Ingredients:

  • 2 lbs ground chuck (80/20 lean-to-fat ratio)
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1 small yellow onion, finely minced
  • 3 cloves garlic, pressed
  • 3/4 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 1/4 cup whole milk
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 6 oz sharp cheddar cheese, cut into 1/2-inch cubes
  • 1/4 cup diced dill pickles
  • 1/2 cup tomato ketchup
  • 2 tbsp yellow mustard
  • 1 tbsp brown sugar

Instructions:

  1. Preheat oven to 375°F (190°C). Grease your loaf pan or line your sheet pan with parchment.
  2. Soften the minced onion and garlic in a pan with a touch of oil for 3-5 minutes until translucent and fragrant.
  3. In a small bowl, whisk the eggs, milk, Worcestershire, smoked paprika, salt, and pepper.
  4. Place the ground chuck in your large bowl. Add the panko, the cooked onions/garlic, and the egg mixture. Use your hands to mix until just combined.
  5. Gently fold in the crumbled bacon, diced pickles, and those chilled cheddar cubes.
  6. Transfer the mixture to your pan. If using a sheet pan, shape it into an 8x4 inch rectangle. Don't pack it too tightly; you want those juices to be able to circulate.
  7. Mix the ketchup, yellow mustard, and brown sugar in a small bowl until smooth.
  8. Brush half of the glaze over the top of the loaf. Bake for 40 minutes.
  9. Remove from the oven and apply the remaining glaze. Bake for another 15 minutes until the internal temperature reaches 160°F.
  10. Let the meatloaf rest in the pan for 10-15 minutes until the juices settle.