Cheeseburger Meatloaf

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  0.3 cup Bread Crumbs, Dry, Plain
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  1 tsp Paprika, Smoked
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  0.5 tsp Garlic powder
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  0.8 tsp ¾ tsp salt ($0.03)
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  1 Egg, Whole, Large(44g)
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  0.5 cup Yellow Onion
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  4 oz Cheddar Cheese
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  1 lbs 80/20 Ground Beef
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  0.5 cup Ketchup
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  1 tbsp Brown sugar
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  1 tsp Mustard, Yellow
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  1 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

Instructions

1. 1Finely mince the onion and roughly chop the cheddar cheese into pieces about the size of a small bean. In a small bowl, stir together the bread crumbs, smoked paprika, garlic powder, and salt. In a separate bowl, lightly whisk the eggs.
2. 2Add the ground beef, seasoned bread crumbs, whisked eggs, minced onion, and chopped cheddar to a large bowl. Use your hands to mix until just incorporated—do not overmix.
3. 3Form the meat mixture into a loaf shape approximately 7" long, 4" wide, and 1.5" thick in a cast-iron skillet or on a rimmed baking sheet.
4. 4In a small bowl, whisk together the ketchup, brown sugar, yellow mustard, and Worcestershire sauce. Spread the glaze evenly over the top of the meatloaf.
5. 5Cook the meatloaf at 350°F for 50–55 minutes, until the internal temperature reaches 160°F when measured with a meat thermometer at the center.
6. 6Remove the meatloaf from heat and let it rest for 5–10 minutes. Slice into 8 pieces—the meatloaf should hold together cleanly and show no pink inside.
7. 7Divide the meatloaf and any pan drippings evenly into 4 airtight containers while still warm. Cool to room temperature before sealing.
8. 8Refrigerate for up to 4 days, or freeze for up to 3 months. Reheat in a 350°F oven for 8–10 minutes until warmed through.