I’ve been making this for years. It’s easy, tasty, and there are never leftovers!
- 1.5 pounds ground beef (70/30 is preferred)
- 1/2 cup cooked bacon pieces (I like the Kirkland brand)
- 2 egg
- 1 cup seasoned bread crumbs
- 2T dehydrated toasted onions (Penzey’s has the best)
- 2 cups shredded cheese (I like cheddar)
- Pepper as needed (No extra salt is needed as it is in the seasoned breadcrumbs and bacon)
- pre-heat the oven to 350 degrees
- Spray a loaf pan (or a meatloaf pan) with spray release.
- In a large mixing bowl, combine all of the ingredients, except the cheese and mix well. You may need to get in there with your hands. You want all of the ingredients well combined.
- Pack half of the mixture into the bottom of the pan.
- Sprinkle cheese over the bottom half of the meat mixture.
- Top the cheese with the rest of the meat mixture, make sure that all of the cheese is covered.
- Bake at 350 degrees for 40-50 minutes.
- I like to top this meatloaf with Barbeque sauce, but it does have a little heat.
Serve with baked potatoes, salad, and a glass of milk for that wholesome 1960’s dinner. This makes approximately 6-8 servings.
SUBSTITUTIONS: Some people like to use Turkey, chicken, or pork instead of red meat. My mom uses half ground beef and half ground pork. Whatever makes you happy.
Use gluten-free breadcrumbs if you are gluten-free.
Unfortunately, this cannot be made vegetarian or vegan.