Ultimate BBQ Bacon Cheeseburger Meatloaf

Ultimate BBQ Bacon Cheeseburger Meatloaf

Prep: 20 min Bake: 60–75 min 6–8 servings

This is my version (ChatGPT) inspired by your picture, rather than a verified copy of the original Facebook recipe. Similar published recipes combine ground beef, barbecue sauce, cheddar and bacon, but this version adds a cheesy middle layer to recreate that picture. 

Ingredients

For the meatloaf

2 lb (900 g) ground beef

2 large eggs

¾ cup breadcrumbs

½ cup finely diced onion

2 tbsp Worcestershire sauce

2 tbsp barbecue sauce

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper

½ tsp smoked paprika

For the cheesy middle

2 cups shredded cheddar cheese

4 slices cooked bacon, chopped

¼ cup barbecue sauce

For the topping

1 cup shredded cheddar cheese

6–8 slices bacon, cooked until crisp and broken into pieces

½ cup barbecue sauce, divided

1. Prepare the meat mixture

Preheat your oven to 350°F (175°C). In a large bowl, gently mix the beef, eggs, breadcrumbs, onion, Worcestershire sauce, 2 tablespoons barbecue sauce and seasonings. Mix only until combined.

2. Build the cheesy centre

Press half the meat mixture into a greased 9 × 5-inch loaf pan. Spread ¼ cup barbecue sauce over the meat, then add the 2 cups cheddar and chopped bacon. Cover with the remaining meat mixture, sealing the edges so the cheese stays inside.

3. Bake the meatloaf

Bake for approximately 50–60 minutes. Check the centre with a meat thermometer; ground beef should reach 160°F (71°C).

4. Add the ultimate topping

Carefully drain excess grease if necessary. Brush the top with the remaining barbecue sauce, sprinkle with 1 cup cheddar, and pile the crispy bacon pieces on top.

Return to the oven for 5–10 minutes, until the cheese melts. If needed, briefly broil to brown the top, watching carefully.

5. Rest and slice

Let the meatloaf rest for 10–15 minutes before slicing. This helps the slices hold together while that melted cheese remains deliciously gooey.

Mitch and Tonya's finishing touches

For a smoky flavour: Use your COAL BBQ seasoning in place of some of the garlic powder and paprika.

For a sweeter BBQ finish: Choose a sweet, smoky barbecue sauce.

For extra cheesiness: Mix a little mozzarella with the cheddar for a stretchier centre.

For serving: Pair with mashed potatoes, corn, or baked beans.

One important tip: because the bacon, cheese and barbecue sauce already contribute plenty of flavour and sodium, I'd leave out additional salt until you've tasted the finished recipe.

I think the cheesy centre is what really makes this version special. When you cut into it, you get that lovely cross-section of seasoned beef, melted cheese and bacon, just like the picture you shared.

Dry Chicken Gravy Mix

🤎 Homemade Chicken Gravy Mix — Bulk Pantry Recipe

Ingredients

* 10 Tbsp cornstarch

* 5 Tbsp all-purpose flour

* 3 Tbsp + 1 tsp chicken bouillon powder

* 2½ tsp onion powder

* 1¼ tsp garlic powder

* 1¼ tsp black pepper

* 1¼ tsp dried parsley (optional)

To make the pantry mix:

Combine all dry ingredients in a bowl and whisk thoroughly until evenly blended.

Transfer to a clean jar. Seal tightly and store in a cool, dry pantry. Shake before using!

To make 1 cup of gravy:

•Approximately ¼ cup + 2½ tsp dry chicken gravy mix

•1 cup cold water

Whisk the dry mix into the cold water in a small saucepan.

Heat over medium, stirring constantly until thickened and bubbling. Reduce heat and gently simmer for 3–5 minutes, stirring frequently.

The scoop measurement is approximate since dry ingredients can settle. For exact servings, divide the finished dry mix evenly into five portions.

Another homemade convenience mix for my pantry, and one more thing I can stop buying at the grocery store. 🖤

Dry Brown Gravy Mix

WE HAVE A WINNER!! 🎉

And the best part? You can make a whole jar ahead of time so it’s ready whenever I need gravy!

🤎 Homemade Brown Gravy Mix — Bulk Pantry Recipe

Ingredients

* 10 Tbsp cornstarch

* 5 Tbsp all-purpose flour

* 3 Tbsp + 1 tsp beef bouillon powder

* 2½ tsp onion powder

* 1¼ tsp garlic powder

* 1¼ tsp black pepper

* 1¼ tsp dried parsley (optional)

To make the pantry mix:

Combine all dry ingredients in a bowl and whisk thoroughly until evenly blended.

Transfer to a clean jar. Seal tightly and store in a cool, dry pantry. Shake before using!

To make 1 cup of gravy:

•Approximately ¼ cup + 2½ tsp dry gravy mix

•1 cup cold water

Whisk the dry mix into the cold water in a small saucepan.

