Baconswissandmushroommeatloaf Recipes

BACON, SWISS AND MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, cook bacon until crisp but not burned.
• Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the
• skillet and saute the mushrooms and onions until tender.
• Allow to cool slightly.
• In a large bowl, mix the beef, egg, and milk. Add the
• mushroom/onion mixture, all but a few spoonfuls of the
• swiss cheese and all but one tablespoons of the bacon
• bits. Add the corn flake crumbs and mix well until blended.
• Shape into a loaf and place in a large loaf pan.
• Bake at 350 for about an hour, or until cooked through.
• Drain fat from the pan and sprinkle the reserved cheese
• and bacon on top. Bake an additional 5 minutes, or until
• cheese is bubbly.
• Allow to rest for 10 minutes before slicing. Yield: 4 to 6
• servings.

BACON MUSHROOM SWISS MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large skillet, cook bacon until crisp but not burned.
• Remove with a slotted spoon to paper towels to drain and cool.
• Remove all but a tbsp. of the bacon fat from the skillet and sauté the mushrooms and onions until tender.
• Allow to cool slightly.
• In a large bowl, mix the beef, egg, and milk.
• Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one tbsp. of the bacon bits.
• Add the corn flake crumbs and mix well until blended.
• Shape into a loaf and place in a large loaf pan.
• Bake at 350 degrees for about an hour, or until cooked through.
• Drain fat from the pan and sprinkle the reserved cheese and bacon on top.
• Bake an additional 5 minutes, or until cheese is bubbly.
• Allow to rest for 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.

BACON SWISS MEATLOAF

Steps:

• In a large bowl, combine the egg, milk, 1 cup swiss cheese, 3/4 cup bacon, bread crumbs, garlic powder and onion powder.
• Crumble beef over mixture and mix well.
• Shape into a loaf in a greased 11 inch X 7 inch X 2 inch baking dish.
• Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°.
• Drain.
• Sprinkle with remaining cheese and bacon.
• Bake 3-5 minutes longer or until cheese is melted.
• Let stand for 10 minutes before slicing.

BACON MUSHROOM AND SWISS MEATLOAF

Steps:

• In a large bowl add all but cheese and bacon.
• Cook and crumble the bacon,drain well and divide in half, placing 1/2 in meat mixture.
• Add all but 1/2 cup of the shredded cheese to meat mixture.
• Blend well and place in casserole dish.
• Top with cooked crumbled bacon.
• Bake at 350 for about an hour or till cooked through.
• Top with the rest of the swiss.
• Bake an additional 5 minutes or till cheese is bubbly.

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
• Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.

BACON-WRAPPED MEATLOAF (WOLFGANG PUCK)

Steps:

• In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
• Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
• Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
• Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
• Position 9" x 5" x 2 1/2" loaf pan with short side facing you. Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlaping each other (their ends will hang over the edge).
• Put meat mixture in pan and smooth top. Fold bacon striips over the meat, enclosing it completely.
• Place loaf pan in the center of a roasting pan. Fill roasting pan half way up with boiling water. Cover both pans with aluminum paper.
• Carefully place pans in middle shelf of hot oven (400 F) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 F (about 30 minutes more). (at this stage I unmold the meatloaf and bake it uncovered, because I like crispy bacon.).
• Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat.
• Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.

MUSHROOM SWISS MEATLOAF

Steps:

• In a skillet, melt butter and saute onion until no longer opaque (you can adjust the amount to 1/2 onion if your family doesn't love onions like mine).
• Slice mushrooms and add, cooking until done. (You may substitute a 4 oz. can of mushrooms, drained.)
• While onions are cooking, mix ground beef, eggs, bread crumbs, Worcestershire sauce, salt and pepper. Stir well.
• Tear off a sheet of aluminum foil, approximately the size of a 9x13 pan.
• Spread meat mixture onto foil in the shape of the rectangle. Place cheese slices down the middle crosswise (down the short center). Pour on onions and mushrooms.
• Fold edges of meat in towards the center. Seal seam.
• Flip the meat over into a baking dish, such as a 9x13 glass dish, seam side down and make sure ends and seams are sealed and no filling is exposed.
• Bake in a 350 degree oven for 45-55 minutes. This can be served alone, with ketchup (for a burger taste), or even with brown gravy, if desired.