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Bobby’s Lighter Bacon Cheeseburger Meatloaf

By Bobby Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 1 hour 10 minutes

Servings: 6



  • 3 slices torn whole wheat bread
  • 1/4 cup low fat milk
  • 2 teaspoons canola oil
  • 1 (8 oz) package coarsely chopped mushrooms
  • 1 finely chopped onion
  • 1 teaspoon salt
  • 1 small shredded zucchini
  • 1 (20.8 oz) package or chicken ground turkey
  • 1/2 cup shredded fat-free mozzarella cheese
  • 4 slices reduced-fat center-cut bacon
  • 1/4 cup plain breadcrumbs
  • 1 large egg
  • 1/4 cup ketchup
  • 1 tablespoon spicy brown mustard
  • 2 tablespoons French fried onions


Preheat oven to 350 °F. Line a broiler pan with foil and lightly spray the foil with nonstick spray.

Combine the bread and milk in a large bowl; let stand 10 minutes to soften. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables are very tender, 5-7 minutes. Add the zucchini and cook, stirring until softened, about 3 minutes. Remove from the heat; let cool slightly.

Add the mushroom mixture, turkey, cheese, bacon, breadcrumbs, egg and remaining 3/4 teaspoon salt to the bread mixture. Toss gently to combine. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture. Shape into a loaf and place on the pan. Spread the remaining ketchup mixture over the loaf. Bake 40 minutes. Top with French fried onions. Bake until an instant-read thermometer inserted into the center of the loaf registers 160º, 10-15 minutes longer. Let stand 10 minutes before slicing. Cut into 12 slices.