Best Bacon Ketchup Recipes

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE

Steps:

• For the glaze: Mix all ingredients in a small bowl; set aside.
• For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
• Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
• Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
• Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
• Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
• Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

SPICY KETCHUP GLAZED BACON-WRAPPED WATER CHESTNUTS

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a small saucepan over low heat; cook the spicy ketchup with the brown sugar, stirring until no sugar granules remain; set aside (this can be done up to a day in advance).
• Dry each water chestnut using a paper towel.
• Wrap one small slice of bacon tightly around each water chestnut, then secure with a toothpick.
• Place into baking dish.
• Lightly cover the dish with foil.
• Bake for about 35-40 minutes or just until the bacon is crispy.
• If desired you may bake uncovered for a couple of minutes just to crisp up the bacon more.
• Remove from oven and drain the fat/grease.
• Drizzle the prepared sauce mixture over each chestnut, return to oven and bake uncovered for about 8-10 minutes more.

OPEN-FACE BACON & EGG SANDWICH WITH KETCHUP

Steps:

• Cook eggs in medium nonstick skillet sprayed with cooking spray on medium heat 2 to 3 min. or until set, stirring frequently. Remove from heat.
• Place bacon pieces on muffin halves.
• Top with cheese, eggs and ketchup.

TEX-MEX BACON CHEESEBURGERS WITH CHIPOTLE KETCHUP

Steps:

• Place ketchup ingredients in small pot and simmer 20 minutes over low heat to thicken. Bake 8 slices of bacon on slotted pan to crisp in hot oven at 375. Heat a drizzle of EVOO in skillet, add bacon and crisp then remove to paper towel lined plate to drain, leave 2 tablespoons drippings in pan. Cook onions, jalapenos and garlic in pan and cook to soften 7-8 minutes, cool. Place meat in bowl, add bacon, cooled onions and jalapenos, cumin, coriander, paprika, oregano, salt and pepper. Form 4 patties and cook in skillet over medium high heat 8-12 minutes turning once for medium to well done. Melt cheeses over top last minute or 2 - 1 slice of each. Place burgers on buns, top with bacon, lettuce, onions, chipotle ketchup.

SPICY KETCHUP GLAZED BACON WRAPPED WATER CHESTNUTS

Steps:

• 1. Heat oven to 350. grease a 13 x 9 baking dish In a small saucepan over low heat, cook the ketchup with the brown sugar, stirring until sugar dissolves. Dry the water chestnuts with paper towels. Wrap one small slice of bacon tightly around each chestnut then secure with a toothpick. Place into baking dish lightly cover the dish with foil. Bake for about 35-40 mins or just until the bacon is crispy. You can uncover and cook a little longer to crisp the bacon more. Remove from oven and drain the grease. drizzle the sauce mix over each chestnut and return to oven uncovered for 8-10 mins more.

BACON CHEESEBURGER DUMPLINGS WITH SPICY SOY KETCHUP

Steps:

• Line a baking sheet with parchment paper. Place some water in a small bowl for wetting your fingers.
• Mix the beef, bacon, Cheddar, scallions, salt and pepper together in a medium bowl.
• Place 5 or 6 gyoza wrappers in front of you. Put about 1 tablespoon of beef filling in the center of each wrapper. Working with one wrapper at a time, dip your finger in the water and wet the edges of the wrapper. Fold the wrapper over the filling. Dip your finger in water again and lightly run it across one side of the top circular edge. Use your thumb and forefinger to fold tiny pleats along the edges of the dumpling and press to seal. Place on the prepared baking sheet. Repeat until all dumplings are formed. (Recruit some helpers if you can!)
• Pour some oil in a large nonstick skillet and place over medium heat. Add 6 to 8 dumplings and cook until the dumplings begin to brown, about 1 minute.
• Pour 1/4 cup to 1/3 cup water onto the skillet and cover with a lid. Lower the heat and let the dumplings steam for 3 to 4 minutes. The wrappers will become translucent when the dumplings are cooked through; you can cut into a dumpling to test for doneness. Continue until all the dumplings are cooked.
• Meanwhile, combine the ketchup, soy sauce and sriracha in a small bowl. Serve the dumplings with the spicy ketchup.

