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A small bacon cheeseburger meatloaf made with ground beef, crispy bacon, sharp cheddar, and a tangy ketchup-mustard glaze. This scaled-down cheeseburger meatloaf recipe bakes in a 5-inch dish and serves two.
Featured Comment
“This is fantastic! It was really easy to put together and tasted great. Thank you so much for sharing this recipe!”
– Antoinette
Quick Look
Prep Time: 10 minutes
Bake Time: 35 minutes
Bakeware: 5-inch square baking dish
Cook Method: Bake at 350°F (177°C)
Servings: 2 (perfect for dinner for two or next-day meatloaf sandwiches)
Difficulty: Easy
This small meatloaf bakes up with crispy glazed edges, juicy beef, smoky bacon, and melted cheddar in every bite.
About This Bacon Cheeseburger Meatloaf Recipe
This is meatloaf that tastes like a cheeseburger. Smoky bacon, melted cheddar, and tender ground beef, all baked together with a tangy ketchup-mustard glaze.
The bacon does two things here. It brings that smoky, salty flavor you’d miss in a plain meatloaf. And because it goes into the mix crumbled, every bite gets that smoky richness, keeping the meat tender and juicy all the way through.
The cheddar melts into pockets throughout the meatloaf as it bakes, so you get that cheeseburger moment in every bite.
This version makes enough for two people, or one dinner plus a meatloaf sandwich the next day. Serve it with a small batch of sweet potato wedges and a Caesar salad and you have a real dinner on the table.
For more single serving comfort food, try my Meatloaf For One, Turkey Meatloaf For One, or Slow Cooker Meatloaf For One.
Watch How To Make A Small Bacon Cheeseburger Meatloaf
Table of Contents
- Quick Look
- About This Bacon Cheeseburger Meatloaf Recipe
- Watch How To Make A Small Bacon Cheeseburger Meatloaf
- Ingredient Notes
- Recipe Variations
- How To Make A Small Bacon Cheeseburger Meatloaf
- Expert Tips
- Make Ahead and Freezing Tips
- Serving Suggestions
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Small Bacon Cheeseburger Meatloaf Recipe
Ingredient Notes
If you have any ingredients leftover from this small bacon cheeseburger meatloaf recipe, check out our Leftover Ingredients Recipe Finder.
Ground Beef: Eight ounces of 85 to 90 percent lean ground beef gives you the best balance of flavor and moisture. Too lean and the meatloaf turns out dry. Too fatty and it gets greasy. Leftover ground beef is perfect for Lasagna Rollups For One, Stuffed Peppers For One, or Beef Enchiladas For One.
Bacon: Four slices of cooked, crumbled bacon bring the smoky, salty flavor that makes this taste like a cheeseburger. Thick-cut bacon gives you meatier bites throughout the loaf, but regular bacon works too. Leftover bacon goes into Cauliflower Casserole For One, a Bacon, Egg and Cheese Cup, or Zuppa Toscana For One.
Cheddar Cheese: One cup of shredded sharp cheddar melts into pockets throughout the meatloaf as it bakes. Sharp cheddar is my top pick for its bold flavor, but mild cheddar, Swiss, Gouda, or pepper jack all work. Freshly shredded from a block melts better than pre-shredded, which has starch added to prevent clumping.
Large Egg: Binds the meat, bacon, cheese, and breadcrumbs together so the meatloaf holds its shape when sliced. One large egg is the right amount for this size loaf.
Breadcrumbs: Two tablespoons of seasoned or plain breadcrumbs. They absorb moisture from the egg, meat juices, and melting cheese during baking, which is what keeps the meatloaf tender rather than dense. Use store-bought or homemade breadcrumbs.
Kosher Salt, Black Pepper, and Garlic Powder: A simple seasoning blend that supports the beef, bacon, and cheese without competing with them. Just enough to round out the flavor.
