BACON MEATLOAF

WITH SRIRACHA

BOURBON KETCHUP

Bacon Meatloaf with Sriracha Bourbon Ketchup

INGREDIENTS:

  • 2lbs. 80/20 ground beef

  • 2 eggs

  • 1 large sweet onion, finely chopped

  • 1 red bell pepper, finely chopped

  • 2 cloves garlic, finely chopped

  • 1.5 cups dried bread crumbs

  • 1/4 cup Worcestershire sauce

  • 1 cup milk

  • 1 tbsp mustard powder

  • 1 tsp dried thyme

  • 2 tsp salt 

  • 2 tsp black pepper

  • 16oz thick cut bacon

Sriracha Bourbon Ketchup: 

  • 1 cup ketchup

  • 2 tbsp bourbon

  • 2 tbsp Sriracha or to taste

  • 1 tbsp brown sugar

Note: Try this recipe with 2 tbsp Ben's Heffer Dust, 1 tbsp Colden's Freakin' Greek, remove 1 tbsp mustard powder, 1 tsp dried thyme, 2 tsp salt , 2 tsp black pepper.

INSTRUCTIONS:

  1. Start by finely chopping the onion, bell pepper, and garlic, and sauté with a little olive oil until the onions are soft and translucent (10-15 minutes).

  2. Remove from heat and allow to cool.

  3. Place the beef, eggs, bread crumbs, Worcestershire, milk, mustard, thyme, salt, and pepper in a bowl.

  4. Add the cooled onion mixture and combine.

  5. Form into a meatloaf and brush on a layer of the ketchup glaze.

  6. Lay strips of bacon over the top.

  7. Smoke on recteq® at 200ºF for 1 hour.

  8. Glaze the top of bacon with the rest of the ketchup glaze, turn grill up to 350ºF, and cook for approximately another hour or until internal temp. hits 160ºF.

Ben's Heffer Dust
Colden's Freakin' Greek Rub
RT-B380 BULLSEYE WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED WHITE BLUE
RT-340 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-700 WOOD PELLET GRILL