Bacon-Wrapped Pork Meatloaf Sandwich

Recipe courtesy Matthew and Kristin Gennuso, Hewtin's Dogs Mobile
Show: Eat St. Episode: Surf and a Slice
TOTAL TIME: 14 hr 30 min
Prep: 45 min
Inactive Prep: 12 hr
Cook: 1 hr 45 min
 
YIELD: 3 (4-pound) meatloaves
LEVEL: Intermediate

ingredients

  • 10 pounds ground pork shoulder
  • 10 whole eggs
  • 2 quarts dried breadcrumbs
  • 1 quart grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 3 ounces/90 grams bacon fat
  • 18 ounces/500 grams minced onion
  • 1 1/2 ounces/45 grams minced garlic
  • 1 ounce/25 grams chopped flat leaf parsley
  • 1 ounce/25 grams chopped fresh sage
  • 1 pound pre-sliced bacon
  • Oil, for frying
  • Buns, for serving
  • Prepared coleslaw, for serving
  • Spicy fig compote, or your favorite topping, for serving, optional
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Directions

Cook's Note: It is best to prepare this dish a day in advance of serving.

In a large mixing bowl, add the ground pork, eggs, breadcrumbs, Parmesan cheese, 2 ounces/60 g salt and 1/2 ounce/15 g pepper. No need to mix at this time, just place into the refrigerator until later.

In a medium-size saucepan over medium heat, add the bacon fat and allow to melt. Once melted, add the onions, cover and allow to cook until translucent. Then add the garlic and continue to cook for 2 more minutes. Next add the parsley and sage and cook for another minute. Once the herbs have been added, be sure to stir frequently so that they don't burn.

Now remove the mixture and allow to cool thoroughly in the refrigerator.

Once the onion-herb mixture is cool, combine completely with the pork and place back in the refrigerator while you line the molds with bacon.

Preheat the oven to 350 degrees F.

At one end of the loaf pan, place the narrow part of the bacon on the bottom edge of the pan where the side and bottom part of the pan meet. Run the bacon across the width of the pan and up the edge overlapping on the other side. Then take your next slice of bacon and reverse, having the narrow edge of this piece meet the bottom edge of the other side (the side that your first piece made its way up the edge), and again have it come across the bottom the pan and up the other side. Almost like ribbons coming out of a box. Continue this process until you reach the end of the pan. This will provide the wrapping for the meatloaf.

Once the molds are lined with bacon, place your meatloaf mixture into the mold. You should fill the mold 3/4 of the way to the top. Now take your overlapping bacon and use it to cover the top of the meatloaf. Place the meatloaf into a water bath and bake for 1 1/2 hours or until it reaches 150 degrees F.

Remove the meatloaf pan from the water bath and place into a refrigerator until fully cooled. It is best that it sits overnight before slicing.

Slice the meatloaf into desired serving size. In a preheated nonstick saute pan, or griddle, using a little oil, brown both sides of the meatloaf. Toast your bun, place your favorite coleslaw on the bottom of the bun, add the meatloaf slice, dress with spicy fig compote or use your favorite topping. Enjoy.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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