A tasty Bacon BBQ Stuffed Meatloaf that is super easy to make on the grill or in the oven. Many times when I'm looking for an Sunday dinner I'll make a meatloaf. What's wonderful about this is there are usually lots of yummy leftovers for a second quick weeknight dinner or sandwiches for lunch at the office.
½cupBBQ saucereserve ½ of this for brushing at end of cook time
1poundbacon for creating the bacon weave
6-8slices Swiss cheesecan 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.