Saturday, February 7, 2009

Philly Loaf

I made this about a week and a half ago, but I'm trying to break up all of the chicken recipes that I have. :-D If anyone has some good recipes that involve beef or pork and doesn't involve beans... let me know. My husband and I aren't big fans of beans. Oh, and preferably isn't a standard dish like spaghetti or lasagna unless its a relatively unique recipe.
Emi and our friends Cody and Missy absolutely loved this meal. I didn't LOVE it, but I didn't hate it either. There is a little deli really close to our home and Emi and Cody swear that this meal tasted exactly like their Philly Cheesesteak so I had to change the name a little bit. Next time I make this I will add some green bell peppers to tie off the whole new Philly outlook on it.

Philly Loaf
(aka Bacon Mushroom Swiss Meatloaf)

12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 green bell pepper, sliced
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

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, mushrooms, and green bell peppers, and cook until soft. Remove from heat.
3. In a large bowl, stir together beef, egg, and milk. Stir in the onion, mushrooms and green bell peppers. 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.

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