Low Carb Bacon-Wrapped Personal Sized Meatloaf
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FOR THE ASIAN SLAW:
2 C. coleslaw mix
2 tsp. rice vinegar
1 tsp. soy sauce
1/4 tsp. sesame oil
FOR THE TERIYAKI BBQ SAUCE
1 Tbsp. teriyaki sauce
1 C. Head Country Bar-B-Q Sauce, Original
FOR THE BURGERS:
1 lb. ground pork
1 green onion, thinly sliced
1 1/2 tsp. freshly grated ginger
1 garlic clove, minced
1/2 tsp. sesame oil
1 tsp. salt
1/2 tsp. pepper
4 brioche burger buns, split and toasted
400 degrees F
20 Mins
GRILL DIRECTIONS:
In a medium bowl, combine ingredients for the Asian slaw. Place in the refrigerator until ready to use.
In a small bowl, whisk together teriyaki sauce and Bar-B-Q sauce until combined. Set aside.
Preheat your grill to high, with a cast iron skillet on the grates.
While the grill and skillet preheat, combine pork, green onion, ginger, garlic, sesame oil, salt, and pepper. Mix with your hands until combined. Form the mixture into 4 ball-shaped portions.
Add a few teaspoons of oil to the hot cast iron skillet. Place patties in the pan (you can do 2 at a time with a 10-inch skillet) and smash them down with a large spatula. Slide the spatula off the patties after smashing. Be sure not to lift, or the patty will stick to the spatula.
Cook for 2 to 3 minutes, then flip and cook for another 2 to 4 minutes until cooked through.
To assemble, place the patties on top of the bottom halves of the buns. Top with teriyaki BBQ sauce and Asian slaw, as desired. Serve with more of the teriyaki BBQ sauce. Enjoy!
STOVETOP DIRECTIONS:
In a medium bowl, combine ingredients for the Asian slaw. Place in the refrigerator until ready to use.
In a small bowl, whisk together teriyaki sauce and Bar-B-Q sauce until combined. Set aside.
Heat a cast iron skillet over high heat on your stovetop
While the skillet preheats, combine pork, green onion, ginger, garlic, sesame oil, salt, and pepper. Mix with your hands until combined. Form the mixture into 4 ball-shaped portions.
Add a few teaspoons of oil to the hot cast iron skillet. Place patties in the pan (you can do 2 at a time with a 10-inch skillet) and smash them down with a large spatula. Slide the spatula off the patties after smashing. Be sure not to lift, or the patty will stick to the spatula.
Cook for 2 to 3 minutes, then flip and cook for another 2 to 4 minutes until cooked through.
To assemble, place the patties on top of the bottom halves of the buns. Top with teriyaki BBQ sauce and Asian slaw, as desired. Serve with more of the teriyaki BBQ sauce. Enjoy!
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