If you can sit through a segment with Al Roker, then feel free to watch the video.

If you are like me and can NOT sit through a segment with Al Roker then hit the jump for the recipe.

Bacon Wrapped Pork Meatloaf

Ingredients:

• 3 lbs. ground pork shoulder
• 3 whole eggs
• 3/4 cup dried bread crumbs
• 1/4 cup ground Parmesan cheese
• 1 1/2 tbls. bacon fat
• 1 cup minced onion
• 1 tblsp. chopped garlic
• 2 tsps. chopped fresh sage
• 2 tsps. chopped fresh parsley
• 1 1/2 tblsps. kosher salt
• 1 1/2 tsps. fresh-ground black pepper
• 1/2 lb. pre-sliced bacon

Directions:

1. It is best to prepare this dish a day in advance of serving.
2. In a large mixing bowl, add the ground pork, eggs, bread crumbs, Parmesan cheese, salt and pepper. No need to mix at this time, just place into the refrigerator until later.
3. In a medium-size saucepan over medium heat, add the bacon fat and allow to melt. Once melted add the onions, cover and allow to cook until translucent. Then add the garlic and continue to cook for two more minutes.
4. Next add the chopped herbs and cook for another minute. Once herbs have been added, be sure to stir frequently so that they don’t burn. Now remove the mixture and allow to cool thoroughly in the refrigerator. Once the onion-herb mixture is cool, combine completely with the pork and place back in the refrigerator while you line the molds with bacon.
5. Preheat oven to 350 degrees.

How to Line the Loaf Pan with Bacon:

1. At one end of the loaf pan, place the narrow part of the bacon on the bottom edge of the pan where the side and bottom part of the pan meet. Run the bacon across the width of the pan and up the edge, overlapping on the other side. Then take your next slice of bacon and reverse, having the narrow edge of this piece meet the bottom edge of the other side (the side that your first piece made its way up the edge), and again have it come across the bottom of the pan and up the other side, almost like ribbons coming out of a box. Continue this process until you reach the end of the pan. This will provide the wrapping for the meatloaf.
2. Once the molds are lined with bacon, place your meatloaf mixture into the mold. You should fill the mold ¾ to the top. Now take your overlapping bacon and use it to cover the top of the meatloaf. Place the meatloaf into a water bath and then into a preheated 350-degree oven and cook for 1½ hours or until it reaches 150 degrees.
3. Remove the meatloaf from the water bath and place into a refrigerator until fully cooled. It is best that it sits over night before slicing.

recipe courtesy Chef Matt Gennuso and ”Today“

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• June 1, 2010 -- Better with Bacon…Pasta with Bacon and Peas

Holy Crud!!!  I know that logo!!!  It’s from the blog Skulls and Bacon, one of the very first blogs that shared links with me.

I’m so happy for them (her).  Big ups!

If you want the shirt, go and buy one from their Zazzle store.

YEAH bacon bloggers!!  YEAH Skulls and Bacon!!  It’s like I know someone famous now

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Summer Succotash with Bacon.  Look at how good that is. Don’t you just want to dig right on?

I can’t recommend the site enough.  No reposting the recipe this time, there is just too much to see and read over there so CLICK and visit!!

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• July 21, 2010 -- Better with Bacon – Maple Bacon Ice Cream…
• July 14, 2010 -- Better with Bacon – Tomato and Bacon Guacamole

Now that’s what I am talking about.  A little smoked turkey, a great tomato from our garden, some crispy romaine and six slices of thick cut bacon from the butcher.  Drop it all in a fresh French roll, grab a cold beer and my friends you got lunch!

Have a great day everyone!

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• March 30, 2010 -- Bacon Pic of the Day – Charlotte’s Revenge
• July 13, 2010 -- Bacon Pic of the Day – Airport Pork…

Click here to view the embedded video.

Have a great weekend everyone.

SHOUT OUT to FoTDB John who sent me the first one…which then caused me to literally waste about an hour watching all the other videos on the Old Spice Man’s YouTube channel.

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Brand New over at StarWarsShop.com, 100% polyester and machine washable.

Goes great with that Space Slug oven mitt you’ve been eyeing.

And after you make that bacon, how about some Vader or Yoda pancakes?

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Low and Behold what pops into my email machine today but this recipe for honest to goodness homemade Maple Bacon Ice Cream!

Hit the jump to find out how to make this creamy pork goodness…

Maple Bacon Ice Cream

Ingredients:

• 2 c heavy cream
• 1/2 vanilla bean
• 1 c maple syrup
• 1 T cornstarch
• 6 large egg yolks
• 1/2 c milk (skim or low fat is fine)
• 1/4 lb good smoked bacon, chopped into small pieces

Directions:

1. Put the cream into a large heavy saucepan. Cut the vanilla bean in half & scrap the seeds into the cream with the tip of a sharp knife. Add the bean to the pot too. Bring the cream to a simmer over medium heat.
2. Whisk the syrup, cornstarch & egg yolks together. Slowly whisk about a third of the cream into the egg mixture to temper it then add it back to the saucepan. Bring the mixture back up to a simmer over medium-low heat, stirring all the time. The mixture should get quite thick & coat the back of a spoon, do not let it boil.
3. Strain the mixture into a clean bowl, making sure to remove the vanilla pods. Stir in the milk. Let cool & then chill in the fridge overnight or until completely cold.
4. Cook the bacon in a skillet until crispy. Drain well on a paper towel. Put the bacon in the freezer until ready to add to the ice cream.
5. Process the ice cream according to your maker’s instructions. Add the bacon during the last 5 minutes of processing.

recipe and photo via A Good Appetite (adapted from About.com)

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That is a great looking shirt.  Available in mens and womens sizes in white or sky blue.  The image is limited to just 50 t-shirts and inventory says there are 38 left.  So what are you waiting for?  Head on over and pick one up.

They are $29. A little steep but yet a fair price for a short run, limited tee.

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And you guys think that I am bacon crazy (you know who you are).  I can honestly say I never thought about this!

This is courtesy of ”Geek Dad” over at Wired.com.  Click on over to read his entire post about this coronary creation and watch video evidence of it’s consumption.  BTW, bookmark it while you are at it…it’s a good read (Matt Blum is the contributor on this story and is on a bacon quest, neigh a Great Bacon Odyssey of his own.).

The big questions is why did I not see this until today?? This was posted a week ago! I am slacking and for that my bacon lovin’ friends, I am sorry!  It’s time to step it up!

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Click this link to see the chart in all 2000px wide meatness.

Notice bacon is element numero uno!  As the chart points out:

Bacon is the “meat of life”.  Without bacon life on earth as we know it would not exist.

No arguements from me.  I mean come on, the blog’s called “The Daily Bacon“, not “The Daily Pigs Feet“.

via Geekologie

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