Bacon-Cheddar Meatloaf

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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 1 hr 25 min
  • Yield: 6 servings
  • Nutrition Info
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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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.