BACON-PICKLE KETCHUP

Steps:

• Cook 4 slices bacon in a skillet over medium heat, turning, until crisp, about 7 minutes. Drain on paper towels, then crumble. Combine 1 cup ketchup, 1/2 finely chopped onion, 1/2 cup relish and 1/4 cup finely chopped pickled jalapenos (drained) in a bowl. Stir in the bacon.

HOMEMADE BACON KETCHUP

Steps:

• 1. Saute onion and garlic until tender and caramelized in a tablespoon or two of oil.
• 2. Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated. Add tomatoes, roast bell peppers, paprika, bay leaf and fresh thyme.
• 3. Simmer about 1 hour. Add salt and pepper to taste. Add balsamic vinegar at the end. (This will balance the sugar.)
• 4. Preheat oven to 350°F. Place bacon strips on a baking sheet in the oven until it is crispy all over. Drain on paper towels, and dice into small pieces; fold into ketchup.
• 5. Keeps well in a refrigerated container for about three weeks.

BACON KETCHUP!!! TRENDY!!

Steps:

• Roast those peppers!
• Saute onion and garlic in a tablespoon or two of oil until tender and caramelized.
• Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated.
• Add tomatoes, roast bell peppers, paprika, bay leaf, and fresh thyme. Simmer about one hour.
• Add salt and pepper to taste. Add balsamic vinegar at the end.
• Preheat oven to 350. Place bacon strips on a baking sheet in the oven until they are crispy all over. Drain on paper towels and dice into small pieces; fold into ketchup.
• Serve with hamburgers, French fries, grilled cheese, or anything else you wish had some bacon on it.

RACHAEL RAY'S TEX-MEX BACON CHEESEBURGERS WITH CHIPOTLE KETCHUP

Steps:

• Place ketchup ingredients in small pot and simmer 20 minutes over low heat to thicken. Bake 8 slices of bacon on slotted pan to crisp in hot oven at 375.
• Heat a drizzle of EVOO in skillet, add bacon and crisp then remove to paper towel lined plate to drain, leave 2 tablespoons drippings in pan. Cook onions, jalapenos and garlic in pan and cook to soften 7-8 minutes, cool. Place meat in bowl, add bacon, cooled onions and jalapenos, cumin, coriander, paprika, oregano, salt and pepper. Form 4 patties and cook in skillet over medium high heat 8-12 minutes turning once for medium to well done. Melt cheeses over top last minute or 2 - 1 slice of each.
• Place burgers on buns, top with bacon, lettuce, onions, chipotle ketchup.

SCALLION-BACON KETCHUP

Steps:

• Cook 4 slices diced bacon until crisp; drain on paper towels, reserving the drippings. Mix 3/4 cup ketchup, 1/4 cup chopped scallions, the bacon and 1 tablespoon each bacon drippings and Worcestershire sauce.

SPAGHETTI WITH BACON, ONION AND KETCHUP

Steps:

• Start by chopping the bacon into 1/2" pieces.
• Fry in frying pan following package directions.
• Remove bacon from pan leaving bacon grease in frying pan.
• Chop onion and fry in bacon grease until browned, saving bacon grease.
• Start cooking spaghetti according to package directions.
• Drain spaghetti and place in serving bowl.
• Add bacon and onion to spaghetti.
• Add about 1/2 cup bacon grease to spaghetti.
• Add ketchup and stir well.

