| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 6 slices Texas toast, cubed
- 1/2 cup milk
- 2 pounds ground beef
- 6 strips crisp cooked bacon, chopped
- 2 large eggs
- 2 red onions; 1 finely chopped and 1 thinly sliced
- 1 cup plus 2 tablespoons ketchup
- 1/4 cup plus 1 tablespoon mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 ounces Cheddar, cut into small cubes, plus 1 cup grated Cheddar
- 1/4 cup grated yellow onion (from about 1/2 onion)
- Dill pickle chips, for serving
Instructions
- Preheat the oven to 350 degrees F. Spray a broiler pan with nonstick spray.
- Mix together the bread and milk in a bowl and set aside.
- Add the ground beef, bacon, eggs, chopped red onion, 2 tablespoons ketchup, 1 tablespoon mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large bowl. Add the soaked bread and mix with your hands, trying to keep the mixture light. Gently mix in the cubed Cheddar, making sure to distribute it evenly throughout the meat.
- Form the meat mixture into a loaf approximately 6 to 8 inches wide and 1 1/2 inches thick on the prepared pan. Mix the grated yellow onion with the remaining 1 cup ketchup, 1/4 cup mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in another bowl. Spread half of the sauce on top of the meatloaf. Tent the pan with foil and bake for 1 hour.
- Remove the foil, add the rest of the sauce and continue baking until the internal temperature reaches 160 degrees F and the meatloaf is no longer pink in the middle, another 35 to 40 minutes. Sprinkle on the grated Cheddar and return to the oven for 5 minutes to melt. Let the meatloaf rest for 10 minutes before removing to a platter.
- Slice and serve with the sliced red onions and dill pickle chips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 888 |
| Total Fat | 63 g |
| Saturated Fat | 24 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 46 g |
| Cholesterol | 229 mg |
| Sodium | 1362 mg |
| Serving Size | 1 of 6 servings |
| Calories | 888 |
| Total Fat | 63 g |
| Saturated Fat | 24 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 46 g |
| Cholesterol | 229 mg |
| Sodium | 1362 mg |
Reviews
This was delicious!!! My son who has celiac never likes any meatloaf I have made & loved this! Even ate leftovers for 2 days
The only actual spices she used in the recipe were Salt & Pepper. Adding garlic powder, onion powder & dried tyme makes a huge difference all to taste. Also added a good 1/8 to 1/4 cup worchestershire sauce for savoriness & umami. Could’ve used cheesy croutons also. Normally on a burger I only do Salt and Pepper because the meat if 80/20 shouldn’t need more but a meatloaf with bread suckling up some of the juices needs seasoning. Also next time I’m trying a blend of meats for added flavor.
Thos was fantastic. My family ate all of the meatloaf and said this is the only way I should make meatloaf. They don’t want regular meatloaf again. I followed the recipe exactly except I shredded my cheese. This is a keeper. Thanks Ree!!
This seems to be a pretty polarizing recipe. I liked it, but my husband, who isn’t picky, had a pained expression throughout dinner. He couldn’t finish it! It was a hard pass by my 12-year-old too. I noticed this recipe didn’t make it in any of her cookbooks. It also took a long time to make- I knocked a star off because the effort-to-reward ratio is not good. Very rare to have a dud (IMO) from Ree.
Horrible, should have just made cheeseburgers
Delicious but very rich. Served with green beans, mashed potatoes and garden tomatoes, and of course, pickles! Family loved it!! Will definitely make this again!
I made this for dinner tonight…It was sooooooo good. My family loved it…especially my 2 yr old great niece
I Love Ree Drummond’s Food
My husband loves meatloaf but was getting bored with the recipe I’d been using these past 45 years. Tried this one and he made a big point to tell me how tasty the meatloaf was! Gonna keep this one and make again! The only downside it takes a lot of baking time but the flavor is definitely worth it!!
I really like this recipe, however, I do tend to have to spice it up a bit. I add a little more bacon and then saute the onions in a little of the bacon grease. I also add my own blend of “hamburger” seasoning to the meatloaf mix. Also, I use thawed out garlic toast instead of plain Texas Toast for more flavor. For the sauce, I also add in a little Worcestershire sauce for a depth of flavor and a little more of my “hamburger” seasoning to mimic what is in the meat mixture. Everything else pretty much stays the same. I like to eat mine with a little more of the sauce and some of my favorite pickles! Yum!