Is meatloaf a staple dinner in your home? Or do you cringe when you think of the meatloaf Mom used to make make when you were a kid? Well, whatever your feelings toward meatloaf, you are sure to like it a lot more when you check out THIS idea from BBQ Pit Boys! Instead of making it in a pan as a loaf, they’re rolling it up into a log, adding some cheese and bacon, and grilling it up. The result? The most mouthwatering meatloaf we’ve ever seen! Watch the BBQ Pit Boys demonstrate how it’s done, then keep reading— we’ve transcribed the whole recipe for you! Enjoy!
BACON AND CHEESE MEATLOAF ROLL
- 5 pounds ground chuck beef
- 1 onion, diced
- ½ to ¾ cup celery, diced
- 1 pound of smoked bacon, chopped
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Marinara sauce
- Shaved hard cheese (your favorite type), to taste and divided
- 3 slices uncooked bacon
- Bring a grill – preferably coal – to 275 to 300 degrees Fahrenheit. Offset the coal for indirect cooking. Wet down a cutting board with some water or beer to help prevent the meat from sticking to the board.
- Place the ground chuck beef on the cutting board. Using your hands, work the meat like a piece of pizza dough. Push it down and stretch it out. The easiest way to do so is to simply pound it with your fist and flatten it until it’s a rectangle and about a ½-inch thick. Square off the edges to make it easier to evenly roll.
- Once the meat is in a ½-inch-thick rectangle, add the salt, pepper and garlic powder, to taste.
- Using a barbecue basting brush – or any other brush you prefer – spread the marinara sauce over the meat, evenly coating it in a way similar to a pizza.
- Sprinkle the diced onion and diced celery evenly over the meat and marinara sauce. The veggies will help the meatloaf retain its moisture!
- Sprinkle the chopped, smoked bacon over the vegetables, as evenly as possible. Top with some of the shaved cheese.
- Starting at one of the short ends of the rectangle, begin to roll the meat as evenly as possible. Tap in the ends as needed to keep the roll as even as possible, and make sure all the fillings stay inside the roll.
- Look for any holes or weak spots in the roll, and adjust as necessary. Push the meat together to seal any gaps, holes, or weak spots. The final result should look like a meat log.
- Place the meatloaf roll on the grill, on the opposite side of the coals (or whatever and wherever your heat source is). The meatloaf will be cooked via indirect heat. Brush with more marinara sauce and top with the three slices of uncooked bacon.
- Cover the grill and cook for at least an hour, until the internal temperature reaches 155 to 160 degrees Fahrenheit.
- Once the meatloaf is done, top it with some more shavings of the hard cheese. Replace the cover, and continue to cook until the cheese has melted.
- Remove the meatloaf roll from the grill and allow it to rest for about 10 minutes.
- Cut into slices and enjoy!
How incredible does that look?! I’ve never been a huge fan of meatloaf before, but with recipes like this one, it’s shooting into my top ten favorites! What do you think? Have you ever tried grilling or rolling your meatloaf before? What other ingredients would you like to see included?