Cheddar Bacon Loaf Recipe 465 Food

LEEK, CHEDDAR & BACON LOAF SANDWICH

Steps:

• Make up the bread mix following pack instructions, using the 2 tbsp oil and the recommended amount of water. Leave in an oiled bowl, covered with oiled cling film, somewhere warm-ish to rise for 1 hr.
• Meanwhile, put the lardons in a big, cold frying pan. Heat gently at first so the fat runs from the lardons before they crisp up - about 10 mins. Remove with a slotted spoon. Add the butter and leeks to the pan and cook to soften. Cool.
• Roll out the dough on a lightly floured surface to a rectangle about 20 x 70cm. Mix the lardons, leeks, cheddar, one of the eggs, the sage and some seasoning. Spoon the filling down one long edge of the rectangle, then brush the edge with some remaining egg. Fold the other half of the dough over the filling and pinch together the edges, but not the ends, to seal into a long sausage. Carefully shape into a ring on a floured baking tray, around a floured empty jar or tin. Pinch together the open ends to finish the ring. Brush all over with egg, scatter with Parmesan and cover with a clean tea towel. Leave to rise for 15-20 mins.
• Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until golden and the base sounds hollow when tapped. Eat in wedges.

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.

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.

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 & 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.

CHEESE AND BACON LOAF

Steps:

• Spread the cut sides of the bread with prepared mustard.
• In a bowl, mix together cheese, butter, Worcestershire sauce, eggs, crumbled bacon and onions.
• Divide the mixture in half and spread evenly on top of the mustard.
• Place the two halves on top of a baking sheet.
• Set oven to broil heat.
• Broil until lightly browned and puffed (about 5 minutes).
• Using a serrated knife, slice the bread into serving size pieces.
• Serve warm.
• Delicious!

CHEDDAR CHEESE BACON MEATLOAF

Steps:

• Mix well: beef, salt, pepper, egg, milk, onion, rice and 1/2 can of cheddar cheese soup.
• Add bread crumbs til firm texture.
• Put in loaf pan and pat down.
• Use rest of can of cheddar cheese soup to "frost" meat loaf.
• Lay strips of uncooked bacon across top.
• Bake at 350* for 1 hour.

BACON CHEDDAR LOAF (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber. Select Basic cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.Let cool to room temperature before slicing.