Make Ahead Cheesy Bacon Meatloaf

Let's just say that this meal could be a cardiologist's nightmare. Delicious amounts of red meat with all the good fat still in it...what more could you ask for? Oddly enough Tyler is responsible for a "food log" this week and I thought, "oh great. His teacher is going to think we're all gluttons and have no sense of healthy foods." I will say that I was planning to make corn on the cob to go on the side (smothered in butter, of course) but kind of forgot until the meat was almost done. Since the boys were starving and wouldn't wait I figured I'd save the corn for next week.

I'll reproduce the recipe below, but I would say to make at least 8 patties instead of 6 so I'm making that change. My bacon wouldn't fit all the way around my patties and they were perfect the way they were. You can probably adjust the cook time down a bit more as well. I didn't freeze mine, so I didn't even need to cook them for 40 minutes. I checked around 30 and gave them about 5 more minutes after that.

• 2 eggs
• 3/4 cup milk
• 1 1/2 lb lean ground beef
• 1 pkg (6oz) stuffing mix for chicken
• 3/4 cup mexican style finely shredded four cheese
• 1/3 cup BBQ sauce
• 3 green onions, sliced
• 6-8 slices bacon

Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6-8 (1-inch-thick) patties; wrap bacon slice around edge of each patty.

Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months.
Heat oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160ºF). 

Serves: 6
Prep Time: 10 min
Total Time: 55 min

Recipe from www.KraftRecipes.com