Summary
| Yield | |
|---|---|
| Source | From Beth's OAMC page, http://hardys.freeservers.com/ground.htm |
| Prep Time | 15 minutes |
| Recipes | Beef |
| Seasons | Autumn |
Description
Ingredients
- 12oz bacon -- diced
- 4 medium white mushrooms -- chopped
- 1 small onion -- finely chopped
- 1 lbs. extra lean ground beef
- 1 egg
- 1c evaporated milk or half & half
- 6oz shredded swiss cheese
- 1c corn flake crumbs
- 12oz bacon -- diced
- 4 medium white mushrooms -- chopped
- 1 small onion -- finely chopped
- 1 lbs. extra lean ground beef
- 1 egg
- 1c evaporated milk or half & half
- 6oz shredded swiss cheese
- 1c corn flake crumbs
Instructions
Preheat oven to 350 degrees.
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.
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.
Bake at 350 for about an hour, or until cooked through.
Drain fat from the pan and sprinkle the reserved cheese
and bacon on top. Bake an additional 5 minutes, or until
cheese is bubbly.
Allow to rest for 10 minutes before slicing. Yield: 4 to 6
servings.
Notes
I used bacon bits from a can rather than cooking the bacon, and sauteed the mushroom in oil. I made two and froze one uncooked. They were both quite tasty prepared!
Technorati Tags: 
