Every time I buy bacon, I never know what to do with it. We love it, but just can't eat a whole pound or whatever they give you. This time, I used the extra in a meatloaf, and it came out great! (Okay, it doesn't look so great, but trust me. And maybe leave it in 10 minutes less than I did.)
10 slices bacon
1/3 cup ketchup
2 tablespoons prepared yellow mustard
1 pound ground beef chuck
1 (8 ounce) package shredded Cheddar cheese
2 eggs, beaten
3/4 cup dry bread crumbs
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble into a large bowl.
Mix ketchup and mustard in a bowl.
Thoroughly combine 1/4 the ketchup mixture, ground chuck, Cheddar cheese, eggs, bread crumbs, mayonnaise, Worcestershire sauce, salt, and black pepper with crumbled bacon in bowl; pat the mixture into a 5x9-inch loaf pan.
Spread remaining ketchup mixture evenly over top of meatloaf.