Click here to view the top 3 recipe searches from last month.
Standing Walrus

Bacon Wrapped, Meatloaf Cordon Bleu

It's been a while since I made meatloaf, but really wasn't ready for a plain, "Comfort Food" regular meatloaf. I remembered making a Smoked, Bacon Wrapped, Meatloaf on the grill last year, and figured that I'd do a similar thing in the oven.

Once in a while, I make something that is just an ultimate meal, this one ended up to be one of them. Although a LOT of blacken was used it wasn't as spicy hot as you'd expect, and the flavors were truly "Kicked Up".

Served with mashed potatoes, that I added both dried parsley, and chives, along with lots of butter, and a little milk, I made a Bacon Gravy, with the leftover bacon. The ham, and cheese inside was really different, and helped this to become one of my better Main Course Recipes. Try it, you won't be disappointed.

I've also got a new gadget! How many times do we buy kitchen gadgets to see them sitting in a drawer a year later, never having been used. I've seen this little $2.95 tool being used by those who make Chicago Style Pizza. They use it to lift the large, heavy pans out of the oven. I figured that it would be terrific for taking sheet pans in and out of my little oven. I've now had it for 6 months, and I use it constantly with my sheet pans, and with the metal pans I use as baking dishes. Sorry it won't work on glass. So, check out your local restaurant supply store, or find one on-line, you'll love it.

Bacon Meatloaf Kiev, Picture




  • 1 Medium Onion, minced
  • 2 Medium Fresno Peppers, or Jalapeno, or Serrano

  • 1/2 Cup Seasoned Bread Crumbs
  • 2 Tablespoons Butt Kickin' Blacken, Original Recipe
  • 1 Teaspoon Coarse Kosher Salt
  • 3/4 Cup Milk
  • 2 Tablespoons Butt Kickin' Blacken, Original Recipe

  • 1 Pound Ground Chuck, 80 / 20
  • 1 Tablespoon Coarse Kosher Salt
  • 2 Large Eggs
  • 1 Pound Bacon, as needed

    Rub
  • 3/4 Cup Dark Brown Sugar
  • 3 Tablespoons Butt Kickin' Blacken, Original Recipe

  • 1/4 Pound Baked Virginia Ham
  • 1/4 Pound Swiss Cheese
  • Aluminum Foil
  • 1, 1/4 Sheet Pan, half of a jelly roll pan

1. Pre-heat your Oven to 350 degrees. Cover the sheet pan, or other oven proof pan with the aluminum foil. I neglected to do this and I ended up with a real difficult job of cleaning that pan.

Bacon Meatloaf Cordon Bleu, Picture
2. Mince the onions and peppers, then fry in a little bacon fat, or a 50 / 50 mix of butter and oil over medium heat until they're soft. Take them off the heat and let them cook.
3. Mix the bread crumbs with the milk and blacken and set it aside for the bread crumbs to absorb the milk. Later, if it's too soupy, just add some more bread crumbs. And, if it's too thick, add a little more milk. You want the consistency to be that of cooked oatmeal.

- Bacon Meatloaf Cordon Bleu, Picture
4. Weave the bacon into a lattice in the pan you'll be cooking in. It's hard to describe (like writing about how to tie a shoe lace), but if you look at the picture, you should get the idea. Set this aside.
5. Mix the beef mixture up by adding the softened bread crumbs, eggs, blacken, and salt.

6. Place it on the bacon leaving abut 1" on the far end. Layer on the Ham slices, then the cheese.

Roll the hole mixture tightly, and leave the seam on the bottom.
Bacon Meatloaf Cordon Bleu, Picture
7. Make the rub by mixing up the sugar and blacken. There's no salt in this rub, because the bacon will be salty enough. Coat the bacon wrapped meatloaf.
Bacon Meatloaf Cordon Bleu, Picture
8. Place it in the 350 degree pre-heated oven and cook for about 1 hour, or until the internal temperature is 165 degrees.

Cover with aluminum foil, and let it rest about 10 minute before slicing it.
Bacon Meatloaf Cordon Bleu, Picture
9. Serve with Bacon Gravy, and Mashed Potatoes.
10. While making this recipe, I started off with 1 1/2 pounds of meat, which I then mixed up with all of the ingredients. I'd rather have too much, than too little. Off course I never throw anything out, so I placed the extra meat mixture in a plastic bag in the refrigerator until I could figure out what to do with it.

Low and behold, I came up with the idea for the meatballs. The mix was the same basic mix of my regular meatball recipe, I just had to add some different flavors. If you click HERE, you'll go to my recipe for Meatballs from Leftovers.


Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note:
thecapn@capnrons.com















Click here to go to the Orders Page

Click here to view a printable version of this recipe.     Click here to go to the Orders Page


Bacon Wrapped, Meatloaf Cordon Bleu, Picture

Bacon Wrapped, Meatloaf Cordon Bleu


You can easily use Butt Kickin' Blacken as a seasoning blend. Although there seems to be a lot of Blacken in this recipes, there isn't much heat, just LOTS of Flavor.

Order Some Today!




Leftovers

Save any leftovers in a container, with any leftover gravy. It'll keep in the refrigerator for about 5 days.

To Re-Heat:
Slice the meat , then place it in a pot with the gravy, and a little water. Cook over a medium low heat until it's hot. Remember not to overcook it or it'll end up dry.

Click here to view the top 3 recipe searches from last month.


If you like this recipe, you might also like these:



Click here to go to my recipe for Bacon Gravy
Bacon Gravy


Click here to go to my recipe for Cherry Glazed, Bacon Wrapped, Pork Tenderloin
Cherry Glazed, Bacon Wrapped,
Pork Tenderloin



Click here to go to my recipe for Bacon / Barbecue, Grilled, Meat Loaf
Bacon / Barbecue,
Grilled, Meat Loaf