Meat Me At The MCG, Cob

By September 18, 2018Events, Footy Finals, Lamb, Recipes
Cob Loaf

Serves 6   |   Prep Time: 15 mins  |   Cook Time: 20 mins


1 tbs olive oil
1 red onion, diced
2 bacon rashers, diced
2 tsp garlic paste
200g frozen spinach
1 Cob loaf
250g block cream cheese, softened
400g tub sour cream
Slo Moe’s BBQ Lamb
1 cup grated mozzarella


  1. Preheat oven to 180c/160c fan-forced
  2. Heat oil in a large frying pan over medium heat. Add the bacon and cook until crispy. Remove from pan and place in a bowl.
  3. In the same pan, add the onion and garlic and cook until softened. remove from pan and add to bacon. Leave to cool.
  4. Line a large over tray with baking paper. Place the load in the tray and cut a 4cm lid off the cob loaf. Scoop bread from the centre of the load, leaving a 1.5cm edge. Roughly rip the bread into chunks. Arrange bread chunks and lid in a single layer around the loaf.
  5. Combine cream cheese, sour cream, mozzarella in a bowl. Add Slo Moe’s BBQ lamb, the bacon and onion mix and season. Combine. Spoon mixture into loaf.
  6. Bake for 20 minutes or until the bread is golden and crispy. Serve warm and dig in!
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