Bacon Explosion II – Meatloaf

Alright, everybody! In my last post, I chronicled my experimentation of the fabled bacon explosion. I tried again, using a modification of Mom’s old-fashioned meatloaf recipe.

Mom’s recipe:

3-lbs 80/20 ground beef
3-eggs
1-medium yellow onion, diced
~10-oz breadcrumbs
1-small can of tomato sauce

Additions include:

3-pods of garlic, diced
1-small can of diced olives
3-lbs bacon

Put the ground beef in a mixing bowl with the onions, garlic and eggs. Mix by hand (take off all jewelry for this step), and slowly add the tomato sauce and breadcrumbs and judge mix by consistency.

Weave bacon into mats. With thick-sliced bacon, you will get about thirteen slices in each pound. It takes twelve slices to weave a mat. This recipe is for three meatloaf logs.

Smear approximately a third of the meat mixture on each bacon mat and pat it down. Don’t pack it, but pat it down to a consistent surface.

Sprinkle the tops of the meat with the diced olives and roll the assembly. Secure the roll with toothpicks.

Throw the logs on the grill at low heat, turning regularly. Pay constant attention so they don’t catch on fire, and allow internal temperature to reach 130-degrees.

Slice and serve.

My results? Of the two I cooked, one fell apart. I cooked these at my parents’ house. My dad insisted that they go in the oven prior to going on the grill. I would have put these straight on the grill, but he’s so darned convincing at times! The foil that they were wrapped in stuck to the bacon in the oven, and this was the result:

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It was ugly, but quite delicious. The other one, I was able to separate from the foil, and keep from catching on fire in the grill. This was my result:

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Nutritious. Delicious. Beautiful. Perfect food. I will be doing more of these. This was served with rice with sliced squash in it and broccoli salad. We had some kind of clearanced merlot. The meal was lovely, and I still have one of these, uncooked in the refrigerator. We’ll eat this one at home this week, no doubt.

Next time I try food wrapped in bacon mat, I see doing lobster tail strips and chicken tenders. There’s a great oriental food store in town, and I’ll pick up some lobster tails there. For anyone interested, the meatloaf bacon explosion was totally worth it. Don’t bother with the viral, sausage-stuffed variety. Meatloaf works well! I will totally try this sort of thing in a campfire. I would imagine that such a concoction would only take about 15-minutes in a good campfire.

3 thoughts on “Bacon Explosion II – Meatloaf

    • That’s a good idea. I may have to try that – especially if I decide to throw one of these in a campfire for dinner.

      –Michael

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