No Buns About It Idaho® Burger Loaf

Ingredients:

Meatloaf:

  • 1 pound bacon, chopped
  • 12 ounces onion, finely chopped
  • 6 pounds ground beef
  • 3 1/2 cups Italian bread crumbs
  • 10 ounces yellow cheddar cheese
  • 10 ounces white cheddar cheese
  • 8 ounces dill pickles, chopped
  • 4 eggs
  • 6 ounces milk
  • 7 ounces ketchup
  • 1 ounce yellow mustard
  • 2 teaspoons salt
  • 1 1/2 teaspoons black pepper

Cheesy Taters:

  • 5 pounds Idaho® Russets, peeled and 1-inch cubed
  • 5 1/2 ounces butter, unsalted
  • 1 1/4 ounces sour cream
  • 1 1/4 ounces milk
  • 10 ounces yellow cheddar cheese, grated
  • 2 1/2 ounces Asiago cheese, grated
  • 2 1/2 ounces Parmesan cheese, grated
  • salt and pepper, to taste

Directions:

  1. Cook bacon in sauté pan until crisp. Remove with slotted spoon to eliminate grease. Combine all ingredients in large mixing bowl.
  2. Mix until well-combined and proper consistency.
  3. Portion into greased muffin tins.
  4. Bake at 350° until internal temperature reaches 165°F.
Cheesy Taters:
  1. Boil potatoes till tender. Drain.
  2. Add remaining ingredients and whip until mixed.
  3. Fill pastry bag with warm cheese taters (tip of your choice).
  4. Pipe taters onto tops of cooled burger loaf.
  5. Sprinkle with cheddar cheese.
  6. Heat cupcake until internal temperature reaches 165°. Cheesy taters should be a nice golden brown.
  7. Serve with gravy of your choice. (optional)
Print Recipe

Yield: 22 servings

Source:
Cynthia Kallile
The Meatloaf Bakery
Chicago, IL

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