Bacon Cheddar Meatloaf Casserole with Macaroni and Peas
Ingredienser
- 1 pound ground beef
- 6 slices bacon
- 1 1/2 cups shredded cheddar cheese
- 8 ounces elbow macaroni
- 1 cup frozen peas
- 1 small onion, finely chopped
- 1 large egg
- 1/2 cup breadcrumbs
- 1 teaspoon garlic powder
- Salt and black pepper to taste
fremgangsmåte
- Preheat the oven to 375 degrees and lightly grease a 9x9 baking dish.
- Cook the macaroni according to package directions, adding the frozen peas during the last two minutes. Drain and set aside.
- Cook the bacon in a skillet until crisp, then drain on paper towels and crumble into small pieces.
- In a large bowl, mix the ground beef, chopped onion, egg, breadcrumbs, garlic powder, salt, and pepper until evenly combined.
- Stir in half of the shredded cheddar and half of the crumbled bacon, then fold in the cooked macaroni and peas.
- Spread the mixture into the prepared baking dish and top with the remaining cheddar and bacon.
- Bake for 35 to 40 minutes until the top is golden and the center reaches 160 degrees. Let it rest for five minutes before serving.
merknader
Assemble the entire casserole the night before and keep it covered in the fridge so it is ready to slide straight into the oven after work. If the top browns too quickly during baking, loosely cover it with foil for the last 10 minutes. Leftovers reheat well in a 350-degree oven with a splash of water added to the dish to keep the macaroni from drying out.
Course: Main Course
Cuisine: American
Equipment: Large pot, Skillet, Mixing bowl, 9x9 baking dish
Cuisine: American
Equipment: Large pot, Skillet, Mixing bowl, 9x9 baking dish