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Bacon & Cheese Meat Loaf Recipe

Bacon & Cheese Meat Loaf Recipe photo by Taste of Home

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We created this recipe to convince my son to try meatloaf—adding blue cheese and bacon for flavor —and it works. —Lila Allen, Fallon, Nevada

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Bacon & Cheese Meat Loaf Recipe

Prep: 30 min. Bake: 1-1/4 hours

Yield: 6 Servings

30 75 105

Ingredients

1 teaspoon canola oil
1/2 cup shredded carrot
1/2 cup finely chopped onion
1 cup soft bread crumbs
1/2 pound bacon strips, cooked and crumbled
2 eggs, lightly beaten
4 teaspoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons pepper
1 teaspoon salt
2 pounds ground beef
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With Johnsonville Italian Sausage.
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TOPPING:
3/4 cup crumbled blue cheese
2 tablespoons minced fresh sage
2 tablespoons minced fresh chives

Directions

In a small skillet, heat oil over medium-high heat. Add carrot and onion; cook and stir until tender. Cool slightly.
In a large bowl, combine the bread crumbs, crumbled bacon, eggs, Worcestershire sauce, spices and carrot mixture. Add beef; mix lightly but thoroughly.
Shape into an 8-in. x 4-in. loaf in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°.
In a small bowl, combine the topping ingredients; mix well. Pat onto meat loaf; let stand for 10 minutes before serving. Remove to a platter. Yield: 1 loaf (8 servings).

Nutritional Facts 1 slice equals 469 calories, 31 g fat (12 g saturated fat), 190 mg cholesterol, 1,072 mg sodium, 9 g carbohydrate, 1 g fiber, 38 g protein.

Originally published as Bacon & Cheese Meat Loaf in Taste of Home February/March 2013

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Bacon & Cheese Meat Loaf

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Reviewed on Apr. 17, 2013 by jesboc

Great meatloaf

Reviewed on Mar. 19, 2013 by Geri Johnson

Now my husband's favorite meat loaf.

Reviewed on Mar. 01, 2013 by NatalieShae

My new favorite meat loaf recipe...and I've tried quite a few!

Reviewed on Jan. 31, 2013 by janet.peach

My family seemed to like this more than I did--I thought the pepper overpowered the bacon a bit--and I had cut the pepper to 1 teaspoon! Also, I am not a fan of blue cheese, so I used feta. All in all, this is a nice variation on meatloaf, and I will probably make it again.