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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Laural contributed this one. Ingredients:
12 ounces bacon (diced) |
4 medium white mushrooms (chopped) |
1 small onion (finely chopped) |
1 1/2 lbs extra lean ground beef |
1 egg |
1/4 cup evaporated milk or 1/4 cup half-and-half cream |
6 ounces shredded swiss cheese |
1/2 cup corn flake crumbs |
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the skillet and saute the mushrooms and onions until tender. Allow to cool slightly.
3. In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture, all but a few spoonfuls of the swiss cheese and all but one tablespoons of the bacon bits. Add the corn flake crumbs and mix well until blended. Shape into a loaf and place in a large loaf pan.
4. Bake at 350 for about an hour, or until cooked through.
5. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly.
6. Allow to rest for 10 minutes before slicing. Yield: 4 to 6 servings.
7. I put these into Texas size muffin pans to make individual portions.
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