‘k. It’s like minus-bazillion out. No word of a lie!!… well, maybe a stretch. But -51 Celcius with windchill makes for one cold kitchen. Time to heat it up with some comfort food!! 🙂
Today’s recipe is brought to you by the letter ‘B’ and the number ‘5’….. ‘B’ for BBQ and Bacon, and 5 as in 5-stars!! 🙂
This recipe is featured in Pampered Chef’s recipe book entitled “The Pampered Chef Dinner in Your Deep Covered Baker” which you can find chock-full of deliciousness. Om-nom-nom.
Let’s see it, shall we? Drumroll……..
They had me at Bacon. You? 😉
Some great Pampered Chef tools for this recipe include:
– our Deep Covered Baker
– our Garlic Press (best e-ver!)
– our Mix ‘n’ Chop for scramble-frying your ground beef
If you don’t have these tools, you won’t be lost… don’t worry. (But if you ever do try them, trust me, you’ll be hooked on the ease they bring to your kitchen.) 😉
Without further ado, let’s get cookin’ !!!
BBQ Bacon Stuffed Meatloaf
What you need:
8 ounces fresh mushrooms (canned can work, too)
1 tbsp vegetable oil
6 slices cooked bacon, crumbled, divided
3 slices white sandwich bread, crust removed
1/2 cup 2% milk
1/4 cup finely chopped fresh parsley
1 egg yolk
3 tbsp Smokey BBQ Rub, divided (or your favorite Rub… but try ours, you’ll love it!)
2 garlic cloves, pressed
1/2 tsp or each salt and coarsely ground black pepper
1 1/2 pounds 85% lean ground beef
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 cup ketchup
What to do:
Thinly slice the mushrooms. Heat oil in a 12 in. skillet over medium high heat 1-3 minutes or until simmering. Add the mushrooms; cook and stir 3-4 minutes or until mushrooms begin to brown. Remove your skillet from the heat. Set aside 1 tbsp of the crumble bacon. Add remaining bacon to mushrooms and mix well.
Meanwhile, cut the bread into cubes. In a mixing bowl, combine bread, milk, parsley, egg yolk, 2 tbsp of the rub, pressed garlic, salt and pepper. Mix well.
Add your raw beef to the bread mixture; mix. Place two thirds of the meat mixture in Deep Covered Baker. Form into an 8.5″ by 4.5″ loaf.
Gently press down on the center of the loaf to create a well. Sprinkle a 1/2 cup of the cheese in the well. Top with the bacon mixture and an additional 1/2 cup of the cheese. Place remaining meat mixture over filling; press to seal.
Microwave, covered, on high for 14-17 minutes or until internal temperature reaches 145 F in the center. Meanwhile, combine ketchup and remaining rub; stir. Carefully remove the baker from the microwave, using oven mitts. Brush Ketchup mixture over meatloaf. Microwave, covered, on high 3-5 minutes or until internal temperature is 160 F in the center. Sprinkle remaining cheese and reserved bacon over top of meatloaf; let stand, covered, 10 minutes before slicing.
Paula’s TIP: want to make it Gluten-Free (GF)?
- replace the bread crumbs with either ~1/3 cup of GF oats, ground fine in our Manual Food Processor, OR ~1/3 cup shredded zucchini, squeezed and patted dry.
- replace our Smoky BBQ Rub with your favorite GF rub (Pampered Chef rubs may not contain gluten, but they are not made in a GF facility… so no guarantees).
Bon appetit! Let me know what you think of this recipe. Winner-winner-[meatloaf]-dinner?? 😉