A few days ago my dad asked me if I had ever heard of a bacon bomb. I had not. I Google it and what I found made me giggle a little. I have been really excited about wrapping chicken in bacon ever since I made Diane Sanfilippo’s bacon wrapped chicken recipe from her book Practical Paleo.
It never occurred to me I could also wrap ground beef and sausage in bacon. DUH! I decided I would give it a whirl this weekend. Holy good God am I glad I did.
If this meal doesn’t make you jump with joy and laugh like a little school girl, there is something not right with you. Bacon, beef, sausage. Who could think of a better combination?
1 1/2 lbs ground beef (preferably grass-fed)
1 1/2 lbs ground pork (preferably from your local farm)
1 lb bacon (preferably from your local farm)
2 tsp fennel seeds
1 tsp paprika
1-2 tsp red pepper flakes (1 if you like it spicy, 2 if you like it HOT!)
1/2 cup red onion, thinly diced
1 stalk celery, thinly diced
- Pre-heat oven to 375°
- Cover a baking sheet with aluminum foil and weave the bacon together.
- In a mixing bowl, with your hands, mix together the beef, pork, and spices.
- Spread the beef/pork mixture over the bacon.
- Top with the diced celery and onion.
- Carefully, verrrrry carefully, fold the whole thing together and flip it over so all the bacon is on top.
- Fold the aluminum foil over the bacon bomb and stick it in the oven.
- Set a timer for 40 minutes. When the timer goes off, uncover the bomb and let cook another 25 minutes or until crispy and cooked all the way through.
This bad boy will get you 4 lbs of meat for at least one dinner for 4 and several lunches for one throughout the week. I stopped doing the price breakdown because frankly, I’m lazy and this blog doesn’t pay me to figure that shit out – you do the math. BUT, what I can figure out is that this is a lot of food for not a whole lot of effort, and I know I’m not buying crap to eat for lunch throughout the week.
Here are some pics…
I served the bacon bomb with arugula and raw baby carrots. Then I used the drippings to drizzle over the arugula and carrots like a dressing. Delectable!
TIP: Store your bomb in an air tight container with the drippings, re-heat it in a covered pan with some of the drippings to keep it moist.
And, finally, you’re welcome. Enjoy!