Recipe for: Bacon-wrapped meatloaf baked over an open fire - photo 1
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Recipe for: Bacon-wrapped meatloaf baked over an open fire

Pikantne Regional Cuisine of Poland Main Dishes Grilling 50 min Medium 6 wyświetleń ~11.99 PLN * - (0)
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Description

Rustic meatloaf made from pork and bacon, seasoned with marjoram and parsley, baked over an open fire. This is a Polish, regional variation of the classic meatloaf, where the smoked fat of the bacon adds moisture and a smoky aroma to the meat mixture. Perfect for a family picnic or a May Day celebration; it pairs wonderfully with young potatoes with dill, cucumber salad, or a spring greens salad. The dish has a contrasting texture: juicy, slightly fluffy filling on the inside, crispy bacon on the outside, and a lightly browned crust. The recipe shows step by step how to prepare the filling, shape the meatloaf, and safely bake it over hot coals, with practical tips for those baking over a fire for the first time.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pork 800 g
  • Bacon 200 g
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 40 g
  • Milk 60 ml
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Parsley 30 g
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Mustard 15 g
  • Sour cream 50 g
💰 Szacowany koszt dania: ~11.99 PLN (3.00 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the filling

1

Prepare all the ingredients: take the meat out of the fridge 10-15 minutes earlier so it’s not cold (this makes mixing easier). Peel the onion and chop it into small cubes. Peel the garlic and finely chop it or press it through a garlic press. Wash the parsley and chop it very finely. Place the breadcrumbs in a bowl and pour milk over them, set aside for 3-5 minutes until they absorb the liquid.

Ingredients: pork, Onion, Garlic, Parsley, Breadcrumbs, Milk
Use a cutting board and a sharp knife for the onion. Use a small bowl for soaking the bread. This preparation will take about 10 minutes.
2

In a medium skillet, heat 1 tablespoon of canola oil (15 g). Add the chopped onion and sauté over medium heat for 4-5 minutes, until the onion becomes soft and translucent — it should lose its rawness but not take on color. Add the garlic and sauté for 30 seconds, until you can smell the garlic; do not let it burn. Remove from heat and set aside to cool.

Ingredients: Rapeseed oil, Onion, Garlic
Use a pan with a diameter of 24-26 cm. If you are cooking over a fire, prepare the pan at home or on a stand over a smaller flame; frying for too long will make the filling dry.
3

In a large bowl, place the pork. Add the drained breadcrumbs (previously soaked in milk), cooled onion with garlic, eggs, chopped parsley, marjoram, black pepper, and salt. If you want a mild spiciness, add mustard (optional).

Ingredients: pork, Breadcrumbs, Milk, Parsley, Marjoram, Black pepper, Salt, Mustard
Use a large, deep bowl and a wooden spoon or a mixer with a dough hook (on low setting). If you don't have a mixer, mix by hand for 3-4 minutes until the mixture becomes uniform.
4

Thoroughly mix the meat mixture: knead and combine the ingredients for 3-4 minutes until the mixture becomes cohesive and slightly sticky. Check the seasoning by frying a small portion (about 20 g) in a pan and tasting it after cooling — this is important, as the spices may need adjustment.

Ingredients: pork, Breadcrumbs, Milk, Salt, Black pepper
If the mixture is too loose, add 1-2 tablespoons of breadcrumbs (15-30 g). If it's too dry, add 1-2 tablespoons of milk. Use disposable gloves if you don't want to get your hands dirty.

Shaping the meatloaf

5

On a piece of baking paper (about 30×25 cm), lay out the slices of bacon so that they slightly overlap and form a rectangle. In the center of the bacon, shape the meat mixture into a cylinder about 20-25 cm long and 8-10 cm wide. Wrap the bacon around the mixture, tucking the ends securely underneath the roast so that the bacon does not unravel during baking.

Ingredients: Bacon, pork
Use parchment or aluminum paper. If you don't have paper, shape it on a board and gently transfer it. This is an important step for aesthetics and maintaining moisture.

Preparing the fire pit

6

Prepare the fire on the grill: light the fire and wait until a layer of evenly glowing coals forms (no high flames). This usually takes 20-30 minutes from lighting. Remove larger flames and move the coals to the side to create an even heat under and beside the baking area.

Use a grill made of good metal or a cast iron pot (Dutch oven). Safe distances: the roast should be about 25-30 cm above the embers. Have long tongs and a support handy.

Baking over a campfire

7

Place the bacon-wrapped roast on a rack or in a cast iron dish lined with paper. Lightly brush the bacon skin with rapeseed oil. Roast over the coals for 25-30 minutes, gently turning every 8-10 minutes by 90 degrees to ensure the bacon browns evenly. Monitor the fire — if the bacon starts to burn, move the roast further away from the coals or add more charcoal to the side area.

Ingredients: Bacon, Rapeseed oil
Use long tongs and oven mitts. The baking time depends on the intensity of the fire — the roast is ready when the internal temperature reaches 70-72°C or when pressed, the juices are clear and the meat is springy. For beginners: use a meat thermometer.

Resting and Slicing

8

After baking, remove the roast from the heat and let it rest on a cutting board for 8-10 minutes. Resting allows the juices to distribute evenly throughout the meat. After this time, carefully remove the paper and slice the roast into 1-1.5 cm thick slices.

Ingredients: Bacon, pork
Use a sharp knife for cutting and a cutting board with a groove for juices. Do not cut immediately after removing from the heat — it will lose juiciness.

Serving

9

Serve the roast warm with young potatoes baked in ash or boiled, along with a cucumber salad or sorrel (seasonally). As a dip, you can serve sour cream mixed with mustard and fresh parsley.

Ingredients: Sour cream, Mustard, Parsley
For decoration, use additional chopped parsley. You can also add cream for a milder taste.

Fun Fact

💡

Meatloaf (also known as meat roll) has European roots as a way to utilize ground meat and additives. In Poland, it was often served at rural feasts; the addition of bacon and roasting over an open fire is a folk method to achieve a smoky aroma without an oven.

Best for

majówka rodzinny piknik grillowanie

Tips

🍽️ Serving

When slicing the roast, make clean cuts with a sharp knife so that the slices have a nice cross-section. Serve with a cream and mustard sauce or with warm potatoes. Pickled cucumbers or a salad of young leaves with sorrel will be a great addition.

🥡 Storage

Store the rested and cooled roast in the refrigerator for up to 2 days in an airtight container. To reheat, place the slices covered with foil in a baking dish and heat in the oven at 160°C for 8-12 minutes or reheat on a grill over a small fire. Repeated reheating is not recommended.

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