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Italian Bacon Wrapped Meatloaf Sliders

Italian Bacon Wrapped Meatloaf Sliders


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Mix seasoning blend and set aside. Preheat oven to 400 degrees.

In a skillet over medium heat, add about 2 tablespoons of olive oil. Add carrot, bell pepper, and white onion, saute for about 5 minutes, season with 1 tablespoon of seasoning blend, add garlic and saute 1 minute more. Remove from heat and allow to cool.

Tear sliced bread and add to a medium bowl, add 1 teaspoonful of seasoning blend and cover with chicken broth and set aside.

In a separate bowl, add ground turkey, sausage (casing removed), remaining seasoning blend, minus 1 tablespoon. Add beaten egg, cheese, cooled vegetables, green onions and bread/broth mixture. Mix well and set aside.

Place foil on a baking sheet, spray with nonstick cooking spray. Lay bacon slices down, slightly overlapping bacon. Sprinkle about 1 teaspoonful of seasoning blend on top of bacon. Add meat mixture in the center of bacon and form a log.

Wrap bacon up sides of meatloaf. Cover with another piece of foil and flip meatloaf over. Remove top foil and you should have a fully covered bacon meatloaf. Sprinkle remaining seasonings on top of bacon. Baste with barbeque sauce. Wrap meatloaf back up in foil.

Bake meatloaf for 45 minutes, remove foil from meatloaf and bake 20 minutes more. Broil for about 3 minutes on each side of meatloaf to crisp bacon. Remove from oven and allow meatloaf to rest for about 10 minutes before cutting.

To prepare sandwiches, use left over chilled meatloaf. Cut into slices. Place about 1 tablespoon of butter in a skillet over medium heat. Cook meatloaf about 3-4 minutes on each side or until golden brown.

Slice King's Hawiian rolls in half, place a piece of crisp lettuce on bottom, cover in ketchup, add meatloaf, cheese, and extra bacon if you have any leftover and serve.


Recipe Summary

  • 5 slices bacon
  • 1 stalk celery, diced
  • 1 cup fine bread crumbs
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 pound ground beef
  • 1 pound ground pork
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • ½ teaspoon Worcestershire sauce

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

Bake in the preheated oven on the middle rack for 30 minutes.

While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl mix well.

Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.


Recipe Summary

  • 5 slices bacon
  • 1 stalk celery, diced
  • 1 cup fine bread crumbs
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 pound ground beef
  • 1 pound ground pork
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • ½ teaspoon Worcestershire sauce

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

Bake in the preheated oven on the middle rack for 30 minutes.

While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl mix well.

Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.


Recipe Summary

  • 5 slices bacon
  • 1 stalk celery, diced
  • 1 cup fine bread crumbs
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 pound ground beef
  • 1 pound ground pork
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • ½ teaspoon Worcestershire sauce

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

Bake in the preheated oven on the middle rack for 30 minutes.

While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl mix well.

Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.


Recipe Summary

  • 5 slices bacon
  • 1 stalk celery, diced
  • 1 cup fine bread crumbs
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 pound ground beef
  • 1 pound ground pork
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • ½ teaspoon Worcestershire sauce

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

Bake in the preheated oven on the middle rack for 30 minutes.

While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl mix well.

Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.


Recipe Summary

  • 5 slices bacon
  • 1 stalk celery, diced
  • 1 cup fine bread crumbs
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 pound ground beef
  • 1 pound ground pork
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • ½ teaspoon Worcestershire sauce

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

Bake in the preheated oven on the middle rack for 30 minutes.

While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl mix well.

Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.


Recipe Summary

  • 5 slices bacon
  • 1 stalk celery, diced
  • 1 cup fine bread crumbs
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 pound ground beef
  • 1 pound ground pork
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • ½ teaspoon Worcestershire sauce

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

Bake in the preheated oven on the middle rack for 30 minutes.

While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl mix well.

Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.


Recipe Summary

  • 5 slices bacon
  • 1 stalk celery, diced
  • 1 cup fine bread crumbs
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 pound ground beef
  • 1 pound ground pork
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • ½ teaspoon Worcestershire sauce

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

Bake in the preheated oven on the middle rack for 30 minutes.

While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl mix well.

Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.


Recipe Summary

  • 5 slices bacon
  • 1 stalk celery, diced
  • 1 cup fine bread crumbs
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 pound ground beef
  • 1 pound ground pork
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • ½ teaspoon Worcestershire sauce

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

Bake in the preheated oven on the middle rack for 30 minutes.

While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl mix well.

Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.


Recipe Summary

  • 5 slices bacon
  • 1 stalk celery, diced
  • 1 cup fine bread crumbs
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 pound ground beef
  • 1 pound ground pork
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • ½ teaspoon Worcestershire sauce

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

Bake in the preheated oven on the middle rack for 30 minutes.

While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl mix well.

Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.


Recipe Summary

  • 5 slices bacon
  • 1 stalk celery, diced
  • 1 cup fine bread crumbs
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 pound ground beef
  • 1 pound ground pork
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • ½ teaspoon Worcestershire sauce

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.

Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.

Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.

Bake in the preheated oven on the middle rack for 30 minutes.

While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl mix well.

Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).

Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.



Comments:

  1. Arashitaur

    Yes I understand you.

  2. Chimalli

    So it happens.



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