Meat. Bacon. Honestly,
do I need to say much more? Follow me to flavor land,
and hold on tight. This is going to be
a delicious ride. [Music] First off, preheat your oven
to 350 degrees. We’re going to place
some raw bacon on a sheet pan and bake that for 20 minutes. I have a history of setting off
the fire alarm every time I cook bacon. So I figured out,
when I cook it this way, I get crispy,
tasty bacon every time. And your roommates will
thank you for not sending them into a life-threatening panic
at 8:00 AM on Saturday. JK. I’m not up that early. Get a large bowl,
and add your ground beef. You want an 80/20 ratio.
80% meat, 20% fat. It’s a great mix for meatloaf. Once the bacon is drained
and cooled, crumble it directly
into the bowl. I’m going to crumble
this last one right here. Yeah, you want to get
all nice and bitty, so you have nice little bacon
bits inside the meatloaf. And that’s for me. We’re going
to add some shredded cheddar. Throw it right in there. I got another half a cup
of cheddar right here, but we’re going to
save that for later. We’re going to add plain
breadcrumbs and an egg. And then, we have
our McCormick spices. Some ground mustard
right in there, onion powder, garlic powder,
ground black pepper, and of course, some salt.
Mix everything together until the dry ingredients
are fully combined. And by mix everything,
I mean, with your hands. Yes. Break that egg.
Ooh, yes. This is nice. So, get everything combined.
You want all those bacon bits. You want all the cheese.
And while you’re doing that, you’re going to shape it
into a loaf. You know,
the whole meatloaf thing. All right, so I’ve got to foil
this pan real quick. I’m going to go wash
my hands, come right back. So, I’m doing this in a shallow
baking pan with some foil. It’s for easy cleanup, as opposed to that
traditional loaf pan. This will stop the meatloaf
from absorbing all the grease as it cooks, and it’ll help to brown it
on all sides. Plus, you don’t have to deal
with the meatloaf tug of war once it’s done. Why? Once the loaf is on the pan, we’re going to smother it
with French’s Ketchup. All that ketchup. Yeah. Who doesn’t love ketchup?
Or that sound it makes? All right.
Now that I’m all smothered, I’m going to pop this
in the oven for 45 minutes. So, let’s go grab
our meatloaf out the oven. And that’s looking pretty.
Guess what we’re going to add? More cheese. I stay cheesing.
Let’s do that. Yeah, yeah, yeah, yeah, yeah,
yeah, yeah, yeah, yeah, yeah. And there. So once our cheese is on top,
we’re going to pop this back in the oven
for another 10 or 15 minutes. Look at that cheesy, meaty,
bacony goodness. Let it sit for five more minutes
and then dig right in. Click the link below
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non-fire-inducing dinner recipes that your roommates and landlord
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