Sunday, November 15, 2015

Chef Tony

Stuffed Meatloaf Pan Review & Giveaway
&
Bacon Wrapped Meatloaf Stuffed With Swiss Cheese, Prosciutto and Asparagus Recipe


This pan is awesome!! I was so excited to try it out. I love stuffed meatloaf and this pan makes it so much easier to make. It also makes it really easy to drain the grease, you just lift up the drip tray and it is ready serve. This box included 1 pan, 1 drip tray, 1 two sided lid, instructions and some recipes. It is a high quality non-stick pan. The pan is easy to wash and dishwasher safe.You can purchase this Chef Tony Meatloaf Pan from Love Cooking Company HERE! Be sure to enter below for a chance to win this pan.

To use, you place a layer of meat inside the bottom of pan (1/2 full).
Depress cavity press on top of meat and remove.
Add filling(s) to cavity.
Place second layer of meat on top of fillings.
Use seal press to round and seal edges. Remove seal press and bake.
Remove drip tray from pan and serve.


I chose to use one of my recipes for stuffed meatloaf below. I line my pan with parchment paper. I poke hole on the bottom of parchment paper to allow grease to drain. I use it because Once I have the bacon wrapped around I cover it in BBQ sauce. The paper makes it easy to lift the meatloaf to coat the side with BBQ sauce and then place back in, while keeping the bacon in place.

Meatloaf Ingredients:
1 pound ground beef
1 pound ground pork
2 eggs
⅔ cup breadcrumbs
Salt, pepper and smoked paprika, to taste
9 ounces bacon sliced
4 ounces mozzarella cheese, chopped
3/4 cup barbecue sauce

Filling:
4 ounces of prosciutto
8 ounces of swiss cheese
4 ounces of chopped asparagus.

Serve on bed of spinach (optional).

Directions:
Preheat oven to 350 degrees.
Line the Chef Tony Pan with parchment paper (optional).
Mix meat, eggs, breadcrumbs and spices in a large bowl.
Line the meatloaf pan with 2/3 of the bacon, leaving an overhang.

Place a layer of meat inside the bottom of pan (1/2 full).
Depress cavity press on top of meat and remove.
Add swiss cheese, asparagus, & prosciutto to cavity.
Place second layer of meat on top of fillings.
Use seal press to round and seal edges. Remove seal press.

Fold the bacon overhang on top and cover entirely with the remaining ⅓ of bacon. Spread with 1/2 of the barbecue sauce.
Bake in the middle of the preheated for 45 minutes (time may vary depending on your oven meatloaf is done when it reaches 165 degrees). Spread the rest of the barbecue sauce on meatloaf. Continue baking for another 25 minutes.
Remove from oven, check temp., lift to drain, transfer to plate (serve hot on bed of spinach).


I received this pan from Love Cooking Company in exchange for an honest review.
Chef Tony Stuffed Meatloaf Pan