Bacon Cheeseburger Meatloaf Recipe

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If you don’t want to bother with the latticed bacon, just lay strips across the top.

Photo courtesy of The Countryman Press

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“The Cupboard to Table Cookbook: Satisfying Meals Made from What You Have on Hand” by Judy Hannemann

Photo courtesy of The Countryman Press

6-8 servings SERVINGS

Ingredients

2 pounds extra-lean ground beef
3/4 cup plain breadcrumbs
2 eggs
1/4 cup chopped onion
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire or steak sauce
1-2 tablespoons ketchup (use 1 tablespoon if using steak sauce)
1 cup Cheddar cheese, cut into 1/4-1/2-inch cubes
8-10 slices bacon (I make a lattice with 8 slices of bacon to top the meatloaf—4 across, 4 down. You can use less bacon if you don’t want to get fancy, but the loaf should be topped with bacon.)

Preheat oven to 375 degrees F.

In a large bowl, mix all ingredients except the bacon. Form into a loaf shape.

Top with either a fancy bacon lattice or lay strips across the top. Make sure to tuck the bacon under the bottom of the meatloaf.

Place in an oblong pan (I used 7x11 inches with a rack) and bake for 50 to 60 minutes or until internal temperature is 160 degrees F.

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Reprinted with permission from The Cupboard to Table Cookbook: Satisfying Meals Made from What You Have on Hand by Judy Hannemann, published by The Countryman Press, an imprint of W.W. Norton & Company, Inc. 2016. Buy this book from our store: The Cupboard to Table Cookbook.