BAKED CHICKEN WITH BACON-TOMATO RELISH
We eat a lot of chicken for dinner, so I'm always trying to do something a little different with it. My children love the crispiness of this chicken, and my husband and I love the flavorful relish-you can't go wrong with bacon! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.
Nutrition Facts : Calories 326 calories, Fat 13g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 602mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
DAD'S MEATLOAF WITH TOMATO RELISH
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
- Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
- This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
- Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
- Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!
WICHCRAFTS MEATLOAF SANDWICH WITH CHEDDAR, BACON, AND TOMATO RELISH
Yield 4
Number Of Ingredients 28
Steps:
- Preheat the oven to 350o F. In a skillet over medium heat, sauté the onion in the oil until golden. Add the garlic and sauté for 1-2 minutes (be careful not to burn it). Remove from the heat and set aside to cool. In a bowl, combine the beef, eggs, onion, bread crumbs, oregano, mustard, salt, and pepper. Form a loaf (approximately 7x5x3 inches in size), and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake for about 1 hour, until it reaches an internal temperature of 145O F. Remove and allow to rest slightly, then cut into 1/2 inch slices. In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half. Top each bottom half with a slice of warm meatloaf and the cheese. Place the relish on the top halves and top with the bacon. Place all the roll pieces in the oven. Remove once the cheese has melted and the relish is heated through. Close the sandwiches, cut into halves, and serve. Tomato Relish Pour the olive oil into a skillet over medium-high heat. Add the onion and garlic and sauté until they are golden brown. Add the sugar and curry powder and cook for 5 minutes. Add the vinegar and deglaze the pan. Add the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes. Remove from the heat and pour the contents into a strainer. Stir the relish so most of the liquid drains. Transfer to a cutting board and roughly chop. Transfer to a bowl and mix in the parsley and mustard seeds. Check the seasoning and adjust if necessary. Use immediately or store refrigerated for up to 1 week.
MEATLOAF WITH CHEDDAR, BACON, AND TOMATO RELISH
Steps:
- Preheat the oven to 350°F.
- In a skillet over medium heat, sauté the onion in the oil until golden. Add the garlic and sauté for 1 to 2 minutes (be careful not to burn the garlic). Remove from the heat and set aside to cool.
- In a bowl, combine the beef, eggs, onion bread crumbs, oregano, mustard, salt, and pepper. Form a loaf (approximately 7 x 5 x 3 inches in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake for about 1 hour, until it reaches an internal temperature of 145°F. Remove and allow to rest slightly, then cut into 1/2-inch slices.
- In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.
- Slice the ciabatta rolls in half. Top each bottom half with a slice of warm meatloaf and the cheese. Place the relish on the top halves and top with the bacon. Place all the roll pieces in the 350°F oven and remove once the cheese has melted and the relish is heated through. Close the sandwiches, cut into halves, and serve.
BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
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
BACON-CHEDDAR MEATLOAF
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 18
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.
Nutrition Facts : Calories 556 calorie, Fat 42 grams, SaturatedFat 20 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 38 grams
MEATLOAF WITH TOMATO RELISH
I guarantee that this will be the VERY BEST MEATLOAF you will have ever had. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Pork
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Coat a skillet with a 2-count of oil and place over medium heat.
- Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper.
- Simmer the relish for 5 minutes to mix all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
- Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
- This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper.
- Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
- Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide.
- Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
- Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm.
- Rotate the cookie sheet while it's baking every now and then to insure that the bacon browns evenly.
- Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. The meatloaf will be unbelievably moist!
BACON-WRAPPED MEATLOAF
This bacon wrapped meatloaf is made with a blend of pork and beef and cooked in the classic loaf fashion. It's very meaty and a great family dinner.
Provided by Tom Judd
Categories Meat and Poultry Recipes Pork Sausage
Time 2h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 9.2 g, Cholesterol 149.1 mg, Fat 28.4 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 10.2 g, Sodium 1112.5 mg, Sugar 7 g
BACON-TOPPED MEAT LOAF
My family loves meat loaf-and this one in particular. I created this bacon meatloaf after trying and adjusting many other recipes over the years. Cheddar cheese tucked inside and a flavorful bacon topping dress it up just right for Sunday dinner! -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13x9-in. baking dish. Top with bacon., Bake, uncovered, at 350° for 70-80 minutes or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before cutting.
Nutrition Facts : Calories 329 calories, Fat 17g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 692mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
More about "meatloaf with cheddar bacon and tomato relish recipes"
BACON CHEDDAR MEATLOAF - GIFT OF HOSPITALITY
From giftofhospitality.com
‘FATTY’ MEATLOAF WITH BACON, CHEESE AND TOMATO RELISH
From sainsburysmagazine.co.uk
BEST EVER MEATLOAF | CAMPBELLS.COM - CAMPBELL SOUP …
From campbells.com
PAN GRILLED MEATLOAF SANDWICH WITH CHEDDAR, BACON, …
From sippitysup.com
TOMATO BACON RELISH RECIPE
From cuisineathome.com
DAD’S MEATLOAF WITH TOMATO RELISH - FOOD NETWORK CANADA
From foodnetwork.ca
2.9/5 (32)Total Time 1 hr 50 minsServings 6-8
BEST GROUND BEEF RECIPES TO MAKE EASY HEALTHY DINNERS
From farmhouseharvest.net
STUFFED MEATLOAF RECIPE WITH CHEESE AND BACON - BIG MAC MEATLOAF
From seekinggoodeats.com
DAD’S MEATLOAF WITH TOMATO RELISH RECIPE | EPICURIOUS
From epicurious.com
MEATLOAF RECIPES
From allrecipes.com
15 MEMORABLE MEATLOAF RECIPES
From allrecipes.com
'FATTY' MEATLOAF WITH BACON CHEESE AND TOMATO RELISH RECIPE | EAT …
From eatyourbooks.com
GRANDPA'S FAVORITE GROUND BEEF RECIPES - SOUTHERNLIVING.COM
From southernliving.com
DAD’S MEATLOAF WITH TOMATO RELISH - BIGOVEN.COM
From bigoven.com
BEST MEATLOAF WITH CHEDDAR BACON AND TOMATO RELISH RECIPES
From alicerecipes.com
BURGER SALAD RECIPE
From simplyrecipes.com
MEATLOAF WITH CHEDDAR, BACON, AND TOMATO RELISH RECIPE | EAT YOUR …
From eatyourbooks.com
You'll also love