Ingredients
Equipment
Method
Prep and season the meat
- Preheat the oven to 350°F (177°C). Set out a 7x10-inch baking dish or rimmed baking sheet so the meatloaf can bake right away.
- In a large bowl, combine the ground beef, panko, and 2% milk, then mix in 2 tablespoons ketchup, Worcestershire sauce, and Montreal steak seasoning. Mix until evenly distributed with no large dry pockets.
- Beat the large egg and add it to the bowl, then combine gently. Stop mixing once the egg is incorporated so the loaf stays tender.
Stuff with cheddar and form the loaf
- Divide the mixture in half. Press the first half into a 7x10-inch baking dish, pressing a well into the center.
- Fill the center well with shredded mild cheddar. Spread it into an even layer so it melts into a gooey pocket.
- Top with the remaining meat mixture, then press the edges together to seal in the cheese. Shape into a loaf about 1½ to 2 inches tall for even baking.
Glaze and bacon top
- Whisk together the remaining ketchup and brown sugar. Spread the glaze over the entire top of the loaf so it caramelizes during baking.
- Arrange bacon slices over the top, tucking the ends underneath. Bake for about 1 hour at 350°F until the bacon is crispy and the loaf is cooked through.
Notes
To get a clean slice, let the meatloaf rest 10 minutes after baking so the melted cheddar firms up slightly. Store leftovers in the refrigerator up to 4 days in a covered container. Freezing is yes—freeze slices in an airtight container up to 2 months and thaw in the fridge overnight. For a lighter swap, use turkey bacon and lean ground turkey while keeping the same seasoning and cheddar filling.