Pioneer Woman cheeseburger meatloaf from Ree Drummond loads ground beef with bacon and cubed Cheddar under a tangy ketchup-mustard glaze. And everything comes together in about 2 hours and 30 minutes at around 920 calories per serving, since most of that is hands-off baking.
Ree folds cubed Cheddar into the raw meat first, then tops the shaped loaf with a ketchup-mustard glaze. Which means every slice has melted cheese pockets inside and a sticky crust on the outside.
Skip soaking the Texas toast in milk and the loaf bakes dry, because nothing inside holds the juices. And that soaked bread acts as a moisture barrier inside two pounds of beef, so let it absorb fully before mixing.
Source: The Pioneer Woman (Food Network), verified from foodnetwork.com
Pioneer Woman Cheeseburger Meatloaf
Course: Beef, DinnerCuisine: AmericanDifficulty: Easy6
servings30
minutes40
minutes920
kcalBaked at 350°F on a broiler pan, this freeform loaf hides cubed Cheddar inside ground beef mixed with bacon and soaked bread. And a ketchup-mustard sauce with grated yellow onion coats the top, so every slice has a tangy crust and melted cheese pockets.
Ingredients
- For the meatloaf
6 slices Texas toast, cubed
1/2 cup milk
2 pounds ground beef
6 strips crisp cooked bacon, chopped
2 large eggs
1 finely chopped red onion (from 2 red onions total)
2 tablespoons ketchup
1 tablespoon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces Cheddar, cut into small cubes
- For the glaze:
1 cup ketchup
1/4 cup mustard
1/4 cup grated yellow onion (from about 1/2 onion)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
- For topping and serving:
1 cup grated Cheddar
1 thinly sliced red onion (from the remaining red onion)
Dill pickle chips
Directions
- Preheat the oven: Heat to 350°F and spray a broiler pan with nonstick cooking spray.
- Soak the bread: While the oven heats, toss the cubed Texas toast with the milk in a bowl and set it aside.
- Start the meat mixture: Once the bread is soaking, add the ground beef, bacon, eggs, and chopped red onion to a large bowl.
- Season the mixture: Then add 2 tablespoons ketchup, 1 tablespoon mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Fold in the bread: Once the seasonings are in, add the soaked bread and mix with your hands while keeping everything light.
- Add the Cheddar: Then fold in the cubed Cheddar so it distributes evenly throughout the meat.
- Shape the loaf: Once everything is combined, form the mixture into a loaf about 6 to 8 inches wide and 1 1/2 inches thick.
- Make the glaze: Before baking, stir the remaining 1 cup ketchup, 1/4 cup mustard, grated yellow onion, and remaining salt and pepper together.
- Glaze and bake covered: Then spread half the sauce over the loaf, tent the pan with foil, and bake for 1 hour.
- Remove the foil: After 1 hour, take off the foil and spread the remaining sauce over the top.
- Finish baking: Then continue baking until the internal temperature reaches 160°F, about 35 to 40 more minutes.
- Melt the cheese: Once it hits temperature, sprinkle the grated Cheddar on top and return to the oven for 5 minutes.
- Rest and serve: Then let the meatloaf rest 10 minutes before slicing, and serve with sliced red onions and dill pickle chips.
FAQs
Can I use regular bread instead of Texas toast?
Texas toast runs about twice as thick as sandwich bread, so each cube holds more milk without falling apart. But regular white bread works if you use roughly 8 slices and cut the soaking time in half.
And brioche or challah work well too, since their egg-based dough adds richness to the finished loaf. But whichever you pick, cube it into pieces the same size so the milk distributes evenly.
Why does the glaze go on in two stages?
The first coat bakes under foil for a full hour, which lets it caramelize and bond to the meat surface. And when the second coat goes on uncovered, the trapped steam has already escaped so the sauce sets glossy.
But one thick coat at the start slides off the raw surface before the heat can set it. So splitting the sauce guarantees both layers cook down properly during their time in the oven.
What sides work with cheeseburger meatloaf?
Starchy sides like baked beans or roasted potato wedges balance the tangy glaze well. And coleslaw adds a cool crunch that contrasts the warm, rich beef and melted cheese.
And leftover slices make great sandwiches when stacked between toasted hamburger buns, because the flavors develop overnight. Or try a green salad with sharp vinaigrette, since the acid cuts through the heavy glaze.
How should I store and reheat leftovers?
The glaze forms a seal on the surface, so leftover slices dry out less than plain meatloaf in an airtight container. And they keep in the fridge for up to 4 days, since the vinegar in the ketchup and mustard helps preserve the meat.
And warm slices on a baking sheet at 325°F for about 15 minutes, because that melts the Cheddar without toughening the beef. But avoid the microwave if you can, since the cheese hardens around the edges and turns rubbery.
Can I assemble this ahead and bake it later?
You can shape the loaf up to 24 hours ahead and refrigerate it, because the time lets bacon and onion flavors develop in the meat. But hold off on the glaze until baking day, since the wet sauce softens the surface overnight.
And when baking from cold, add 10 to 15 extra minutes to the covered stage so the center heats through. Then use a meat thermometer to confirm 160°F, because a cold start makes color alone unreliable for doneness.