Vickys Cheeseburger Meatloaf, GF DF EF SF NF

Preheat the oven to gas 4 / 180C / 350°F. You’ll also need a loaf tin and a sheet of parchment paper

Break up the mince and add it to a big bowl along with the chopped onion, salt & pepper, half of the tomato ketchup and as much breadcrumbs as needed to bind the mixture, around 2 slices or a quarter of a cup is enough. Add your extras at this point too

https://cookpad.com/us/recipes/338020-vickys-quick-white-oven-bread-with-variations-gf-df-ef-sf-nf

Mix it together well until it binds and you can form a ball with the mixture

Lay out the sheet of parchment paper and pat out the meatloaf mixture to a rough rectangle, the same width as a normal sized loaf tin

Mix the rest of the ketchup with the mustard and spread it over the flattened meatloaf, leaving an inch border all around the outside edge

Sprinkle a quarter of the cheese on top of the sauce

Now using the side of parchment nearest you, start to roll the meatloaf over itself and away from you, like a swiss roll or jelly roll

Roll it over so the seam is facing up then place the loaf tin over the top and using the parchment to hold it in the tin, flip it all over

Mould the meatloaf to the tin them spread the top with your favourite hamburger relish

Bake for 45 minutes then remove from the oven and drain the fat from the tin by gently tipping it either side

Top the meatloaf with the remaining cheese then return to the oven for a further 5 minutes or until the cheese has melted

Let stand in the tin for 10 minutes before draining again then, using a small fish slice, remove from the tin onto a plate and slice into 6 portions

To make a bacon cheeseburger meatloaf simply add a few bacon rashers to the top halfway through cooking time and you can also add more sliced gherkins before the cheese topping if you like