Wednesday, June 09, 2010

Bacon Cheeseburger Meatloaf and Greek Stuffed Meatloaf


Front Burner columns

Front Burner recipes

Fridge Magnet blog

Bacon Cheeseburger Meatloaf

This Paula Deen recipe was recommended by a Fridge Magnet blog reader.

1 lb. ground chuck

10 slices bacon, cooked and crumbled

1 (8 oz.) package sharp Cheddar cheese, grated

2 large eggs, lightly beaten

14 cup bread crumbs, toasted

14 cup mayonnaise

1 Tbsp. Worcestershire sauce

14 tsp. salt

14 tsp. ground black pepper

13 cup ketchup

2 Tbsp. prepared mustard

1 (3 oz.) can French fried onions

1. Preheat oven to 350 degrees.

2. In a large bowl, combine the ground chuck with the next eight ingredients, mixing well.

3. In a small bowl, combine the ketchup and mustard. Stir 14 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

4. Press meat mixture into a 9-by-5-by-3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions and bake another 10 to 15 minutes, or until meat is no longer pink.

Source: Foodnetwork.com

Greek Stuffed Meatloaf

112 lbs. ground lamb

112 lbs. ground beef

2 eggs

14 cup milk

2 cups quick oats

2 Tbsp. oil

1 large onion, chopped

3 cloves garlic, mashed

1 cup parsley, chopped

1 tsp. cumin

For the filling:

1 large bunch spinach, chopped

1 egg, beaten

112 cups crumbled feta cheese

For the topping:

12 cup ketchup

1 tsp. cinnamon

3 Tbsp. Parmesan cheese

1. Mix meats together. Beat eggs in a small bowl with milk and oats. Let stand 5 minutes.

2. Heat oil in a skillet and saute onion and garlic until slightly softened.

3. Combine all the meatloaf ingredients. In a separate bowl, mix all the filling ingredients together. Put 23 of meat mixture in a 9-by-5-inch loaf pan and make a hollow in the center. Fill with the filling mixture, then top with remaining meat. Spoon topping over meatloaf.

4. Bake at 350 degrees for 1 hour and 15 minutes. Let stand before serving.

Adapted from Cooks.com.