In a daring culinary venture, Chef Tom transforms classic meatloaf into handheld Mexican-inspired delights without a detailed plan, relying on intuition and creativity. He reheats bacon-wrapped meatloaf on the Le Griddle, preparing a quick coleslaw for a refreshing contrast. Embracing spontaneity, he assembles soft tortillas filled with meatloaf and coleslaw, topping them with Chile Slinger Original BBQ Sauce for a flavorful twist. Each bite promises a harmonious medley of textures and tastes, celebrating the joy of culinary experimentation and the unexpected delights that arise from it. So, why not embark on your own culinary adventure and try meatloaf tacos?
Will It Taco? Bacon Wrapped Meatloaf Taco
Tom Jackson
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
American
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Calories
592
In a daring culinary venture, Chef Tom transforms classic meatloaf into handheld Mexican-inspired delights without a detailed plan, relying on intuition and creativity. He reheats bacon-wrapped meatloaf on the Le Griddle, preparing a quick coleslaw for a refreshing contrast. Embracing spontaneity, he assembles soft tortillas filled with meatloaf and coleslaw, topping them with Chile Slinger Original BBQ Sauce for a flavorful twist. Each bite promises a harmonious medley of textures and tastes, celebrating the joy of culinary experimentation and the unexpected delights that arise from it. So, why not embark on your own culinary adventure and try meatloaf tacos?
Ingredients
-
1 cup leftover bacon wrapped barbecue meatloaf
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Cornhusker Kitchen Duck Fat
-
4 flour street taco tortillas
-
1/2 cup low moisture mozzarella, shredded
-
Chile Slinger Original Barbecue Sauce
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1 cup angel slaw (thin sliced cabbage)
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1/4 cup carrots, finely grated
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1 tbsp green onions, green parts only, thin sliced
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1/2 cup mayonnaise
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1 tbsp buttermilk
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1/2 tbsp apple cider vinegar
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1/2 tbsp Reida Farm Wildflower Honey
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Cattleman’s Grill Lone Star Brisket Rub, to taste
Meatloaf Tacos
Buttermilk Slaw
Directions
To make the slaw, combine the cabbage, carrots, green onion, buttermilk, apple cider vinegar, Reida Farm Wildflower Honey, Cattleman’s Grill Lone Star Brisket Rub in a large mixing bowl and whisk. Mix well with gloved hands, coating all of the veggies with the dressing. Store in the refrigerator for up to a week. Slaw tastes best after resting for a few hours.
Chop the meatloaf into small pieces.
Preheat your Le Griddle Flattop over medium low heat. Spray the griddle with the duck fat. Add the chopped meatloaf. Cook until warmed and browned on all sides.
Meanwhile, throw your tortillas on the griddle and top each with about two tablespoons of mozzarella. Add a few tablespoons of water to the griddle to steam the cheese and close the lid until it’s melted.
Remove the cheesy tortillas and browned meatloaf from the griddle.
To build the tacos, place the meatloaf on the tortillas and add the buttermilk slaw. Top with more barbecue sauce.
Recipe Note
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Recipe Highlights and Insights:
"Will it Taco?" originated from the YouTube series "Good Mythical Morning" hosted by Rhett McLaughlin and Link Neal in 2014. The concept involves turning unconventional foods into tacos. The first episode, "Will it Taco?", featured experiments like sushi tacos and spaghetti tacos. The episode gained popularity, leading to the phrase becoming an internet meme. Rhett and Link continued to explore this concept in subsequent episodes, sparking a trend of culinary creativity on social media platforms.
Nutrition
Nutrition
- Serving Size
- 4
- per serving
- Calories
- 592
- Fat
- 29.9 grams
- Cholesterol
- 94 milligrams
- Sodium
- 1513 milligrams
- Carbs
- 40.9 grams
- Fiber
- 5.5 grams
- Sugar
- 10.9 grams
- Protein
- 35.7 grams
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