Wednesday, 29 January 2014

Bacon Bomb Meatloaf

My girlfriend's usually pretty pumped about the food I make. Let's face it, when eating's concerned she's got a pretty sweet deal and she knows it - and she's more than appreciative. There are, however, some things that I'll make that she wants nothing to do with. Like this guy for instance. In fact, Charlie wanted so badly to get away from this audacious meaty-beast-of-a-feast that she actually left the house. Couldn't handle the awesomness I guess. Oh well, her loss was absolutely my gain because I sure as hell enjoyed this one. Check out - the bacon bomb.
So there's this place in Chicago called Paddy Long's, and they've got this thing on the menu called The Bacon Bomb. I heard about this and I knew immediately that I had to give it try. Meat stuffed with more meat? Always.
You start off with 12 slices of smoked streaky bacon (TWELVE SLICES OF BACON YO!).
Making the lattice like this is actually really simple, but I've tried typing it out here several times and each time I've just confused myself. Here's an excellent video that shows how it's done. (By the way can we all please just take a moment to appreciate 2014? I just typed 'how to make a bacon lattice into Google and that was the first result. God bless the Internet.)
You're basically making a meatloaf here, so however you want to flavour and bulk it out is up to you. I went with about 250g pork mince and 250g beef mince, then hit it with a sliced green chilli, one diced onion, a clove of garlic, an egg, salt, pepper and garlic powder. Mix it all up.
Scatter some smoked paprika over your lattice, then press your meaty mixture on top. You want a nice layer, but leave yourself a good 1/2 inch or so around the edges for foldin' n stuff.
A nice squirt of BBQ sauce will add some smokiness whilst keeping the centre of the meatloaf nice and moist. Maybe. Maybe not actually. Maybe I just think this thing needs BBQ sauce.
This is where the parchment paper comes in handy! Roll the lattice towards you, tucking as you go. Fold in the ends and tuck underneath, like a nice little meat package. A gift, if you will. The tastiest and most beautiful present that you might ever be lucky enough to receive. As a final flourish of the indulgent, a handful of brown sugar sprinkled on top will add a sweet, golden crunch.
This beauty calls for low and slow cooking. I had the oven at about 150C and baked on a wire rack for about 2 1/2 hours. Use a cooking thermometer if you want to make sure it's done. You should be able to tell though - if the whole house smells of meat and your neighbours are banging down your door to get a whiff...then it's done.
Slice it up and have a bite. This would go perfectly with a pile of mashed potatoes and some green beans. Or, if you fancy, squirt a few dollops of BBQ sauce and go in with your fingers. I won't judge.

12 rashers smoked streaky bacon
250g pork mince
250g beef mince
1 green chilli
1 medium onion
1 clove garlic
1 egg
BBQ sauce
salt, pepper, garlic powder, paprika


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