Bacon-Wrapped Meatloaf

I dread potlucks. Memories of past events come streaming in: ten versions of hummus on one table, the horrifying multi-layered “Mexican” dip, the lazyass bag-of-chips bringers and the ubiquitous and tasteless shrimp ring. Sad and scary food experiences all.

But when I was recently asked to attend a family birthday with a dish, “it’s a Hawaiian theme,” I winced once or twice and then rallied strength once I remembered the Bacon Explosion. (Besides, the event sounded like a hummus and Mexi-dip-free zone).
Riffing on the original, I used ground pork and beef, adding drained and finely chopped canned pineapple and a good handful of chipotle en adobo, seeds removed. Worked together and formed into a giant meatloaf, I then wove a blanket of bacon and tucked the whole thing into a 350 degree oven.
When the internal temperature reached 150, I removed from the oven, wrapped the whole thing in two towels and packed it to-go in a thermal bag.
Sweet, hot, meaty and juicy with a good dose of bacony goodness. Potluck dread no more. The lesson here is a theme. It helps the hostess, the potluck bringers and receivers.

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