3266.1 kcal

Equipment

  • 1 Medium Nonstick Skillet For cooking bacon and aromatics
  • 1 Large Mixing Bowl For combining meatloaf ingredients
  • 1 Baking Sheet Lined with foil for baking the loaf
  • 1 Instant-Read Thermometer Essential for checking internal temperature
  • 1 Small Bowl For whisking the glaze

Ingredients
  

Main

  • 2 pieces bacon diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pound ground beef chuck
  • 8 ounces ground pork
  • 8 ounces ground veal
  • 8 ounces sharp cheddar shredded (2 1/3 cups)
  • 1/3 cup chopped flat-leaf parsley
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons water

Instructions
 

  • Preheat oven to 400 degrees F.
  • Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.
  • Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.
  • Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.

Notes

1. Avoid overmixing the meatloaf mixture, as this can result in a dense, tough texture. Mix gently with a fork or your hands until just combined. 2. Cooking the onion and garlic in the rendered bacon fat adds significant depth of flavor. Ensure they are well-browned. 3. Resting the meatloaf after baking is crucial. It allows the juices to redistribute, resulting in a more moist and tender final product. Always check internal temperature for food safety.