4 large eggs
3/4 cup each ketchup, barbecue sauce and instant minced onion
1/2 cup water
1/4 cup sweet pickle relish
2 Tbsp each Dijon mustard and minced garlic
2 tsp salt
1 tsp pepper
2 cups plain dried bread crumbs
1 bag (8 oz) Kraft Cheddar Cheese Crumbles
12 slices ready-to-eat bacon, cut crosswise in 1/4-in.-wide strips
5 lb lean ground beef
Have ready sixteen 18-in.-long pieces nonstick foil and 2 rimmed baking sheets.
Lightly beat eggs with a fork in a 6-qt or larger bowl or pot. Stir in ketchup, barbecue sauce, onion, water, relish, mustard, garlic, salt and pepper until blended, then the bread crumbs, cheese crumbles and strips of bacon.
Add beef and mix thoroughly with your hands (wash hands well before and after handling raw meat).
Put 1 cup meat mixture in middle of each piece of foil. Pat each into a 4-in.-long, 21/2-in.-wide loaf. Without pressing down meat, bring up sides of foil and fold over twice to seal; double-fold foil at both ends. Place on baking sheets and freeze until firm. When firm, place 4 in each of 4 gallon-size ziptop freezer bags. Seal, label and freeze up to 3 months.
To bake: Defrost (see Safe Thawing, page 192; do not thaw in microwave!). Heat oven to 425°F. Unwrap meat loaves; place on nonstick-foil–lined rimmed baking sheet. Bake 20 to 25 minutes until loaves are browned and an instant-read thermometer inserted in center of loaves registers 160°F.
Good with french fries and a tomato-and-lettuce salad!