Cheeseandbaconloaf Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a broiler pan with nonstick spray.
• Mix together the bread and milk in a bowl and set aside.
• Add the ground beef, bacon, eggs, chopped red onion, 2 tablespoons ketchup, 1 tablespoon mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large bowl. Add the soaked bread and mix with your hands, trying to keep the mixture light. Gently mix in the cubed Cheddar, making sure to distribute it evenly throughout the meat.
• Form the meat mixture into a loaf approximately 6 to 8 inches wide and 1 1/2 inches thick on the prepared pan. Mix the grated yellow onion with the remaining 1 cup ketchup, 1/4 cup mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in another bowl. Spread half of the sauce on top of the meatloaf. Tent the pan with foil and bake for 1 hour.
• Remove the foil, add the rest of the sauce and continue baking until the internal temperature reaches 160 degrees F and the meatloaf is no longer pink in the middle, another 35 to 40 minutes. Sprinkle on the grated Cheddar and return to the oven for 5 minutes to melt. Let the meatloaf rest for 10 minutes before removing to a platter.
• Slice and serve with the sliced red onions and dill pickle chips.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Stir together flour, baking powder, salt, and cheese in a large bowl. Mix in milk and melted butter. Stir to form a soft dough. Spoon dough into prepared pan.
• Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes. Remove from pan to cool.

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 14x10-in. rectangle. Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives. , Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 65-75 minutes or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish.
• Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.P
• Cook the Onions: Pulse onion in food processor until finely chopped (or do so by hand). Heat 2 tablespoons olive oil in a large skillet over medium-high. Add onion and 1 teaspoon kosher salt to skillet; cook, stirring occasionally, until onion is softened, about 8 minutes. Stir in Worcestershire sauce, broth, and 1/4 cup ketchup. Remove from heat; let cool completely.
• Prep the Meat and Glaze: In a small bowl, stir together 1/2 cup ketchup and brown sugar for glaze; set aside. In a large bowl, combine onions with ground chuck, 1 egg, 1/2 cup reserved breadcrumbs, 2 teaspoons salt, and 1/2 teaspoon freshly ground pepper. Mix with your hands until well combined. Gently fold in cheddar.
• Bake and Let Cool: On a rimmed baking sheet, form meat mixture into a loaf that's 10 inches long, 4 inches wide, and 2 inches high, packing firmly to prevent cracking. Coat top and sides with 1/2 of glaze, then top with bacon, overlapping slices slightly. Brush remaining glaze over bacon. Bake until top is caramelized and a thermometer inserted into thickest part registers 165 degrees, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 25 minutes.

Steps:

• In a small skillet, heat oil over medium-high heat. Add carrot and onion; cook and stir until tender. Cool slightly. , In a large bowl, combine the bread crumbs, crumbled bacon, eggs, Worcestershire sauce, seasonings and carrot mixture. Add beef; mix lightly but thoroughly., Shape into an 8x4-in. loaf in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. , In a small bowl, combine the topping ingredients; mix well. Pat onto meat loaf; let stand for 10 minutes before serving. Remove to a platter.

Steps:

• Spread the cut sides of the bread with prepared mustard.
• In a bowl, mix together cheese, butter, Worcestershire sauce, eggs, crumbled bacon and onions.
• Divide the mixture in half and spread evenly on top of the mustard.
• Place the two halves on top of a baking sheet.
• Set oven to broil heat.
• Broil until lightly browned and puffed (about 5 minutes).
• Using a serrated knife, slice the bread into serving size pieces.
• Serve warm.
• Delicious!

Steps:

• Preheat oven to 400 degrees F.
• Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.
• Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.
• Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.

Steps:

• Heat the oil in a fry pan, add the bacon, onion and garlic and cook over a moderate heat until the onion is softened.
• Remove from the heat.
• Mix the remaining ingredients and the onion, bacon mix together in a large bowl-I find this best done by hand.
• Place in a 9inch long by 3 inch wide and deep loaf dish, patting down very firmly and shaping the top nicely.
• Bake in a moderate oven for 1 1/2 hours, draining any accumulated fat about half way through.
• Mix the topping ingredients together, spread over the meatloaf and return to the oven for the final 30 minutes of cooking.
• Allow the meatloaf to stand about 10 minutes before slicing.

Steps:

• Preheat the oven to 350°F. In a medium skillet, cook the bacon over medium heat until limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it.
• In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top the loaf with the remaining 1/2 cheese to melt during the last 5 to 10 minutes of baking. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.