Paula Deen strikes again – this time we fell victim to her Bacon Cheeseburger Meatloaf but instead of following the recipe verbatim, I made a few creative changes. Namely, I replaced her ketchup and mustard mixture with Big Dawg’s Slobber sauce, once again enlisted to assist with meatloaf. I also reduced the amount of cheddar cheese and added an equal amount of smoked Gouda.
Bacon Cheeseburger Meatloaf
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (4-ounce) package sharp Cheddar, grated
1 (4-ounce) package smoked Gouda, grated
2 large eggs, lightly beaten
1/2 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup Big Dawg Slobber Sauce
Topping:
1/4 cup Big Dawg Slobber Sauce
2 tablespoons brown sugar
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. Stir 1/4 cup Big Dawg Slobber Sauce into meat mixture. Mix the remaining 1/4 cup with the brown sugar and set aside.
Raw meatlof is never pretty
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 Slobber Sauce/brown sugar mixture over loaf.
Topped with Slobber & Brown Sugar Sauce
Bake 60 minutes
Much Prettier after baking
Enjoy!
Man oh man, this was way better then the wife’s meatless meatloaf, but definately not nearly as healthy for you. But it was delicious! So much so that I whipped up another one to help last us through the rest of the week. The Slobber sauce & brown sugar topping was probably the best part – I would think Darrell & Candy could start bottling their own BBQ Sauce with just a few recipe tweaks to the Slobber Sauce. The brown sugar added just the right amount of sweetness to the otherwise savory meatloaf and the Slobber Sauce added a hint of chipotle pepper. I highly recommend trying this one at home!