2 lbs. lean ground chuck (90% lean)
8 slices good quality white bread
3/4 cup whole milk
6 slices hickory smoked bacon (baked in the oven, then chopped)
1 red onion, finely chopped
2 cups plus 2 Tbsp. ketchup
1/2 cup plus 1 Tbsp. mustard
Salt and pepper
6 oz. cheddar cheese, cut into small cubes, plus 3/4 cup grated for the top
1/2 yellow onion, grated
Preheat the oven to 350 degrees. Spray a large pan/tray (I use a lasagna pan) with nonstick spray.
Mix together the bread and milk until milk is fully absorbed into the bread. Set aside.
In a large bowl, mix the beef, bacon, eggs, red onion, 2 tablespoons of ketchup, 1 tablespoon of mustard, and a sprinkle of salt and pepper. Add the soaked bread and mix with your hands. Piece by piece, disperse the cheddar cubes evenly throughout the mixture.
For the sauce, mix together the grated yellow onion, 2 cups ketchup and 1/2 cup mustard in a small bowl.
Form beef mixture into a loaf in the lasagna pan. Top with half of the sauce mixture and tent the pan with foil.
Bake for 45 minutes. Remove the foil, add the rest of the sauce, and continue cooking until the internal temperature reaches 160 degrees. When using a meat thermometer, make sure to enter it directly into the center of the loaf to get an accurate read. Remove lasagna, add 3/4 cup grated cheese then broil on low for another 5 minutes. Let meatloaf rest before serving.
Serve alongside mashed potatoes, creamed spinach or anything else you see fit. For leftovers, consider making this into a sandwich with pickles. You won’t regret it.