Bacon-wrapped meatloaf

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
16

This popular item at Oregon State University (OSU), served in the university’s Southern barbecue concept called Cooper’s Creek BBQ, combines beef and pork in a different way—by wrapping bacon around the meatloaf before baking. “I thought about all the ingredients that usually go into meatloaf and picked it apart and added some twists,” says Jay Perry, OSU’s executive chef. “I purée the mirepoix instead of dicing it. Instead of salt, I use soy sauce as my sodium. I use a finer grind on the meat and I love using panko as my breadcrumb. I serve it with cheddar mashed potatoes and grilled asparagus.” 

Ingredients

1/2 lb. carrots
1 lb. yellow onion
1 lb. celery
2 oz. minced garlic
1 oz. olive oil
16 oz. low-sodium soy sauce
4 tbsp. Worcestershire sauce
5 lb. ground beef, 80/20
3 large eggs
1 tbsp. black pepper
1 tbsp. granulated garlic
7 oz. panko breadcrumbs
24 slices pecanwood smoked bacon

BBQ demi-glace
6 oz. barbecue sauce
8 oz. demi-glace
4 oz. low-sodium soy sauce
1 tbsp. beef soup base
8 oz. water

Steps

  1. Place carrots, onion, celery and garlic into Robot Coupe. Blend well.
  2. Heat medium sauté pan with olive oil and sauté mirepoix. Add soy and Worcestershire sauce to pan and simmer until liquid is almost evaporated. Remove from pan and transfer to sheet pan to cool down.
  3. Place meat in stainless steel bowl. Add cooled mirepoix, eggs, spices and breadcrumbs. Mix well with hands by kneading meat. Separate into two halves and set aside.
  4. Lay out two pieces of plastic wrap, roughly 4-by-16 inches, large enough to place portions on.
  5. Using back of chef’s knife, stretch out bacon by additional two inches to thin out strips. Lay out bacon strips on plastic wrap, 12 slices per wrap, overlapping each piece by 1/4 inch.
  6. Form each meat half into loaf 4 inches in diameter and place on top of bacon slices. Brush meatloaf with BBQ Demi-Glace (recipe follows), then carefully wrap bacon around meatloaf.
  7. Roll plastic wrap, as if you were baking roulade or compound butter. Seal ends up and form into perfect cylinder. Wrap in foil and place in 2-inch full hotel pans.
  8. Bake in combi oven for 45 minutes at 240°F. Remove foil and plastic, then bake in convection oven for 20 to 25 minutes, until bacon is crispy. Brush with rest of BBQ Demi-Glace and let rest.

BBQ demi-glace

  1. Place all ingredients in saucepan and bring to a rolling simmer.
  2. Simmer for 15 minutes, or until sauce coats spoon. 

Recipe by Oregon State University (Corvallis)

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
blueberry pancakes

Breakfast is booming—and not just in the morning. The growing popularity of all-day breakfast helped fuel a 5.4% increase in McDonald’s first-quarter sales, management reported in April. And a survey by the NPD Group found one-third of “All Day Breakfast” buyers hadn’t visited the restaurant in the month prior to the extended breakfast hours.

While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook said they expected breakfast sales to surge this year, jumping on the pancakes-and-bacon bandwagon looks increasingly profitable. With the erratic schedules of college...

FSD Resources