TEX-MEX BACON CHEESEBURGER WTIH CHIPOTLE KETCHUP

Steps:

• Burger Preheat the oven to 400 degrees . Place the 8 whole slices of bacon on a broiler pan. Bake in the oven until crisp, about 15 minutes. In a skillet, heat a drizzle of EVOO over medium-high heat. Add the chopped bacon and cook until crisp, about 5 minutes. Transfer to paper towels to drain, leaving 2 tbsp. of the bacon fat in the pan. Add the yellow onion, jalapenno and garlic to the pan and cook until softened, 7 to 8 minutes. Let cool. In a bowl, combine the beef, chopped bacon, onion mixture, paprika, cumin, coriander and oregano; season with salt and pepper. Form into 4 patties (making them thinner at the centers and thicker at the edges for even cooking). Add to the skillet and cook over medium-high heat, turning once, for 8 minutes for medium doneness. Add 1 slice of each cheese on top during the last minute or two of cooking. Layer each roll bottom with a burger, 2 bacon slices, lettuce, red onion, Chipotle Ketchup and a roll top. Chipotle Ketchup In a saucepan, combine all of the ingredients. Simmer over low heat until thickened, about 20 minutes. (Store in the refrigerator for up to 1 week.)

MEAT LOAF WITH BACON, CHEESE AND BROWN SUGAR KETCHUP GLAZE~ROBYNNE

Steps:

• MIX glaze ingredients in a small bowl; set aside.
• COOK bacon and drain on paper towels; set aside.
• PREHEAT oven to 350 F degrees. Saute onion and garlic in oil until softened, about 5 minutes; set aside to cool.
• MIX eggs with thyme, salt, pepper, mustard, Worcestershire, steak sauce, hot pepper sauce, and milk. Add egg mixture to meat in a large bowl, along with crackers or bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. *If mixture does stick, add additional mil a couple tablespoons at a time and continue mixing until mixture stops sticking.
• COVER a wire rack with foil, prick foil in several places with a fork. Place rack on a shallow roasting pan lined with foil for easy cleanup.
• TURN meat mixture onto prepared rack and with wet hands form mixture into a loaf approximately 9 X 5 inches.
• BAKE loaf for 35 minutes; remove from oven. Top loaf evenly with glaze mixture. Add bacon crosswise, over loaf, overlapping them slightly. Return to oven for 5-10 minutes or until bacon is crispy and glaze is bubbly.
• REMOVE from oven and top with grated cheese. Return to oven for final time until cheese is melted and beginning to brown. Approximately 5 minutes.
• Let cool 20 minutes. Slice and serve.

BACON WRAPPED WATER CHESTNUTS WITH KETCHUP SAUCE

Steps:

• Combine sauce ingredients.
• Set aside.
• Cut bacon slices in thirds.
• Wrap bacon pieces around water chestnuts; secure with toothpicks.
• Place in 2 casserole dishes.
• Bake at 425 degrees for 10-15 minutes.
• Drain grease.
• Pour sauce over water chestnuts.
• Bake for about 30 minutes more or until bacon is cooked.

BACON KETCHUP

Steps:

• KETCHUP BASE: Heat the oil in a large pot over medium heat. Add the onion & cook, stirring occasionally, until soft & translucent, 5 minutes. Stir in the ginger, garlic, mustard powder, allspice & cayenne & cook, stirring, 1 minute. Add the tomato paste & cook, stirring, 1 minute, then add the whole peeled tomatoes & scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
• Puree the ketchup in batches in a blender or food processor until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses & salt. Bring to a simmer over medium low heat & cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves & let the ketchup cool. Transfer to an airtight container & refrigerate up to 2 weeks. NOTE: Can eat as is or continue with the Bacon Ketchup. At this point - this makes about 5 cups.
• BACON KETCHUP: Cook bacon in a small saucepan over medium heat, stirring occasionally, until crisp, 12 minutes. Then stir in 1 tsp smoked paprika. Stir in 1 C homemade ketchup (above); simmer 2 minutes. Stir in 1/2 tsp vinegar & thin with water, if necessary. Serve warm on a nice burger or anything.