Prep 20 mins
Cook 50 mins
This recipe comes from a "Cooking with Paula Deen" magazine (May/June 2006). My family loves this served with macaroni and cheese. The leftovers made a delicious sandwich the next day, topped with your favorite burger toppings.
- 1 lb ground chuck
- 10 slices bacon, cooked and crumbled
- 1 (8 ounce) package sharp cheddar cheese, grated
- 2 large eggs
- 1⁄4 cup fine breadcrumbs
- 1⁄4 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup ketchup
- 2 tablespoons prepared mustard
- 1 (3 ounce) can French-fried onions (optional)
- Preheat oven to 350°F.
- Spray a baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the first 9 ingredients, mixing well by hand.
- In a small bowl, combine ketchup and mustard.
- Stir in 1/4 cup ketchup mixture into the meat mixture.
- Place meat mixture in baking dish and shape into a loaf.
- Spread remaining ketchup mixture over meatloaf.
- Bake for 40 minutes.
- Remove from oven and top with French fried onions.
- Return to oven and bake 10-15 minutes longer, or until meat is no longer pink.
This meatloaf was very "rich" tasting, almost too much. We were not able to finish it. I did not use the onions. I cooked the meatloaf the full 55 minutes, and measured its temperature at 140 F. I let it stand for 10 minutes before trying to cut it. I didn't find it mushy at all. I used preshredded cheese (mild, by mistake) so maybe the added starch helped. I made this in a 9X9 Pyrex, but I would use a bigger one next time in order to make serving easier. I would like to try the onions if I do make this again and - I can't believe I'm saying this! - cut it in 6 instead of 4 servings.
I followed some advice from others and only used 1 egg, doubled the bread crumbs, and added 2 slices of bread at the bottom of my loaf pan. I uppsed the time to 60 minutes and the temp to 375. I also used my Pampered Chef stone loaf, so I don't know if that made a difference, but the meatloaf was AWESOME. I can't really tolerate bread anymore, so this really satisfied my craving for a burger.
I made this last night. And I have to say I had the same problem many others did with it being mushy after being cooked. So what I did was cranked up the heat, cooked it longer with tin foil on top, and then after pulling out of the oven, let it set up for a few minutes on the stove. It did seem to make it a lot better and manageable that way. I think letting it sit out was what did wonders for it. This was a great tasting and rich meatloaf! It was very good. Next time when I make it Im going to put only 1 egg, half the cheese, and maybe a little extra breadcrumbs. Then increase the baking temp to 400 degrees. I think if you follow those steps, you wont end up with a mushy meatloaf. Also this makes AWESOME meatloaf sandwiches the next day! YUM its so good! Even if you dont like it for dinner, dont throw it away!! Put it in the fridge, and the next day cut a piece off, put some mayo on a bun and smoosh it together. Then you have an awesome lunch! Like others have already said, when paula made this on the show she put bread slices on the bottom of dish to soak up the grease. Also double the ketchup/mustard mixture and she added a few tbs. of brown sugar to make it more bbq tasting. Very good recipe. I will make again.