Bacon Chili Cheeseburger Meatloaf

Bacon Chili Cheeseburger Meatloaf

J. Lewis

"Very flavorful meatloaf. A good comfort food."
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Ingredients

2 h 35 m servings 484 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 1349 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook and stir bacon in a large skillet over medium heat until bacon is translucent and beginning to brown, about 5 minutes; stir in onion and continue cooking and stirring until bacon is browned and sweet onion is translucent, about 5 more minutes.
  2. Mix 1/2 cup ketchup, 2 tablespoons chili powder, 2 tablespoons ancho chile powder, 1 tablespoon Worcestershire sauce, cumin, salt, black pepper, and garlic powder in a large bowl. Mix in ground sirloin, bacon-onion mixture, Cheddar cheese, pepper jack cheese, eggs, and bread crumbs until thoroughly combined. Form the mixture into a loaf shape and refrigerate 1 hour.
  3. Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil and spray the foil with cooking spray.
  4. Place loaf into the prepared baking dish. Mix 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground ancho chile in a bowl. Spread the mixture over the loaf.
  5. Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, 1 hour and 5 minutes to 1 hour and 15 minutes. An instant-read meat thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).

Reviews

Read all reviews 9
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This was excellent! i didn't have ancho chile so I put in some captain morgan hot sauce. I followed everything else exactly skipping the sauce on the top! We'll definitely make this again... Not...

This was very good. I did have to change a few things. I didn't have any ancho chili powder so I used a little bit of adobo sauce in the meatloaf and the topping. The amounts are right on and I ...

Best meatloaf I've ever had period. My husband LOVES it!

We are meat loaf fans, so not easy to please - but - this recipe was great!!!

I used half pork and half beef, and subbed some cayenne for the ancho chili. It was spicy, swimming in grease, and so delicious!

The only problem I had with this is the high temperature -- 425 degrees? The sauce burned and was not edible. The meatloaf was salvageable after we scraped it off (it had to be chipped off in ...

I was not to sure of this recipe but it is wonderful!

best meatloaf ever!!!

compliments from everyone who tried it!!! def the best! I used cajun seasoning in place of the chiles, it came out perfect!

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