If you love a good cheeseburger, this meatloaf is going to become your new favorite dinner. It takes everything you love about a classic bacon cheeseburger — juicy ground beef, melted cheddar, crispy bacon, ketchup, and mustard — and turns it into a hearty, sliceable meatloaf that cooks hands-free in the slow cooker.
The secret is the stuffing mix, which acts as the binder and adds a savory, seasoned depth you don’t get from plain breadcrumbs. Then it’s loaded with cheddar, bacon, and onion, topped with more bacon and a ketchup glaze, and slow-cooked until juicy and tender.
Prep takes 20 minutes, the slow cooker does the rest for 6 to 7 hours on LOW, and it serves 8. Serve it with mashed potatoes and green beans for a cozy family dinner that tastes like a diner classic.
Recipe Card
Slow Cooker Bacon Cheeseburger Meatloaf
A hearty meatloaf packed with cheddar, bacon, and classic cheeseburger flavor. Serve with mashed potatoes and green beans for a cozy family dinner!
Prep: 20 minutes |
Cook: 6–7 hours on LOW or 3–4 hours on HIGH
Servings: 8
Ingredients
- 2 lbs ground beef
- 1 box (6 oz) chicken-flavored stuffing mix, dry
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and chopped
- 4–6 additional bacon slices, for topping
- 1 small onion, finely diced
- 1 egg
- ½ cup milk
- ¼ cup ketchup, plus 2 tablespoons for topping
- 1 tablespoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Salt, optional, to taste
- ½ cup extra shredded cheddar, optional topping
Instructions
- Prepare the slow cooker: Lightly grease a 6-quart slow cooker. Arrange two long strips of foil across the bottom as a sling, leaving enough overhang to lift the finished loaf.
- Mix: Combine the dry stuffing mix, milk, egg, ketchup, mustard, garlic powder, and pepper. Let stand for 5 minutes. Add ground beef, cheddar, cooked chopped bacon, and onion. Mix gently until combined. Use salt sparingly—the stuffing, bacon, and cheese already contain seasoning.
- Shape: Form into an oval loaf and place on the foil sling, leaving a little space around the edges.
- Top: Lay the additional bacon strips across the loaf. Brush with the extra ketchup.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until a thermometer inserted into the center reads 160°F (71°C). Begin checking at the earlier time.
- Finish: Carefully lift the meatloaf onto a rimmed baking tray using the foil sling, supporting it underneath. For browned bacon like the photo, broil for 3–5 minutes, watching closely. If adding extra cheddar, sprinkle it on during the final minute.
- Rest and serve: Let rest for 10 minutes before slicing.
Why This Recipe Works
The stuffing mix is the secret ingredient. Instead of plain breadcrumbs, this recipe uses a box of chicken-flavored stuffing mix. It acts as the binder while adding savory, herby flavor that takes the meatloaf to another level. It’s the shortcut that makes this taste like more than the sum of its parts.
The meatloaf is basically a giant cheeseburger. Ground beef, cheddar, bacon, ketchup, and mustard — it’s all the flavors of a bacon cheeseburger in sliceable form. Every bite tastes like a burger, but heartier and more comforting.
The foil sling makes lifting the meatloaf easy. Cooking a meatloaf in a slow cooker can be tricky to remove, but the foil sling solves that problem. You simply lift the ends of the foil and transfer the whole loaf to a baking sheet.
Broiling at the end gives you crispy bacon and a caramelized glaze. The slow cooker keeps the meatloaf moist and tender, but it doesn’t brown the top. A few minutes under the broiler gives you crispy bacon, melted cheese, and a slightly caramelized ketchup glaze.
The slow cooker keeps the meatloaf incredibly moist. Unlike oven-baked meatloaf, which can dry out, the slow cooker traps steam and moisture, resulting in a loaf that’s juicy and tender all the way through.
It’s a complete meal with almost no effort. Twenty minutes of prep in the morning, and dinner is ready when you are. Serve it with mashed potatoes and green beans, and you have a cozy family dinner with minimal work.
Pro Tips for Perfect Results Every Time
Use ground beef with some fat content. An 80/20 blend is ideal — enough fat to keep the meatloaf juicy and flavorful. Leaner beef can dry out during the long cook.
Let the stuffing mixture stand for 5 minutes. This gives the stuffing mix time to absorb the milk and soften, which helps bind the meatloaf and keeps it moist.
Mix gently and don’t overwork the meat. Overmixing develops the proteins in the beef and results in a dense, tough meatloaf. Mix just until everything is combined.
Go easy on the salt. The stuffing mix, bacon, and cheddar all contain sodium. Taste the mixture before adding any salt — you may not need any at all.
Make a foil sling for easy removal. Two long strips of foil crossed under the meatloaf with overhang on the sides lets you lift the whole loaf out of the slow cooker without it falling apart.
Leave space around the edges of the loaf. This allows heat to circulate and ensures even cooking.
Use a thermometer to check doneness. The meatloaf is done when it reaches 160°F (71°C) in the center. Begin checking at the earlier time — 6 hours on LOW or 3 hours on HIGH.
Broil for crispy bacon and a browned top. Transfer the meatloaf to a baking sheet and broil for 3–5 minutes, watching closely. The bacon will crisp up and the ketchup glaze will caramelize.
Add extra cheddar during the final minute of broiling. If you want melty cheese on top, sprinkle it on just before the meatloaf comes out of the oven.
Let it rest for 10 minutes before slicing. This allows the juices to redistribute and the loaf to firm up, making clean slices easier.
Use a sharp knife and wipe it between cuts. This gives you clean, picture-perfect slices every time.
