Ha! Did I get your attention?
This is the number one requested supper of my son-in-law. I make it every year for his birthday. Since I really don’t measure anything and always just make it from memory – he says it is always just a little different (sometimes I add diced celery or grated carrot, not a lot, just a little. Maybe a half a cup or so? Sometimes I can’t find ground buffalo and so I have to make it all beef – And I prefer using a good quality ground sirloin, organic if I can find it. Often times I add a jalapeno or Serrano from my garden, minced, sometimes I give it a couple squirts of Worcestershire sauce, and I often have a different variety of BBQ sauce), but the boy insists that no matter how it turns out it is always his favorite. Who doesn’t want to spoil rotten such a son-in-law as that?
If you can’t find the Salt Lick dry rub, basically all it is is about 1/2 tsp of cayenne powder, 1 tsp of ground black pepper, and 1/2 tsp of salt. It might have a sprinkle of garlic powder in it too.
Try your best to completely wrap the loaf with the bacon, roll it over and get it all the way around, top to bottom and end to end. And I like the thin, Applewood smoked bacon the best!!! It gets crispy before the BBQ sauce goes on and that’s the way I like it. And I always make my loaf into a log that’s about as big around as, well, if I put the tips of my pointer fingers together and my thumbs together and made a big wide circle shape, I could probably slide the loaf through, barely. I use an oblong glass cake pan. And I kind of press the loaf flat on top so the BBQ sauce will stay on. I also LOVE LOVE LOVE ground black pepper, so I am pretty generous with it. You could get fancy and sprinkle some fresh Thyme on top with the ground pepper before you toss the loaf in the oven.
If you like Sweet Potatoes, do those instead of the baked russets. My son-in-law loves to load his mashed sweet ‘tater up with brown sugar (or maple syrup) and butter, crushed up pecans, a sprinkle of cinnamon, and a few mini-marshmallows. And I could honestly just eat the whole pot of cream corn all by myself. I can’t get enough of that stuff.
Wrap up your leftovers (if you can manage to keep some back), and make yourself a jim-dandy meatloaf sandwich the next day!!!!!
Mmmm, mmmmm, mmmmm, here’s how I like ’em:
Whole Wheat bread
Course Ground Mustard
About 1/4 inch thick slices of cold meatloaf
a nice thick slice of sweet, white onion
Lots of Romaine Lettuce
and sometimes a slice of dill pickle
Come for Supper?