I love my husband. He is just so agreeable.
One afternoon, he walked in the front door after work, changed his clothes, and headed into the backyard to clean the grill. I prepped some meat for a power grilling session as he worked. When the grill was ready, my job was done. His… just beginning.
As I watched him push the kids on the swing between turns at the grill, I wanted to make something special for him.
Literally, I just dumped ingredients in a bowl with no measuring what-so-ever. Hey… it’s meatloaf, not rocket science. Right?
I mixed an molded and then looked at this lump of meat. It needed a special touch. How about a bacon braid?
I wrapped it up and tucked it away in the refrigerator until the next night.
When I pulled it out to cook, I realized that it was SO COLD. The cooking time was going to take longer but I started early enough that it didn’t matter.
When it was almost done, I wanted to glaze it in barbecue sauce. Again and again.
Cutting into that gorgeous loaf and having it hold together in perfect slices was amazing, but the greatest delight came when Bill placed a piece in his mouth and almost fell out of his chair. It was meatloaf-love at first bite.
RECIPE: Bacon~Wrapped Barbecue Meatloaf
- 2 pounds ground chuck
- 1/2 sleeve saltine crackers crushed
- 1/2 cup toasted bread crumbs
- 1/2 cup barbecue sauce plus additional for glaze
- 1/4 cup dried minced onion
- 1 egg slightly beaten
- 2 tablespoons dried parsley
- 1/2 teaspoon black pepper
- 6 to 8 slices bacon
- Preheat oven to 350 degrees.
- Mix ground chuck, saltine crackers, bread crumbs, 1/2 cup barbecue sauce, onion, egg, parsley, and black pepper. Shape the mixture into a loaf.
- Wrap the bacon around the loaf, folding to shape a braid across the top.
- Cook meatloaf for one hour.
- Glaze the meatloaf with barbecue sauce and return to oven until it reaches an internal temperature of 160 degrees.
- Remove from oven. Glaze once more and then allow to rest for 10 minutes before slicing.
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