Bacon and Egg Bake
INGREDIENTS:
4 sl Bacon
1 1/2 lb Lean ground chuck or ground
-round
1 c Firm fresh white bread
-crumbs
1 c Coarsely shredded sharp
-cheddar cheese; (about 4
-ounces)
1 lg Sweet onion; such as
-vidalia, chopped
2 tb Regular or low fat
-mayonnaise
2 tb India or other sweet pickle
-relish
2 ts Dry mustard
3/4 ts Salt
1/2 ts Freshly ground pepper
1 Egg
1/4 c Ketchup
4 sl Bacon
1 1/2 lb Lean ground chuck or ground
-round
1 c Firm fresh white bread
-crumbs
1 c Coarsely shredded sharp
-cheddar cheese; (about 4
-ounces)
1 lg Sweet onion; such as
-vidalia, chopped
2 tb Regular or low fat
-mayonnaise
2 tb India or other sweet pickle
-relish
2 ts Dry mustard
3/4 ts Salt
1/2 ts Freshly ground pepper
1 Egg
1/4 c Ketchup
Preheat the oven to 350 degrees. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve.
In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2 quart baking pan. Spread the top of the loaf with ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup cheese to melt during the last 5 to 10 minutes of baking. Internal temperature should be 155 degrees. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve. For leftovers, reheat slices in a microwave and serve on sesame buns with lettuce, tomato and ketchup.
Yield: 6 servings
NOTES : Recipe courtesy of Melanie Barnard, "Everybody Loves Meatloaf"
In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2 quart baking pan. Spread the top of the loaf with ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup cheese to melt during the last 5 to 10 minutes of baking. Internal temperature should be 155 degrees. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve. For leftovers, reheat slices in a microwave and serve on sesame buns with lettuce, tomato and ketchup.
Yield: 6 servings
NOTES : Recipe courtesy of Melanie Barnard, "Everybody Loves Meatloaf"