Cheeseburger Meatloaf

Makes 6 servings Total time: 11/ hours

FOR THE MEATLOAF, COMBINE:

11/ 2 10

8 3/4 1/2 1/2 1/4 2 1 1 1/2

FOR THE GLAZE, STIR:

1/2 1/4 2 lb. ground chuck strips bacon, cooked and crumbled oz. Cheddar, diced cup quick-cooking oats cup each chopped onion and dill pickles cup dill pickle juice cup mayonnaise eggs, lightly beaten Tbsp. Worcestershire sauce tsp. black pepper tsp. red pepper flakes cup ketchup cup yellow mustard Tbsp. light brown sugar Chopped pickles, optional

Preheat oven to 375°. Line a baking sheet with foil. Lightly coat an

81/ 2×41/2- inch loaf pan with nonstick spray. Line pan with plastic wrap, allowing excess to hang over edges.

For the meatloaf, combine chuck, bacon, Cheddar, oats, onion, pickles, pickle juice, mayonnaise, eggs, Worcestershire, black pepper, and pepper flakes in a bowl.

Press meatloaf mixture into prepared pan, then carefully invert onto prepared baking sheet and discard plastic wrap. Gently reshape meatloaf as necessary.

For the glaze, stir together ketchup, mustard, and brown sugar; spread over meatloaf. Bake meatloaf until a thermometer inserted into the center registers 160°, about 1 hour. Let meatloaf rest 10 minutes before topping with chopped pickles and slicing.

Per serving: 761 cal; 57g total fat (22g sat); 209mg chol; 1175mg sodium; 19g carb (2g fiber, 11g total sugars); 37g protein Pat the meat mixture into the pan, being sure to press it into the corners for the sturdiest loaf. Spread the topping over the exterior of the meatloaf to keep it moist and add cheeseburger flavor.