Bacon Cheddar Meat Loaves Food

BACON & CHEESE FILLED LOAVES

Steps:

• In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove with a slotted spoon; drain on paper towels. Cool slightly., In a small bowl, mix sour cream, cheese and bacon mixture. On two greased baking sheets, roll each loaf of dough into a 16x10-in. rectangle. Spoon half of the filling lengthwise down center third of each rectangle., On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch both ends to seal., Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush loaves with egg; sprinkle with parsley and poppy seeds. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks.

LI'L CHEDDAR MEAT LOAVES

Steps:

• In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into 8 loaves; place in a greased 13x9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves. , Bake, uncovered, at 350° for 25-30 minutes or until no pink remains and a thermometer reads 160°.

BACON-CHEDDAR MEATLOAF

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.

MINI A.1. MEATLOAVES WITH CHEESE AND BACON

Steps:

• Heat oven to 375°F.
• Mix 1/4 cup tomato sauce, meat, onions, bread crumbs, A.1., egg and pepper just until blended.
• Press into 12 muffin cups sprayed with cooking spray.
• Bake 30 min. or until done (160ºF). Top with remaining tomato sauce, cheese and bacon; bake 5 min. or until cheese is melted.

MAKE-AHEAD CHEESY BACON MINI MEATLOAVES

Steps:

• Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.
• Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months.
• Heat oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160ºF).

BACON-TOPPED MEAT LOAF

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.

CHEDDAR LOAVES

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.

LIL' CHEDDAR MEATLOAVES

Steps:

• In a bowl, beat the egg and milk.
• Stir in cheese, oats, onion, salt and rubbed sage.
• Add beef and mix well.
• (It will seem runny at first but will thicken up as you mix.) Shape into 8 equal sized loaves (oval/egg shaped) and place in a greased 9X13X2" baking dish.
• Sauce: Combine catsup, brown sugar and mustard.
• Spoon over each loaf so they are all covered in the sauce.
• Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.
• For OAMC:.
• To Freeze:Place the meat loaves in the casserole dish (without sauce).
• Wrap with foil and freeze.
• To Reheat: Defrost overnight.
• Mix together the sauce and top each meat loaf with sauce.
• Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center.
• Cooked meat loaves (already topped with sauce) also freeze very well and then can be defrosted and heated in the microwave for a quick meal.

MINI CHEDDAR BACON LOAVES -- CORNBREAD!

Steps:

• Preheat oven to 350°F.
• Butter 8 mini loaf pans, or large muffin tins.
• Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
• In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
• Stir in the flour mixture until just combined.
• Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
• Pour about 1/2 cup batter into each of the buttered loaf tins.
• Bake for 8 minutes.
• Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
• Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
• NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).