It’s Saturday and, honestly, this week seems like it went by way too fast. I finally feel back in the groove since our Greece trip, but it took a week in a half. Since we have gotten back, I have started to work from home again rather than in an office space. It’s an exciting change because now I can start experimenting more with recipes throughout the day!
Anyways, Mitchell has been begging me to make meatloaf and, I am going to be honest, meatloaf just doesn’t excite me. I wanted to make a meatloaf that was a bit jazzed up so I decided on this bacon cheeseburger meatloaf and boy is it delicious. The Siete brand cashew queso dip is the icing on the cake. If you haven’t tried it yet, you need to. I love to add it on pretty much anything especially tacos and burgers. You can get it at Whole Foods.
Bacon Cheeseburger Meatloaf
For the meatloaf:
2 pounds ground beef
1 pound bacon (the more, the merrier, right?)
1 cup mushrooms, already sautéed
½ cup red pepper, diced and sautéed
2 cloves garlic, minced
¼ cup honey mustard
¼ cup yellow mustard
3 tablespoons dill
1 tsp garlic powder
2 tsp onion powder
For the toppings:
1 jalapeño, sliced
¼ cup ketchup
½ cup Siete cashew nacho cheese OR you can make your own cashew cheese with the recipe here
Preheat the oven to 350.
Place all meatloaf ingredients (except 3 pieces of bacon) in a bowl and mix together.
Spray a 9.5” by 5” bread pan with olive oil and evenly add the meatloaf to the pan.
Bake for 55 minutes.
While the meatloaf is cooling, slice the jalapeños, and heat the Siete Cheese Sauce on the stove.
Pour the cheese sauce on top of the meatloaf, add the jalapeños, and drizzle ketchup and remaining bacon.
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