Bacon And Feta Loaf Ragu Recipes

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the asparagus with 1 tablespoon of the oil and the salt and pepper. Arrange in a single layer and roast until the asparagus is tender, 10 to 13 minutes.
• Meanwhile, in a skillet over medium-high heat, cook the bacon until crisp, 3 to 4 minutes. Remove to a paper-towel-lined plate to drain, reserving 3 tablespoons of the bacon drippings.
• In a medium bowl, whisk the bacon drippings, mustard, vinegar, honey and the remaining 2 tablespoons oil until combined.
• To assemble: Plate the asparagus. Sprinkle with bacon and feta, and drizzle with Dijon dressing. Finish with flaky sea salt. Serve warm.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil or parchment paper.
• Wrap bacon around feta cheese cubes and secure with a toothpick; arrange on the prepared baking sheet.
• Broil in the preheated oven for 3 minutes. Turn pieces and continue broiling until bacon is crispy, about 2 minutes.

Steps:

• For the glaze: Mix all ingredients in a small bowl; set aside.
• For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
• Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
• Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
• Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
• Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
• Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

Steps:

• Preheat oven to 350 degrees. Use a serrated knife to cut bread crosswise into 1-inch slices, cutting to but not through the bottom crust.
• In a small bowl, stir together cheese, butter, bacon, green onions, and pasta sauce. Spread mixture between slices of bread. In another small bowl, combine egg, milk, cilantro, and garlic powder. Stir rapidly with a fork until well mixed. spoon or brush egg mixture over bread. Wrap loaf in foil.
• Bake for 10 to 15 minutes or until bread is heated through and cheese is melted.

Steps:

• Cook bacon in large nonstick skillet on medium heat 12 min. or until crisp, stirring frequently. Meanwhile, whisk eggs and water in medium bowl until well blended. Stir in onions and basil.
• Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
• Heat drippings on medium heat. Add egg mixture; top with bacon. Cook 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still moist, top with tomatoes, cheese and pepper; cover. Cook on medium-low heat 5 min. or until eggs are set and cheese is slightly melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) .
• Combine ground beef, ground sausage, crushed crackers, ketchup, onion, eggs, onion powder, and garlic powder in a large bowl until mixed thoroughly, using your hands for best results. Form mixture into a loaf shape.
• Weave strips of bacon into a basket weave pattern. Place meatloaf in the center and carefully lift and transfer to a loaf pan, so bacon is on the bottom and sides of the pan.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to sit for 5 minutes before carefully flipping onto a platter.

Steps:

• Preheat oven to 180C (160C fan forced).
• Grease a 21cm x 10cm (base measurement) loaf pan.
• Remove rind and most of the at from bacon and chop.
• Add bacon and onion to a medium non-stick frying pan; cook and stir for 5 minutes or until bacon is crisp and onion is soft.
• Remove from pan reserving a 1/4 of the bacon mixture.
• Add spinach and oregano to pan; cook and stir until just wilted and remove from pan and cool slightly.
• Sift flour and salt into a large bowl and make a well at the centre and add oil, egg and milk and stir until just combined (don't overmix or you will toughen the mix).
• Gently fold in spinach mixture and feta until just combined.
• Spoon mixture into prepared pan and top with reserved bacon mixture and extra feta.
• Bake for 40 to 45 minutes or until a skewer inserted at centre comes out clean.
• Stand pan for 5 minutes and then turn out onto a wire rack to cool slightly and then serve with butter.