Mike Coffman
TVWBB Olympian
Been on a bacon kick the past few weeks and tonight is not an exception to that. I made a
meatloaf with the normal seasonings, with some shaved Parmesan cheese added to the mix.
I then did a basket weave of peppered bacon.
Put onto the grill with a few chunks of pecan wood at a temp of 225 – 250 to start.
I’ll kick it up the later to get the bacon crisp.
Our sides, in keeping with my bacon kick, consists of bacon wrapped asparagus and Fire wire
potatoes (no bacon – ran out
and didn't want to run to the store).
Potatoes were put onto the grill. The meatloaf is at 110 internal temperature. Kicked up the grill to 350.
Meatloaf off the grill at 168 internal temperature.
Asparagus added to the grill.
Here’s your plate!
This was one delicious meal! Meatloaf was moist, bacon crisp and everyone at the table
left full! I think there is enough left for 1 sammie tomorrow!
Thanks for looking!
meatloaf with the normal seasonings, with some shaved Parmesan cheese added to the mix.
I then did a basket weave of peppered bacon.

Put onto the grill with a few chunks of pecan wood at a temp of 225 – 250 to start.
I’ll kick it up the later to get the bacon crisp.

Our sides, in keeping with my bacon kick, consists of bacon wrapped asparagus and Fire wire
potatoes (no bacon – ran out


Potatoes were put onto the grill. The meatloaf is at 110 internal temperature. Kicked up the grill to 350.

Meatloaf off the grill at 168 internal temperature.

Asparagus added to the grill.

Here’s your plate!

This was one delicious meal! Meatloaf was moist, bacon crisp and everyone at the table
left full! I think there is enough left for 1 sammie tomorrow!
Thanks for looking!