Ketchup and Mustard: The glaze. Ketchup brings the classic cheeseburger sweetness and tang, while yellow mustard adds a sharp, savory bite. Together they caramelize on top of the meatloaf as it bakes.
Recipe Variations
This mini cheeseburger meatloaf recipe is easy to make your own. Here are a few reliable ways to change it up.
BBQ: Replace the ketchup-mustard glaze with your favorite barbecue sauce or try my homemade BBQ sauce. It gives the meatloaf a smoky, tangy finish that pairs well with the bacon and cheddar.
Spicy: Add a diced jalapeño or a dash of hot sauce to the meat mixture before shaping. For extra heat, swap the cheddar for pepper jack cheese.
Sautéed Onion: Sauté ¼ cup of diced onion in butter over medium heat until soft and golden, about 3 minutes. Stir the cooked onion into the meat mixture along with the other ingredients for added sweetness and depth.
Keto / Low-Carb: Skip the breadcrumbs and replace with 2 tablespoons of almond flour or crushed pork rinds. Use a sugar-free ketchup in the glaze. The rest of the recipe stays the same.
How To Make A Small Bacon Cheeseburger Meatloaf
These step-by-step photos and instructions show how to make this cheeseburger meatloaf with bacon. Full ingredient amounts are in the recipe card below.
- Combine the ingredients: In a medium bowl, combine the ground beef, cooked and crumbled bacon, shredded cheddar cheese, egg, breadcrumbs, garlic powder, salt, and pepper. Mix gently with a large spoon just until everything is combined. Overmixing packs the meat too tightly and makes the meatloaf dense.
- Press into the baking dish: Press the meat mixture evenly into a lightly greased 5-inch square baking dish. The top should be flat so the glaze spreads evenly.
- Add the glaze: Stir together the ketchup and mustard in a small bowl. Spread the glaze over the top of the meatloaf with the back of a spoon.
- Bake: Bake at 350°F (177°C) for 35 to 40 minutes, until the internal temperature reaches 165°F (74°C) and the glaze is caramelized.
- Rest before slicing: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting lets the juices settle back into the meat instead of running out onto the plate when you cut it.
Expert Tips
Use 85 to 90 percent lean ground beef. The fat from the bacon adds moisture, so you don’t need extra-fatty beef here. Too lean and the meatloaf turns dry. 85 to 90 percent is the right balance.
Cook the bacon crispy. Crispy bacon adds texture and smoky flavor throughout the meatloaf. Soft or underdone bacon gets rubbery when baked into the loaf.
Shred cheese from a block. Freshly shredded cheddar melts more smoothly than pre-shredded. Pre-shredded cheese has starch added to prevent clumping, which affects the melt.
Don’t overmix the meat. Mix just until the ingredients are combined. Overworking the meat makes the finished loaf dense and tough.
Use a 5-inch baking dish. A 5×5-inch square baking dish is the right size for a 2-serving meatloaf.
Check the internal temperature. Ground beef is fully cooked between 160°F (71°C) and 165°F (74°C). An instant-read thermometer takes the guesswork out of it.
Let it rest. Cover the meatloaf loosely with foil for 10 minutes before slicing. Cutting into it too early lets the juices run out onto the plate instead of staying in the meat.
Make Ahead and Freezing Tips
Prepare ahead. You can assemble the bacon cheeseburger meatloaf up to one day before baking. Press the mixture into the baking dish, cover, and refrigerate. Add the glaze and bake as directed when you’re ready.
Freeze unbaked. Press the meat mixture into the baking dish, cover tightly with plastic wrap, and freeze for up to three months. Thaw overnight in the refrigerator, then add the glaze and bake as directed.
Freeze baked. Let the baked meatloaf cool completely. Wrap it in foil or plastic wrap, then place it in a freezer-safe bag. Freeze for up to three months.
Reheat. Warm a baked meatloaf in a 325°F (163°C) oven for about 15 minutes, or until heated through. Microwave individual slices on medium for 1 to 2 minutes.
