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
Author:
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and friend of Montana Knife Company.
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.
Ingredients
Let’s kick things off with our ingredient list. Trust me, this ain’t your grandma’s bacon-wrapped meatloaf:
- 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
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.
