Monday, March 8, 2010

My Girl, Paula: Bacon Cheeseburger Meatloaf

 Meat (ha!) the antithesis of anything from my "Meatless Fridays" feature:  The Bacon Cheeseburger Meatloaf.  

This week's My Girl, Paula! theme is "Anything Goes," making this smorgasbord of ingredients a logical choice.  Want mayo, ketchup, and mustard?  Sure, throw it in.  Cheese?  Yup.  Bacon?  Absolutely.  French fried onions too?  Why not!  Far from being your everyday meatloaf, this monster of a meal packs a huge flavor punch--and the calorie count to match.  Lighten it up a bit by choosing a lean ground beef (or ground turkey), turkey bacon, light mayo, and/or reduced-fat cheese.  Your pants will thank you.

Recipe Notes:
  • I found this to be a tad on the salty side, even with the salt omitted.  Blame it on the bacon, I guess.
  • I placed 2 slices of bread on the bottom of my loaf pan to absorb the excess oil.  It worked, but the bread was hopelessly stuck to the meat.  Squishy, grease-soaked bread ≠ yum. 
  • The recipe calls for a 9x5x3-inch loaf pan.  As you can see, this produces a very squat meatloaf!  I'd go for an 8x4x3-inch loaf pan, if you have it.  Or shape it into a loaf as directed and bake on a broiler pan.

Bacon Cheeseburger Meatloaf
Recipe by Paula Deen (Link)

1 lb. ground chuck
10 slices bacon, cooked and crumbled
8 oz. package sharp Cheddar, grated
2 large eggs, lightly beaten
¼ cup bread crumbs, toasted
¼ cup mayonnaise
1 Tbl. Worcestershire sauce
¼ tsp. salt (not really necessary considering the bacon and cheese)
¼ tsp. ground black pepper
cup ketchup
2 Tbl. prepared mustard
1 (2.8 oz) can French fried onions

Preheat oven to 350°F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard.  Stir ¼ cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan.  Spread remaining ketchup mixture over loaf.  Bake 40 minutes.  Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.


  1. Oh man this sounds like a heart attack in meatloaf form!

  2. wowza! thanks for the tips on the meatloaf too...never heard of the bread trick before, but it makes bad it stuck!

  3. I always wondered about Paula's bacon cheeseburger meatloaf. It just sounds so good. I sometimes form and bake my meatloaves on the broiler pan so that the grease goes down through the slats, but I like your idea of the bread trick too!

    I'll be back to see your butter chicken. Someone left me a comment that I could've used greek yogurt in place of the cream. Thought I would pass that on to you as well. I'm gonna give the yogurt a try one of these days. I guess that would make it healthy, right?

  4. Haha I can't say I would love to try this since it is a MEATloaf, but maybe I'll make it for the boy one day. He does love his hearty dinners :).

  5. I thought this was really good.