Bacon Wrapped Meatloaf Maki Roll




About: Don't take the world to seriously relax a little and enjoy the ride.

A really simple and delicious take on a old classic

I love sushi and I love meatloaf with bacon so why not combine them?

prep time - 20 mins

cooking time 1 hour

** there are many different ways and styles to make this sort of thing that can be found online, this is one of many that I made my own and, enjoy that I would like to share with you**

Feel free to add or remove items to make this your own

Step 1: Prep Ingredients

Grab and prep ingredients

1 - 1 lb - Ground Beef

2 - 1/2 cup Chives or green onion

3 - 1 tbs Red Pepper flake
4 - 2 tbs - Garlic powder

5 - Favorite potato chip flavor

6 - 3-5 tbs BBQ Sauce

7 - 1 tbs Olive Oil

8 - 3-5 tbs Dijon Mustard or honey Mustard

9 - Cheddar Cheese

10 - 1 lb - Bacon

Salt and Pepper to taste

Crush potato chips so you have about 1 cup

Combine First 8 ingredients in a large mixing bow (half of the crushed potato chips) and mix until blended

Step 2: Wrapping It Up

1 - lay all bacon down slightly over lapping on a piece of cling wrap.

2 - slowly spoon beef mixture onto the bacon and spread until almost covered leaving some space at the sides and ends to close the roll up.

3 - Place cheese near what ever end you plan on rolling from

4 - use the cling wrap to begin rolling and once started use your hands to form and finish the roll

5 - tuck in the ends to help seal in the cheese.

Step 3: Cooking and Coating

***Make sure to line your pan with tinfoil to help with clean up.***

1 - Place rolls on a something to raise them up slightly from the pan to allow for better air flow.

2 - Place in a preheated oven of 375 and cook for 1 hour turn once halfway.

Remove from oven allow to sit for 5 - 10 min to cool slightly.

3 - now in what ever dish you would like use some parchment paper and the remaining crushed potato chips and roll the Roll to coat evenly.

Step 4: Serving

Now after fully coated to your liking use a sharp knife and slice into serving sized pieces. Serve with sauce like sweet chili or a BBQ sauce and don't forget the chopsticks !!

These are so good and are just as great completely cold the next day.

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    4 years ago on Introduction

    I really like your take on this recipe. I make a similar dish by layering the bacon in a loaf pan in a lattice pattern. then I add layers of the meat with julienned layers of a good aged cheddar, like Old Croc, and a good sausage like an andouille. Then I turn it over on the smoker and lift off the pan. The main thing that elevates the way I do it is smoking vs just grilling.

    I think wrapping it like you did would make it much easier to manage on the smoker.