This recipe is probably more for the man in your life. My hubby loves meatloaf and burgers, so when I found this recipe by Paula Dean I had to make it for him. I try to stick to more low-fat dinners, but sometimes it's fun to make a real artery clogger to mix things up. I made this one in a bit of a hurry and accidentally added the ketchup and mustard directly to the meatloaf. I compensated by adding a shake more breadcrumbs and it actually helped by making it really moist and juicy. Enjoy!
1 pound ground beef
10 slices bacon, cooked and crumbled (I used 7 to help lighten it a bit)
1 (8-ounce) package sharp Cheddar, grated (try to get 2%, less fat)
2 large eggs, lightly beaten
1/4 cup bread crumbs
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup 2 tablespoons prepared mustard
1 (3-ounce) can French fried onions ( they only had a HUGE can at the store so I didn't use them)
Preheat oven to 350 degrees F.
In a large bowl, combine the ground beed and next 8 ingredients, mix well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.