Up until recently, I didn’t pay much attention to the different types of meat that is available at Smart & Final. I normally shop at Smart & Final to buy various frozen meals that the kids like to eat in bulk. When you have a big family, sometimes it makes sense to buy big. For those that didn’t know, Smart & Final has their own line of meats called Cattleman’s Finest. This is Smart & Final’s exclusive brand of hand cut and trimmed fresh beef. At Smart & Final, you will find a variety of different individual Cattleman’s Finest beef cuts for your needs.
Well not only have I got to check out Smart & Finals fine selection of meat, I was also challenged to create an original recipe using one or more of the Cattleman’s Finest products for their #GrillUpYourSummer contest. Since I LOVE to cook, you know I was up for this challenge. I got on my thinking cap and put together a recipe that will make your mouth water.
Ingredients:
2 lbs Cattleman’s Finest Chuck Roast – grounded
1 egg
1/4 cup ketchup
14 – 15 slices of THICK bacon
3 TBS brown sugar
1 TSP onion powder
2 cups bread crumbs
2 TBS butter
1 TSP salt
1/4 TSP black pepper
3 TBS BBQ Sauce
Directions:
1. In a large bowl, add the 2 lbs of the grounded beef chuck. 2. Add the remaining ingredients (except bacon, 1 TBS BBQ Sauce & 1 TBS brown sugar) and mix well. (Set aside) 3. Line a flat surface with wax paper and lay down 8 strips of bacon horizontally. Then fold back every other piece of bacon in half. Place a strip of bacon vertically and peel back the folded pieces over the vertical piece of bacon. Next fold back every other piece of bacon again, starting with the strip that you did not fold back before. Repeat the process until you have created a square weave of bacon. 4. Add thin layer of BBQ sauce with leftover BBQ sauce on top of weaved bacon square. 5. Form the grounded beef chuck into a roll. Place grounded beef roll in center of bacon weave and wrap the bacon around the roll. Tuck in bacon on edges. Add the remaining brown sugar (1TBS) over the weaved bacon beef roll to enhance the flavor of the bacon when cooking. 6. Place bacon wrapped meatloaf roll in aluminum pan and place on grill. 7. Cook for about 1 hour. Rotate the pan on grill after 30 minutes to ensure it cooks even and thoroughly. 8. Remove from grill, let cool on a plate, slice and serve.
One you are out of bacon and have a square, apply a thin layer of BBQ sauce on top of the bacon weave.
Roll beef mixture into a roll shape. Place in on bacon weave and wrap. Tuck in on the ends and apply a thin layer of brown sugar on the outside of bacon.
Place meatloaf roll in an aluminium tray and place on grill. Cook meatloaf for 1 hour.
Remove from grill, place on a plate and let cool.
Slice and enjoy with your favorite side dishes.
This is going to be the FIRST recipe contest that I have ever entered. I am so thankful that I was asked to participate in the #GrillUpYourSummer Contest! I look forward to trying the other Cattleman’s Finest Beef Products in the near future. To find the nearest Smart & Final near you, click here.
“This project has been compensated as part of a social shopper insights study for #collectivebias.” These are my thoughts and opinions are 100% mine.
Fold any overhanging bacon over the top of the loaf pan. Flip the loaf pan onto a baking sheet lined with foil or parchment paper. Carefully wrap the ends of the meatloaf with bacon as well, tucking the strips into the other pieces of bacon so it's tight. Bake meatloaf at 350° F for 50 minutes.
For a meatloaf made with a leaner beef or turkey, consider mixing in some ground pork and/or veal in order to achieve a moist, tender meatloaf. Chopping up bacon and adding it to the mix is always a great way to add fat. Oh, and covering it in bacon never hurts, either.
Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.
When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.
But if you are like me and like crispy bacon then you might try to precook it first. I will grill the bacon for 4-5 minutes on low direct heat. I then wrap the food in the bacon and grill according to the recipe.
The technical term for wrapping food in a layer of fat to add flavor and moisture is “barding.” Bacon is commonly used because aside from its signature fat content, the flavor is sweet, salty, and smoky at the same time.
Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin, it also has more surface area, meaning every bite is laden with that deliciously caramelized topping.
Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.
If you crave a melt-in-your-mouth texture and are willing to exercise patience, 350°F is your go-to temperature. On the other hand, if you're aiming for a more noticeable crust and some caramelization, 375°F might be your better option.
Whether you slather a thick layer of ketchup on top of the meatloaf before it goes into the oven, add a few tablespoons to the ground meat mixture, or serve extra ketchup on the side, this tangy-sweet, umami-rich condiment balances out the richness of the beef, making it an essential part of the dish.
Sure, egg yolks add some rich flavor to a meatloaf, but the real reason we need eggs is for structure—to help bind the meatloaf together. This is especially important since we're making a free-form meatloaf, or one that you shape by hand, versus using a loaf pan.
All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.
In general, you want your bacon to just overlap by about a half an inch, you don't want to wind it around and around, making a bacon mummy of your delicate nibble. Secure with a toothpick so that it doesn't unwrap in the cooking process.
Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.
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Introduction: My name is Golda Nolan II, I am a thoughtful, clever, cute, jolly, brave, powerful, splendid person who loves writing and wants to share my knowledge and understanding with you.
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