I don't know about you but I think meatloaf is the best thing since sliced bread. In fact, I like it so much I even included it in the name of my blog. 🙂 Meatloaf is a quintessential comfort food that can be made in an endless variety of ways. I tried out this recipe for Bacon BBQ Stuffed Meatloaf that was adapted from Tom Horsman's Camp Chef Woodwind SG/ Rolled, Stuffed, Bacon Wrapped Meatloaf! recipe which he kindly shared with me on my Facebook page.
Start with about two pounds of ground beef, I like to use meat that has an 80/20 ratio of meat to fat or oftentimes it's referred to as ground round. As a general rule of thumb this is a good ground beef that won't be either overly dry or overly greasly. You will also need one pound of pork breakfast sausage. Let's get started with this incredible delicious Bacon BBQ Stuffed Meatloaf.
Dice an onion and a green pepper. Saute in olive oil for a few minutes until softened then set aside to cool for about 5 minutes. Be sure to do this step first before making the meatloaf mixture. This way the meat mixture will stay relatively cool which translates into the Bacon BBQ Meatloaf keeping it's shape better.
Combine in a bowl or mixer the ground beef, pork breakfast sausage, cooked onion and green pepper, panko breadcrumbs, eggs, Montreal steak seasoning, yellow mustard, ¼ cup of your favorite BBQ sauce, and Worcestershire sauce. Combine all ingredients very well.
Next pat out the Bacon BBQ Stuffed Meatloaf mixture onto a large piece of aluminum foil into about a 10 x 12 rectangle. It should be about one-inch thick. Lay about 6-8 slices of deli ham, and about the same amount of sliced Swiss cheese or 1 ½ cups shredded Swiss cheese on your meat rectangle leaving about a one-inch border around the meat mixture.
Next start rolling the meatloaf from the short side using the foil to help roll. Be careful not to squish all the yummy guts out of the meatloaf while rolling. You should finish seam side down, and then kind of pinch and pat the ends so the are closed to keep all that cheesy goodness in as much as possible. Set the meatloaf on a foil lined baking sheet, this will help on clean-up later. 🙂
You can either just set aside the meatloaf or put in the fridge to keep it cool. Next, we'll make out bacon weave to wrap around the meatloaf. The first time I made this I made the mistake of not doing this on a piece of foil which made it very challenging to pick up then wrap the meatloaf with it. So, I suggest that you lay down a piece of foil then go to town creating your bacon weave.
You can use whatever quality of bacon you like so long as it's not so cheap that it will pull apart to easily or otherwise rip apart as your building this. Lay one strip of bacon down vertically. Then lay several pieces down horizontally alternating one top of the piece of bacon and one underneath until you have enough pieces to cover the horizontal strip. Continue laying down vertical strip until you have a piece large enough to cover your meatloaf roll.
Next carefully cover the meatloaf roll with the bacon weave, smoothing down the ends or tucking the excess under the meatloaf.
You have two options for cooking, the grill or the oven. Preheat the oven or grill to 375-degrees. For the oven, place in the middle of the preheated oven and cook for about an hour or until the internal temperature of the meatloaf reaches 160-degrees. Remove from the oven, brush the meatloaf with the remaining BBQ sauce. Set the oven to broil. Broil for about 10 minutes. Then remove from the oven to rest for about ten minutes prior to serving.
On the grill I added a wood box over the direct heat to add a little smoky flavor. I cooked the Bacon BBQ Stuffed Meatloaf on the baking sheet over indirect heat keeping the temperature of the grill around 350-375 degrees. Rotate the meatloaf halfway through cooking, and cooking time should be around an hour or when it reaches an internal temperature of 160-degrees. Brush the meatloaf with the remaining BBQ sauce the last 10 or 15 minutes of cooking.
Let the Bacon BBQ Stuffed Meatloaf rest for about 10 minutes before slicing and serving. The leftovers are great for second quick weeknight meal or great served up as sandwiches for lunch at the office.
Bacon BBQ Stuffed Meatloaf
- 2 pounds ground beef
- 1 pound pork breakfast sausage
- 1 onion diced
- 1 green pepper diced
- ¾ cup panko bread crumbs
- 2 eggs
- 1 ½ teaspoon Montreal steak seasoning
- ½ cup BBQ sauce reserve ½ of this for brushing at end of cook time
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 pound bacon for creating the bacon weave
- 6-8 slices deli ham
- 6-8 slices Swiss cheese can substitute with 1 ½ cups shredded
- Saute diced onion and green pepper in pan until softened. Set aside to cool for about five minutes.
- Combine in a large bowl or mixer the remaining ingredients for the meatloaf mixture reserving half the BBQ sauce for later. Mix well.
- Place a large piece of foil on the counter, and pat the meatloaf mixture into a large rectangle about 10 x 12 inches in size.
- Layer the deli ham then the Swiss cheese on top of the meatloaf mixture. Roll the meatloaf starting from the short end into a meatloaf roll finishing with the seam side down. Pinch or pat the ends closed. Place on a foil lined baking sheet.
- Next lay down another piece of large foil. Lay one strip of bacon down vertically. Lay several strips of bacon down horizontally, alternating one on top or one under the vertical strip. Repeat laying down additional vertical strips until you have a piece that will cove the meatloaf roll. Lay on top of the meatloaf roll tucking any excess bacon underneath.
- To cook in the oven, preheat to 375-degrees. Cook for about one hour or until an internal meat thermometer reads 160-degrees. Remove from oven, set oven to broil, and brush the meatloaf with the remaining BBQ sauce. Return to the oven for about ten minutes then remove and rest for 10 minutes prior to slicing and serving.
- To cook on the grill, preheat to 375-degrees. If desired, add a wood box over the direct heat for added smoky flavor. Cook on indirect heat on the baking sheet for about an hour, or until an internal meat thermometer reads 160-degrees. Turn half-way through cooking. Brush with remaining BBQ for the last 15-minutes of cooking. Remove from grill and let rest for 10 minutes prior to slicing and serving.
- Serve immediately, or store leftovers in an airtight container for up to one week.