I have three kids plus me and my hubby, so I usually use two pounds of ground chuck and then double all the rest of the ingredients for a great big loaf. We can usually come pretty close to finishing up the whole thing. If we can’t though, the leftovers are fantastic. Paired up with some mashed potatoes and steamed broccoli or green beans, it’s one of all of our most favorite meals. Check out what they are saying about this recipe over at Group Recipes:
“Juiciest and most flavorful meatloaf I’ve tasted in a long time…makes great “burgerwiches” the next day”
If you’re lucky enough to have leftovers, toss them on a bun and make a whole new meal!
1 lb ground chuck
10 slices Hormel bacon, cooked and crumbled
1 (8 ounce) package Sargento sharp cheddar cheese, grated
2 large eggs
1/4 cup fine breadcrumbs
1/4 cup Hellmann’s 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
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.
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Quick Tip: Spice it up with pepper jack cheese.
Thanks again to Group Recipes for this nice twist on a traditional favorite recipe.