This post is an homage to an account I follow on Instagram. The owner of the account, whose real name I don’t know of course, is a grill aficionado, with new, delicious-looking temptations on his account almost daily. The man must live on his back porch (which sounds like heaven-on-earth to me).
He posted a picture recently that made me stop and do a double-take. It looked amazing. It made me actually consider commenting and asking him what his secret was. After I thought about it, I knew I had to do more than consider the question. I commented and he answered! He didn’t give away all his secrets, so I had to guess at the recipe when I recreated it on a recent Friday night, but he did tell me enough to cook it perfectly. We’ll be making this again and again.
1 lb ground beef
1/2 cup panko or seasoned breadcrumbs
2 Tbs Worcestershire sauce
2 Tbs parsley, dried
1 tsp garlic salt
2 Tbs ketchup or tomato paste
2 large white onions
8 slices bacon
Mix ground beef with breadcrumbs, egg, Worcestershire sauce, parsley, ketchup and garlic salt. Form into 4 balls.
Peel white onion and remove ends. Using the tip of a sharp knife, slice through the outer ring of onion and remove. Remove the 2 outer layers of onion (the 2 largest ones) from each onion. Wrap onion around each ball of meat, forming kind of a shell. Wrap 2 slices bacon around meat balls, crisscrossing over the top and securing with a toothpick to hold the mixture together.
Preheat grill to 400° F.
Place meatloaf bombs on the grill over indirect heat. Cook until internal temperature reaches 160° F for medium, 170° F for well-done. Serve immediately.
Nutritional Information: Calories Per Serving: 634, Calories from Fat: 294, Fat: 33 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 205 mg, Sodium: 1669 mg, Potassium: 975 mg, Carbohydrates: 21 g, Fiber: 2 g, Sugar: 8 g, Protein: 60 g.
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