Sweet BBQ Bacon-Turkey Meatloaf with Cheddar Cheese

If you’ve never found “your” meatloaf recipe, today might be your day. A hint of maple syrup, perky barbecue sauce, and a stuffing of gooey extra-sharp Cheddar are its headlined ingredients. Other elements like quality turkey, whole wheat bread, onion, garlic, bacon, a pinch of ground cayenne and oregano kick in to pull the whole shebang neatly together for a very happy dinner.

See COOK’S NOTES for omitting maple syrup, cheese, or bacon.

6-8 servings (makes one 9"x5" pan)

Ingredients

1 tablespoon olive oil to grease the 9”x5” metal or ceramic baking pan
½ cup (125ml) barbecue sauce -homemade recipe or store-bought—plus more for serving, if desired
2 large eggs
1 tablespoon real maple syrup (can sub honey)
2 pounds (1,000 grams) lean ground turkey. I like 93%/7.
2 cups (120 grams) fresh whole wheat bread cut into 1/2" cubes
½ teaspoon EACH: kosher salt and fresh ground black pepper--plus extra black pepper for grinding on top of the bacon before baking
1 teaspoon dried oregano
1/8 teaspoon ground cayenne, optional
½ cup (75 grams) minced yellow onion
2 garlic cloves
1/3- pound (150 grams) sliced extra-sharp Cheddar, cut into two-inch strips (See notes for skipping the cheese.) I like Tillamook brand.
2 pieces thick-cut bacon (about 25 grams)--cut in half (See notes for skipping bacon.)

Instructions

PREPARATION: Preheat oven to 350F. Set rack at center. Line a rimmed baking sheet with parchment paper or foil. Brush a 9”x5” loaf pan with olive oil. Wash hands well.
WHISK TOGETHER LIQUID INGREDIENTS: In a small bowl, whisk together the barbecue sauce, eggs, and maple syrup. Set aside.
MIX THE MEATLOAF: In an extra-large bowl, using your hands, gently mix the turkey, bread cubes, spices, onion, and garlic. Pour in the reserved egg mixture and mix just until well-combined.
ADD HALF OF THE MEATLOAF MIXTURE TO THE PAN and pat down lightly. Place the slices of cheese right down the lengthwise middle of the loaf, overlapping and stopping before the ends. Pat the other half of the meatloaf mixture on top, sealing edges by tapping down with your fingers around the edges of the loaf so the cheese doesn’t all ooze out while baking. Add the four pieces of bacon across the top, spaced evenly. Grind a little pepper over bacon.
PLACE PAN ON LINED BAKING SHEET AND BAKE for 65-75 or until instant read thermometer reads 160F. (Try not to hit the hot cheese with the thermometer.) The temperature will rise to 165F while the loaf rests. Remove from oven to rack; rest in pan 10 minutes. If there is extra liquid in the pan, carefully pour it out. Carve and serve hot, warm, at room temperature, or cold from pan or on a serving platter. Optional: Drizzle each slice of meatloaf with a little more barbecue sauce.
*Store leftovers well-wrapped in the refrigerator for up to four days or freeze for up to 3 months.

Notes

COOK’S NOTES: 1. If you’re using a sweeter store-bought barbecue sauce, leave out the maple syrup. 2. If you’d like to omit the cheese, you can substitute grilled slices of zucchini or summer squash. The loaf can also be baked without any filling. 3. No bacon for you? Just brush the top of the meatloaf lightly with olive oil before baking.
Copyright Alyce Morgan, 2025. All rights reserved.