Sunday, March 3, 2019

Stuffed Bacon Wrapped Meatloaf

I am pre-positioning a 70 foot motor yacht to Nassau for the owner/operator who will fly in direct from the Northeast (I fly out) and cruise their yacht in the Exumas for a week. At the end of their trip, they tie back up in Nassau, fly back to the Northeast and I fly in to bring the boat back to Ft. Lauderdale. After all, who wants to spend 30% of the vacation time going back and forth to where they want spend their vacation? This way, they get to maximize the fun stuff; which is what yacht ownership is all about.

As I am running the yacht solo, with an anchor out en route, I like to prepare my meals in advance. The inspiration of this recipe comes from my friend Susie in Destin;  a registered nurse and on the “keto diet.” Now, I do not profess to know what a keto diet is, but it sounds exactly like the Atkins Diet©. Maybe someone can comment below. In any case, this is a terrific meal for dinner or cold for next day sandwiches or “mid-rats.”


½ c. bread crumbs
1 medium onion, chopped
3 cloves of garlic, minced
3 eggs
1 tablespoon ground mustard
1 teaspoon chili powder
1 tsp. cumin
1tsp. sage
1 tbsp. course black pepper
½ tsp. sea salt
3 lbs. lbs. ground sirloin
1 lb. bulk breakfast sausage
14 slices of bacon
6 Babybel© mini cheese wheel

In a stand-mixer, add the first 12 ingredients and mix well. Take half of the meat mix and press it into the bacon prepped bread pan. Next, unwrap the Babybel© cheese and press it into the meat creating a lengthwise row. With the remaining meat, cover the cheese forming a typical mean loaf. Finally, starting at the ends, pull the overhanging bacon finishing the wrapping of the loaf.

Place the loaf inside a 9” baking pan to catch any drippings. Bake until the interior temperature reaches 160°. For the last 10 minutes of cooking, baste with your favorite BBQ sauce.  Once cooked, remove from the oven and let sit for 10 minute before removing from loaf pan. Enjoy.



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