2 Reviews

This was a nice meatloaf...however, we did find the amount of cheese a bit overbearing. DH said he prefers more of a classic meatloaf to this one. I figure it would be better if you halved the amount of cheese. Also, I found that the cook time/temperature setting was too low. After the recommended cook time it was only half cooked so I cranked the temp up to 395F and cooked it another 20-25 minutes. We can't get the French fried onions here so I just added grilled onions in the last half of cook time. Son ate two large helpings! (-; Made for Spring 2009 PAC. Thanks kittycara. (-:

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A Good Thing April 11, 2009

A delicious change from plain meat loaf. I omitted the canned onions on top as discussed with kittycara. The leftovers make a great sandwich. The next time I make this meatloaf, I think I will try adding tiny cubes of cheese, chopped green olives, and some cooked elbow macaroni to turn it into homemade mac and cheese luncheon meat.

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foodtvfan May 12, 2007
Bacon Cheesebuger Meatloaf