Originally Posted by Andy M.
Here's another favorite I got from Old Blue, a member of this forum back in 2008. I don't get to make is as SO is not a fan. I have modified it to increase the amount of bacon.
BACON CHEESEBURGER MEATLOAF
1 Ea Onion, small
1 Ea Celery Stalk
¼ C Green Bell Pepper
¼ C Red Bell Pepper
1-2 Cl Garlic
3-4 Ea Scallions
2 Tb Parsley
2 Lb Ground Beef
½ C Italian Style Bread Crumbs
2 Lg Eggs
½ Tb Salt
½ Tb Black Pepper
2 C Shredded Cheddar Cheese
1 Lb Bacon, cooked and crumbled
Process the veggies in a food processor to a near puree.
In a large mixing bowl, combine the vegetables with the beef, bread crumbs, eggs, salt and pepper. Mix well.
Line a 10”x15” jelly roll pan with wax or parchment paper and press the meat into the pan to cover the entire pan bottom in an even layer.
Spread the cheese and bacon evenly over the meat, leaving a 1” border along the long edges of the pan.
Roll the meat in a jellyroll fashion to enclose the filling and form a 10” long pinwheel loaf. Seal the roll by pressing the seam together with your fingers. Press the meat together at the ends to close them and seal in the cheese. Discard the paper.
Position the roll in the jelly roll pan and bake at 350 degrees for 1 hour or until done (internal temperature 145°F-150°F).
Remove the meatloaf to a cutting board and cover loosely with foil. Allow the loaf to rest for at least 20 minutes. If sliced right away, the cheese will run out of the slices.
I really like the sound of this recipe.
I particularly like the idea of 'lightly' pureeing all the veggies together first ,and then adding that mixture in with the meat etc.
I believe it would produce a uniquely tastier meat loaf.
And I might substitute gruyere cheese for the cheddar, or use some of both.
I'll certainly give it a try, Andy.