BACON CHEESEBURGER MEATLOAF RECIPE | ALLRECIPES
My absolute fave meatloaf recipe!
Provided by Abjesse
Categories Pork Meatloaf
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble into a large bowl.
- Mix ketchup and mustard in a bowl.
- Thoroughly combine 1/4 the ketchup mixture, ground chuck, Cheddar cheese, eggs, bread crumbs, mayonnaise, Worcestershire sauce, salt, and black pepper with crumbled bacon in bowl; pat the mixture into a 5x9-inch loaf pan. Spread remaining ketchup mixture evenly over top of meatloaf.
- Bake in the preheated oven until the meatloaf is no longer pink inside, about 45 minutes. Spread French-fried onions over the top of the loaf and return to oven until onions are browned and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.
Nutrition Facts : Calories 586.4 calories, CarbohydrateContent 14.6 g, CholesterolContent 168.9 mg, FatContent 44.3 g, FiberContent 0.4 g, ProteinContent 31 g, SaturatedFatContent 17.2 g, SodiumContent 1189.5 mg, SugarContent 4.1 g
56 ALL-TIME FAVORITE CASSEROLE RECIPES - YUMMLY
Classic comfort food but better, with cream cheese and buttery Ritz cracker crumbs. Everyone will be asking for the recipe! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).
Provided by Yummly
Total Time 55 minutes
Yield 11
Number Of Ingredients 15
Steps:
- Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of water to a boil and add the salt.
- Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar, Gruyere or Swiss, and Gouda cheeses. Set aside.
- Cut the cream cheese into 1/2-inch cubes. Set aside.
- Add the elbow macaroni to the boiling water. Cook, stirring occasionally, until the pasta is al dente, about 9 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water.
- Preheat the oven to 375°F.
- In a large pot over medium heat, melt the butter.
- Once melted, add the flour. Whisk to thoroughly combine. Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes.
- Slowly stream the milk into the pot while continuing to whisk. Cook, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.
- Once bubbling, turn off the heat. Add the mustard powder, salt, and black pepper.
- Add the cheeses to the pot one handful at a time, whisking slowly after each addition.
- Once the sauce is smooth, add the drained pasta noodles to the pot. Stir to combine.
- Pour the pasta into the prepared baking dish.
- Place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin. Transfer the cracker crumbs to a large bowl.
- Place the butter in a microwave-safe bowl. Microwave on high until butter is melted, about 30 seconds. Pour the melted butter over the cracker crumbs. Mix with a fork until they are evenly moistened.
- Sprinkle the cracker crumbs in an even layer over the pasta.
- Bake the mac and cheese on middle rack of oven until edges are bubbling and top is slightly browned, 25-28 minutes.
- Check to see that mac and cheese is done. Remove from oven or add time as needed.
- Allow macaroni and cheese to rest for 15-20 minutes before serving.
Nutrition Facts : Calories 570 calories, CarbohydrateContent 41 grams, CholesterolContent 105 milligrams, FatContent 34 grams, FiberContent 1 grams, ProteinContent 23 grams, SaturatedFatContent 21 grams, SodiumContent 1200 milligrams, SugarContent 7 grams
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