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.
- 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
⅓ 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.