My favorite meatloaf recipe, hands down!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 10 slices bacon
- ⅓ cup ketchup
- 2 tablespoons prepared yellow mustard
- 1 pound ground beef chuck
- 1 (8 ounce) package shredded Cheddar cheese
- 2 eggs, beaten
- ¼ cup dry bread crumbs
- ¼ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (3 ounce) can French-fried onions
Instructions
- 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 5×9-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 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 169 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 17 g |
| Sodium | 1190 mg |
| Sugars | 4 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
I used Turkey and pork 1lb Turkey, 1/2lb pork), about 3/4 toasted bread crumbs, didn’t mix in the cheese, rather I flattened the meat mixture on foil, sprinkled the cheese on and rolled it up, closing the edges and placing it on foil and onto the smoker. Sauced the top when correct IT reached and then broiled it for a few minutes, sprinkled the french onion rings on and broiled it again. Finely minced some sweet onion and sprinkled over the top before serving. Fantastic. Will definitely make again.
It really was deeelicious!
Very filling, never any leftovers and if in a pinch and don’t have the French fried onions crushed Fritos work! Made several times and kept as a fave!!
I omitted the fried onions because I didn’t have any. My wife and I enjoyed this. used some thick cut bacon from the butcher. Added a nice smokey flavor to the meat loaf. I thought that it came out a little salty but it wan’t that bad. Might have just been from the bacon and cheese. It was really yummy.
Excellent!! The only thing I did different was use Bacon Bits (the real ones) instead of cooking strips of bacon. Will definitely make again !!
My husband Usually doesn’t like meatloaf but I made this meatloaf and he really liked it said it was a keeper the only thing I did different was I didn’t have the French fried onions so I took a fresh onion and chopped it up and fried it with the bacon and just put it right into the meatloaf and it was really delicious thank you for the recipe
Pretty good, I followed the recipe as closely as possible.
Love this recipe!! Family favorite , so easy
I found this recipe here a few years ago & we eat it every other month. I don’t even need to look for another meatloaf recipe. This is the ultimate!!!
NOT a fan. It was moist. it just wasn’t wow. it is also the exact recipe on Paula Dean’s recipe list. That last part is observation . I picked this one because Paula Dean rarely steers me wrong. won’t be making it again.
I made this and it was not a favorite. The texture was strange and it was very greasy.
I cannot make a good meatloaf but this one is delicious! I put everything in that the recipe called for and it was perfect!
This is Paula Deen’s recipe to a tee…It’s great …She does give a tip on placing bread slices on the bottom of the pan to soak up some of the grease..Reviewer below who said it was soppy mess gave it 1 star said and she would cook the bacon next time, she didn’t follow the recipe, the bacon was suppose to be cooked and drained……On one of her videos Paula does use 2 tabls. brown sugar along with ketchup and the mustard for the topping…..I find the sweet topping is more to my personal liking
My husband and I loved it! I have a great meat loaf pan that has a silicone liner with holes in it so I never have excess grease. We love meat loaf and as written this recipe was great. One pound of meat was just right for us.
no, but will next time
read reviews before making, and the only things I changed (besides doubling the recipe) were 1. I used Velveeta and put a 14″ thick layer in the middle. 2. I probably doubled the bread crumbs while mixing to obtain a good consistency. 3. I added about 12 cup (14 cup per recipe) of dill relish, to really finish that cheeseburger flavor. it turned out amazing and even better the next day! Don’t forget to let it cool before you cut into it if you layer the cheese so that it doesn’t all ooze out!
I did not like this recipe
The flavor of this meatloaf was great but I wasn’t crazy for the texture. I should have used more breadcrumbs when I saw the mixture was too wet. I used about 1-1/4 lbs of chuck and 6 slices bacon. I baked in a loaf pan that had a rack on the bottom to catch the drippings. It was not greasy at all. Family loved it – I just wish it had been firmer.
This was the BEST meatloaf I have ever had! The bacon made it! I used 1 1/2 lbs ground beef and replaced plain yogurt with the mayo. I did not want to use the french fried onions so just cut up some onion. This is a 10 out of 5!!
This is hands-down my hubby’s favorite meal! I follow the recipe exactly and it is perfect every time! We did try making burgers once but the meat is too mushy so we baked them in the oven…DELICIOUS!!! The leftovers are heavenly…I think it gets better the next day! Thanks for the recipe…it’s a keeper!
This was delicious. We really enjoyed this. I was lazy and didn’t count the bacon. I just used the whole pack.