[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]BACON CHEESEBURGER MEATLOAF[/title][fusion_text]Week of January 6th-10th 2014
(Thanks to my son, Jim)
2 Lbs. Ground Beef 1 Lb. Pork Sausage 1 Small Onion, chopped
2 Eggs, lightly beaten 3/4 Cup Panko Bread Crumbs 1/3 Cup Ketchup
1 Tsp. Seasoned Salt 1 Tsp. Italian Seasoning 6 Slices Bacon Sliced Colby Jack Cheese
Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half. Form one half into a loaf and put it in a treated casserole dish. Place sliced cheese on top, leaving an inch border all the way around on the outside. Put the other half of the meat on top of the cheese, and press down on the edges to seal. Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath. Bake at 350 degrees F. for 90 minutes or until you get an internal reading of 160 degrees F. Let the meatloaf rest a few minutes before slicing. Note: The rule of thumb is to cook meatloaf 30 minutes for every pound of meat. Use a meat thermometer to make sure it’s fully cooked.
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