Recipe: Red’s Barbecue Meatloaf

December 20, 2013 | News




1/2 cup of your favourite BBQ sauce

350g ground beef

150g raw smoked sausage meat

1 large onion, chopped

1/4 cup plain dry bread crumbs

2 tablespoons chopped parsley

1 medium jalapeno, chopped

1 tsp cumin

1 tsp smoked paprika

1 large clove garlic, chopped

1 egg

½ tsp Salt

½ tsp Pepper

12 rashers smoked streaky bacon, thick cut.






Put the bacon to one side.

Combine all the remaining ingredients in a large mixing bowl.




Mix thoroughly to blend.

Roll a double layer of cling film onto a flat surface, and begin making your bacon weave.




Arrange the bacon 6 rashers in one direction and 6 in the other direction — keep them long as long as possible as they will shrink when they cook.

Form the mixture into a loaf; place in the middle of the bacon weave.




Use the cling film to roll the entire loaf over, tucking the ends under the loaf, try to squash the ends of the loaf so its all covered with the bacon weave.

Remove the cling film from the loaf.




Carefully place the wrapped loaf into shallow baking/pie dish dish.

Bake, uncovered, at 190 C (gas mark 5) for 40-50 minutes.  (Half way through, drain and discard any liquid from the dish).

(Check the internal temperature is no less than 72C to ensure it’s fully cooked through.)

Remove from oven (finish under a hot grill for 60 seconds if you want really crispy bacon); let stand 10 minutes before slicing.

Serve with a good dollop of BBQ sauce and anything else you fancy!

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