Preheat oven to 350 degrees
½ cup Wicker’s Black Label Steak Marinade
2 pounds ground hamburger
1 pound ground pork
2 ½ cups panko breadcrumbs, divided
1 10-ounce can beef broth, divided
3 jalapenos (seeds removed), minced
3 tablespoons unsalted butter
½ cup light brown sugar, packed
1 6-ounce can tomato paste
2 medium yellow onions, diced – about 1 ½ cups
2 8-ounce blocks cream cheese, sliced lengthwise into ¼ inch strips
1 cup pepper jelly
½ cup ketchup
12 strips thick cut hickory smoked bacon
1. In a large bowl, break apart hamburger meat with hands. Pour steak marinade over and allow to marinade for 30 minutes. Add in the ground pork and set aside.
2. Saute onions and jalapenos in skillet until onions are caramelized.
3. In a small bowl, combine 2 cups bread crumbs, 1 cup beef broth, and tomato paste. Set aside for later.
4. In a separate bowl, combine pepper jelly and ketchup. Set aside for later.
5. Combine meat, onions/jalapenos, and bread crumb mixture into one bowl. Mix together, massaging with hands, so as to not bruise the meat.
6. Lay a large piece of tin foil onto counter. Place meat onto foil and form meat into a square, approximately 1 inch thick.
7. Lay cream cheese slices in the middle third of the meat.
8. Fold the left third and right third of meat into the middle, forming a seam down the middle.
9. Sprinkle ¼ cup of bread crumbs on top of meatloaf, patting it in.
10. Lay a greased 13” x 9” casserole dish on top of the meatloaf. Using the tin foil, carefully flip the meatloaf and dish over.
11. Sprinkle remaining ¼ cup bread crumbs on top and sides of meatloaf.
12. Lay 12 slices of bacon on top of the meatloaf.
13. Sprinkle brown sugar on top of the bacon.
14. Pour remaining 2 ounces of beef broth in casserole dish around the meatloaf.
15. Bake in oven for 1 hour.
16. Remove from oven. Spread the pepper jelly glaze on top and sides.
17. Return to oven and back an additional 30 minutes.
18. Let sit 10 minutes before slicing. The stripes formed from the bacon strips make a great cutting line.