DAD'S CHEESY BACON WRAPPED MEAT LOAF
This is a recipe my dad has been making for years. Great for the cheese and bacon lover-- it's a huge hit with crowds, even kids! And it's a great comfort food!
Provided by Ashley
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
- Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
- Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.
Nutrition Facts : Calories 588.6 calories, Carbohydrate 17.3 g, Cholesterol 207.1 mg, Fat 37.5 g, Fiber 1.2 g, Protein 43.5 g, SaturatedFat 17.3 g, Sodium 945.7 mg, Sugar 3.8 g
BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF RECIPE BY TASTY
Here's what you need: ground beef, onion, garlic, grated parmesan cheese, eggs, panko breadcrumbs, salt, pepper, worcestershire sauce, milk, fresh parsley, ketchup, brown sugar, mustard powder, onion powder, paprika, tomato paste, yukon gold potato, butter, salt, pepper, milk, bacon
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
- In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
- In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
- Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
- Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a "bowl" for the mashed potatoes.
- Add the mashed potatoes into the "bowl" and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
- Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
- Broil on high for 3-5 minutes or until the glaze has caramelized.
- Enjoy!
Nutrition Facts : Calories 618 calories, Carbohydrate 43 grams, Fat 29 grams, Fiber 2 grams, Protein 43 grams, Sugar 18 grams
MUSHROOM-STUFFED MEAT LOAF
I first tried this savory meat loaf recipe more than 30 years ago after seeing it demonstrated on a local TV cooking program. Since then, I've served it time and again to family and guests. The flavorful stuffing sets it apart from the ordinary. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.
Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 1100mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
MUSHROOM STUFFED MEATLOAF
I love this unique meatloaf. I have served this to diehard mushroom haters who ate second helpings without even noticing the mushrooms. I can't promise that this will work the same magic on your mushroom haters, but I can promise you a tasty meatloaf. Adapted from Taste of Home magazine.
Provided by HeatherFeather
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper.
- Add beef and mix well by hand.
- Divide meat mixture in half and pat one half into a greased 9x5" loaf pan and set aside.
- Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes.
- Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned.
- Spoon the crumb mixture over the meat in the loaf pan.
- Cover stuffing with the remaining meat mixture and press down gently to seal.
- Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary.
- Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart.
- NOTE: I use an instant read meat thermometer to check for doneness so I don't have to cut into the meatloaf.
BACON-WRAPPED STUFFED MEATLOAF WITH MUSHROOMS AND CHEESE
This is a hearty and flavorful mushroom-stuffed meatloaf created by a true meatatarian.
Provided by MUDD
Categories Ground Pork
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Place 1/2 of the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 of the diced onion and 4 chopped garlic cloves and lightly saute until soft, about 3 minutes. Remove to a large bowl, and add ground beef, ground pork, eggs, parsley, paprika, pepper, and sea salt. Blend together with your hands until mostly combined. Place in the refrigerator.
- Preheat the oven to 375 degrees F (190 degrees C). Lay a 2-foot square piece of aluminum foil on a flat surface.
- Wipe the skillet clean, add remaining 1 tablespoon oil, and heat over medium heat until shimmering, 1 to 2 minutes. Add mushrooms and saute until all moisture has evaporated and mushrooms start to turn dark reddish-brown with golden spots, 8 to 10 minutes. Add remaining 2 cloves chopped garlic and cook until fragrant, about 30 seconds.
- Place meat mixture in the center of the aluminum foil and shape meat into an evenly thick square about 1/2 inch thick, making sure there are no gaps or thin spots. Cover meat with overlapping slices of Provolone cheese, leaving about 1/2 inch to 1 inch uncovered meat around the perimeter. Lay cooked bacon strips over Provolone cheese and spread mushrooms evenly over bacon.
- Lift one end of the foil and begin rolling the meat in a pinwheel fashion. Place meatloaf in a baking dish, molding the ends to create a seal around the stuffing; discard the foil. Lay remaining uncooked bacon over meatloaf, leaving about 1/4 inch between each slice, and tucking ends in under the loaf.
- Cook in the preheated oven for 45 minutes, turning halfway. Switch to the broil setting and cook until meat is no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center of the meat should read at least 160 degrees F (70 degrees C).
- Remove from the oven and allow to rest 10 to 15 minutes before slicing.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 4.4 g, Cholesterol 112.1 mg, Fat 25.4 g, Fiber 1.2 g, Protein 27.6 g, SaturatedFat 10.7 g, Sodium 888.1 mg, Sugar 1.2 g
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