Recipe by Kim D.
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.
Top Review by evewitch
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.
- 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)
Directions See How It's Made
- 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.