Bacon / Barbecue
Grilled, Meat Loaf

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 meat 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.

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 meat 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 Butt Kickin' 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 meat on the cool side of the grill, and cover with the lid to (bake) the meat loaf. Check it after about 15 minutes and gently roll it 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 found my first problem with this meat. Because is made 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.

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.



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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