I first saw this recipe in my delicious magazine one month, and it turned out so well I decided to buy Billy Law’s book Man Food, as it had heaps of yummy looking recipes. The use of pork mince, with minimal additions and slow cooking produces a lovely moist meatloaf. The main highlight for me is the bacon lattice, followed closely by the filling and spices.
Served with coleslaw on a fresh bun, it certainly is a tasty dinner or lunch option.
Bacon Kaboom Meatload
Recipe adapted from Billy Law’s recipe 
1 kg minced pork
1 tablespoon salt
1 tablespoon ground white pepper
1 tablespoon garlic powder
1 tablespoon dried sage
1/2 -1 teaspoon cayenne pepper or chilli powder
15 bacon slices
2 tablespoons olive oil
80 ml smoky barbecue sauce
125 g shredded cheddar
1 gherkin, chopped finely
6 slices jalapeño chillies, chopped finely
Coleslaw and fresh rolls, for serving
Preheat oven to 140C.
Remove the rind from the bacon and trim the bacon to equal widths, about 2–3 cm. Cut the off-cuts into thin strips or squares.
Heat the oil in a large frying pan, cook the off-cut bacon pieces until browned and crisp, about 3 minutes (or longer). Drain on paper towel.
Place a large sheet of baking paper on a baking tray. Weave the bacon strips on the baking paper.
Put the pork in a large bowl, add the salt, pepper, garlic powder, sage and cayenne pepper/chilli powder. Using both hands, mix until fully incorporated. Do not over mix.
Line another baking tray with baking paper, spread the meat mixture evenly to make a huge rectangle pattie, about 2.5 cm thick and just a little bit smaller than the bacon weave. Brush with the barbecue sauce, spread a line of cheese on top of the pork at the edge closest to you. Sprinkle bacon pieces on top of the cheese evenly, followed by the gherkin and jalapeño.
Starting from the edge closest to you, roll the pork tightly away from you, making sure the roll is firm without any air pockets inside. Carefully lift the roll and place on top of the bacon weave at the edge closest to you. With the help of the baking paper, roll the bacon weave and wrap the mince inside tightly, making sure the roll is sitting on top of the seam to stop it from coming loose. Fold the bacon strips inwards on both sides and secure with bamboo skewers or tooth picks.
Cook at 140C for approximately 2 hours. Check after the first hour and determine whether you need to turn up the heat. Test whether it is cooked by inserting a thermometer into the centre of the roll – it should be 73–77°C.
Remove the cooked meatloaf to a serving board and let it rest for 10 minutes before slicing. Serve with coleslaw and fresh rolls.