Tuesday, August 7, 2012
Ya’ll, this ain’t your ordinary meatloaf.
No, friends, this is SO much more.
It’s got BBQ and ketchup mixed right into it and it’s topped with 6 (yah, S-I-X) slices of bacon before it’s baked to juicy perfection. Just like my momma always made it!
Now here’s the kicker…
You can eat it as is -OR- you can kick it up a notch (spoken like Emeril Lagasse) by throwing it on the grill and basting it with a sweet and tangy tomato brown sugar mixture.
Wise up, folks, THIS is how meatloaf was meant to be eaten:
Another perk to this recipe is you can oven roast the meatloaf the day before you want to serve it. Then the next day all you gotta do is slice it, heat it on the grill, and BAM!
Dinner is served!
Love when things can be simplified like that. 😉
Enjoy… and don’t forget to stop by tomorrow for some Vanilla Bourbon Ice Cream with Salted Butter Pecans… yah. It’s as amazing as it sounds!
Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
The meat department usually packages up what they call a meatloaf mix (2/3 ground beef and 1/3 ground pork). I typically buy one of the smaller ones and also purchase an additional small package of ground beef. I try and get the total weight around 2 pounds (but if it's a little over, that's fine).
For the Meatloaf:
1 1/2-2 pounds ground beef
1/2 pound ground pork
1/2 onion, finely chopped (about 3/4 cup)
1/2 cup bread crumbs (plus additional if the mixture seems too wet)
1 egg plus 1 egg yolk
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/4 cup bbq sauce
1/4 cup ketchup
6 slices bacon
For the glaze:
1 cup ketchup
1/2 cup brown sugar
2 TBS apple cider vinegar
For the Meatloaf:
Preheat oven to 350º F and grease a 9"x13" pyrex pan. Add all ingredients (EXCEPT BACON) to a large bowl and mix together well. I like to use my hands for this. Once everything is completely combined check the consistency. If it seam a bit wet you can add additional bread crumbs.
Next dump entire mixture into prepared pyrex pan and form into a loaf using your hands. Lastly top with strips of bacon. You can crisscross them on a diagonal or just lay them across horizontally. Bake at 350º F for 1 hour then turn the oven up to broil and cook for an additional 2-4 minutes (this is to brown the bacon a bit more).
Insert meat thermometer into center of meatloaf to be sure it reaches at least 170º F. Remove from oven and allow to cool before slicing into 3/4 inch thick slices. Either serve as is or heat up your grill to medium high heat.
For the Glaze:
Whisk ingredients together in a small bowl. Place slices of Meatloaf onto hot grill (spray with non-stick cooking spray) and allow bottom side to get sear marks (3-5 minutes), flip and baste grilled side with glaze. Allow underside to also get grill marks (another 3-5 minutes) and then flip, baste again and close lid to allow glaze to do its things (another 2-3 minutes). Serve hot. You can heat up some of the glaze to serve as a dipping sauce.