Bacon Jalapeño Meatloaf Food

JALAPENO POPPER AND BACON MEATBALLS

Steps:

• Position the oven rack in the top third of the oven and preheat to broil. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray.
• Pulse the jalapenos and parsley in a mini food processor until finely chopped and transfer to a medium bowl. Add the meatloaf mix, breadcrumbs, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper, but do not mix the ingredients yet. Place in the refrigerator to keep cold.
• Pulse the bacon in the mini food processor until finely chopped and add to the meat mixture. Mix together using a rubber spatula until just combined. Do not overmix.
• Dampen your hands with water and shape the meat mixture into 30 meatballs (each about 1 inch diameter) or use a 1-tablespoon ice cream scooper. Make an indentation in the center of each meatball with your thumb and stuff with a frozen cream cheese cube. Mold the meat around the cream cheese. Work quickly so that the meatballs stay cold. Arrange the meatballs on the prepared baking sheet.
• Broil until golden brown and firm, 6 to 7 minutes, rotating the baking sheet halfway through.
• Meanwhile, stir the maple syrup and Sriracha together in a small bowl.
• Brush the top of each meatball with the syrup mixture. Broil 1 minute and 45 seconds more. Top each meatball with a Cheddar square. Broil for about 15 seconds more until melted.

BACON JALAPENO MEATLOAF

Steps:

• Line a rimmed, half-sheet pan with foil and set aside. Preheat the oven to 350°F.
• Add the chopped onions, jalapenos, red bell pepper, carrots, 1 cup barbecue sauce, and Worcestershire sauce to your blender or food processor and process on HIGH until smooth. Add the eggs, salt, and pepper, and pulse to combine. Pour into a large mixing bowl and add the oats, cracker crumbs, and ground beef. Use your hands to combine the mixture gently until it is even in colour and texture. Divide the mixture in half and form each half into a loaf that is roughly 8-inches long by 4-inches wide on the prepared pan.
• Working with one slice of bacon at a time, lay it on a cutting board and slide the blunt spine of a large knife over the slice of bacon, pressing as you go, stretching the bacon to about twice its original length. Cut the stretched bacon in half. Wrap the ends of the meat loaves with bacon, covering the whole surface of the ends. Then repeat stretching and slicing the bacon, and use the slices to wrap around the top and sides of the meatloaf, slightly overlapping the slices. When the meatloaf is completely covered, bake for 40 minutes, or until the internal temperature of the meatloaf reads 160°F on an instant read thermometer.
• Brush the tops of the meatloaves with the remaining barbecue sauce and return to the oven, this time under a HIGH broiler. Broil until the bacon is crisp and the barbecue sauce is caramelized on top. If you find it is browning before it crisps, move the pan further away from the broiler. Remove the pan from the oven and let rest for 10 minutes to set up before slicing. Store leftovers tightly wrapped in the refrigerator for up to 4 days or wrap with a double thickness of plastic wrap and freeze for up to three months.

JALAPENO MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Saute onion, green pepper, garlic, and jalapeños in the oil.
• Add the sauted vegetables to hamburger, eggs,flour, salt and pepper. Mix well, I use my hands.
• put in a baking dish or on a cookie sheet lined with aluminum foil.
• drape with bacon.
• combine ketchup, brown sugar, and vinegar. cover the meatloaf.
• Bake uncovered for 1 1/2 hours . Let stand for 10 minutes.

BACON-JALAPEñO MEATLOAF

Steps:

• FIRST Preheat oven to 350°.
• NEXT In a 12-inch cast-iron skillet, cook 8 slices bacon over medium heat until crisp. Remove bacon, and let drain on paper towels. Let cool slightly; crumble bacon.
• NEXT In a large bowl, stir together beef, eggs, garlic, diced jalapeño, bread crumbs, green onion, 2 tablespoons ketchup, pepper sauce, 6 teaspoons Worcestershire, mustard, salt, pepper, and crumbled bacon until combined. Shape mixture into a rectangle, and place in skillet. Cut remaining 4 slices bacon in half; layer on top of meat.
• NEXT In a small bowl, stir together brown sugar, remaining 4 tablespoons ketchup, and remaining 2 teaspoons Worcestershire. Brush half of glaze over bacon; sprinkle with pickled jalapeños.
• LAST Bake for 45 minutes. Brush remaining glaze over meatloaf, and bake until a meat thermometer inserted in center registers 165°, about 30 minutes more. Place meatloaf under broiler until bacon is crisp, 2 to 3 minutes, if desired. Let stand for 5 minutes before slicing.