Recipe courtesy of Kristin Gennuso and Matthew Gennuso

Bacon-Wrapped Pork Meatloaf Sandwich

Getting reviews...
  • Level: Intermediate
  • Total: 14 hr 30 min
  • Prep: 45 min
  • Inactive: 12 hr
  • Cook: 1 hr 45 min
  • Yield: Three 4-pound meatloaves
Share This Recipe



  1. 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. 
  2. Now remove the mixture and allow to cool thoroughly in the refrigerator. 
  3. 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. 
  4. 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. 
  5. 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.

Cook’s Note

It is best to prepare this dish a day in advance of serving.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.