Ingredients

• 2 pounds ground beef (80–90% lean)

• 8–10 slices bacon, cooked and crumbled (plus 2–4 slices whole for topping, optional)

• 1 cup shredded or small-diced cheddar cheese

• 2 large eggs, lightly beaten

• 1 cup breadcrumbs (panko or plain)

• 1/2 small onion, finely minced (optional)

• 1/4 cup mayonnaise

• 1/4 cup ketchup (plus 1/4 cup for glaze)

• 2 tablespoons yellow mustard

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• Optional glaze add-ins: 1 tablespoon brown sugar or maple syrup, pinch cayenne

Instructions

1. Prep

• Heat oven to 350°F (175°C). Line a sheet pan with foil and set a lightly oiled rack on top, or grease a 9×5-inch loaf pan.

2. Mix

• In a large bowl, combine beef, crumbled bacon, cheese, eggs, breadcrumbs, onion (if using), mayonnaise, ketchup, mustard, Worcestershire, garlic powder, salt, and pepper. Mix gently until just combined; do not overwork.

3. Shape

• Transfer mixture to the rack or loaf pan and shape into a tight loaf about 8×4 inches. If using whole bacon strips on top, lay them over the loaf, tucking ends under.

4. Glaze

• Stir 1/4 cup ketchup with brown sugar or maple and cayenne if using. Brush half over the loaf.

5. Bake

• Bake 45–55 minutes, brushing with remaining glaze halfway through, until internal temperature reaches 160–165°F (71–74°C).

6. Rest and serve

• Let rest 10 minutes before slicing. Serve with pickle slices and extra ketchup/mustard if desired.