Ree Drummond’s Cheeseburger Meatloaf | The Pioneer Woman | Food Network

Ree Drummond’s Cheeseburger Meatloaf combines two favorite foods into one comforting dish.
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Cheeseburger Meatloaf
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 30 min (includes resting time)
Active: 35 min
Yield: 4 to 6 servings

Ingredients

Nonstick cooking spray, for the pan
6 slices Texas toast, cubed
1/2 cup milk
2 pounds ground beef
6 strips crisp cooked bacon, chopped
2 large eggs
2 red onions; 1 finely chopped and 1 thinly sliced
1 cup plus 2 tablespoons ketchup
1/4 cup plus 1 tablespoon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 ounces Cheddar, cut into small cubes, plus 1 cup grated Cheddar
1/4 cup grated yellow onion (from about 1/2 onion)
Dill pickle chips, for serving

Directions

Preheat the oven to 350 degrees F. Spray a broiler pan with nonstick spray.
Mix together the bread and milk in a bowl and set aside.

Add the ground beef, bacon, eggs, chopped red onion, 2 tablespoons ketchup, 1 tablespoon mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large bowl. Add the soaked bread and mix with your hands, trying to keep the mixture light. Gently mix in the cubed Cheddar, making sure to distribute it evenly throughout the meat.

Form the meat mixture into a loaf approximately 6 to 8 inches wide and 1 1/2 inches thick on the prepared pan. Mix the grated yellow onion with the remaining 1 cup ketchup, 1/4 cup mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in another bowl. Spread half of the sauce on top of the meatloaf. Tent the pan with foil and bake for 1 hour.

Remove the foil, add the rest of the sauce and continue baking until the internal temperature reaches 160 degrees F and the meatloaf is no longer pink in the middle, another 35 to 40 minutes. Sprinkle on the grated Cheddar and return to the oven for 5 minutes to melt. Let the meatloaf rest for 10 minutes before removing to a platter.

Slice and serve with the sliced red onions and dill pickle chips.

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Ree Drummond’s Cheeseburger Meatloaf | The Pioneer Woman | Food Network

I have planned a menu that has Cowboy written all over it Cas in point cheeseburger meatloaf I cannot imagine how good this is going to be it’s actually a new spin on my regular meatloaf and I know those guys are going to dig right in I just cut up some Texas toast into small cubes and I’m going to pour a half a cup of whole milk over the bread this is how I start pretty much every Meatloaf I make soaking bread in milk okay I’m going to let the bread have a chance to absorb all the milk and I’ll whip up the sauce that goes on top of the meatloaf I don’t know how anybody eats meatloaf without ketchup I think it makes for the best meatloaf sauce and I’m going to give this ketchup sauce a cheeseburger spin by adding some yellow mustard you can do Dijon if you want to elevated it a little bit I don’t like to elevate meatloaf too much it is what it is I’m also going to add 1/4 cup of grated onion and salt and pepper and then I’ll stir this until it’s totally mixed now I’ll make the meat mixture and I need a big old bowl for that I’m using 2 lbs of ground beef and then I’ll add in all this bread it pretty much soaked up all that milk in seconds that was some thirsty bread now I’m going to add two eggs and that helps bind the meatloaf together and then more onion I’m adding red onion this time diced really fine and then bacon you can’t have a cheeseburger without bacon I cooked several pieces and just chopped it up a little more ketchup just about a tablespoon and a little squirt of mustard I love making meatloaf salt and pepper just a little more now I would love to say you can stir this delicately but there’s no other way to mix meatloaf than to go in with your hands it’s just the best way to make sure everything is totally mixed this is all mixed together I still see chunks of the Texas toast which is exactly what I want now here’s where the cheese comes in for the cheeseburger meatloaf I’ve got some sharp cheddar and I cut it into cubes about the same size as the bread cubes when this meatloaf bakes in the oven these chunks of cheese just sck soften and kind of start to ooze all over the place okay I think this is about as mixed as it’s going to be so I’ve got a broiler pan lined in foil so it doesn’t make a huge mess and I’m just going to drop this whole mixture right on the pan and I’m going to form it into a pretty flat rectangle the more Dome your meatloaf has to it the longer it takes to cook and the harder it is for it to cook evenly so I like to have it pretty pretty much a uniform thickness but not too thin that you can’t slice it and see that beautiful meatloaf inside time for the sauce to go on we’ll half the sauce anyway I’ll add the other half after the meatloaf is cooked for a while this is such a pretty color the mustard really brightens it up I’m going to cover this with foil got a big old piece and I want to make a little T that way it won’t stick to the top of the meatloaf I cook this for the first stage at 350° for an hour I’ll take the foil off now I’ve got the rest of this sauce and I’m going to put it on and I’m going to put this back into the oven for another 40 minutes uncovered so the final thing to add is grated cheddar back into the oven just long enough for the cheese to melt