I am not a watcher of the TV show The Simpsons but I do know that Homer is known for drooling over certain foods. I have a similar experience to Homer when I smell bacon cooking. I LOVE bacon. I know the imortance of eating healthy and limiting the amount of fat we consume, but I have a weakness for a crisp slice of bacon!
- Would I like a slice of bacon on my tomato sandwich? YES!
- Do I like bacon on my pizza? YOU BET!
- Am I a fan of bacon on my burger? FOR SURE!
- Do I put bacon in my cabbage rolls? WHY WOULDN’T I!
- How about a bunch of bacon in a plate of pasta carbonara? YAY!!
The other day I was in a local grocery store and there was a manager’s special selling a pound of bacon for 99 cents. It was 75% off and I bought….. well, I am almost embarrassed to say how many pounds I got. Let’s just say that the freezer is well stocked!
Today’s post is a meatloaf that has been ‘baconated’. Typically, when meatloaf is made, the slices of bacon are laid on top of the meatloaf. That is tasty, but it doesn’t enhance the flavour of the meatloaf too much. To baconate this meatloaf requires a pound of cooked crumbled bacon and mixed into the meatloaf mixture itself! The end result is a meatloaf that an essence of bacon in every bite. Who wouldn’t want that!?!?
I cook bacon in the oven because I find it easier and cleaner. Lay the bacon slices on a cookie sheet lined with parchement paper and bake at 400F for 20 minutes. Easy as that!
To make the bacon crumble, simply pulse the crisp bacon in a food processor for a few seconds until it has a crumbly consistency.
Knead all the meatloaf ingredients together in a large bowl, then put it in a loaf pan.
Pour some of the BBQ sauce over the meat and bake it in an oven at 350F for 30 minutes. Then lower the heat to 325F and bake another hour.