Cheesy Mushroom Bacon Meatloaf Food

BACON-WRAPPED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) .
• Combine ground beef, ground sausage, crushed crackers, ketchup, onion, eggs, onion powder, and garlic powder in a large bowl until mixed thoroughly, using your hands for best results. Form mixture into a loaf shape.
• Weave strips of bacon into a basket weave pattern. Place meatloaf in the center and carefully lift and transfer to a loaf pan, so bacon is on the bottom and sides of the pan.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to sit for 5 minutes before carefully flipping onto a platter.

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 MUSHROOM SWISS MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
• In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
• Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

BACON AND GOAT CHEESE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and shallots and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
• Add the bacon, goat cheese and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

BACON AND CHEDDAR STUFFED MUSHROOMS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove mushroom stems. Set aside caps. Chop the stems.
• In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
• In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
• Bake in the preheated oven 15 minutes, or until the cheese has melted.
• Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

DAD'S CHEESY BACON WRAPPED MEAT LOAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
• Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
• Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before 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.

THE BEST EVER BACON MUSHROOM MEATLOAF

Steps:

• 1. SLICE ONE PACKAGE OF BACON (12 OUNCES) PLACE IN SKILLET , ADD ONE ONION CHOPPED AND MINCED GARLIC COOK TIL DONE AND SET ASIDE TO COOL
• 2. WHILE YOUR BACON IS COOKING ADD YOUR SPICES, CRUMBLED BLUE CHEESE TOGETHER. WHEN BACON IS DONE AND COOL ADD YOUR BACON TO THE HAMBURGER MIX.
• 3. ADD REMAINING INGREDIENTS, BREAD CRUMBS, EGGS AND CREAM OF MUSHROOM SOUP. SPRAY BOTTOM OF LARGE BAKING PAN WITH NON STICK SPRAY AND PLACE MEAT INTO PAN. PLACE 1/2 BOTTLE OF KRAFT SPICY HONEY BBQ SAUCE OVER THE TOP. BAKE IN 350 DEGREE OVEN TIL DONE APPROXAMENTLY 1 HOUR.. ENJOY

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 MUSHROOM BACON MEATLOAF

Steps:

• Mix all ingredients together in mixing bowl until throughly mixed. Form meat mixture into loaf shape. Spray loaf pan with cooking spray. Put meat into loaf pan and cook in 350 oven. Check after 1 hour so not to over cook.

BLUE CHEESE AND BACON STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each., Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.

CHEESE AND MUSHROOM-STUFFED MEATLOAF

Steps:

• Heat oil in skillet over medium heat.
• Add onion and sauté until translucent, about 4 minutes.
• Add garlic and mushrooms.
• Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
• Cool.
• Preheat oven to 350 degrees F (175C).
• Mix beef and everything else but cheese.
• Turn out onto large square of plastic wrap.
• Pat into 9 x 12 inch rectangle.
• Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
• Cover mushrooms with cheese.
• Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.
• Arrange seam side down in 9 x 5 inch loaf pan.
• (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
• Pour off any drippings.
• Gently turn out loaf and let stand 10 minutes before slicing.

SWISS, BACON, MUSHROOM MEATLOAF

Steps:

• Cut the cheese in to 2 inch long and 1/4 inch wide strips.
• Set aside.
• Saute the mushrooms with 1 tbsp of the finely diced onion.
• Lightly Salt.
• When golden add 1/4 wine and 1 tsp finely chopped thyme. Let most of the wine cook away.
• Set aside.
• Saute the rest of the onion, celery & red pepper together until soft but not browned.
• In a large bowl mix all the herbs, seasoning salt, garlic powder, onion powder, pepper, Worcestershire sauce, ketchup, mustard, egg, milk with the bread crumbs.
• Add the sauteed vegetables and mix well.
• Using your hands mix in meat.
• Spray a foil lined baking pan with cooking spray.
• Put 2 strips strips of raw bacon down the center ( they will hang off the end of the pan).
• Put two strip of bacon across twice at about 2 inches from the center of the other bacon on either side ( they will hang off the side of the pan).
• Put about half the meat in the centre of the bacon strips and pat into an oval loaf shape.
• Arrange cheese on top of meat.
• Reserve 1/2 cup of mushrooms for sauce.
• Put the rest on top of cheese.
• Pat the rest of the meat over the top of mushrooms taking care to seal seams so that cheese does not leak out.
• Bring ends of bacon up and over the loaf.
• Bake at 350F for 1 hours till bacon is crisped and meat is done.
• Sauce:.
• Stir flour into reserved mushrooms in a small sauce pan. add wine & stock and cook & stir until thickened & smooth.