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Old 09-18-2008, 08:00 PM   #851
Carla Tremblay
Member Carla Tremblay is offline
Join Date: Apr 2008
Location: San Antonio  TX
Posts: 1,725
Dinner - 9/18/08

I have to post this recipe because it was SO good... (David went back for thirds!! ) I pulled the recipe from the food network website (Bacon Cheddar Meatloaf wfs).

The only change I made to the original recipe was that I used 2 lb. of ground beef instead of the 1 lb. ground beef, 8 ounces ground pork, and 8 ounces ground veal... I used the 94% lean beef but there are plenty of other fattening ingredients that make this meatloaf flavorful. Oh yea, I also used 2 tbsp. of olive oil to cook the onions and garlic. We cut this up into 10 slices so each slice has 360 cals, 22g fat (55%), 3g carb (3%), 36g pro (40%). Serve with some grilled asparagus.... Yum!

Bacon-Cheddar Meatloaf
(From Food Network Kitchens)

Loaf :
2 pieces bacon, diced
1 medium onion, chopped
3 cloves garlic, minced
2 large egg yolks
1 tablespoon Dijon mustard
1/2 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons heavy cream
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound ground beef chuck
8 ounces ground pork
8 ounces ground veal
8 ounces sharp cheddar, shredded (2 1/3 cups)
1/3 cup chopped flat-leaf parsley

2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 tablespoons water

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.

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