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The People Want The Meatloaf Recipe…So They Get It!

July 13, 2015

Wow! The people have spoken…. and we listened. While we shared the sugar cookie recipe last week, that apparently wasn’t enough. We received a crazy number of requests for Chef Sandy’s Cheeseburger Meatloaf after last Tuesday Lunch. Never say we don’t listen to you – we are posting the recipe below!

Reminder, we serve on Tuesdays from 11:30 a.m. to 1:00 p.m. No reservations needed, but if you’re bringing a large group, give us a call at 913.341.4455 to give us a heads-up.

Cheeseburger MeatloafCheeseburger Meatloaf

  • Spray oil, for baking dish
  • 2 pounds bacon, divided
  • 2 eggs
  • 1 cup fried onions, crushed (preferably Durkee’s)
  • 1 envelope onion soup mix (preferably Lipton’s)
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons freshly ground black pepper
  • 1 ½ tablespoons granulated garlic
  • 2 cups BBQ sauce, divided (store bought)
  • 2 pounds ground beef
  • 3 cups shredded cheddar cheese, divided
  • 2 cups shredded Swiss cheese, divided
  • Water, to moisten

Preheat oven to 325.  Spray a large baking dish with cooking spray and set aside.

Cook 1 pound of bacon over medium heat until it is just beginning to turn brown (still limp).   Then line pan with ½ pound of partially cooked bacon. Remove the rest of the cooked bacon and let drain on a paper towel.  Cook the other pound of bacon until browned. When it is cooled, crumble and set aside.

In a large mixing bowl add the eggs and beat. Add the crushed onions, onion soup mix, salt, pepper, garlic, 1 cup BBQ sauce, ½ of the cooked crumbled bacon and the ground beef together. With your hands, mix together well.   If it feels dry, add a little water to moisten.

Shape ¾ of the meat mixture into a loaf.  Make a well down in the center of the meatloaf leaving about 1-inch on each end in tact.  Take 1½ cups cheddar cheese and 1 cup of the Swiss cheese and the remainder of the crumbled bacon and fill your well.  Cover with the remaining ¼ of meat mixture.  Pinch the ends to seal in the cheese. (Use water to moisten, if needed.)

Place loaf onto bacon in the pan and wrap upward the remaining ½ limp bacon.  Wrap from top so loaf is totally wrapped in bacon.

Bake for about 30 minutes then brush with remaining 1 cup BBQ sauce and return to the oven for another 30 to 40 minutes. Sprinkle with the remaining 1½ cups cheddar cheese and 1 cup Swiss cheese and return to the oven to bake for about 15 minutes or until cheese is melted. The meatloaf should have internal temp of 160-165 degrees on an instant-read thermometer.  Remove from oven and let your loaf rest about 10 to 15 minutes before slicing.

Makes 4 to 6 servings

Prep time: 30 minutes; Cook time 1 ½ hours

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