Bacon Double Cheeseburger Stuffed Meatloaf
1 pound 93% lean beef
1 cup Panko bread crumbs
½ cup 2% milk
6 tablespoons ketchup, divided
1 tablespoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
1 large egg
1 tablespoon brown sugar
8 ounces mild cheddar cheese, shredded
1 pound bacon, uncooked
Preheat oven to 350°F.
In a large bowl combine beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, Worcestershire and steak seasoning. Set aside.
In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture.
Gentle press meatloaf into bowl and divide in half. Place first half into 7x10” baking dish and form into a flat meatloaf Gently press the center in to create a rim around the outside of the meatloaf. Add shredded cheese into the center of the meatloaf.
Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan. Set op top and press the sides together to seal in the cheese. Form into a loaf shape about 1½ - 2” tall.
You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside.
In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown sugar. Mix well with a fork. Apply glaze evenly all over your meatloaf (except the bottom).
Arrange bacon slices over the top of the meatloaf. Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side. Arrange remaining bacon over the top. Tuck the ends of the bacon under the meatloaf (this prevents curling).
Place meatloaf in the oven and bake until bacon is crispy, about 1 hour.
Remove from oven. Allow to rest uncovered for 20 minutes. Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian