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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

  This content is selected and controlled by WebMD's editorial staff in collaboration with Sanford Health Systems.
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Bacon Cheeseburger Meatloaf

WebMD Recipe from

Bacon Cheeseburger Meatloaf

Do you like bacon cheeseburgers? Try this healthy meatloaf recipe packed with bacon and Cheddar cheese. It has all the flavor of a bacon cheeseburger with none of the guilt.

This Recipe Is:
Prep: 30 minutes | Total Time: 1 1/2 hours
  • 1  
    large yellow onion, cut into 2-inch pieces
  • 8   ounces
    button mushrooms, halved
  • 2   cloves
  • 1   tablespoon
    extra-virgin olive oil, or canola oil
  • 4   strips
    center-cut bacon, divided
  • 5   tablespoons
    ketchup, divided
  • 1/4   cup
    dill pickle relish
  • 1   tablespoon
    Worcestershire sauce
  • 1  
    large egg, lightly beaten
  • 3/4   cup
    fresh breadcrumbs, preferably whole-wheat (see Tip)
  • 2   pounds
    lean (90% or leaner) ground beef
  • 1/2   cup
    shredded Cheddar cheese
  1. Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
  2. Pulse onion, mushrooms and garlic in a food processor until finely chopped. (Or finely chop them with a knife.)
  3. Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
  4. Finely chop 2 slices bacon and add to the bowl with the vegetables. Add 3 tablespoons ketchup, relish and Worcestershire; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 2 tablespoons ketchup on top. Sprinkle cheese down the middle and place the remaining 2 slices of bacon on each side of the cheese.
  5. Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Let rest for 10 minutes before slicing.
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. Loaf Pan Variation: If you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.
Nutritional Information

Makes: 10 servings
  • Calories225
  • Fat12 g
    • Saturated fat5 g
  • Cholesterol83 mg
  • Carbohydrates6 g
    • Dietary fiber1 g
  • Protein22 g
  • Sodium370 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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