Producer Emilie’s Cheeseburger Meatloaf

This recipe was originally from Rachael Ray, but I’ve changed it several times since then…
This is a favorite at my house!

olive oil
1/2 onion (red, yellow or white), chopped
sliced mushrooms (as much as you like) – optional
1/3 cup ketchup
squirt or 2 of favorite mustard (I used Creole or Spicy mustard)
1/3 cup bread crumbs (I use Panko)
1 egg
4 or 5 Clausen pickle spears, chopped into bite size pieces
1 lb of ground turkey or lean ground beef
4 ounces of cheddar cheese cut into small chunks or shredded

I saute the onion and mushrooms in a pan with some olive oil.  If you don’t like either then omit them!  Preheat oven to 400 degrees.  Line a rimmed cookie sheet with foil and spray with non-stick spray.  In a large bowl, combine the ketchup, mustard, bread crumbs, egg and pickles.  Then mix in the onions and mushrooms (that have cooked and cooled just a bit).  Crumble in the beef, add the cheese, and mix together.  Transfer to the prepared cookie sheet and shape into a 4×12 inch loaf.  I just eyeballed this part.  Bake until an instant-read thermometer inserted into the center reads 160 or for about 35-40 minutes.  I like to bake longer to make sure the middle isn’t mushy and that the outside gets good and crispy!  Let the meatloaf rest for 5 minutes before slicing and serving.