Okay.  I can’t believe I just typed that title, let alone made it and ate it for dinner!  In fact, had it been anyone other than Jenni to send Victor this recipe, I highly doubt I would have even considered making it.  I have to admit, though, I’m glad I did.  (And so is my future cardiologist!)

There is not a “light” thing about this recipe.  It is fat layered upon fat – with added fat sprinkled on top.  And damn!  It was good!

I have no idea where she got the original recipe.  It looks like something one would find in a 1950’s spiral-bound Ladies Church Auxiliary Cookbook.   Mayonnaise in meatloaf?!?  Canned fried onions?  Really.  This is definitely not something one would expect to find in 2009 polite society. (Which may explain why it was sent to us…)

Bacon Cheeseburger Meatloaf


  • 1 pound ground chuck
  • 10 slices bacon, cooked and crumbled
  • 1 (8-ounce) package sharp Cheddar, grated
  • 2 large eggs, lightly beaten
  • 1/4 cup bread  crumbs, toasted
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup ketchup
  • 2 tablespoons prepared mustard
  • 1 (3-ounce) can French fried onions


Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
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 ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.


But what a treat!  What a surprise!  It really tasted like a cheeseburger – with condiments.  The only thing missing was the pickle!

I am pretty certain I shan’t be making this again any time soon.  But I am really glad I made it tonight.

It was fun.