Serving Suggestions
Pair this easy bacon cheeseburger meatloaf with sides that match its savory, hearty flavor.
Frequently Asked Questions
A small bacon cheeseburger meatloaf baked at 350°F (177°C) takes 35 to 40 minutes. Bake until the internal temperature reaches 165°F (74°C) and the glaze is caramelized on top.
Ground beef meatloaf is fully cooked between 160°F (71°C) and 165°F (74°C). Use an instant-read thermometer inserted into the center of the loaf to check. Let the meatloaf rest for 10 minutes before slicing.
A 5×5-inch baking dish is the right size for this small bacon cheeseburger meatloaf. It holds about 1½ to 2 cups of meat mixture. A small loaf pan or similarly sized dish also works.
This recipe makes 2 servings. It’s sized for dinner for two, or one dinner plus a meatloaf sandwich the next day.
Yes. Assemble the meatloaf up to one day in advance, cover, and refrigerate. Add the glaze and bake as directed when you’re ready to serve.
Yes, double all of the ingredients and bake in a 6×8-inch baking dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Did you make this recipe for bacon cheeseburger meatloaf? I’d love to hear how it turned out. Leave a rating and a comment below.
If you snap a picture, tag us on Instagram (@onedishkitchen) we’d love to see!
Small Bacon Cheeseburger Meatloaf
Watch How To Make This
Equipment
Ingredients
- ½ pound ground beef
- 4 slices cooked bacon -crumbled
- 1 cup shredded cheddar cheese
- 1 large egg -lightly beaten
- 2 tablespoons seasoned bread crumbs
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
- ¼ cup ketchup
- 1 tablespoon mustard
Instructions
- Preheat the oven to 350°F (177°C).
- In a medium bowl, combine the ground beef, cooked and crumbled bacon, shredded cheddar cheese, egg, breadcrumbs, garlic powder, salt, and pepper. Mix gently until just combined.
- Press the meat mixture evenly into a lightly greased 5-inch square baking dish.
- Stir together the ketchup and mustard in a small bowl. Spread the glaze evenly over the top of the meatloaf with the back of a spoon.
- Bake for 35 to 40 minutes, until the internal temperature reaches 165°F (74°C) and the glaze is caramelized.
- Cover loosely with foil and let rest 10 minutes before slicing.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have made your recipes and used them as guides for others. Thank you so much! I made the meatloaf and added onions and about a teaspoon of dill relish. The bacon really makes it. Yum! I did mold it into a loaf so that I could pull it out of the grease. And it’s definitely a rich indulgence, but I need that every once in a while. 🙂
Thank you so much for your recipes! I am a older lady living alone and i love to cook. I thought my days of not being able to cook alot were over until i found your recipes. ( I hate wasting food and after raising my family found it impossible to cook small lol)
Tried this recipe 1st. Delicious as is! However the 2nd time I made this I did make a few additions. I added chopped onions, chopped green peppers and instead of the mustard i used bbq sauce. Was absolutely delicious;)
I’m so glad you enjoyed the recipe—both versions sound wonderful! Thank you for sharing your additions, and I’m thrilled the recipes have been helpful to you.
Had about 1/4 lb. fresh mushrooms left from another recipe. Chopped fine an added and not bad!
can this go in the crockpot? if so, how long?
We haven’t tested this specific meatloaf recipe in the slow cooker, but you can definitely use our slow cooker meatloaf recipe as a guide (https://onedishkitchen.com/slow-cooker-meatloaf-for-one/) and go from there. If you try it, I’d love to know how it turns out!
Really tasty, but a little too greasy. I think next time I will put a little less cheese. I think this could be good with some minced onions and maybe some pickle slices on the side for extra pizzazz 😁 Otherwise though, very delicious! Excited to have leftovers for tomorrow 😋
I followed the recipe with one exception….I added about 1/2 cup of chopped onions
This is my go to meatloaf. Thank you so much for the recipe . Actually, all the recipes.