Bacon Cheeseburger Rolled Meatloaf
1 tablespoon olive oil
1 large onion chopped
4 garlic cloves, crushed
2 lbs of lean ground beef
2 tablespoons tomato sauce (any BBQ sauce works great)
1 tablespoon Worcestershire sauce
1 egg, lightly beaten
2 cups fresh breadcrumbs or crackers (flavored cracker works best like vegetable thins it just gives it a touch more flavor)
2 cups shredded cheese (I like a cheddar / Mozza bend but anything will work)
1 lbs bacon crumbled
Completely cook your bacon and when it cools crumble it. ( You can use bacon strips but I find it much easier to cut and eat if the bacon is in crumbled form)
Preheat oven to 375. Line a loaf pan with tin foil a little larger then needed so you can tent the top of the meat loaf while cooking. (This also helps to remove it from the dish to serve)
Heat oil in a frying pan over medium heat. Cook onion and garlic until softened. Cool completely.
Place ground beef, onion mixture, tomato sauce, Worcestershire sauce, egg and breadcrumbs in a large bowl. Season with salt and pepper. Mix to combine. Place piece of baking paper on a flat surface. Spoon over ground beef mixture. Press into a rectangle.
Top ground beef mixture with crumbled bacon pieces and cover with cheese.
Starting at 1 short side, use baking paper as a guide to roll up like a Swiss roll. Pinch or crimp ends to enclose filling.
Place in prepared loaf pan and fold up the sides of the tin foil to create a tent.
Bake for 50 minutes to 1 hour. Open the tent up to exposes the loaf (you may have to drain some grease at this point) and replace in the oven for another 20 minutes or until meatloaf is firm to touch and cooked through.
Let stand for 10 minutes. Serve and enjoy. Cover and refrigerate remaining meatloaf.
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