A few months ago, I saw a similar creation at a local meal-preparation business. I wasn't the one preparing this particular meal, so I really didn't know any of the seasonings, etc., just the basic concept. But I thought it sounded great! So a couple of weeks ago, I experimented with making it. It turned out pretty well, but the seasonings needed tweaking. I decided to go with the same seasonings that I use for our favorite grilled burgers. So yesterday I tried it again and it was a HOME RUN! This one is definitely going in our *favorites* file!
Cheeseburger Meatloaf
1-1/2 lbs. ground beef
1-1/2 lbs. ground beef
2 Tbls. flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
3/4 cup plain dry bread crumbs
1 egg
1/4 cup milk
***
Ketchup
Mustard
Pickle Relish (sweet or dill)
Sliced Cheese
BBQ Sauce
*****
Combine the ground beef in a large bowl with the flour, garlic powder, onion powder, salt, pepper, bread crumbs, egg and milk. Mix very well. Then, after covering the countertop with a large piece of wax paper or plastic wrap, pat the ground beef mixture out into a large rectangle. Like this:
Next, using modest amounts, drizzle the meat with ketchup and mustard. Start out with small amounts, you can always add more if it doesn't seem to be enough.
Spread the mixture all over the meat with a knife until you have a nice blend.
Now take your pickle relish and spread it over the layer of ketchup and mustard. I used sweet relish because that's what I had, but I would think dill relish would be wonderful, too.
Now it's time for your cheese. Just place slices all over the meat. You could use shredded, too. I used sliced cheddar. American cheese would probably melt even better, but my kids are cheese snobs, so I can't buy the stuff because they won't eat it...LOL
Now it's time to roll up the meatloaf. Using the end of your plastic wrap or wax paper, lift up the meat and begin to roll it up jelly-roll-style.
Place the loaf, seam side down, in a baking dish.
Then take your BBQ sauce and give the outside of the meatloaf a nice coating.
Bake uncovered at 350F for about 1 hour.
It's ready to slice and serve! This is so good because you get some of that saucy goodness in everybite. The jelly-roll-style roll up technique is one of my favorite things about this recipe! That and the delicious taste! I hope you enjoy this, too.
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
3/4 cup plain dry bread crumbs
1 egg
1/4 cup milk
***
Ketchup
Mustard
Pickle Relish (sweet or dill)
Sliced Cheese
BBQ Sauce
*****
Combine the ground beef in a large bowl with the flour, garlic powder, onion powder, salt, pepper, bread crumbs, egg and milk. Mix very well. Then, after covering the countertop with a large piece of wax paper or plastic wrap, pat the ground beef mixture out into a large rectangle. Like this:
Next, using modest amounts, drizzle the meat with ketchup and mustard. Start out with small amounts, you can always add more if it doesn't seem to be enough. 
Spread the mixture all over the meat with a knife until you have a nice blend.
Now take your pickle relish and spread it over the layer of ketchup and mustard. I used sweet relish because that's what I had, but I would think dill relish would be wonderful, too. 
Now it's time for your cheese. Just place slices all over the meat. You could use shredded, too. I used sliced cheddar. American cheese would probably melt even better, but my kids are cheese snobs, so I can't buy the stuff because they won't eat it...LOL
Now it's time to roll up the meatloaf. Using the end of your plastic wrap or wax paper, lift up the meat and begin to roll it up jelly-roll-style. 
Place the loaf, seam side down, in a baking dish. 
Then take your BBQ sauce and give the outside of the meatloaf a nice coating. 
Bake uncovered at 350F for about 1 hour. 
It's ready to slice and serve! This is so good because you get some of that saucy goodness in everybite. The jelly-roll-style roll up technique is one of my favorite things about this recipe! That and the delicious taste! I hope you enjoy this, too.
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