The Triton

Career

Crew’s Mess: Stuffed Bacon Meatloaf

ADVERTISEMENT

Crew’s Mess: by Capt. John Wampler

I am pre-positioning a 70-foot motor yacht to Nassau for the owner-operator, who will fly in direct from the Northeast (I fly out) and cruise their yacht in the Exumas for a week.

At the end of their trip, they tie back up in Nassau, fly back to the Northeast, and I fly in to bring the boat back to Fort Lauderdale.

After all, who wants to spend 30% of their vacation time going back and forth to where they want to spend their vacation? This way, they get to maximize the fun stuff, which is what yacht ownership is all about.

As I am running the yacht solo, with an anchor out en route, I like to prepare my meals in advance. The inspiration for this recipe comes from my friend Susie in Destin, a registered nurse who is on the keto diet.

Now, I do not profess to know what a keto diet is, but it sounds exactly like the Atkins diet. (Maybe someone can comment below.) In any case, this is a terrific meal for dinner or served cold for next-day sandwiches or “mid-rats.”

Ingredients:
1/2 cup bread crumbs
1 medium onion, chopped
3 cloves of garlic, minced
3 eggs
1 tablespoon ground mustard
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon sage
1 tablespoon course black pepper
1/2 teaspoon sea salt
3 pounds ground sirloin
1 pound bulk breakfast sausage
14 slices of bacon
6 Babybel mini cheese wheels

Preparation:

  • In a stand-mixer, add the first 12 ingredients and mix well.
  • Take half of the meat mix and press it into the bacon-prepped bread pan.
  • Next, unwrap the Babybel cheese and press it into the meat, creating a lengthwise row.
  • Cover the cheese with the remaining meat, forming a typical meat loaf.
  • Starting at the ends, pull the overhanging bacon, finishing the wrapping of the loaf.
  • Place the loaf inside a 9-inch baking pan to catch any drippings. Bake until the interior temperature reaches 160 F.
  • For the last 10 minutes of cooking, baste with your favorite barbecue sauce.  
  • Once cooked, remove from the oven and let sit for 10 minute before removing from loaf pan. Enjoy.

Capt. John Wampler (yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.

Related Posts...
Crew's Mess: by Capt. John Wampler If there is one Read more...
Crew's Mess: by Capt. John Wampler I have been running Read more...
Crew'S Mess: By Capt. John Wampler Back in my flying Read more...
Crew's Mess: by Capt. John Wampler In February, my crew Read more...
Crew's Mess: by Capt. John Wampler I grew up in Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Crew Compass: Crew can curb ocean pollution

Crew Compass: Crew can curb ocean pollution

Crew Compass: by Lauren Loudon It’s hard to pinpoint exactly what it is that defines my love for the ocean, but there are several …

Yachties invited to ‘Spin for a Cause’

Yachties invited to ‘Spin for a Cause’

Young Professionals in Yachting have put out the call for the marine industry to unite on Aug. 16 for an afternoon of fun and exercise to …

Top Shelf: Rice paper rolls with green mango, shrimp and avocado

Top Shelf: Rice paper rolls with green mango, shrimp and avocado

Top Shelf: by Chef Tim MacDonald Some 30 years ago, on Richmond’s Victoria Street in Australia, the Vietnamese rice paper roll was a …

Latest news in the charter fleet: Tranquility now with CN

Latest news in the charter fleet: Tranquility now with CN

News in the charter fleet M/Y Tranquility, a 300-foot (91.5m) Oceanco launched in 2014, available for summer charter in the western Med …