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1
Preheat the oven to 350 F. Spray a meatloaf pan or a 13x9x2-inch baking dish with non-stick cooking spray.
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2
Set aside.
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3
In a large skillet, cook the bacon over medium heat until browned.
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4
Remove the bacon from the skillet to a paper lined plate to drain.
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5
When the bacon is cool, crumble it and set it aside.
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6
Remove all but 1 to 1 1/2 tablespoons of the bacon drippings from the pan.
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7
Saute the diced onion in the bacon drippings over medium heat, stirring occasionally, until the onions are softened and lightly browned, about 5 minutes.
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8
In a large mixing bowl, beat the eggs until well mixed.
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9
Stir in the breadcrumbs, cheese, sauteed onion, the crumbled bacon pieces, half of the barbecue sauce, Worcestershire sauce, garlic, salt and pepper.
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10
Add the meat and using your hands, gently mix until all the ingredients are thoroughly combined.
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11
Press the meatloaf mixture into the prepared meatloaf pan or shape the mixture into a loaf and place it in the prepared baking dish.
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12
When using a baking dish, I pack the meatloaf mixture into an 8x4-inch loaf pan then invert the pan onto the baking dish and with a plastic spatula, ease the formed meatloaf out of the loaf pan.
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13
Thats an easy way to get a perfectly shaped meatloaf.
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14
Spread the remaining half of the barbecue sauce over the top of the loaf.
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15
Bake at 350 F for 60-75 minutes, or until the meatloaf registers 160 F in the center.
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16
Remove from oven.
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17
Let the meatloaf rest for 15 minutes before slicing.
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18
Recipe slightly adapted from cd kitchen.
