This loaf has no glaze but a kicking sauce to go with it.  The method of wrapping the load into a round loaf with the foil allows for the bacon to cook atop the meat and easy slicing.  As with any loaf it’s a white canvas for a cacophony of ingredients.  It can be prepared the day before but allow it to loss some its chill from the fridge for about 1 hour at room temperature before baking.  You’ll want to Instagram it because the results will be awe-inspiring.

½ LB ground pork

½ LB ground veal

½ LB ground sirloin

1 PKG of Applewood bacon

1 sweet onion – finely chopped

1 green bell pepper – finely chopped

4 cloves of garlic finely chopped

¼ cup of panko

2 slices of bread – cut into small pieces and soaked in milk

Splash or Marsala wine

2 eggs – beaten

2 TBSP Worcestershire sauce

Splash of ½ and ½

¼ LB of Boar’s Head chopped Genoa salami

fresh chopped parsley

½ cup chopped pistachios

½ cup of Parmigiano

1 TSP each of dried thyme and oregano – crushed

6 large mushrooms – chopped

1 TSP each of ground coriander and cumin

1 TSP of Spanish smoked paprika

Kosher salt and fresh cracked pepper



Heat oil in a pan and sweat the onions.  Add the garlic and sauté for a few minutes. Add the chopped peppers and mushrooms with a splash of white wine and some salt and fresh ground pepper.  Cook on medium/low till veggies are soft. Cool down.

In a large bowl add the all the ingredients as well as the cooked veggies.  Mix with your hands well – but don’t over mix.   Allow the loaf to sit for about 40 minutes on the counter covered with a kitchen towel to allow the flavors to marry.

Place a large piece of foil on a cookie and line the bacon on top, tucking the edges underneath.  Wrap the loaf in the shape of a large bologna and bake 45 minutes.  Allow the loaf to rest for about 20 minutes before removing the foil and slicing.  Serve with the sauce on the side.


¼ can of coke

½ cup of mixed raisins

1 14 oz can of chopped tomatoes

¼ cup of OJ

1 head of roasted garlic

1 TSP Italian herbs

3 TBSP of Worcestershire sauce

¼ cup of Soy dark sauce

1 TSP of Sriracha sauce

1 PKG of mushroom demi-glaze

2 bay leaves

1 TBSP of dried onions

Kosher salt and fresh ground pepper

2 TBSP corn starch

¼ cup of water

Slice the head of garlic in half east to west. Warp the halves in foil with some EVOO, salt, pepper and some a sprig of fresh rosemary.  Roast at 400F for about 45-50 minutes.  Allow to cool before pushing out the cloves.

Place all ingredients into a saucepan.  Bring to a boil and simmer for about 45 minutes. Cool and remove the bay leaves. Insert an immersion blender and blend sauce.  Mix the cornstarch and the water to make a slurry.  Re-heat up the sauce and pour slurry in a steady slow stream.  Cook for a few minutes till sauce thickens.  Check for seasonings.


This BBQ sauce has knock-out flavors and well-rounded complexity.  Use on burgers, over meatballs, with grilled chicken, pork chops, pulled pork sandwiches, blackened fish, quesadillas, tacos.  The world is your oyster here!

Checkout Romancing the Meatloaf for the best techniques for a foolproof meatloaf.

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Pantry Rat