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
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and friend of Montana Knife Company.
11
20 minutes
2 hours
650
American
Dinner
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
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- 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
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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.
