I have to admit, I "hate" meatloaf. I never enjoyed it growing up & have basically shunned any variety of meatloaf...until now. I have been living la vida low carb since mid-July & have found some wonderful recipes online. I ran across this Paula Deen recipe for Bacon Cheeseburger Meatloaf, and decided that meatloaf couldn't be all that bad with these yummy ingredients. I modified the recipe quite a bit to lower the carb count & adjust to my family's personal tastes. I also wanted to speed up the bake time for this, so I opted for the mini version using a muffin pan. I was thrilled with how this turned out & will definitely be making it again...soon!
Ingredients:
1 pound ground chuck
1 pkg. Oscar Myer pre-cooked crumbled bacon
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/3 cup French fried onions
2 tablespoons Ranch seasoning
1 tablespoon steak/burger seasoning
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/3 cup ketchup
1/4 cup spicy brown mustard
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup/mustard mixture.
Press meat mixture into muffin pan. Spread remaining ketchup mixture over loaf. Bake 20 minutes. Pat with paper towel to absorb some of the grease from the top & sprinkle with French fried onions; bake another 5 to 10 minutes, or until meat is no longer pink. Enjoy!
OK, so does Terry think you're a wierdo for taking pictures of your food. Jack caught me taking pics to post a cookie reci-e to my blog and he really had fun poking fun at me about it! I endured a great bit of teasing over it.
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