2 tablespoons chopped fresh parsley or green onions (optional topping)
Instructions
Preheat the oven to 350°F. Line a rimmed baking sheet with foil or lightly grease a 9-by-5-inch loaf pan.
Cook the bacon in a skillet until crispy. Drain on paper towels, let cool, and crumble into small pieces.
In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, barbecue sauce, mustard, Worcestershire sauce, smoked paprika, onion powder, salt, and pepper. Mix gently until just combined.
Fold in the crumbled bacon and shredded cheddar cheese, distributing them evenly throughout the mixture.
Transfer the mixture to the prepared baking sheet and shape it into a loaf about 9 inches long, or press it into the prepared loaf pan.
In a small bowl, whisk together the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, and mustard.
Brush half of the glaze over the top and sides of the meatloaf. Bake for 45 minutes.
Spread the remaining glaze over the meatloaf and continue baking for another 15–25 minutes, until the center reaches 160°F.
If desired, sprinkle additional cheddar cheese and cooked bacon over the top during the final 5 minutes of baking.
Let the meatloaf rest for 10 minutes before slicing. Garnish with parsley or green onions and serve warm.
Notes
Ensure the internal temperature of the meatloaf reaches 160°F for safe consumption.
Feel free to customize the toppings based on your preference.
This meatloaf can be made ahead of time and reheated for later meals.