Title: Bacon and double cheeseburger loaf
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      4 sl Bacon
  1 1/2 lb Lean ground chuck or ground
           -round
      1 c  Firm fresh white bread
           -crumbs
      1 c  Coarsely shredded sharp
           -cheddar cheese; (about 4
           -ounces)
      1 lg Sweet onion; such as
           -vidalia, chopped
      2 tb Regular or low fat
           -mayonnaise
      2 tb India or other sweet pickle
           -relish
      2 ts Dry mustard
    3/4 ts Salt
    1/2 ts Freshly ground pepper
      1    Egg
    1/4 c  Ketchup
 
  Preheat the oven to 350 degrees. In a medium skillet, cook the bacon
  over medium heat until it is limp and some of the fat is rendered, 3
  to 4 minutes. Remove the bacon from the skillet and reserve.
  
  In a large mixing bowl, use your hands to gently but thoroughly mix
  together the meat, bread crumbs, 1/2 cup of the cheese, onion,
  mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture
  into a shallow 2 quart baking pan. Spread the top of the loaf with
  ketchup, then lay the bacon strips over the ketchup. Bake until the
  loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the
  top of the loaf with the remaining 1/2 cup cheese to melt during the
  last 5 to 10 minutes of baking. Internal temperature should be 155
  degrees. Let the meatloaf stand in the baking dish for 10 minutes,
  then cut into squares to serve. For leftovers, reheat slices in a
  microwave and serve on sesame buns with lettuce, tomato and ketchup.
  
  Yield: 6 servings
  
  NOTES : Recipe courtesy of Melanie Barnard, "Everybody Loves Meatloaf"
  
  Recipe