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    You are in: Home / Recipes / Bacon Cheesebuger Meatloaf Recipe
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    Bacon Cheesebuger Meatloaf

    Average Rating:

    2 Total Reviews

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    • on April 12, 2009

      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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    • on May 12, 2007

      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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    Nutritional Facts for Bacon Cheesebuger Meatloaf

    Serving Size: 1 (254 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 726.8
    Calories from Fat 496
    Total Fat 55.2 g
    Saturated Fat 24.3 g
    Cholesterol 248.3 mg
    Sodium 1268.0 mg
    Total Carbohydrate 15.7 g
    Dietary Fiber 0.6 g
    Sugars 6.7 g
    Protein 41.0 g

    The following items or measurements are not included:


    French-fried onions

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