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Bacon Cheddar Meatloaf

1 1/2lb ground beef (85% or 90% lean)
1 1/2teaspoons salt
1 1/2teaspoons pepper
1 tablespoon OLEA's Chipotle Infused Olive Oil
¼ cup OLEA's Traditional Dark Balsamic Vinegar
3 Tablespoons of OLEA's Neapolitan Herb Balsamic Vinegar
1/4cup ketchup
1cup breadcrumbs
1 medium finely chopped onion
½ cup of sliced mushrooms
2 eggs
1/2lb sliced bacon
2 cups of shredded sharp Cheddar cheese (8 oz)

Heat oven to 350°F. Coat 9x5-inch loaf pan with Harissa Infused Olive Oil
In large bowl, add 1 1/2 lb ground beef, 1 1/2 teaspoons salt, 1 1/2 teaspoons pepper, ¼ cup of A-Premium Dark Vinegar, 1/4 cup ketchup, 3 tablespoons Neapolitan Herb Balsamic Vinegar, 1 cup of breadcrumbs, and 2 eggs; use your hands to mix ingredients together. Set aside.
Place bacon slices across loaf pan side by side. Place half of the meatloaf mixture in bottom of loaf pan; sprinkle with 2 cups shredded sharp Cheddar cheese and ½ cup of mushrooms and place the rest of the meatloaf mixture on top.
Fold hanging pieces of bacon over top to “wrap the meat”. Bake about 1 hour or until meat thermometer inserted in center of loaf reads 160°F). Serve with a side of mashed potatoes and veggies. Optional - Mix 1/2 cup ketchup and 1 tablespoon Worcestershire sauce; pour on top of meatloaf while still hot.

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