SOUR DOUGH STUFFED MEATLOAF
Ingredients:
For the Meatloaf:
8 strips thin sliced bacon
1 large fresh sour dough loaf scooped out hollow, reserve bread
1 lb. ground beef
1 lb. ground pork
1 sweet yellow onion, diced fine
2 cloves garlic, minced
1 ½ cup fresh grated parmesan cheese
4 eggs
1 cup milk
2 heaping tablespoons fresh parsley, chopped fine
1 teaspoon salt
1 teaspoons pepper
Pinch of red pepper flakes
For the BBQ Sauce:
3/4 cup of catsup
2 teaspoons vinegar (cider or red wine)
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 tablespoon brown sugar or more for desired sweetness
½ teaspoon chili powder
Dash of Sriracha or Tabasco Sauce
Directions:
Slice top of sour dough loaf lengthwise and scoop out bread, leaving it hollow. Reserve bread dough. In a skillet, fry bacon until cooked halfway (not crispy).
Set bacon aside to cool. In same skillet with bacon grease, sauté onion and garlic until golden brown. Cool and set aside. Preheat oven to 350 degrees.
In a large bowl, combine beef and pork, reserved bread dough, cooled onion mixture, cheese, eggs, milk, parsley, salt, pepper and red pepper flakes.
Mix the ingredients by hand or with large spoon until well combined.
Prepare barbecue sauce. In a bowl, combine catsup, vinegar, Worcestershire sauce,
dry mustard, brown sugar, chili powder and hot sauce. Set aside ½ cup of sauce for serving, if desired. With a brush, lightly coat inside of loaf with barbecue sauce.
Pack meatloaf firmly into the hollow bread loaf. Place strips of bacon across the top, tucking the sides into the bread. Brush bacon with barbecue sauce. Cover with loaf top and wrap in aluminum foil covering the loaf completely. Place on baking sheet and cook at 350 degrees for 1 hour and 15 minutes or until thoroughly cooked. When done, remove foil and sour dough top. On broiler setting, cook for about 5 minutes or until bacon is fully cooked and begins to get crisp.
Cut into slices and serve with reserved heated barbecue sauce, vegetables or a salad.
