Ingredients: |
Ingredients: 8 oz. fresh mushrooms
1 tbsp. vegetable oil
6 slices cooked bacon, crumbled, divided
3 slices white sandwich bread, crust removed
½ c. 2% milk
½ c. finely chopped onion
¼ c. finely chopped fresh parsley
1 egg yolk
3 tbsp. smokey bbq rub, divided
2 garlic cloves pressed
½ tsp. each of salt and pepper
1 ½ lbs. of lean ground meat (or the meatloaf mix)
1 ½ c. shredded sharp cheddar cheese
¼ c. ketchup
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Directions: |
Directions:1. Thinly slice mushrooms (or buy the pre-sliced). Heat oil in 12-in skillet over medium high heat 1-3 minutes or until simmering. Add mushrooms; cook and stir 3-4 minutes or until mushrooms begin to brown. Remove skillet from heat. Set aside 1 tbsp. of the crumble bacon. Add remaining bacon to mushrooms; mix well.
2. Meanwhile, cut bread into cubes. In stainless 6-qt mixing bowl, combine bread, milk, onion, parsley, egg yolk, 2 tbsp. of the rub, pressed garlic, salt and pepper. Mix well. Add beef to bread mixture; mix. place two-thirds of meat mixture in deep covered baker form into a loaf. Gently press down the center of the loaf to create a well. Sprinkle ½ cup of the cheese in the well. Top with bacon mixture and an additional ½ cup of the cheese. Place remaining meat mixture over filling press to seal.
3. Preheat oven to 400 degrees F. Prepare recipe as directed. Baked, covered, 30-35 minutes or until internal temperature reaches 14 degrees F. Brush meat loaf with ketchup mixture. Bake, covered, an additional 5-7 minutes or until internal temperature reaches 160 degrees F. |
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