Bacon Chili Cheeseburger Meatloaf Recipes

Steps:

• 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.

Steps:

• Heat oven to 375°F.
• Mix meat, egg, bread crumbs, bacon bits, 1-1/4 cups cheese and 6 Tbsp. barbecue sauce just until blended.
• Shape into oval loaf in 13x9-inch pan.
• Bake 45 min. or until meatloaf is done (160ºF). Spread top of meatloaf with remaining barbecue sauce; sprinkle with remaining cheese. Bake 5 min. or until cheese is melted.

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13x9-in. baking dish. Top with bacon., Bake, uncovered, at 350° for 70-80 minutes or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.P
• Cook the Onions: Pulse onion in food processor until finely chopped (or do so by hand). Heat 2 tablespoons olive oil in a large skillet over medium-high. Add onion and 1 teaspoon kosher salt to skillet; cook, stirring occasionally, until onion is softened, about 8 minutes. Stir in Worcestershire sauce, broth, and 1/4 cup ketchup. Remove from heat; let cool completely.
• Prep the Meat and Glaze: In a small bowl, stir together 1/2 cup ketchup and brown sugar for glaze; set aside. In a large bowl, combine onions with ground chuck, 1 egg, 1/2 cup reserved breadcrumbs, 2 teaspoons salt, and 1/2 teaspoon freshly ground pepper. Mix with your hands until well combined. Gently fold in cheddar.
• Bake and Let Cool: On a rimmed baking sheet, form meat mixture into a loaf that's 10 inches long, 4 inches wide, and 2 inches high, packing firmly to prevent cracking. Coat top and sides with 1/2 of glaze, then top with bacon, overlapping slices slightly. Brush remaining glaze over bacon. Bake until top is caramelized and a thermometer inserted into thickest part registers 165 degrees, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 25 minutes.

Steps:

• 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 5x9-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.

Steps:

• Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
• Pour off all but 2 tablespoons fat, leaving bacon in pot.
• Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
• Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
• Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
• Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
• Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
• Adjust seasoning with additional salt.
• Serve with lime wedges and condiments if desired.