Bacon Cheeseburger Meatloaf

Teresa Ambra

Bacon Cheeseburger Meatloaf is a fabulous Paula Deen recipe. This meatloaf tastes just like eating Bacon Cheeseburgers. It's absolutely the best meatloaf ever! The French Fried Onions make it spectacular. Perfect for weeknight or company dinners.

4.84 from 6 votes

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Beef Main Dishes

Cuisine American

Servings

Calories 616 kcal

Equipment

1 large 9x13" baking dish
1 large skillet
1 spatula
1 large mixing bowl
1 small mixing bowl
1 wooden spoon

Ingredients

1 lb. ground chuck lean 93% or 96% preferred
10 slices bacon cooked and crumbled
8 oz. package sharp cheddar cheese grated
2 large eggs lightly beaten
2/3 cup bread crumbs toasted (you can also leave these plain)
1/3 cup sour cream (or substitute mayonnaise)
1 tbsp. worcestershire sauce
1/4 tsp. sea salt or kosher salt
1/4 tsp. ground black pepper
1/2 cup ketchup
2 1/2 tbsp. prepared mustard
2 1/2 tbsp. brown sugar packed (see note below)
3 oz. can Durkee's French fried onions
3-4 slices Sourdough bread

Instructions

Preheat oven to 350°.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup, mustard and brown sugar.
Work 1/4 cup ketchup mixture into meat mixture with your hands, reserving remaining ketchup mixture.
Place slices of sourdough bread in the center of a greased 9x13" or 10x15" baking dish. (Paula Deen secret.)
Press meat mixture into dish, and shape into a loaf.
Spread remaining ketchup mixture over loaf.
Bake 40-50 minutes.
Top with French fried onions; bake 10-15 minutes or until meat is no longer pink.

Notes

NOTE: One other Paula Deen secret ingredient was to stir approximately 2 tbsp. of brown sugar into the ½ cup ketchup which I have done in the directions above.

NOTE: I cooked the meat an hour before adding the sauce since it was a double batch. I wanted to make sure the meat was cooking all the way through before adding the sauce so it wouldn't burn.

NOTE: The bread on the bottom of the baking dish absorbs all the grease while the meatloaf bakes. You can cut it off before serving, but our guests preferred to eat it as is.

NOTE: I have used both regular and toasted bread crumbs for this recipe. Both work fine.

NOTE: The original recipe called for mayonnaise instead of sour cream. Since my husband has never liked cooked mayonnaise in recipes, I've changed the recipe to sour cream. You can swap that back for mayo if you prefer.

NOTE: It is better to spread the meat so that it is wider rather than too high like a loaf of bread. It cooks more quickly that way, and you can avoid taking the meatloaf out of the oven while it is still pink in the center.

Recipe adapted from Paula Deen via Food Network.

Nutrition

Calories: 616kcalCarbohydrates: 34gProtein: 26gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 139mgSodium: 997mgPotassium: 376mgFiber: 1gSugar: 10gVitamin A: 504IUVitamin C: 1mgCalcium: 269mgIron: 3mg

Keyword bacon, beef, cheese, cheeseburger, main dish, meatloaf

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