Bacon Cheeseburger Meatloaf
Cook and cool the bacon before it goes into the mixture. The eggs and bread crumbs help the loaf hold together, while the Cheddar melts through the beef. A simple foil sling makes it easier to lift the finished loaf out of the cooker without breaking it.
Ingredients
2 pounds ground beef, fully thawed
8 slices cooked bacon, cooled and chopped small
1½ cups shredded Cheddar cheese, for the meatloaf
¾ cup plain bread crumbs
½ cup ketchup, for the meatloaf
1 tablespoon Worcestershire sauce
2 garlic cloves, crushed or finely minced
2 teaspoons dried onion flakes
1 teaspoon salt
1 teaspoon black pepper
2 large eggs, lightly beaten
¼ cup additional ketchup, for the glaze
½ cup additional shredded Cheddar, optional, for the top
Nonstick cooking spray, for the slow cooker
Instructions
Start with cooked bacon that has cooled, and keep the raw ground beef chilled until mixing. Lightly coat the inside of a 5–6-quart oval slow cooker with nonstick spray. Cross two long strips of heavy-duty foil across the bottom to form a lifting sling, leaving enough foil at each end to grasp later. Keep the foil below the lid so the lid can close fully.
In a large bowl, stir together the eggs, bread crumbs, ½ cup ketchup, Worcestershire sauce, garlic, onion flakes, salt and pepper. Fold in the beef, chopped bacon and 1½ cups Cheddar. Mix just until the ingredients are distributed; avoid kneading the beef into a dense paste.
Shape the mixture into an oval loaf about 8 inches long and 2½–3 inches thick, sized to fit the cooker with a little space around it. Set it on the foil sling. Brush the additional ¼ cup ketchup over the top, then cover the slow cooker.
Cook on LOW for about 5–6 hours. Begin checking from 4 hours with a thermometer inserted into the center and into more than one thick area, avoiding a pocket of melted cheese. The ground beef must reach 160°F throughout. Continue cooking if needed; loaf thickness and slow cookers vary.
If using the optional extra ½ cup Cheddar, sprinkle it over the loaf after the center reaches 160°F. Cover and cook for about 10–20 minutes more, just until the topping melts. Otherwise leave the extra cheese out.
Switch off the cooker. With oven mitts and a broad spatula supporting the loaf, carefully use the foil sling to lift it to a rimmed platter. Leave the cooking fat behind. Rest for 10–15 minutes, then cut into slices with a sharp knife.
Freezer prep before cooking: Mix and shape the chilled raw loaf, keeping the ¼ cup glaze ketchup and optional ½ cup topping cheese separate from the raw loaf. Freeze those toppings in separate small containers, or measure them fresh on cooking day. Wrap the loaf tightly, seal in a freezer bag or freezer-safe container, label and freeze for up to 3 months for best quality. Freeze promptly while the mixture is still cold. Thaw on a tray in the refrigerator until completely thawed, usually 24–48 hours or longer for a thick loaf. Cook within 1–2 days after thawing. Transfer to the prepared slow cooker, apply the reserved glaze and follow the same 160°F check; do not slow-cook a frozen loaf.
Refrigerate cooked leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat to 165°F throughout. Cooked slices can also be wrapped and frozen for up to 3 months for best quality; thaw them in the refrigerator before reheating.