Originally Posted by rodentraiser
How do you get the bacon that is under the weave to cook? I tried to do bacon on meatloaf once and after an hour of cooking, the top side of the bacon was crispy and done. The underside was raw. What did I do wrong?
I tried bacon weaves a few times, and found them very nice to look at, but not all that great to eat -- like you said, very uneven cooking. I stopped doing them. I tend to prefer fairly simple smoked meatloafs, and fatties, anyway.