Cheesy Bacon Wrapped Meatloaf Recipe
Extra-Cheesy Bacon-Wrapped Meatloaf
Makes 8 servings
1 pound Fantasma's Finest Sugar Cured Jalapeño Bacon
1 pound Fantasma's Finest Ground Beef
1 pound Fantasma's Finest Ground Pork
1 cup Italian breadcrumbs
2 teaspoons Mexican oregano
1 teaspoon garlic powder
Salt and pepper, to taste
2 eggs
3/4-1 cup High-Temperature Cheddar Cheese Bits (available in our retail store; this cheese is the same product we use in our flavored bratwursts)
1 cup of your favorite barbecue sauce (we used Fiorella's Jack Stack Original Barbecue Sauce), plus more for serving
Fresh chopped parsley, for garnish
Preheat oven to 350° F. Place a rack on a baking pan and set aside.
On a flexible surface such as silicone baking mat or parchment paper, weave a 5-slice by 5-slice square, alternating the strips under and over. You may wish to alternate fat and thin ends of the strips to make a tighter weave. Set the bacon blanket aside.
In a large mixing bowl, add beef and pork. In a small bowl, combine breadcrumbs, oregano, garlic powder, salt, and pepper with the eggs, mixing with a fork to create a smooth binder. Add the binder to the beef and pork and knead with your hands until thoroughly combined. Add cheese bits and combine until evenly spread through the mixture.
To test the final consistency of the meatloaf, hold your hand upside down; the meat mixture should stick to your hand. Kneading and mixing are important to get enough protein extraction, so the meatloaf stays together and isn't crumbly.
Form the meat into a loaf shape and place on the rack. Carefully slide the bacon weave onto the loaf and tuck the ends under the loaf. If necessary, use a few toothpicks to secure any stray bacon ends.
Baste the bacon with barbecue sauce and bake in the oven for 1 hour. Check the meatloaf with a meat thermometer and continue basting with sauce and cooking up to 20 more minutes, or until the internal temperature reaches 160° F.
When fully cooked, remove the meatloaf and allow it to sit for 10 minutes before slicing. Garnish with parsley and serve more barbecue sauce on the side, if desired.
