Bacon Wrapped Meat Loaf
Bacon Wrapped Meat Loaf
Just Amazing Meatloaf | Chef Jean-Pierre
Hello There Friends, Happy New Years Eve! Today I'm going to demonstrate how to make the most amazing Meatloaf you have ever tasted! What could go wrong when you have a Meatloaf wrapped in BACON! Let me know what you think in the comments below.
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How to make a Ham & Cheese Stuffed Bacon Wrapped Meat loaf with team terry keto kitchen
#keto #lowcarb #Ham&CheeseStuffedBacon
How to cook with team terry keto kitchen today we prepare nutritious yet delicious Ham & Cheese Stuffed Bacon using healthy ingredients. This is a quick and easy recipe to make a Ham & Cheese Stuffed Bacon at home. Some food flavors will be added to make the Ham & Cheese Stuffed Bacon sweet. Connect with us!!
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Ham & Cheese Stuffed Bacon Wrapped Meatloaf ????
INGREDIENTS
2 pounds ground beef
2 eggs
1 cup pork rinds
2 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder
4-6 slices ham
8-10 slices cheddar cheese
10-12 slices bacon
PREPARATION
1. preheat oven to 350°
2. In a large bowl, mix the ground beef, eggs, pork rinds, salt, pepper, and garlic powder. Mix until well combined.
3. Put the mixture in a medium baking tray lined with aluminum foil and distribute the meat mixture evenly.
4. Add the ham & cheese on the top of the meat
5. Carefully lift the meat and form a roll.
6. Add another aluminum lined baking tray, place the slices of bacon side by side one next to the other. Place the meat roll on top of the bacon.
7. Roll up the meat with the bacon, then wrap with foil.
8. Bake the aluminum wrapped roll for 25 minutes.
9. Increase the temperature to 500°F. Remove the foil and bake for 20 minutes more until the bacon is golden brown and crispy.
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BACON CHEESEBURGER MINI MEAT LOAVES #Bariatric recipes
Delicious cheeseburger flavours in a healthy option. These bacon cheeseburger meatloaves are high in protein and low in carbs - but taste great!
Ingredients:
6 slices bacon medallions, cooked until crisp and crumbed
500g extra lean beef mince
3 slices reduced fat Cheddar or other hard cheese, cut into quarters
1 egg, beaten
2 tbs low-sugar and reduced-salt tomato paste or tomato passata
1/2 cup toasted breadcrumbs
2 tbsp milk
salt and freshly ground black pepper
low-cooking spray or mist
Method:
1.Heat the oven to 230° C. Spritz 12 regular-sized muffin cups or cake/bun tin
with low-fat cooking spray or mist.
2.Reserve 2 tablespoons of the crumbled bacon for the topping and place the remainder in a bowl with the meat, breadcrumbs, milk, egg and salt and pepper to taste.
3.Mix well then divide and shape into balls and divide between the muffin cups,pressing evenly into the tin.
4.Bake in the oven for 13-16 minutes until cooked
Remove from the oven, brush with tomato paste or passata.
5.Top each meatloaf with a quartered slice of cheese.
6.Return to the oven and cook for a further 1-2 minutes or until the cheese just melts.
7.Top with the reserved bacon to serve.
Prep Time: 10 minutes
Cook Time:13 - 16 minutes
Ready in: 26 minutes
Serves: 12
CALORIES PER MINI MEATLOAF 93
PROTEIN 13.2 g
CARBS 2.3 g
FAT 3.5 g
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Bacon Explosion stuffed with Jalapeños & Cheese | Football Explosion Recipe
Bacon Explosion stuffed with Jalapeños & Cheese
This is my Football Explosion recipe which combines a bacon weaved - bacon explosion and a jalapeño popper.
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This bacon explosion stuffed with cream cheese, jack cheese and fresh jalapeño peppers is a perfect football food.
Start with 8oz room temperature cream cheese and mix in 8oz jack cheese and 3 diced fresh jalapeños. Season with Killer Hogs The BBQ Rub. Form into a log and place in fridge for at least 15 minutes.
Take 2lbs of hot breakfast sausage and flatten on parchment paper. Season liberally with Killer Hogs The BBQ Rub. Place cream cheese log onto center and roll sausage around.
Take 2lbs thick cut bacon and create a bacon weave. Place sauce log onto center of bacon weave and roll bacon around and cover sausage completely. Season liberally with Killer Hogs The BBQ Rub.
Place the assembled Football Explosion on smoker at 300 degrees. Allow to smoke for 30 minutes. After 30 minutes of smoke, place internal thermometer in center of the Football Explosion to monitor the internal temps.
Continue smoking until the Football Explosion is reading 150-155. Using Killer Hogs The BBQ Sauce, brush warm sauce on the outside of the Football Explosion and allow sauce to glaze.
When the Football Explosion hits 165 internal, remove from smoker and allow to rest for 15 - 20 minutes. Slice and enjoy!
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