Meatloaf… it’s that comfort food that many are embarrassed to admit they love. It’s hard not to love it, and in the case of Kristin and Matthew Gennuso’s, Hewtin’s Dogs Mobile Food Truck in Rhode Island, it’s impossible. Kristin and Matthew created Hewtin’s in 2008 as a result of Matt’s fascination for making sausages and curing meats.
Food Network’s Eat St. featured Hewtin’s on the Cooking Channel back in the first season of the show. The truck is actually an extension of their beloved Hot Dog Cart that’s located in the park across the street from their Chez Pascal restaurant in weather permitting months. The Truck features House Made Sausages, Sandwiches and Cured Meats, based on what is in season.
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Bacon-wrapped Pork Meatloaf
10 pounds ground pork shoulder
10 whole eggs
2 quarts dried breadcrumbs
1 quart grated Parmesan cheese
90 grams bacon fat
500 grams minced onion
45 grams minced garlic
25 grams chopped flat leaf parsley
25 grams chopped fresh sage
60 grams kosher salt
15 grams black pepper
1 pound pre-sliced bacon
It is best to prepare this dish a day in advance of serving.
- In a large mixing bowl, add the ground pork, eggs, breadcrumbs, Parmesan cheese, salt and pepper. No need to mix at this time, just place into the refrigerator until later.
- 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.
- 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.
- Preheat oven to 350 degrees.
- 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 the pan and up the other side.
- Continue this process until you reach the end of the pan. This will provide the wrapping for the meatloaf.
- 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 bake for 1-½ hours or until it reaches 150 degrees.
- 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.
- Slice the meatloaf into desired serving size.
- In a preheated non-stick saute pan, or griddle, using a little oil, brown both sides of the meatloaf.
- Toast your bun, place your favorite coleslaw on the bottom of the bun, add the meatloaf slice, dress with spicy fig compote or use your favorite topping. Enjoy.
Yield: 3 4-pound loafs
If you’re in Rhode Island, you definitely don’t want to pass this one up! You can find more info about Chez Pascal, the truck and the cart: