Recipe from Station 18 in Dallas, TX
Firefighter Chris Betscher
"I think a favorite meal for us would be jalapeño, bacon meat loaf with mashed potatoes and green beans. We are pretty simple here with meals and you can’t go wrong with red meat and bacon so it’s always a big fan favorite here."
Yield : ?
Ingredients
- Small onions — 2 (peeled, roughly chopped)
- Jalapeños — 4 (stems and seeds removed, roughly chopped)
- Red bell pepper — 1 (stem and seeds removed, roughly chopped)
- Baby carrots — 1 cup
- Barbecue sauce — 1 1/2 cups (divided)
- Worcestershire sauce — 1/4 cup
- Eggs — 4 (lightly beaten)
- Kosher salt — 2 teaspoons
- Ground black pepper — 2 teaspoons
- Old fashioned rolled oats — 2 cups
- Ritz crackers — 2 sleeves (crushed finely)
- Ground beef (80/20) — 4 lbs
- Thick sliced bacon — 3/4 to 1 lb
Directions
Preheat oven to 350°F. Line a half-sheet pan with foil. Make the Base
In a food processor, add:
- Onions
- Jalapeños
- Red bell pepper
- Carrots
- 1 cup barbecue sauce
- Worcestershire sauce
Process on HIGH until smooth. Add eggs, salt, and pepper, then pulse to combine.
Build the Meatloaf
Pour mixture into a large bowl. Add:
- Oats
- Crushed Ritz crackers
- Ground beef
Mix gently by hand until evenly combined in color and texture. Divide mixture in half and form into two loaves (about 8" long x 4" wide) on the prepared pan.
Wrap with Bacon
Lay each slice of bacon on a cutting board. Using the back (spine) of a knife, press and stretch the bacon to about twice its length.
Cut each slice in half.
Wrap the ends of each meatloaf first, then continue wrapping the top and sides, slightly overlapping slices until fully covered.
Bake
Bake for 40 minutes, or until internal temperature reaches 160°F. Remove and brush with remaining barbecue sauce. Return to oven and broil on HIGH until:
- Bacon is crispy
- Sauce is caramelized
(If it browns too fast, move pan further from the broiler.)
Finish
Remove from oven and let rest for 10 minutes.
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