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Meat Loaf and Bacon Jam

Posted By Suzanne McMinn On July 31, 2013 @ 4:23 am In Main Dishes,The Farmhouse Table | 10 Comments

I had lunch recently at a place called the Secret Society of Sandwiches in Fayetteville, near the New River Gorge, and had THE best meat loaf and bacon jam sandwiches, which put me in the mood for meat loaf and bacon jam. I love a spicy meat loaf, but you can substitute the jalapeno peppers I use for mild peppers or onions, and change up the spices, add herbs, whatever you like. Though, I think you have to drink the rest of the beer left over after you use the half-cup in the recipe. Yeah, pretty sure. (Sorry!)

If this makes too big of a loaf for you, you can easily cut the recipe in half. You can use any kind of ground meat. I use lean ground sirloin usually, but it is great with ground lamb.

How to make Spicy Meat Loaf:

2 pounds ground beef
1/2 cup beer, dark rum, or apple juice
1/2 cup sweet barbeque sauce
1/2 cup diced jalapeno peppers
2 large eggs
2 teaspoons garlic salt
2 teaspoons crushed red and black peppers
sweet barbeque sauce for topping

Mix all ingredients (except the barbeque sauce for topping) until well combined. To bake in a loaf pan, I use an extra-large loaf pan (1 1/2 quarts). Or, shape free-form and place in a baking dish. After transferring to the greased loaf pan or baking dish, pour barbeque sauce over the top.

Bake, uncovered, at 350-degrees for 1 1/2 hours.

What you need to go with this, of course, is bacon jam.

How to make Bacon Jam:

2 pounds bacon
2 medium yellow onions, diced*
1 cup dark rum
1 cup brewed coffee
1/2 cup red wine vinegar
1/2 cup maple syrup
1/2 cup ketchup
2/3 cup brown sugar
1 teaspoon ground cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon nutmeg

*If you like it super spicy, add some diced jalapeno peppers.

Cook bacon in a large saucepan. Drain bacon and remove all the drippings from the pot except enough to saute the onions. Saute onions. Add back the cooked bacon along with the remaining ingredients.

Bring to a boil; reduce heat and simmer for about an hour, til thickened. (Could also do this in a slow cooker.) Don’t over-do it–it will thicken more after cooling. Let cool. Pulse in a food processor–just get it to a jam-like texture. Keep refrigerated. (Keeps about two weeks. If it lasts that long.) Makes about 2 pints.

Bacon jam is great with crackers (with or without cream cheese) and as an accompaniment to any meat.

And meat loaf is great with mashed potatoes, but this here is what I call a SANDWICH. Lettuce, tomato, meat loaf….topped with bacon jam, on homemade bread with mayo.

See these recipes at Farm Bell Recipes and save them to your recipe box:
Spicy Meat Loaf
Bacon Jam

See All My Recipes

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