Bacon-Wrapped Pork Meatloaf Sandwich

  • prep time60 min
  • total time 180 min
  • serves 18
Eat St.
Courtesy of: Eat St.

This meaty dish with fresh herbs makes 3, 4-pound meatloaves. Courtesy of Matthew and Kristin Gennuso of Hewtin's Dogs Mobile.

Note: It is best to prepare this dish a day in advance of serving.

11 Ratings
Directions for: Bacon-Wrapped Pork Meatloaf Sandwich


10 lb(s) ground pork shoulder

10 whole eggs

2 quart dried breadcrumbs

1 quart grated Parmesan cheese

90 g bacon fat

500 g minced onion

45 g minced garlic

25 g chopped flat leaf parsley

25 g chopped fresh sage

60 g kosher salt

15 g black pepper

1 lb(s) pre-sliced bacon


1. In a large mixing bowl, add the ground pork, eggs, breadcrumbs, Parmesan cheese, salt and pepper. No need to mix at this time, just place into the refrigerator until later. In a medium size saucepan over medium heat, add the bacon fat and allow to melt. Once melted add the onions, cover and allow to cook until translucent. Then add the garlic and continue to cook for two more minutes. Next add the chopped herbs and cook for another minute. Once herbs have been added be sure to stir frequently so that they don’t burn.

2. Now remove the mixture and allow to cool thoroughly in the refrigerator. Once the onion-herb mixture is cool combine completely with the pork and place back in the refrigerator while you line the molds with bacon.

3. Preheat oven to 350 degrees.

4. At one end of the loaf pan, place the narrow part of the bacon on the bottom edge of the pan where the side and bottom part of the pan meet. Run the bacon across the width of the pan and up the edge overlapping on the other side. Then take your next slice of bacon and reverse, having the narrow edge of this piece meet the bottom edge of the other side (the side that your first piece made its way up the edge), and again have it come across the bottom the pan and up the other side. Almost like ribbons coming out of a box. Continue this process until you reach the end of the pan. This will provide the wrapping for the meatloaf.

5. Once the molds are lined with bacon, place your meatloaf mixture into the mold. You should fill the mold ¾ to the top. Now take your overlapping bacon and use it to cover the top of the meatloaf. Place the meatloaf into a water bath and bake for 1-½ hours or until it reaches 150 degrees.

6. Remove the meatloaf from the water bath and place into a refrigerator until fully cooled. It is best that it sits over night before slicing.

7. Slice the meatloaf into desired serving size. In a preheated non-stick saute pan, or griddle, using a little oil, brown both sides of the meatloaf. Toast your bun, place your favorite coleslaw on the bottom of the bun, add the meatloaf slice, dress with spicy fig compote or use your favorite topping. Enjoy.

See more: Bake, Pork, Father's Day, Thanksgiving, Fall

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