Variations and Substitutions
Use ground turkey or chicken. Substitute the beef with ground turkey or chicken for a lighter version. Add an extra tablespoon of ketchup or a splash of broth to keep it moist.
Change the stuffing flavor. Chicken-flavored stuffing is classic, but herb-seasoned or cornbread stuffing also works beautifully.
Add more cheese. Use Monterey Jack, Colby, or a Mexican blend in place of the cheddar. For a sharper bite, use extra-sharp cheddar.
Make it spicy. Add diced jalapeños, a pinch of cayenne, or use pepper jack cheese in place of the cheddar.
Add vegetables. Finely diced bell peppers, mushrooms, or grated carrots can be mixed into the meatloaf for extra nutrition and flavor. Sauté them first to release excess moisture.
Use turkey bacon. For a lighter version, substitute the bacon with turkey bacon. It won’t crisp up quite as much, but it still adds smoky flavor.
Make it a cheeseburger meatloaf bake. Skip the slow cooker and bake the meatloaf in a 350°F (175°C) oven for 60–70 minutes, until it reaches 160°F (71°C).
Make it in an Instant Pot. Shape the meatloaf, place it on a trivet in the Instant Pot, add 1 cup of water, and pressure cook on HIGH for 25 minutes with a 10-minute natural release. Broil the top for crispy bacon.
Make it gluten-free. Use a gluten-free stuffing mix in place of the regular stuffing mix, and verify that your ketchup and mustard are gluten-free.
Storage and Reheating
Refrigerator: Store cooled meatloaf in an airtight container for up to 4 days. Keep it wrapped tightly or in a container with a lid to prevent it from drying out.
Reheating: The best way to reheat is in a 350°F (175°C) oven for 15–20 minutes, covered with foil, until hot throughout. Microwaving works in a pinch but can make the meatloaf slightly tough.
Freezer: This meatloaf freezes beautifully. Cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat covered in a 350°F (175°C) oven until hot.
Make ahead: You can assemble the meatloaf up to 24 hours in advance, cover, and refrigerate. Cook as directed, adding 30 minutes to the cook time since it starts cold.
Freeze individual portions: Slice the cooled meatloaf into portions and freeze individually wrapped. Reheat single servings in the microwave for a quick weeknight dinner.
Leftover ideas: Leftover meatloaf makes excellent sandwiches. Slice it, pile it on bread with extra ketchup and cheese, and enjoy a cold or warm meatloaf sandwich.
What to Serve With It
This meatloaf is hearty and satisfying on its own, but a few classic sides round it out beautifully:
- Creamy mashed potatoes — the classic pairing
- Steamed green beans with butter and slivered almonds
- Buttered corn or creamed corn
- Roasted carrots or Brussels sprouts
- Crusty bread or dinner rolls for soaking up the juices
- A simple green salad with a tangy vinaigrette
- Mac and cheese for the ultimate comfort spread
Frequently Asked Questions
Can I use a different type of stuffing mix?
Yes. Herb-seasoned, cornbread, or even a savory stuffing mix all work beautifully. Each brings a slightly different flavor profile.
Why did my meatloaf turn out dry?
The beef was too lean, or it cooked too long. Use an 80/20 blend and start checking at the earlier time (6 hours on LOW or 3 hours on HIGH).
Why did my meatloaf fall apart?
It wasn’t bound well enough, or it was overmixed. Let the stuffing mixture stand for 5 minutes before mixing, and mix gently just until combined.
Can I skip the foil sling?
The foil sling makes it much easier to lift the meatloaf out of the slow cooker without it breaking apart. If you skip it, you’ll need to scoop the meatloaf out with a large spatula, which may cause it to crumble.
Can I make this without the slow cooker?
Yes. Bake the meatloaf in a 350°F (175°C) oven for 60–70 minutes, until it reaches 160°F (71°C). Broil the top for crispy bacon.
Can I use turkey instead of beef?
Yes. Ground turkey or chicken works well, but it’s leaner, so add an extra tablespoon of ketchup or a splash of broth to keep it moist. Check the internal temperature — poultry should reach 165°F (74°C).
Can I add extra cheese on top?
Yes. Sprinkle ½ cup of shredded cheddar over the top during the final minute of broiling for melty, golden cheese.
Is this meatloaf spicy?
Not at all. It’s savory, cheesy, and mildly tangy. If you want heat, add diced jalapeños or cayenne.
Can I make this gluten-free?
Yes. Use a gluten-free stuffing mix and verify that your ketchup and mustard are gluten-free.
Can I make this in an Instant Pot?
Yes. Shape the meatloaf, place it on a trivet in the Instant Pot, add 1 cup of water, and pressure cook on HIGH for 25 minutes with a 10-minute natural release. Broil the top for crispy bacon.
How long does this last in the refrigerator?
Up to 4 days in an airtight container. Keep it wrapped tightly to prevent it from drying out.
Can I double this recipe?
Yes, if your slow cooker is large enough. Use an 8-quart slow cooker and add 1–2 hours to the cook time. Don’t overfill — leave at least an inch of space at the top.
Final Thoughts
This
Slow Cooker Bacon Cheeseburger Meatloaf is everything a comfort dinner should be: hearty, cheesy, smoky, and packed with classic cheeseburger flavor. The stuffing mix adds savory depth, the cheddar and bacon make it rich and satisfying, and the slow cooker keeps it incredibly moist and tender.
It’s perfect for busy weeknights, cozy Sundays, or anytime you want a meal that feels special but takes almost no effort. Serve it with mashed potatoes and green beans, and dinner is done.
If you make this meatloaf, I’d love to hear how it turned out. Did you add extra cheese? Make it spicy? Use turkey instead of beef? Drop a comment below and let me know — and if you’re planning to make it, save this recipe for your next cozy family dinner.
