Cheese Loaf Food

CHEESY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture.
• Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

CHEESE LOAF

Steps:

• Combine flour, baking powder, salt and cheese in large bowl.
• Stir thoroughly.
• Add milk and melted butter.
• Stir to form soft dough.
• Put in greased loaf pan 9 x 5 x 3 inch.
• Bake in 400 degree oven for 35 to 40 minutes.
• Remove from pan to cool.
• Serve with butter.

CHEESE LOAF

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Stir together flour, baking powder, salt, and cheese in a large bowl. Mix in milk and melted butter. Stir to form a soft dough. Spoon dough into prepared pan.
• Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes. Remove from pan to cool.

FRUITCAKE CHEESE LOAF

Steps:

• Preheat the oven to 375 degrees. Cook the bacon in a medium skillet over medium-high heat until browned, about 8 minutes. Transfer to a paper-towel-lined plate with a slotted spoon. Reserve the drippings.
• Crumble enough of the fruitcake to measure 1 cup; set the remaining cake aside. Mix the crumbled cake, flour and butter with your fingers in a bowl until the mixture is in pea-size pieces. Place on a baking sheet and bake until crisp, 15 to 20 minutes, stirring halfway through. Let cool, then add the bacon and crumble the mixture into smaller pieces.
• Beat the gorgonzola, cream cheese, chives, Worcestershire sauce and cayenne in a bowl with a wooden spoon until smooth; set aside. Line a mini loaf pan or small souffle dish with plastic wrap, leaving a long overhang on the sides. Press the crumble into the bottom of the dish. Spread the cheese mixture over the crumble layer and fold in the excess plastic wrap to cover the cheese. Refrigerate until firm, at least 1 hour.
• Meanwhile, brush a baking sheet with some of the reserved bacon drippings. Slice the remaining fruitcake into 1/4-inch-thick pieces with a serrated knife (if they fall apart, press back together with your fingers). Place the slices on the prepared baking sheet, brush with more drippings and toast 7 to 10 minutes per side. Cool on the baking sheet.
• Uncover the cheese mold and invert onto a platter. Serve with the fruitcake toasts.

HAM AND CHEESE LOAF

Steps:

• Thaw the bread dough overnight, then bring to room temperature before rolling (but don't let it rise).
• Preheat the oven to 325 degrees F. Spray a loaf pan with nonstick cooking spray.
• On a lightly floured work surface, roll the bread dough into a 9-by-12-inch rectangle. When rolling, if the dough springs back, cover with a dry towel and let it rest for 5 minutes.
• Shingle the ham slices onto the dough, leaving a 1/4 inch of exposed dough on all sides. Sprinkle with the cheese and roll the dough into a large log, pinching together the seam and tucking the ends under to seal completely.
• Place the log, seam-side down, in the prepared loaf pan and bake until golden brown and cooked through and the internal temperature is 200 degrees, for 50 minutes to 1 hour.
• Let it sit for at least 10 minutes. Remove from the pan. Slice and serve.

CHEESE OLIVE LOAF

Steps:

• Preheat oven to 350°F. Cut loaf into 16 slices, being careful to not cut all of the way through bread to bottom of loaf.
• Mix cheese, olives and mayo; spread evenly between bread slices. Wrap loaf in foil.
• Bake 20 min. Serve warm.

CHEESE LOAF

Steps:

• 1. Preheat oven to 375 degrees. Grease a 9x5x3 inch loaf pan.
• 2. In a large bowl, mix flour, potato flakes, Parmesan cheese, baking powder and salt. Stir in Cheddar cheese; set aside.
• 3. In a small bowl, beat eggs. Beat in milk and butter or margarine. Stir into flour mixture until moistened. Spread evenly in pan.
• 4. Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Remove from pan and place on a wire rack. Serve warm or at room temperature.

CHEESE & GARLIC PULL-APART LOAF

Steps:

• Butter a 900g loaf tin and line with baking parchment that comes well above the longer sides. Make up the bread following the pack instructions. Leave the dough to rest under a cloth for 10 mins. Shape into a log on a lightly floured surface and divide it into six pieces. Mix the cheese, garlic, parsley and butter together.
• Roll each piece of dough out into a rectangle, or as near to a rectangle as you can, the width should be just shorter than the width of the tin and the length about twice the depth of the tin, and lay the rectangles out side by side. Divide the cheese mixture between them (reserving 1 tbsp) and spread it out as much as possible. Fold each rectangle in half and then put them into the tin one after the other, starting at one end. You may need to squeeze them a bit to fit them all in. Don't worry about the dough sticking out of the top of the tin. Cover the dough and leave to rise for about 30 mins or until risen. Crumble the remaining cheese mix over the top.
• Heat oven to 180C/160C fan/gas 4. Bake for 40-45 mins or until golden and puffed (don't under-cook it or it may be squidgy in the middle). Leave the loaf in the tin for 10 mins, then lift it out with the parchment. Serve it whole, ready to be pulled into pieces.

CHEESE & NUT LOAF

Steps:

• Preheat oven to 375°F Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.
• Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor).
• Melt butter in a sauté pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.
• Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.

CHEESE AND NUT LOAF

Steps:

• Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
• Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
• Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
• Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.

CHEESE, ROSEMARY & POTATO LOAF

Steps:

• Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.
• Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.
• Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.

CHEESE-FILLED MEAT LOAF

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 14x10-in. rectangle. Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives. , Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 65-75 minutes or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.