Form into a loaf and gently layer the bacon atop as desired based on the length of the bacon. Spoon some sauce over loaf.
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Cook and stir until the sugar is dissolved and sauce has thickened.
Bacon wrapped pork meatloaf. Mix with your hands until well blended. If your bacon hasnt crisped up. Remove the meatloaf from the heat and allow to cool for 10 minutes on a write rack before slicing.
Bring bacon slices over sides to meet. In a small saucepan combine the sauce ingredients. Form the meat into a long cylinder or loaf that is about the length of your rows of bacon.
You should fill the mold ¾ to the top. Smoke the meatloaf over indirect heat until the bacon is crisp and the meatloaf temps at 160 degrees in the center. Arrange the bacon slices crosswise over the meatloaf overlapping slightly and tucking under the meatloaf to prevent curling.
In a large bowl combine oats sage salt pepper and thyme. Place the meat in the prepper loaf pan. Place loaf on top of one side of the bacon rows and pull each slice over top of the loaf.
The bacon should now be wrapped around the loaf. Form into a loaf. Roll loaf slightly so that the seams or ends of the bacon are underneath the meatloaf.
Brush the entire surface of the meatloaf with the glaze to coat. Place mince mixture across centre of bacon rashers. In a large bowl combine the cooked onion mixture beef pork eggs milk breadcrumbs thyme salt pepper paprika and chili sauce or ketchup.
Place bacon over top. Bake the meatloaf at 400 degrees for 60 minutes or until a meat thermometer in the center reads 160 degrees. Bake uncovered at 350 for 50.
Once the molds are lined with bacon place your meatloaf mixture into the mold. Arrange bacon rashers on a chopping board overlapping slightly. Stir in applesauce egg and green onion.
Now take your overlapping bacon and use it to cover the top of the meatloaf. Place the meatloaf into a water bath and bake for 1-½ hours or until it reaches 150 degrees. Secure the bacon with toothpicks on both sides.
Pat mince mixture into a loaf shape. Stir in ground pork until well blended.
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