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Bacon Cheeseburger Meatloaf

http://www.eatingwell.com/recipes/bacon_cheeseburger_meatloaf.html

From EatingWell:  January/February 2013

Do you like bacon cheeseburgers? Try this healthy meatloaf recipe packed with bacon and Cheddar cheese. It has all the flavor of a bacon cheeseburger with none of the guilt.

10 servings | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

• 1 large yellow onion, cut into 2-inch pieces
• 8 ounces button mushrooms, halved
• 2 cloves garlic
• 1 tablespoon extra-virgin olive oil or canola oil
• 4 strips center-cut bacon, divided
• 5 tablespoons ketchup, divided
• 1/4 cup dill pickle relish
• 1 tablespoon Worcestershire sauce
• 1 large egg, lightly beaten
• 3/4 cup fresh breadcrumbs, preferably whole-wheat (see Tip)
• 2 pounds lean (90% or leaner) ground beef
• 1/2 cup shredded Cheddar cheese

Preparation

1. Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
2. Pulse onion, mushrooms and garlic in a food processor until finely chopped. (Or finely chop them with a knife.)
3. Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
4. Finely chop 2 slices bacon and add to the bowl with the vegetables. Add 3 tablespoons ketchup, relish and Worcestershire; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 2 tablespoons ketchup on top. Sprinkle cheese down the middle and place the remaining 2 slices of bacon on each side of the cheese.
5. Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Let rest for 10 minutes before slicing.

Nutrition

Per serving : 225 Calories; 12 g Fat; 5 g Sat; 5 g Mono; 83 mg Cholesterol; 6 g Carbohydrates; 22 g Protein; 1 g Fiber; 370 mg Sodium; 369 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable; 2 1/2 medium-fat meat; 1/2 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.

• Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
• Loaf Pan Variation: If you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.