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Bacon Cheeseburger Rolled Loaf W/ Mached Potatoes #RSC

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“Ready, Set, Cook! Reynolds Wrap Contest Entry. A rolled twist on a meatloaf with inspiration from cheeseburgers.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Mix your ground beef, egg, salt, pepper, onion powder, granulate garlic and celery salt in a large mixing bowl.
  3. Using a rolling pin, roll your beef mixture over Reynold's Wrap Aluminum Foil until it is about 1/4 inch thick and about 12 inches wide.
  4. Sprinkle your cheese over the beef leaving about 2 inches around the edge uncovered.
  5. Spread the tomatoes, red peppers an HALF of your onions over the cheese.
  6. Using the Reynold's Wrap Aluminum Foil, GENTLY roll your meat into a loaf (similar to a jelly roll) making sure you seal the sides tightly.
  7. Lay your bacon over anothr sheet of Reynold's Wrap Aluminum Foil in a single sheet and sprinkle your remaining onions over the top.
  8. Place your loaf on the ends of the bacon, and using your Reynold's Wrap Aluminum Foil, roll the loaf so it is covered in the bacon.
  9. Set your loaf in a baking pan and bake at 350 for about 45 minutes.
  10. Allow the loaf to cool for about 10 minutes before slicing.
  12. Mix your water and chicken base in a large pot.
  13. Add your potatoes to the water, and boil them for about 15 minutes (or until potatoes ar extremely tender).
  14. Drain the water and add the salt, pepper, chives, milk and butter to the potatoes in a large bowl.
  15. Mash the potatoes until they are smooth.

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