BBQ Bacon Meatloaf is packed with smoky bacon, tangy barbecue sauce, and pockets of gooey, melted cheddar cheese.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
Here we go, friends. The final recipe in our Cabot Cheese series. I’ve been absolutely loving exploring all the ways to include Cabot Cheese in new recipes, and I hope you’ve been loving them as well. While I’ve definitely been using Cabot products regularly since moving to the East coast, the more I learn about the company, the more I feel good about supporting them. I love companies who care about and give back to their communities. Cabot does this through numerous programs. Check out the Cabot website to learn more.
You ready for a game changing meatloaf? I know. Meatloaf gets a bad rap—dry, tasteless, gloopy topping—I’ve heard it all. However, this BBQ Bacon Meatloaf defies all of those descriptors. It’s moist, bursting with smoky and tangy flavor, and the topping is anything but gloopy. PLUS, it has pockets of melted Cabot Sharp Cheddar Cheese that will bring smiles to the faces of everyone in the family.
The idea for this meatloaf recipe came to me one day when I was craving a Western Bacon Cheeseburger. I had all the ingredients at home, except the burger buns. Well, I was feeling lazy and didn’t want to stop at the store on the way home from work. Why not just make a meatloaf with all the ingredients? Boy am I ever glad that lightbulb went off! It took me a few tries to get the ratios just right, but the result is an insanely delicious twist on a classic meatloaf.
Ready to try your hand at this comfort food dish that the whole family will love? Scroll on down to discover my tips and tricks for making a moist and delicious BBQ Bacon Meatloaf.
FAQS:
The eggs help bind the meatloaf together and maintain its shape, so it doesn’t crumble apart. The eggs also add moisture (see question below).
First, you need to make sure you have a high enough fat content. Use meat with at least 15% fat. Chopping up bacon and adding it to the meatloaf also adds more fat and moisture. Make sure to add eggs and other liquid. For this recipe, we use barbecue sauce as the added liquid. Always add sautéed veggies. Not only do they add extra flavor, they also add moisture. The mushrooms in this recipe add a hefty boost of umami flavor.
Nope! I honestly haven’t used a loaf pan to make meatloaf in years. I prefer to simply create a giant meatball, then flatten it into a circular shape (doesn’t have to be perfect) in a casserole dish lined with parchment. It cooks just fine, and clean up is so much easier.
First, it’s an easy way to keep the meatloaf gluten-free. I’ve been using rolled oats instead of breadcrumbs in meatloaf for years. Rolled oats are also healthier for you. They have much less sodium than bread crumbs and twice the dietary fiber. Yes, you can see them in the cooked meatloaf, but they absorb all the flavor from the fats and liquid and don’t change the flavor of your meatloaf. Try using rolled oats in your meatballs as well. If you want a finer texture, you can grind the rolled oats into a similar texture as breadcrumbs. I don’t usually bother with that step.
Absolutely, and I frequently double my meatloaf recipe with the plan to freeze one. You can freeze the raw loaf, or you can freeze it after you've baked and cooled it. Either way, you'll want to tightly wrap it, and store it in a freezer friendly bag in the freezer for up to four months.
HOW TO PREPARE BBQ BACON MEATLOAF:
- Begin by cooking the bacon. I like to roast mine on a sheet pan prepped with parchment paper for ease of clean up. It only takes about 10-15 minutes at 350ºF, depending on the thickness of your bacon. You want the bacon cooked, but not overly crispy. You want some of that fat to cook out into the meatloaf to keep it moist. When the bacon is finished cooking, place the slices on a paper towel lined plate, and set aside to cool.
- While the bacon is cooking, prep the veggies. Finely dice ½ cup of red onion, and cut the mushrooms in half. You can chop the mushrooms by hand, but I like to pulse them in the food processor a few times to get a super fine dice since I want them to disappear into the meatloaf.
- Add the onion to a small skillet heated over medium heat with a drizzle of cooking fat. Cook for about three to four minutes, then add the minced garlic and mushrooms. Cook another four to five minutes, and remove from the heat to cool.
- Next, dice the Cabot Sharp Cheddar Cheese into approximately quarter-inch chunks. You want some pockets of cheesy deliciousness in the meatloaf.
- Finally, chop the bacon into about quarter-inch pieces.
- Add all the ingredients (half the barbecue sauce), except the cheddar cheese, to a large bowl, and mix well to combine. The easiest way to ensure all the ingredients are fully incorporated is to just get in there with your hands. Once everything is combined, gently fold in the cheese.
- I like to create one giant meatball, then place it in a parchment lined 9 x 9 baking dish. Press down to create a circular meatloaf, pressing in on the edges with one hand while you flatten with the other to keep the loaf constrained. You should end up with about a two-inch loaf in the center of your baking dish. Top the meatloaf with the remaining ¼ cup of barbecue sauce.
