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…September 11, 2013 Better with Bacon – Bacon Wrapped Fried Mac & Cheese


Originally posted 2013-06-03 03:31:56. Republished by Blog Post Promoter

Bacon Love Friday: Bacon-Stuffed

Some of the most delicious and most popular recipes we have ever featured on the Republic of Bacon have been those that feature foods wrapped in bacon. It is no small wonder that bacon-wrapped recipes tend to garner so much attention: they are also some of the tastiest creations out there. Wrapping food in bacon […]

Originally posted 2012-09-14 20:56:30. Republished by Blog Post Promoter

Baconize Your Car

For many of us, our cars become a second home. If you have to commute to work every day, you might end up spending more time in your car that you’d like. While driving from place to place can be stressful in traffic, that time can also be soothing. The summer I had a job […]

Originally posted 2012-05-09 16:30:42. Republished by Blog Post Promoter

Hipsters on Horseback

A recipe sent in by our West Coast correspondent, Kajsa:
You’ve had Angels On Horseback, (oysters wrapped in bacon), and Devils On Horseback, (dates wrapped in bacon – the ones at Magnolia are fantastic), I now give you Hipsters On Horseback! Yes, there may have been drinking involved in the naming of this creation. These are super simple and quick to make and the brininess of the hearts goes well with the salty fattiness of the bacon. I prefer to use thick cut peppered bacon from a butcher—it cooks more evenly and is easier to wrap.
1lb bacon
1 large jar of marinated artichoke hearts
Preheat broiler to 400º and move the rack to the top position.
Line a shallow baking pan with aluminum foil.
Drain the artichoke hearts and cut the bacon in half, wrap each heart and secure with a toothpick.
Broil for 5 minutes, turn them over and broil for another 5 – 9 minutes, until bacon is crispy.
Makes about 24
Can I rate my own dish? 4 strips!!!

Originally posted 2010-05-19 16:56:00. Republished by Blog Post Promoter

Better with Bacon – BBQ Bacon-Wrapped Hot Dogs…

Umm, yeah!

Simple, easy, quick, bacony goodness? Check, check, check and CHECK!

Hit the jump, you know you want to!

Barbecue Bacon-Wrapped Hot Dogs

Ingredients:

4 beef hot dogs
2 slices of bacon
1/2 cup honey barbecue sauce
Chopped onions, mustard, relish

Directions:

Slice the bacon in half lengthwise. 
Wrap one of the strips of bacon around each hot dog. 
Place on a cookie sheet and bake in an oven preheated to 400 degrees for 20-25 minutes, or until the bacon is crispy and the hot dog is browned.  
Serve on hot dog buns with your favorite toppings.

So what’s for lunch tomorrow?  I think these!

Photos and recipe via The Family Kitchen on Babble.

Originally posted 2011-01-14 21:39:03.

Related Stories:September 15, 2013 Better with Bacon – Killer Bacon Cheese Hot Dogs…October 19, 2012 Better with Bacon – Glazed Bacon-Wrapped Chicken…


Originally posted 2014-03-04 11:23:30. Republished by Blog Post Promoter

Hipsters on Horseback

A recipe sent in by our West Coast correspondent, Kajsa:
You’ve had Angels On Horseback, (oysters wrapped in bacon), and Devils On Horseback, (dates wrapped in bacon – the ones at Magnolia are fantastic), I now give you Hipsters On Horseback! Yes, there may have been drinking involved in the naming of this creation. These are super simple and quick to make and the brininess of the hearts goes well with the salty fattiness of the bacon. I prefer to use thick cut peppered bacon from a butcher—it cooks more evenly and is easier to wrap.
1lb bacon
1 large jar of marinated artichoke hearts
Preheat broiler to 400º and move the rack to the top position.
Line a shallow baking pan with aluminum foil.
Drain the artichoke hearts and cut the bacon in half, wrap each heart and secure with a toothpick.
Broil for 5 minutes, turn them over and broil for another 5 – 9 minutes, until bacon is crispy.
Makes about 24
Can I rate my own dish? 4 strips!!!

Originally posted 2010-05-19 16:56:00. Republished by Blog Post Promoter

Thankin’ for Bacon – Appetizer #1…

There is nothing easier, and in my humble opinion more tastier, than a simple bacon wrapped water chestnut.  I have great memories of attending holiday parties at the home of Sam and Marie Cole.  Sam was a wonderful mentor and father figure to me.  His wife Marie the most sweetest, caring woman I knew (aside from my dear mother of course).

With that as a backdrop, I couldn’t think of anything more fitting to feature as our first appetizer in this Thankin’ for Bacon weekend…

Bacon Wrapped Water Chestnuts

Ingredients

1 pound sliced bacon
2 (8 ounce) cans whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce

Directions

Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish.
Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly.

Enjoy!

Tomorrow, appetizer #2…

photo via

Originally posted 2011-11-18 22:02:25.

Related Stories:June 17, 2014 Thankin’ for Bacon – Appetizer #2…June 9, 2014 Better with Bacon – Blue Cheese Bacon Purple Potatoes…