Tag Archives: Bacon Wrapped Meatloaf

Better with Bacon – Bacon Wrapped Pork Meatloaf

This morning on “Today“ chef Matt Gennuso shared this porktastic recipe – bacon wrapped pork meatloaf.

If you can sit through a segment with Al Roker, then feel free to watch the video.

If you are like me and can NOT sit through a segment with Al Roker then hit the jump for the recipe.

Bacon Wrapped Pork Meatloaf

Ingredients:

3 lbs. ground pork shoulder 3 whole eggs 3/4 cup dried bread crumbs 1/4 cup ground Parmesan cheese 1 1/2 tbls. bacon fat 1 cup minced onion 1 tblsp. chopped garlic 2 tsps. chopped fresh sage 2 tsps. chopped fresh parsley 1 1/2 tblsps. kosher salt 1 1/2 tsps. fresh-ground black pepper 1/2 lb. pre-sliced bacon

Directions:

It is best to prepare this dish a day in advance of serving. In a large mixing bowl, add the ground pork, eggs, bread crumbs, Parmesan cheese, salt and pepper. No need to mix at this time, just place into the refrigerator until later. In a medium-size saucepan over medium heat, add the bacon fat and allow to melt. Once melted add the onions, cover and allow to cook until translucent. Then add the garlic and continue to cook for two more minutes. Next add the chopped herbs and cook for another minute. Once herbs have been added, be sure to stir frequently so that they don’t burn. Now remove the mixture and allow to cool thoroughly in the refrigerator. Once the onion-herb mixture is cool, combine completely with the pork and place back in the refrigerator while you line the molds with bacon. Preheat oven to 350 degrees.

How to Line the Loaf Pan with Bacon:

At one end of the loaf pan, place the narrow part of the bacon on the bottom edge of the pan where the side and bottom part of the pan meet. Run the bacon across the width of the pan and up the edge, overlapping on the other side. Then take your next slice of bacon and reverse, having the narrow edge of this piece meet the bottom edge of the other side (the side that your first piece made its way up the edge), and again have it come across the bottom of the pan and up the other side, almost like ribbons coming out of a box. Continue this process until you reach the end of the pan. This will provide the wrapping for the meatloaf. Once the molds are lined with bacon, place your meatloaf mixture into the mold. You should fill the mold ¾ to the top. Now take your overlapping bacon and use it to cover the top of the meatloaf. Place the meatloaf into a water bath and then into a preheated 350-degree oven and cook for 1½ hours or until it reaches 150 degrees. Remove the meatloaf from the water bath and place into a refrigerator until fully cooled. It is best that it sits over night before slicing.

recipe courtesy Chef Matt Gennuso and ”Today

Originally posted 2010-07-29 21:45:17.

Related Stories:June 6, 2013 -- Better with Bacon – Guarnaschelli’s Roast Chicken with Bacon…April 29, 2009 -- Better with Bacon – Bacon Wrapped Fried Mac & Cheese

Bacon Wrapped Meatloaf

bacon-wrapped-meatfloaf

Sure, the staple American 1950s food is the meatloaf. But didn’t you know that the meatloaf could be so much better? Why, all you really have to do is add bacon! Better yet cover it in bacon! A bacon weave to be exact! Here’s how to make it! (Are you ready for the awesomeness? I hope so!)

Ingredients:
1 pound of bacon
2 teaspoons brown sugar, optional
1 pound lean ground beef
1/2 pound ground pork
1 medium onion, finely chopped
1 red or orange bell pepper, finely chopped
2/3 cup fine dry bread crumbs
1 large egg, slightly beaten
1/3 cup grated fresh Parmesan cheese
1 teaspoon Cajun or Garlic seasonings
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup evaporated milk or whole milk
1/2 cup barbecue sauce

Preparation:
Get out your strips of delicious bacon and create your bacon weave!
Heat oven to 350°. Line a baking pan with foil and lightly oil the foil or spray with nonstick cooking spray.
In a large bowl, combine the ground beef, pork, onion, bell pepper, bread crumbs, egg, cheese, Cajun (or garlic) seasonings, Worcestershire sauce, salt and pepper, and milk. Put the mixture on the prepared foil-lined baking pan and shape it into a loaf.
Spread barbecue sauce over the loaf and arrange your bacon weave over the top.
Bake until bacon is crispy and meat loaf is firm, about an hour to an hour and 10 minutes. Let stand for 10 minutes before slicing or moving to a serving platter.
Serves 6.

Bacon Meatloaf Weave Bacon Wrapped Meatloaf