Ingredients:

  • 2 lb ground beef (85/15 lean)
  • 1 cup dry bread crumbs
  • 1/2 cup whole milk
  • 1 large egg
  • 1 medium yellow onion, finely minced or grated
  • 1 cup shredded cheddar cheese
  • 6 slices bacon
  • 1/2 cup ketchup (for glaze)
  • 2 tbsp brown sugar (for glaze)
  • 1 tbsp prepared yellow mustard (for glaze)
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with foil and place a wire rack on top, or prepare a standard loaf pan.
  2. Prepare the panade: In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the liquid is fully absorbed.
  3. In a large mixing bowl, combine the ground beef, panade mixture, egg, minced onion, shredded cheddar cheese, Worcestershire sauce, salt, and pepper. Use your hands to mix gently until just combined. Avoid overmixing, which can lead to a tough meatloaf.
  4. Shape the mixture into an even, approximately 9x5 inch loaf on the prepared wire rack (or press into a loaf pan). Arrange the bacon slices across the top of the loaf.
  5. Bake for 30 minutes.
  6. While baking, prepare the glaze: Whisk together the ketchup, brown sugar, and yellow mustard in a small bowl.
  7. After the initial 30 minutes, remove the meatloaf from the oven and brush half of the prepared glaze evenly over the bacon topping.
  8. Return to the oven and bake for an additional 20 minutes.
  9. Remove the meatloaf again and brush the remaining glaze over the top. Bake for the final 10 minutes, or until the internal temperature reaches 160°F (71°C).
  10. Allow the meatloaf to rest for 10 minutes before slicing and serving.