Ree Drummond Just Turned a Cheeseburger Into a Meatloaf, and We’re Obsessed With the Recipe

Leave it to Ree Drummond to take a diner classic and turn it into the ultimate cowboy dinner. On a recent episode of The Pioneer Woman, the queen of comfort food shared her wildly popular cheeseburger meatloaf recipe. And yes, it’s exactly as indulgent as it sounds. Packed with beef, bacon, chunks of cheddar and smothered in a ketchup-mustard glaze, this meatloaf is everything you love about a bacon cheeseburger—minus the bun and with a whole lot more cozy vibes. Here’s how she makes it. 

What is Ree Drummond’s cheeseburger meatloaf?

“I have planned a menu that has ‘cowboy’ written all over it. Case in point: cheeseburger meatloaf,” Ree says at the start of the clip. The dish is a fun twist on her classic meatloaf recipe. It has all the usual comforts of traditional meatloaf, plus bacon, mustard and literal cubes of cheddar cheese. Yes, it may not be the quickest dinner ever, but if you ask us, it beats any drive-thru patty. 

So what makes it a cheeseburger? Ree upgrades that signature ketchup-based glaze, giving it a cheeseburger spin with yellow mustard and grated onion. “I don’t know how anybody eats meatloaf without ketchup,” she laughs. The meat mixture is equally indulgent. Ree combines ground beef with the milk-soaked bread, chopped cooked bacon, diced red onion and a little extra ketchup and mustard. She finishes by folding in cubes of cheddar. ”When this meatloaf bakes in the oven, these chunks of cheese just soften and start to ooze all over the place,” she explains. 

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Clever tips from Ree for the best meatloaf ever

As always, Ree makes comfort food feel totally doable (and fun if you like to get messy). Here are a few of her best tips to make this meatloaf just as mouthwatering at home:

1. Soak your bread in milk. Ree soaks cubed Texas toast in milk, a trick she uses in almost every meatloaf she makes. “This is how I start pretty much every meatloaf I make,” she says. It gives the meatloaf moisture and a rich, tender texture that breadcrumbs just can’t replicate.
2. Keep the shape flat. Forming the meatloaf into a flat, even rectangle helps it cook faster and more evenly. “The more dome your meatloaf has to it, the longer it takes to cook,” she says. And remember to mix with your hands: “It’s just the best way to make sure everything is totally mixed.” 
3. Tent your meatloaf. Since this meatloaf cooks in three stages, you don’t want to overcook it. That’s why Ree uses foil for the first hour of baking. But instead of sealing it tightly, she tents it over the meatloaf. This way, the foil doesn’t stick to the meat. 

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Ree Drummond’s cheeseburger meatloaf recipe

“I cannot imagine how good this is gonna be,” says Ree as she pulls out the bubbly, cheesy meatloaf from the oven. “I know those guys are gonna dig right in.” Follow her official recipe below and serve this with some Dill pickle chips on the side.

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Ingredients:

• 6 slices Texas toast, cubed
• ½ cup milk
• 2 lbs. ground beef
• 6 slices cooked bacon, chopped
• 2 large eggs
• 1 red onion, finely diced
• 1 cup plus 2 Tbs. ketchup
• 1/4 cup plus 1 Tbs. mustard 
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 8 oz. cheddar, cut into small cubes, plus 1 cup grated cheddar
• ¼ cup grated yellow onion (from about 1/2 onion)

Directions:

• Total time: 2 hours 30 minutes (includes resting time)
• Yield: 4-6 servings 

1. Preheat oven to 350° F. Line a broiler pan with foil or spray with cooking spray.
2. In a medium bowl, combine cubed Texas toast and milk. Let it sit until the bread absorbs the milk.
3. In a small bowl, whisk together 1 cup ketchup, 1/4 cup mustard, grated onion, ½ teaspoon salt and ½ teaspoon pepper to make the sauce.
4. In a large bowl, combine ground beef, soaked bread, eggs, red onion, bacon, remaining ketchup, mustard, salt and pepper. Mix with hands until just combined. Then, fold in cubed cheddar, being careful not to over mix.
5. Transfer the mixture to the prepared pan and shape into a flat, even rectangle. Spoon half the sauce on top and spread with a spatula, then tent with foil. 
6. Bake covered for one hour. Remove foil, spread remaining sauce on top and bake uncovered for 40 minutes more. Sprinkle grated cheddar on top and return to the oven just until melted.
7. Let rest for 10 minutes before slicing and serving.

How to store and reheat cheeseburger meatloaf

Meatloaf leftovers are a gift from the comfort food gods. Once cooled, store slices in an airtight container in the fridge for up to four days. To reheat, warm in a 300° F oven, covered in foil, for about 15–20 minutes or until heated through. You can also reheat individual slices in the microwave. Bonus: leftover slices make amazing sandwiches with a swipe of mayo or extra ketchup.