LI'L CHEDDAR MEAT LOAVES
I got this recipe from my aunt when I was a teen and have made these miniature loaves many times since. My husband and three children count this main dish among their favorites. -Kathy Bowron, Cocolalla, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into 8 loaves; place in a greased 13x9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves. , Bake, uncovered, at 350° for 25-30 minutes or until no pink remains and a thermometer reads 160°.
Nutrition Facts : Calories 279 calories, Fat 13g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 547mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 17g protein.
CHEDDAR-STUFFED CRUSTY LOAVES
I saw this online and absolutely HAD to try it, boy was it worth it! There is NO-ONE that didn't like this one!
Provided by Sandy Munn
Categories Savory Breads
Time 25m
Number Of Ingredients 10
Steps:
- 1. To make the starter: Mix the flour, salt, yeast, and water. It will be very dry; If it doesn't come together, add a bit more water. Cover and let it rest at room temperature, it will become bubbly. To make the dough: Combine the risen starter, with the water, salt, flour, and yeast. Knead, (you may use a mixer or bread machine on the dough cycle,) to make a smooth dough. Place the dough in a lightly greased bowl, cover and let rise for 1 1/2 to 2 hours, until it is nearly doubled. Pat and stretch the dough into a 9" x 12" rectangle. Spritz with water and sprinkle with cheese. Starting with the long side, roll into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly-oiled surface. Cover and let rise for 1 to 1 1/2 hours, until it is puffy, but not doubled. Preheat the oven to 425 degrees. Cut the log into 4 crosswise slices, for mini-breads; or simply cut in half for 2 loaves. Place them on 1 (for 2 loaves) or 2 (for mini-loaves), lightly greased, silpat, or parchment lined baking sheets, cut side up. Spritz with warm water. Bake for 20 minutes (for the mini-loaves) or 35 minutes (for the full sized loaves), or until the cheese is melted and the loaves are very deep golden brown. Remove from the oven and serve warm.
- 2. Some options are: Gruyere, provolone, mozzarella, havarti, gouda, asagio, fontinal, monterey jack, parmesan, sun-dried tomatoes, pesto, diced ham. Dipping sauce usually is, marinara, or garlic oil. Spread minced garlic over the dough first, then try combining herbs, such as - italian, pizza seasoning, etc.
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