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Ground beef, cheddar, pickles and cooked turkey bacon form a ketchup-topped loaf. Mix only until evenly combined and leave room for juices in the pan.
Ingredients and measurements
- 2 pounds ground beef
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped pickles
- 1 cup plain breadcrumbs
- 2 large eggs
- 6 slices turkey bacon, cooked and chopped
- 1/2 cup ketchup, plus extra for topping
- 2 tablespoons yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper
Preparation and cooking
- Stage 1
Heat oven to 350°F and prepare a loaf pan on a rimmed tray. Combine crumbs, eggs, ketchup, mustard and seasonings before mixing in beef, cheese, onion, pickles and cooked bacon.
- Stage 2
Shape evenly without compacting excessively. If the pan is too full, bake a small portion separately rather than filling to the rim. Spread a thin extra ketchup layer on top.
- Stage 3
Bake, beginning checks around fifty-five minutes, until the thick center reaches 160°F. Continue as needed for the loaf’s thickness.
- Stage 4
Rest ten minutes before lifting or slicing, and handle hot rendered juices carefully.
It distributes egg and sauce without requiring prolonged mixing of the ground beef.
Why mix the binder first?
Why rest before slicing?
The cheese and juices settle slightly, making the slices less likely to break apart.
Storage and serving
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Recipe source and alternatives
Preparation notes
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why mix the binder first?
It distributes egg and sauce without requiring prolonged mixing of the ground beef.
- Why rest before slicing?
The cheese and juices settle slightly, making the slices less likely to break apart.