Heat over medium, stirring constantly until thickened and bubbling. Reduce heat and gently simmer for 3–5 minutes, stirring frequently.

That’s it! Homemade brown gravy whenever you need it! 🙌🏻

The scoop measurement is approximate since dry ingredients can settle. For exact servings, divide the finished dry mix evenly into five portions.

It’s slightly salty on its own, but absolutely delicious over mashed potatoes. You can adjust the bouillon to your taste!

Another homemade convenience mix for my pantry, and one more thing I can stop buying at the grocery store. 🖤

Cherry Cheesecake Brownie Bars

Cherry Cheesecake Brownie Bars

Brownie layer

* 1 box fudge brownie mix

* Eggs, oil, and water called for on the box

Cheesecake layer

* 2 packages (8 oz each) cream cheese, softened

* ½ cup sugar

* 2 large eggs

* 1 teaspoon vanilla

Cherry layer

* 1 can (21 oz) cherry pie filling

Directions

1. Heat oven to 350°F. Grease a 9 × 13-inch pan or line it with parchment paper.

2. Prepare the brownie batter according to the package directions.

3. Spread about ¾ of the brownie batter evenly in the pan.

4. Beat the cream cheese and sugar until smooth. Add eggs and vanilla and beat just until combined.

5. Spread the cheesecake mixture gently over the brownie layer.

6. Spoon the cherry pie filling over the cheesecake. You can use the whole can, or about ¾ of it if you prefer less fruit.

7. Drop spoonfuls of the remaining brownie batter over the cherries. Gently swirl the brownie, cheesecake, and cherries with a butter knife.

8. Bake 40–50 minutes, until the edges are set and the center has only a slight jiggle. A toothpick inserted into a brownie section should have moist crumbs rather than wet batter.

9. Cool completely, then refrigerate for at least 2–3 hours before cutting. They are even better chilled overnight.

For a more bakery-style version, add ½ cup mini chocolate chips to the brownie batter and ½ teaspoon almond extract to the cherry filling. The almond-cherry combination is especially good.

Classic Cinnamon Coffee Cake

Classic Cinnamon Coffee Cake

Moist, tender cake with a thick cinnamon-brown-sugar streusel topping

Makes: 12–16 pieces

Pan: 9 × 13-inch baking pan

Prep: 20 minutes

Bake: 35–42 minutes

Oven: 350°F (175°C)

🛒 Cake

½ cup (113 g) butter, softened

¾ cup (150 g) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup (240 ml) sour cream

2 cups (250 g) all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

🍂 Cinnamon Streusel

¾ cup (150 g) packed brown sugar

1 cup (125 g) all-purpose flour

2 teaspoons ground cinnamon

¼ teaspoon salt

½ cup (113 g) cold butter, cut into small cubes

½ cup (60 g) chopped pecans or walnuts, optional

👩‍🍳 Directions

1. Prepare the pan

Preheat oven to 350°F (175°C).

Grease a 9 × 13-inch baking pan and, if desired, line the bottom with parchment paper.

2. Make the streusel

In a medium bowl, combine the brown sugar, flour, cinnamon and salt.

Add the cold butter and work it into the mixture with your fingers or a pastry cutter until you have coarse crumbs with some larger chunks.

Stir in the nuts if using.

Set aside.

3. Make the cake batter

Beat the softened butter and granulated sugar together for 2–3 minutes, until light and fluffy.

Beat in the eggs one at a time, then add the vanilla.

Add the sour cream and mix until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until no dry flour remains.

Don't overmix.

4. Assemble

Spread about half of the batter into the prepared pan.

Sprinkle approximately ⅓ of the streusel evenly over the batter.

Carefully spread the remaining batter over the top.

Finish with the remaining streusel, making sure you get plenty of those larger buttery crumbs across the surface.

5. Bake

Bake for 35–42 minutes, or until:

The top is golden brown.

A toothpick inserted into the center comes out with a few moist crumbs.

The center springs back lightly when touched.

Don't overbake it—the sour cream is what helps give this cake its wonderfully moist texture.

6. Cool

Let the cake cool in the pan for 20–30 minutes before cutting.

Serve warm or at room temperature.

☕ Optional Vanilla Glaze

For an extra bakery-style finish, whisk together:

1 cup (120 g) icing sugar

1½ tablespoons milk

½ teaspoon vanilla

Drizzle lightly over the cooled cake.

⭐ Mitch & Tonya's version

For an even more old-fashioned bakery/kitchen-table coffee cake, I'd use the pecans and skip the glaze. The thick cinnamon-brown-sugar crumb topping gives you that buttery, slightly crunchy top that makes coffee cake so good with a cup of coffee.

One important tip: Don't make the streusel too fine. You want a mixture of small crumbs and some pea-sized chunks of buttery brown sugar goodness.