Cheese,  Hov's Sauces,  Party food,  Pasta Sauce

Cheese and Bacon Cob Loaf

Cheese and Bacon Cob Loaf

It was my son’s 23rd Birthday on Tuesday and as per every year, besides wanting Korean BBQ for his dinner, he requests a Cheese and Bacon Cob Loaf. If my eldest son was here and not in lock down, I would have been making two of these!

Cob Loaves can be made with so many fillings, you can add spinach, chicken, meat pie cob loaf or even a taco cob. However, my sons favourite is cheese, bacon and tomato. It’s not low in the calories or carbs but it’s very morish and delicious.

Who can resist a creamy, cheesy, crispy bacon and tomato filling? Well, if you’re a vegan, I guess then you can resist! It’s a great party pleaser and is a very Aussie thing to make.

In this recipe I have used Hov’s Kitchens Tomato Pesto Style Pasta Sauce. It’s adds a big burst of flavour to this dish, and not only do you get that pesto hit, you can taste the semi dried tomatoes which is absolutely yummy. I wouldn’t use any other sauce to this dish but that one, yes I am a bit biased but it is also a damn good sauce.

Let’s Make some Cheese and Bacon Cob Loaf.

First cut up the onion, 4 rashers of bacon and garlic and in a non stick pan add 1 tbsp of olive oil. On a medium heat, cook the bacon, onion and garlic until the bacon is cooked through and crispy. Set Aside.

In a large bowl, add the cream cheese, sour cream, Hov’s Kitchens Tomato Pesto style sauce and thickened cream. Whisk until it is nice and smooth. Then add some salt and pepper to your liking.

To the cheese mixture, then add the cooked bacon, onion and garlic and give it a good stir. Then add the shredded cheese and again, give it a good stir. Set aside.

Bacon and Cheese tomato Mixture – before I added the shredded cheese.

Turn the oven onto 160C and line a large baking tray with baking paper. With a serrated knife, cut the top off the cob and pull out the bread in the lid and inside the cob. This will make a hollow well that you will fill up with the cheese and bacon mixture.

A Real Aussie Party Pleasing Dish.

Place the cob onto the baking tray and fill it with the cheese and bacon mixture. Loosely foil the cob and place in the oven for 50 minutes.

Whilst the cob is in the oven doing it’s thing, cut up the rest of the bacon and fry it until it is crispy. Then chop up the spring onion and set aside.

After 50 minutes, take the cob out of the oven and take the foil off. Surround the cob with the torn out bread and the lid. I like to sprinkle garlic powder onto the bread pieces – you don’t have to do that but I do recommend it. Then spray the bread pieces and lid with some olive oil spray and put back into the oven for a further 10 minutes.

After 10 minutes, take it out and put the rest of the cooked bacon and the chopped spring onion on top.

And that is it – party pleasing cheese and bacon cob loaf. YUM ..

Cheese and Bacon Cob Loaf

Creamy, cheesy, crispy bacon and Pesto Tomato cob loaf is a party pleaser.
Course Appetizer, entree, lunch, Side Dish, Snack
Cuisine Australian
Keyword cheese, cob loaf, Hov’s sauces
Prep Time 10 minutes
Cook Time 1 hour
Servings 8 people

Ingredients

  • 1 tbsp olive oil
  • 6 rashes of bacon
  • 1/4 cup sour cream
  • 1/4 cup thickened cream
  • 250 g Cream cheese
  • 1/4 cup Hov's Kitchen Tomato Pesto Style Pasta Sauce
  • 1 1/2 cups shredded cheese
  • 1 onion chopped finely
  • 3 garlic cloves minced
  • 2 Spring onion stalks finely chopped
  • 1 Cob Loaf

Instructions

  • Turn the oven on to 160C
  • Line a large baking tray with baking paper.
  • Chop the onion, garlic and 5 rashers of the bacon (Keep one for later)
  • Add 1 tbsp of olive oil to a pan and fry and the onion, bacon and garlic until the bacon is crispy. Set aside
  • In a large bowl, add the cream cheese, sour cream, thickened cream and Hov's Kitchens Tomato Pesto Style Sauce. Whisk until the mixture is smooth.
  • To the cheese mixture, add the cooked bacon, garlic and onion and stir through. Then add the shredded cheese and give it a good mix. Add salt and pepper to your liking.
  • With a serrated knife, cut the top off the cob loaf and tear out the bread in the lid and in the loaf itself, leaving you a hollow well. Set the bread pieces and the lid aside for later on.
  • Pour the cheese mixture into the cob loaf and loosely foil the loaf.
  • Put it on the lined baking tray and pop it in the oven for 50 minutes.
  • Whilst the cob is cooking – chop up the rest of the bacon and fry until crispy. Also chop up the spring onion and set aside.
  • After 50 minutes, take the cob loaf out of the oven
  • Take the foil off, add the bread pieces around the cob along with the lid. Spray with some olive oil spray and sprinkle the bread pieces with some garlic powder.
  • Put back in the oven for 10-15 minutes or until the bread pieces have toasted up nicely.
  • Once you take it out, add the cooked bacon and spring onion on top.

Notes

If you have left over cheese mixture you can put it in a sealed container and use it as a dip or even spread it over some chicken and cook in the oven. 
 
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