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Bacon Bomb
A grilled meatloaf wrapped in bacon
1 lb Pork sausage, ground
4 lb Pork, ground (or sub meatloaf mix)
24 oz Bacon (two pkgs)
Fillings to taste
lots of BBQ sauce


Combine the 5 pounds of ground meat.
(Note: the 4 lb of meat CAN be pork sausage too but the end result may be oversalty) Cover a large cutting board with foil and form the ground meat into a rectangular patty about 3/4 of an inch thick. Make the narrow end about the same length as a strip of uncooked bacon.

At this point, treat it like a pizza and cover with your favorite toppings. I have used bacon, bell pepper medley & onions with success. You might prefer pepperoni, mushrooms, etc. Roll your own preferences.

Starting at a narrow end, roll the patty into a log. The fillings should be a spiral on the inside. Put the log aside. The foil lining might be of assistance here. If you can chill it handling will be easier during the wrap process.

Make a basket weave of bacon. Cover the log in the basket weave by wrapping it around. Cover the ends also if you can but this is not critical. The wrap usually sticks pretty good but if you need help, a few short ends of bamboo skewer work well and survive the grilling process.

Place the wrapped log on the grill situated for INDIRECT heat. Recommend a drip pan under the log with coals next to the drip pan.

Slather on BBQ sauce. You should do this about once per hour while cooking. Keep the fire happy and log sauced for about 4 hours. Use an internal temperature probe to make sure the log reaches 170 degF inside. The BBQ sauce and bacon will have formed a rich crust around the log.

At this point, you should treat it like a meat loaf. Cut it into slices and serve with mashed potatoes or whatever you like. Yumm!

Preparation Time: 5 Hrs Serves: 12~16
Recipe Origin: United States
Submitted by:
Flash Gordon
North Carolina
United States
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