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Slow Cooker Bacon Cheeseburger Meatloaf recipe - photo 4
Chef Ava

Slow Cooker Bacon Cheeseburger Meatloaf

This Slow Cooker Bacon Cheeseburger Meatloaf brings classic cheeseburger flavors to a comforting family dinner. Ground beef, chicken stuffing mix, crispy bacon, shredded cheddar, onion, ketchup, and mustard combine in a tender, flavorful meatloaf cooked low and slow. Finished with bacon and a tangy ketchup glaze, it's delicious served with mashed potatoes, green beans, roasted vegetables, or oven-baked fries.
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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef
  • 1 box (6 oz) chicken stuffing mix
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, chopped
  • 4-6 slices bacon, for topping
  • 1 small onion, finely diced
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup ketchup, plus extra for topping
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon garlic powder
  • salt to taste
  • black pepper to taste

Equipment

  • slow cooker Lightly grease the inside before adding the shaped meatloaf.
  • large mixing bowl For combining the meatloaf ingredients.
  • cutting board For dicing the onion and chopping the bacon.
  • knife For preparing the onion and bacon.
  • measuring cups For measuring the milk, ketchup, and shredded cheddar.
  • measuring spoons For measuring the mustard and garlic powder.
  • Food thermometer Check that the center of the meatloaf reaches 160°F.
  • Spatula or sturdy spoon For gently mixing the ingredients.
  • pastry brush For brushing extra ketchup over the meatloaf topping, if desired.

Method
 

  1. Finely dice the onion, chop six slices of bacon, and shred the cheddar if you're not using pre-shredded cheese. Measure out the milk, ketchup, mustard, and seasonings. Lightly grease the inside of your slow cooker to make cleanup easier and help prevent sticking.
  2. In a large mixing bowl, combine the ground beef, chicken stuffing mix, shredded cheddar, chopped bacon, diced onion, egg, milk, ketchup, yellow mustard, garlic powder, salt, and black pepper. Mix gently with clean hands or a sturdy spoon until evenly distributed. Avoid squeezing or overworking the mixture, which can make the meatloaf firm and dense.
  3. Shape the meat mixture into a compact, even loaf that fits comfortably inside the lightly greased slow cooker. Place it in the cooker. Arrange the remaining four to six bacon slices over the top, slightly overlapping if necessary. Brush a thin layer of extra ketchup over the bacon and exposed meatloaf for a tangy glaze.
  4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, checking with a food thermometer to ensure the center reaches 160°F. Carefully lift the cooked meatloaf from the slow cooker and drain excess liquid if needed. Let it rest for 10 minutes before slicing. If desired, sprinkle extra shredded cheddar over the hot meatloaf and allow it to melt before serving.

Notes

Mix the ingredients gently to help keep the meatloaf tender. Shape the loaf evenly so it cooks consistently, and check the center with a food thermometer to ensure it reaches 160°F. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Carefully lift the cooked meatloaf from the slow cooker and drain excess liquid if needed. Let it rest for 10 minutes before slicing. Refrigerate leftovers in an airtight container within 2 hours and enjoy within 3–4 days. Freeze portions for up to 2–3 months for best quality, then thaw overnight in the refrigerator before reheating.