Posts Tagged ‘Bacon’

Bacon wrapped Meatloaf

When you think of comfort food, what do you think of?  To me, I think of down home southern style cooking.  And when I think of down home southern style cooking, I think of thick cut heartly meatloaf.  That was my most recent creation that I tried.  Below is what I came up with. 


2-3 lbs Ground Beef/Chuck/Sirloin

 1 Onion

1 Fresh Japaneo

1 Green Pepper

1-2 Tomatos


Salt Pepper

1 Box of Chicken in a Biscuit Crackers

2-3 Eggs




In a mixing bowl combine meat, eggs, diced onion/green pepper/jalapeno/large clove garlic/tomato/salt/pepper and mix together with your hands.  Then add 1/2 to 3/4 of a box of smashed chicken in a biscuit crackers.  I have used all different kinds of crackers in meatloaf, and these seem to pack the most flavor in them so I like to use them.  Next add 1 cup or so of ketchup and mix all ingredients together with you hands.  Once everything is evenly distributed, I like to make 2 even meatloafs.  Once made, I set the loafs on a bed of either fruit or vegetables so the fat can render off the meat and drain into the pan.  You do not want your meatloaf sitting in its own fat drippings.  This step also gives some added flavor to the meatloaf.  The last and most important step, I put strips of bacon over the top of the meatloafs for the last added layer of flavor.  

Preheat your oven to 375 degrees.   Once heated up, put loafs in and bake for 45 minutes – 1- hr.  After this, I drizzle ketchup all over the of the meatloaf and put back in the oven for another 30 mins to finish off cooking.   Let sit for 15 minutes to let juices redistribute.  Cut and serve.   Enjoy


Loaded Potato Soup

I have had a love for Potato Soup that goes way back.  When I was a kid, my family would go camping every year and one of the things the adults would always make would be huge pots of Potato Soup.  From those early years of eating Potato Soup, my love continued to grow, so I started experimenting with recipes and have come up with my favorite.  Recipe is as follows:


Chicken Broth


Sour Cream

Half & Half or Milk

Salt & Pepper

Lots of Potatoes

1/2 lb bacon

Shredded Cheddar Cheese

Peel 6-8 large Potatoes and chop so pieces are at a small size that you can handle.  Fill your stock pot with 1 large can of Chicken Broth. Add your Potatoes to boiling Chicken Broth.  Boil them until very soft.  Then add a couple of cups of Half & Half or Milk, a half a cup of Sour Cream or Chobani Plain Greek Yogurt, and Garlic to the mixture.  Then I use a hand blender to puree the entire mixture.  It will have a thicker “Soup Like” texture to it at this point.  In a side pot boil another 3-4 Potatoes in the size you like.  Once softened add, these Potatoes to the mixture as these Potatoes will be the chunky part of the soup.  Also cook a few strips of Bacon either in a skillet or in the microwave.  Add 2 Tablespoons of the Bacon Grease to the Soup (I can promise you that this adds a TON of flavor to the soup).  Let soup simmer for a few minutes and cook to your desired thickness and temperature.  Add Salt and Pepper to taste and Serve with Cheddar Cheese and Bacon Crumbles on Top.  This is the perfect Soup for a cold Fall or Winter Day.  Enjoy