Cheeseburger Meatloaf with a Ketchup and Mustard Sauce
Recipes Beef Kid-friendly Main Dish Meal ideas Seasonal cooking
Description
You may think that you don't like meatloaf, but that's because you haven't tried this one. It just may be the best meatloaf you will ever eat!
Ingredients
non-stick cooking spray
6 slices Texas toast, cubed
1/2 c. milk
2 lb. lean ground beef
6 strips crisply cooked bacon, chopped
2 large eggs, beaten
1 red onion, 1 finely chopped
1 c. + 2 T. ketchup, divided
1/4 c. + 1 T. mustard, divided
1 t. kosher salt, divided
1 t. freshly ground black pepper, divided
8 oz. cubed Cheddar cheese
1 c. grated Cheddar cheese
1/4 c. grated yellow onion with its juices
dill pickle chips or spears, optional, for serving
1 sliced red onion, optional, for serving
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat oven to 350 degrees. Spray a broiler pan with non-stick cooking spray.
Mix bread and milk together in a bowl; set aside.
Add ground beef, bacon, eggs, chopped red onion, 2 T. ketchup, 1 T. mustard, 1/2 t. salt and 1/2 t. pepper to a large bowl. Add soaked bread; mix with your hands, trying to keep the mixture light. Don't over mix. Gently mix in cubed Cheddar cheese, distributing cheese evenly through the meat.
Form mixture into a loaf about 6 - 8 inches wide and 1 1/2 inches thick on prepared pan. (A flatter, thinner loaf cooks more evenly.)
Sauce:
Mix grated yellow onion with remaining 1 c. ketchup, 1/4 c. mustard, 1/2 t. salt and 1/2 t. pepper in a separate bowl. Evenly spread 1/2 of this sauce on top of the meatloaf.
Tent the pan with aluminum foil. Bake for 1 hour.
Remove foil; spread on remaining sauce. Bake until the internal temperature reaches 160 degrees F and meatloaf is no longer pink in the middle, another 35 - 40 minutes.
Sprinkle on the grated Cheddar cheese; bake for 5 minutes to melt the cheese.
Allow the meatloaf to rest for 10 minutes before transferring it to a platter and slicing.
Serve with sliced red onions and dill pickle, if desired.
4-6 servings.