Cape Gazette
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Ass Kickin' Bacon Chili Cheeseburger Meatloaf Recipe

By PEPPERS | Aug 13, 2014
Ass Kickin' Ketchup with Bacon
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Ingredients:
  • 1 (12 ounce) package center-cut smoked bacon, diced

  • 1 sweet onion (such as Vidalia®), chopped

  • 1/2 cup Ass Kickin' Ketchup with Bacon (Click To BUY)

  • 2 tablespoons chili powder

  • 2 tablespoons ancho chile powder

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 2 teaspoons freshly ground black pepper

  • 1 teaspoon garlic powder

  • 2 pounds ground sirloin

  • 4 ounces shredded extra-sharp Cheddar cheese

  • 4 ounces shredded pepper jack cheese

  • 2 eggs, beaten

  • 1 cup bread crumbs

  • 1 serving cooking spray

  • 1/2 cup ketchup

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon chili powder

  • 1 teaspoon ground ancho chile pepper

Directions:

  1. Cook and stir bacon in a large skillet over medium heat until bacon is translucent and beginning to brown, about 5 minutes; stir in onion and continue cooking and stirring until bacon is browned and sweet onion is translucent, about 5 more minutes.
  2. Mix 1/2 cup Ass Kickin' Ketchup with Bacon (Click To BUY), 2 tablespoons chili powder, 2 tablespoons ancho chile powder, 1 tablespoon Worcestershire sauce, cumin, salt, black pepper, and garlic powder in a large bowl. Mix in ground sirloin, bacon-onion mixture, Cheddar cheese, pepper jack cheese, eggs, and bread crumbs until thoroughly combined. Form the mixture into a loaf shape and refrigerate 1 hour.
  3. Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil and spray the foil with cooking spray.
  4. Place loaf into the prepared baking dish. Mix 1/2 cup Ass Kickin' Ketchup with Bacon (Click To BUY), 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground ancho chile in a bowl. Spread the mixture over the loaf.
  5. Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, 1 hour and 5 minutes to 1 hour and 15 minutes. An instant-read meat thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).
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