I grew up eating my Mom and Grandma’s meatloaf, and it was one of my absolute favorite dinners. All these years it’s remained one of my favorite ‘comfort foods’. When I began cooking for my own family, it took me 3 years of watching my Grandma lovingly prepare my favorite dish before I was able to properly ‘eyeball’ the ingredients to replicate that same great taste. Now, every single one of my kids looks forward to that one night a month when meatloaf’s on the menu. However, recently I’ve really been trying to experiment with new twists on some of our old favorites, just to keep things interesting. A good friend swore by this cheeseburger-flavored version, so I decided to swap it with my traditional meatloaf in our monthly menu. Warning: This is not your Grandma’s meatloaf! This cheesy little monster of a meatloaf will leave you wanting to lick every last drop off your plate. While I still love, and will continue to make my more traditional version, this recipe is a new family favorite that has already been added to our rotating regular recipes.
Bacon Cheeseburger Meatloaf
- 1 lb lean ground beef
- 1 lb bacon, cooked crisp and crumbled
- 2 cups sharp cheddar, shredded
- 2 eggs, lightly beaten
- 1/2 cup- 3/4 cup unseasoned bread crumbs, toasted
- 1/4 cup mayonnaise
- 1 tbsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup ketchup
- 2 tbsp mustard
- 1/3 cup French fried onions
- 2 slices of sandwich bread*
- Preheat oven to 400 degrees.
- In a large bowl, combine ground beef and the next 8 ingredients, mixing well. Don’t be afraid to get your hands ‘dirty’ and give everything a good squishing until evenly combined and a uniform consistency is reached.
- Place both pieces of bread into a meatloaf pan so that they evenly cover the bottom.
- Form meat mixture into a loaf shape and transfer to the meatloaf pan. You want it sitting directly on top of the bread.
- In a small bowl, combine mustard and ketchup.
- Evenly spread the ketchup mixture onto the top of the meatloaf.
- Bake 40 minutes. Top with the French fried onions and bake an additional 10 minutes, or until the inside is no longer pink.
- Remove from oven and let rest for 5-10 minutes. Remove the meatloaf from the pan and discard the grease ‘toast’. Slice the meatloaf and serve.
* This is the best meatloaf tip I’ve ever discovered. Instead of your meatloaf sitting and cooking in it’s own grease, or having to use a broiler pan, simply let the slices of bread absorb every last drop of fat that cooks out. It’s that simple. After cooking, simply discard and you’re left with a mess-free loaf that’s ready to be sliced and served.