Bacon Egg And Cheese Meatloaf With Gochujang Glaze Food

KOREAN MEATLOAF WITH GOCHUJANG GLAZE

Steps:

• Pre-heat your oven to 350F.
• Film a pan with the vegetable oil. Add the minced onions and cook slowly until translucent. This takes about 10 minutes.
• Add the garlic to onions and cook another 2 minutes. Remove the onion mixture from the heat, transfer to a bowl and place in the refrigerator to cool.
• Combine the cooled onion mixture with the minced green onion, gochujang, eggs and kosher salt. Stir to combine thoroughly.
• Put the ground pork and breadcrumbs in a large bowl. Add the onion gochujang mixture and mix gently. You want it evenly red. You don't want it packed into a brick. A light hand is what you are looking for here.
• Transfer the meatloaf mix to a 9.5 inch by 5 inch loaf pan (or free form it on a cookie sheet - your call).
• Place the meatloaf in the oven. Cook until you get to an internal temperature of 140F, about 40 minutes. Pros use instant read thermometers. You should too.
• While the meatloaf cooks make the glaze. Combine all the ingredients and stir thoroughly.
• When the meatloaf reaches 140F remove it from the oven and spoon the glaze overtop evenly.
• Return the glazed meatloaf to the oven and cook until it reaches an internal temperature of 160F. This takes somewhere around 10-15 minutes. Try not to overshoot. Overcooked meatloaf is dry meatloaf. Nobody likes that. Serve with mustard pickled onions.

CHEESY BACON MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-4 loaf pan with parchment paper.
• Combine the meatloaf mix, breadcrumbs, Cheddar, bacon, chives, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands to mix together until combined well. Transfer the mixture to prepared loaf pan. Bake the meatloaf for 30 minutes.
• Meanwhile, stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl.
• Remove the meatloaf from the oven and brush the top and sides all over with the ketchup glaze. Bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 45 minutes more. Let rest for 10 minutes before slicing and serving.

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.
• Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.
• Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.
• Bake in the preheated oven on the middle rack for 30 minutes.
• While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl; mix well.
• Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).
• Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.

CHEESY BACON MEATLOAF

Steps:

• Heat oven to 400°F.
• Mix all ingredients except bacon.
• Shape into loaf in 9x5-inch loaf pan; top with bacon.
• Bake 45 min. or until done (160ºF). Let stand 5 min. before removing from pan and slicing to serve.

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.

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE

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

BLUE CHEESE MEATLOAF

Steps:

• Combine 1 cup bread crumbs and 1/4 cup crumbled blue cheese.
• Add ground beef, egg, onion, salt and pepper.
• Blend thoroughly.
• Shape into a round loaf.
• With a spoon, make a crater-like depression in top of loaf.
• Fill depression with Blue Cheese Dressing.
• If desired, sprinkle more crumbled blue cheese on top.
• Bake at 350 for 1 hour.

GLAZED BACON MEATLOAF

Steps:

• In a large bowl, beat together the eggs and milk.
• Add the torn bread and let it absorb the liquid for about 15 minutes.
• Meanwhile, cook the bacon until most but not all of the fat is rendered.
• Drain the bacon and set it aside to cool.
• Stir the bread mixture with a fork to blend.
• Add the remaining meatloaf ingredients, including the drained bacon, BUT NOT the beef, and mix thoroughly.
• Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or over handling the meat.
• Cover the bowl and refrigerate overnight.
• When you are ready to cook the meatloaf, preheat the oven to 375°F.
• Remove the bowl from the refrigerator and shape the meat into a loaf approximately 5 inches long and 3 inches high.
• Place in the middle of a low-sided baking pan and bake for 35 minutes.
• In a small bowl, whisk the glaze ingredients together.
• Brush the meatloaf with the glaze and bake for another 20 minutes.
• Remove the meat loaf from the oven and let it sit for a few minutes before slicing and serving.

MEATLOAF WITH CHEESE AND BACON AND A BIT OF A BITE

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.

BACON WRAPPED MEATLOAF WITH GLAZE

Steps:

• Heat oven to 350 degrees.
• For glaze, mix ketchup, brown sugar and vinegar together, set aside.
• Saute onions and garlic in oil.
• Mix onions and garlic with the rest of the meatloaf ingredients.
• You may find it helpful to use your hands.
• Shape into loaf, put onto a foil lined pan.
• Brush half of the glaze over the loaf.
• Wrap bacon around loaf, tucking ends under.
• Bake approximately 1 hour, bacon should crisp up.
• Cool 20 minutes before cutting.
• Serve with extra glaze.

BACON, EGG AND CHEESE MEATLOAF WITH GOCHUJANG GLAZE

Steps:

• For the meatloaf: Fill a medium sized saucepan 3/4 of the way with hot water and bring to a boil over high heat. Preheat the oven to 375 degrees F. Line an 8-by-4-inch loaf pan with 2 pieces of foil leaving an overhang on all sides, creating handles. Spray the foil-lined pan with nonstick cooking spray.
• Fill a medium bowl with cold water and a cup of ice cubes and set aside. Turn the boiling water down to a simmer and place the eggs into the water, one at a time. Boil for exactly 7 minutes. Using a slotted spoon, remove each egg to the ice bath. When cool enough to handle, gently tap the egg against a countertop or cutting board to crack the shell. Carefully peel away the shell and discard. Set the peeled eggs aside
• Whisk together the ketchup and gochujang in a small bowl. Set aside.
• In a large bowl, combine the ground beef, pork, breadcrumbs, egg and 1/4 cup of the gochujang-ketchup mixture. Fold in the scallions, bell pepper and shredded Cheddar. Add a healthy crack of black pepper and a 4-finger pinch of salt (about 2 teaspoons).
• Put 1/3 of the meatloaf mixture into the bottom of the prepared loaf pan. Line up the soft-boiled eggs upright in the pan, pressing them lightly into the meat and spacing 1/8 inch apart. Press the remaining meatloaf mixture between and around the eggs encasing them completely.
• Brush 1/4 cup of gochujang-ketchup glaze over the meatloaf. Reserve the remaining glaze for serving.
• Bake the meatloaf for 60 to 75 minutes. Meanwhile make the jam.
• For the bacon-gochujang jam: Heat a large, heavy-bottomed pot or high-sided skillet, over medium-high heat. Add the bacon and cook, stirring often, until golden-brown and crispy, 8 to 10 minutes. Drain out some bacon fat, reserving about 1 tablespoon in the skillet.
• Add the sliced onions, season with 1 teaspoon salt and plenty of freshly ground black pepper. Stir to combine and coat the onions in bacon fat. Cook over medium-high heat, stirring every few minutes, until slightly caramelized and starting to brown, about 10 minutes. Turn the heat to low and add the gochujang. Stir to coat the onion mixture and cook for 1 minute. Add the orange juice, maple syrup and vinegar. Simmer on low, stirring occasionally, until the onions are jammy and the liquid has reduced, about 30 minutes. Season to taste with salt.