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
Let’s kick things off with our ingredient list. Trust me, this ain’t your grandma’s bacon-wrapped meatloaf:
- 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
Let’s transform these ingredients into a bacon-wrapped meatloaf masterpiece:
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.
