| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon |
| 1 1/2 |
lb |
Lean ground chuck or ground round |
| 1 |
c |
Firm fresh white bread crumbs |
| 1 |
c |
Coarsely shredded sharp cheddar cheese; (about 4 ounces) |
| 1 |
lg |
Sweet onion; such as vidalia, chopped |
| 2 |
tb |
Regular or low fat mayonnaise |
| 2 |
tb |
India or other sweet pickle relish |
| 2 |
ts |
Dry mustard |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1 |
|
Egg |
| 1/4 |
c |
Ketchup |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a medium skillet, cook the bacon over
medium heat until it is limp and some of the fat is rendered, 3 to 4
minutes. Remove the bacon from the skillet and reserve.
In a large mixing bowl, use your hands to gently but thoroughly mix
together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise,
relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2
quart baking pan. Spread the top of the loaf with ketchup, then lay the
bacon strips over the ketchup. Bake until the loaf is firm and the bacon is
crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining
1/2 cup cheese to melt during the last 5 to 10 minutes of baking. Internal
temperature should be 155 degrees. Let the meatloaf stand in the baking
dish for 10 minutes, then cut into squares to serve. For leftovers, reheat
slices in a microwave and serve on sesame buns with lettuce, tomato and
ketchup.
Yield: 6 servings
NOTES : Recipe courtesy of Melanie Barnard, "Everybody Loves Meatloaf"
Recipe by: Cooking Live Show #CL9052
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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