Small Bacon Cheeseburger Meatloaf
A small bacon cheeseburger meatloaf with ground beef, crispy bacon, sharp cheddar, and a tangy ketchup-mustard glaze. Serves two.
Servings: 2 servings
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.
Video
Notes
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 5x5-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.
If doubling the recipe, bake the meatloaf in a 6x8 inch baking dish.
Nutrition
Serving: 1serving | Calories: 579kcal | Carbohydrates: 15g | Protein: 48g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 249mg | Sodium: 1125mg | Potassium: 678mg | Fiber: 1g | Sugar: 7g | Vitamin A: 896IU | Vitamin C: 2mg | Calcium: 454mg | Iron: 4mg
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