Meatloaf

Brownie · March 2012

I'm cooking a loaf tonight, which happens to already be on the egg, and began to wonder has anyone cooked a meatloaf over a bed of bacon?

GrannyX4 · March 2012

Not with bacon on the bottom but over the top. I put bread on the bottom to sop up some of the fat and then throw it away.

stike · March 2012

granny. try it without the pan.

brownie. it sounds interesting. why not. again though, maybe not in a pan.

you know, meat loaf is essentially pate. and pate is usually cooked in a pan lined with green bacon, or back fat.

you might like it better wrapping the loaf in bacon and not cooking it in a pan at all. roast it.

tazcrash · March 2012

Check out the bacon explosion.
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Of course you need some weaving skills. And rather than roll, I would wrap it like the tastiest gift paper ever.

GrannyX4 · March 2012

Oh my, learning new tricks all the time. Next time no pan and wrapped in bacon. Reading up on pate from the Charcuterie. ;;)

Brownie · March 2012

All sounds great! I cook mine in a wire basket (Pampered chef).

Granny, do you completely cover the top or just do a few slices?

GrannyX4 · March 2012

Both, sometimes I don't plan ahead well enough and come up short on the bacon. Prefer it covered.

Bakeman · March 2012

Question,when you cover it in bacon does the meat still brown??

GrannyX4 · March 2012

No, just the bacon browns.

ChokeOnSmoke · March 2012

Toss it right on the grid, indirect with a drip pan. You'll get a nice crust all sides. Take it up to 155 internal.

NightwingXP · March 2012

Toss it right on the grid, indirect with a drip pan. You'll get a nice crust all sides. Take it up to 155 internal.

How big a meatloaf do you make Choke? ( lbs. ? )

ChokeOnSmoke · March 2012

Toss it right on the grid, indirect with a drip pan. You'll get a nice crust all sides. Take it up to 155 internal.
How big a meatloaf do you make Choke? ( lbs. ? )

Usually about 1.5 to 2 lbs. I cook them at about 375-400 and it takes a little over an hour to finish.

Brownie · March 2012

I'm not sure I can give up that great crust for bacon.

Botch · March 2012

Haven't tried bacon yet, but like using the CI grill, flat side up, to better support, and better crust, the bottom.

NightwingXP · March 2012

Thanks Choke!

Austin Egghead · March 2012

Brownie, at the Salado fest I cooked a bacon wrapped meat roll. Here is what I did.
Bacon base placed on top of bacon was 90/10 ground sirloin topped with white cheddar cheese, topped with a mixture of sautéed onions, jalapeño sundries tomatoes and mushrooms. Rolled up into a log and cooked to temp.
I called it a deconstructed reconstructed bacon cheese burger and served on Hawaiian rolls. Didn't last very long. I never had time to take a picture, but I have done this cook before and posted pictures

Brownie · March 2012

Austin, That's sounds fantastic! Thanks for the idea.

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Meatloaf

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