Bacon / Barbecue, Grilled, Meat Loaf
This was amazing!
I can't think of any meatloaf, made with ground beef, I've ever had that was any where close to tasting as good as this one. The smokey flavor of the bacon, permeated the meat, providing a great taste in every bite.
I also expected it to be pretty hot, being that I used so much blacken, and that my BBQ Sauce is quite hot. Well it wasn't, all of these flavors just added to the all around flavor of the finished product. Even the sweet rub on the outside was present every once in a while.
The only problem I faced with the bacon wrapped meatloaf was that it was too big. The next time I do it, I'll make 2 smaller ones to make it easier to turn them over.
Serves 6 - 8
- Vegetable Oil, for frying
- 1 Large Onion
- 2 Large Red Chili Peppers
- 1 Large Hatch Chili
- 2 Pounds Ground Chuck, 80 / 20
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe
- 1 Tablespoon Coarsely Ground Pepper
- 1/2 Tablespoon Salt, to taste
- 4 Large Eggs
- 1 Cup Seasoned Bread Crumbs
- 12 Slices Thick-sliced Bacon
- Bbq Sauce, as needed
- 1/4 Cup Butt Kickin' Blacken, Original Recipe
- 3/4 Cup Butt Kickin' Rub
1. Place the vegetable oil into a fry pan and turn the heat to medium while you prep the vegetables. Chop the onion and peppers real small (1/8"), place them in the pan with the oil, and cook over medium / high heat until they're real soft (translucent).Set this aside to cool for about 1/2 hour.
2. Place the ground beef into a large bowl and add the vegetables, blacken, salt, pepper, and eggs. Mix well then add the bread crumbs 1/3 at a time, mixing between each addition. Form the meat into a ball, and set it in the refrigerator for about 1 hour, to stiffen up.
Click to enlarge.
3. Place some plastic wrap on your work surface, and lay out the bacon. Coat the bacon with BBQ Sauce, then with the blacken. Spread this all around the bacon.
4. Form the ground beef mixture into a log as long as the bacon is wide, then place it on top of the bacon and finish shaping it into a log. Pull and stretch each piece of bacon over the top, then skewer all of the ends. I've got a bunch of 8" metal skewers that makes this process real easy.
5. Dust the bacon with a lot of the Dry Rub, making sure that it's fully coated. then pull the plastic wrap over the meat to hold it together. Wrap this whole thing in a double batch of plastic wrap and place the meat in the freezer until the grill is ready. You don't want to freeze it at this time, just to stiffen it up.
6. I started my grill with the coals banked to one side, let it get going real well, then cooled it down by sprinkling the coals with a little water. Set the Bacon Wrapped Meatloaf on the cool side of the grill, and cover the grill with the lid to (bake) the meat loaf. Check it after about 15 minutes and gently roll the log to have the other side facing the coals, that side will be a little hotter than the outside of the grill.
Ron's Note: Here's where I had a problem. Because the roast consists of ground beef, and not a solid piece of meat, it was really difficult to roll it around. It kept wanting to break apart. The next time I would do this as 2 smaller loaves.
7. Continue cooking until an instant read meat thermometer reads 165 degrees. You'll feel that the meat has gotten a lot more solid at this temperature, and a little easier to roll around on the grill.
When it's done, carefully take it off the grill and let it rest about 10 minutes, covered with aluminum foil.
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