Papa Bard’s Bacon-Wrapped Meatloaf
Forget everything you think you know about meatloaf. After trying Papa Bard's bacon-wrapped version, you’ll never look at ground beef the same way again.
Papa Bard’s Bacon-Wrapped Meatloaf
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
11
Prep Time
20 minutes
Cook Time
2 hours
Calories
650
Forget everything you think you know about meatloaf. Picture a juicy, perfectly seasoned hunk of meat, hugged by crispy bacon and slathered with a sauce that’ll make you question why you ever used regular ketchup.
Interested? Grab a sharp slicing knife and let’s get cooking. After trying this dish, you’ll never look at ground beef the same way again.
Author:This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and friend of Montana Knife Company.
Ingredients
- 5 pounds of ground beef
- 1 onion, minced
- 1 cup of bread crumbs
- 3 eggs
- 1/2 pound of bacon
-
1/2 bottle of Tacticalories Highland Marinade (or 1/2 cup of red wine)
- 2–3 tablespoons of Tacticalories Carvers Prime Rub
-
1 bottle of Papa Bard’s Bacon Ketchup
Let’s kick things off with our ingredient list. Trust me, this ain’t your grandma’s bacon-wrapped meatloaf:
Directions
Let’s transform these ingredients into a bacon-wrapped meatloaf masterpiece:
Fire up your pellet grill or oven to 275°F. We’re starting low and slow for maximum flavor infusion.
Combine the ground beef, minced onion, bread crumbs, eggs, Highland Marinade (or wine), and Carver’s Prime Rub in a large mixing bowl. Get in there with your hands and mix it well.
Shape your meat mixture onto a cast iron pan or disposable tin. Lay that bacon over the top in a single layer.
Cook this bad boy at 275°F for about 1 1/2 hours. We’re building layers of flavor here, so be patient.
After 1 1/2 hours, slather Papa Bard’s Bacon Ketchup all over the top. It’s not just a condiment; it’s a flavor enhancer.
Keep cooking until the internal temperature hits 160°F. At the end, crank the heat to 325°F to crisp up that bacon. We want it to have a satisfying crunch.
Let it cool for a few minutes, then slice with your go-to culinary knife and serve warm.
Recipe Note
Pro Tips for Bacon-Wrapped Meatloaf Perfection
- This recipe makes a hefty meatloaf. Feel free to halve it for a quick weeknight dinner. It’s just as delicious in smaller portions.
- When mixing your ingredients, don’t overwork the meat. We’re going for tender, not tough.
- Choose good-quality, thick-cut bacon. It’ll crisp up nicely without burning during the long cooking time.
- Invest in a good meat thermometer. It’s the best way to ensure your meatloaf is cooked perfectly without drying out.
- Give your meatloaf a few minutes to rest after cooking. This helps the juices redistribute.
Try this bacon-wrapped meatloaf next time you’re in the mood for comfort food with a twist. It’s the perfect dish to slice into with your favorite kitchen knife.
