Barbecue Baconloaf Buns

Total Time:
45 min
10 min
35 min

12 servines

  • 1 pound bacon, chopped
  • 1/2 yellow onion, minced
  • 1 pound ground beef sirloin
  • 1 cup panko breadcrumbs
  • 1 cup grated aged cheddar cheese
  • 2 large eggs, beaten
  • 1/2 cup barbecue sauce, plus more for serving
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground pepper
  • Cooking spray
  • Salted butter, for the buns
  • 12 slider buns, split
  • Sliced dill pickles, for topping
  • Cook the bacon in a skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon; set aside. Pour off all but 1 tablespoon of the drippings. Add the onion to the skillet; saute until soft, about 8 minutes. Let cool.

  • Preheat the oven to 375 degrees F. Combine the bacon, onion, beef, panko, cheese, eggs, 2 tablespoons barbecue sauce and the parsley in a large bowl; season with salt and pepper and mix with your hands until just combined.

  • Spray a 12-cup muffin pan with cooking spray. Pat the meat into each muffin cup to just below the top. Spread 1/2 tablespoon barbecue sauce on each. Bake until cooked through, 12 to 15 minutes. Let cool in the pan.

  • Meanwhile, butter the buns and toast cut-side down in a skillet over medium-high heat. Sandwich the meatloaves on the buns; top with pickles and serve with extra barbecue sauce.

  • Photography by Johnny Miller

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