Bacon Mushroom Swiss Meatloaf

My wife made this tonight and it was so good. We rated it a 4.75 out of 5. We got six servings out of it, so we have leftovers. Here is a link to the recipe on AllRecipes.com Bacon Mushroom Swiss Meatloaf

 

 

 

Ingredients

• 12 ounces chopped raw bacon
• 1 small white onion, chopped
• 5 button mushrooms, chopped
• 1 1/2 pounds extra-lean ground beef

 

• 1 egg
• 1/4 cup evaporated milk
• 6 ounces shredded Swiss cheese, divided
• 1/2 cup corn flake crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
3. In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
4. Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

Husband's Delight

I forgot to take a picture before we started spooning it out!

My honey made this recipe tonight. We rated it a 4.5 out of 5. I really liked the cheese on top and the filling had good flavor. It did involve several steps, but it didn't seem too difficult. We had plenty to put away for leftovers, which we always enjoy. Here is a link to the recipe! Husband's Delight Oh, and we laughed at it being named "Husband's Delight" because there is no husband in the house, only two wives!





Ingredients

• 10 ounces of egg noodles
• 1 1/2 pounds of ground beef
• 1 (14.5 oz) can peeled and diced tomatoes with juice
• 1 tsp of salt
• 1 TBS white sugar
• 1 1/2 cups of sour cream
• 3 ounces of cream cheese
• 1/2 onion, chopped
• 1 cup of shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar. Simmer for 15 minutes.
4. In a separate medium bow, combine the sour cream, cream cheese and onions and mix well. In a 9x 13 inch baking dish, place half the egg noodles, then all of the meat mixture, then the cream mixture. Top with remaining noodles and sprinkle with cheese.
5. Bake at 350 degrees for 25 minutes.

Grilled Delmonico Steaks

This is a recipe that we made tonight! We gave it a 4.75! We were going to make it yesterday, but we had not read through the entire recipe and didn't realize the meat needed to marinate for at least 3 hours, so PLEASE make sure you give yourself enough time to marinate the meat! Really, all you have to put together are the ingredients for the marinade and then let it sit. We broiled our steaks in the oven instead of making them on the grill. We also used a top sirloin steak instead of rib eye steaks!

We found the recipe on the All Recipes website. Here is the link--Grilled Delmonico Steaks

Ingredients

• 1/2 cup of olive oil (we used corn oil)
• 1/4 cup Worcestershire sauce
• 6 TBS of soy sauce
• 1/4 cup minced garlic (we used garlic salt and not a 1/4 of a cup, we put in what we thought would be a good amount to season the steak, maybe 3 TBS)
• 1/2 medium onion, chopped
• 2 TBS salt (I used a little less)
• 1 TBS pepper
• 1 TBS crushed dried rosemary
• 3 TBS steak seasoning
• 3 TBS steak sauce
• 4 (10 oz) Delmonico (rib-eye) steaks

Prep 10 minutes
Cook 20 minutes
Ready in 3 hours 3 minutes (due to having to marinate the steak)

Directions

1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2. Prick steaks on both sides with a for, and place in a shallow container with a lid. Pour marinade over steaks and cover. Refrigerate for 3 hours, or overnight.
3. Preheat an outdoor grill for medium hear, or light charcoal, and wait until the coals are completely white. Smoked wood chips may be added to the coals when ready for a smoky flavor, if you like. (We broiled ours in the oven.)
4. Remove steaks for marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.