- Place the meatloaf in a preheated 350ºF oven, and bake for 45 minutes. Check the internal temperature of the meatloaf with a meat thermometer. When it reaches 150ºF, remove it from the oven, and brush with the additional barbecue sauce. Return to the oven and bake an additional 10 minutes. Let the meatloaf rest for 7-10 minutes before serving. Do make sure your meatloaf reaches an internal temperature of 160ºF.
Finely chop mushrooms. Sauté onion. Add mushrooms. Dice cheese. Mix ingredients with ground beef. Fold in cheese. Form loaf. Bake.
SERVING SUGGESTIONS FOR BBQ BACON MEATLOAF:
- For a true comfort meal, serve with Air Fryer Twice Baked Potatoes, Smash Potatoes, or Parsnip Mashed Potatoes.
- I also like to add some veggies to the plate. Check out Cheesy Cauliflower Bake, Cucumber Salad, or Brussels Sprouts Coleslaw. My friend Laura at Krazy Kitchen Mom has a fantastic recipe for Simple Roasted Carrots.
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RECIPE NOTES:
- I really like If You Care Parchment Paper because it is unbleached and totally chlorine free. You can buy it either in sheets or on a roll.
- Le Creuset makes some of my favorite baking dishes. I used a 9x9 casserole dish for this recipe.
- I always have a few Harbor instant read meat thermometers in the drawer for checking temperatures during cooking. They are inexpensive and easy to use.
- These stainless steel nesting bowls are perfect if you have limited storage space in your kitchen.
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OTHER COMFORT FOOD RECIPES YOU MIGHT LIKE:
BBQ Bacon Meatloaf
Bacon Meatloaf is a delicious twist on a classic American comfort food. It’s packed with smoky bacon, tangy barbecue sauce, and pockets of gooey, melted cheddar cheese.
Ingredients
- 1 pound ground beef
- 5 slices bacon
- 4 ounces baby bella mushrooms
- ½ cup finely chopped onion
- 1 clove garlic, minced
- ½ cup bbq sauce, divided in half (plus additional for brushing
- 2 eggs
- 2 tablespoons Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon Himalayan pink salt
- 1 teaspoon black pepper
- ½ cup rolled oats
- 4 ounces Cabot Sharp Cheddar Cheese, cubed
Instructions
- Begin by cooking the bacon. I like to roast mine on a sheet pan prepped with parchment paper for ease of clean up. It only takes about 10-15 minutes at 350ºF, depending on the thickness of your bacon. You want the bacon cooked, but not overly crispy. You want some of that fat to cook out into the meatloaf to keep it moist. When the bacon is finished cooking, place the slices on a paper towel lined plate, and set aside to cool.
- While the bacon is cooking, prep the veggies. Finely dice ½ cup of red onion, and cut the mushrooms in half. You can chop the mushrooms by hand, but I like to pulse them in the food processor a few times to get a super fine dice since I want them to disappear into the meatloaf.
- Add the onion to a small skillet heated over medium heat with a drizzle of cooking fat. Cook for about 3-4 minutes, then add the minced garlic and mushrooms. Cook another 4-5 minutes, and remove from the heat to cool.
- Next, dice the Cabot Sharp Cheddar Cheese into approximately quarter-inch chunks. You want some pockets of cheesy deliciousness in the meatloaf.
- Finally, chop the bacon into about quarter-inch pieces.
- Add all the ingredients (half the barbecue sauce), except the cheddar cheese, to a large bowl, and mix well to combine. The easiest way to ensure all the ingredients are fully incorporated is to just get in there with your hands. Once everything is combined, gently fold in the cheese.
- I like to create one giant meatball, then place it in a parchment lined 9 x 9 baking dish. Press down to create a circular meatloaf, pressing in on the edges with one hand while you flatten with the other to keep the loaf constrained. You should end up with about a two-inch loaf in the center of your baking dish. Top the meatloaf with the remaining ¼ cup of barbecue sauce.
- Place the meatloaf in a preheated 350ºF oven, and bake for 45 minutes. Check the internal temperature of the meatloaf with a meat thermometer. When it reaches 150ºF, remove it from the oven, and brush with the additional barbecue sauce. Return to the oven and bake an additional 10 minutes.
- Let the meatloaf rest for 7-10 minutes before serving. Do make sure your meatloaf reaches an internal temperature of 160ºF.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 439Total Fat 25gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 12gCholesterol 157mgSodium 933mgCarbohydrates 19gFiber 2gSugar 10gProtein 32g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Cathy
Im ready to try this one
Inspired Fresh Life
You'll have to let me know what you think.
Joshua Hutchinson
Can I cook this in a pellet smoker
Inspired Fresh Life
Hi Joshua. Thanks for the question. I have a pellet smoker, but I haven't tried this particular recipe in it. If it were me, I'd place the meatloaf in a cast iron pan, and cook it at 325 for about an hour, then check the internal temp. Once it reaches 150 take it out and brush more BBQ sauce on the top, and cook about 10 more minutes. I'd also increase the heat to 350 for the last 10 minutes of cooking with the extra BBQ. If you try it in the smoker, please let me know how it turns out for you.