Bacon Wrapped Smoked Meatloaf

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I love meatloaf so I decided to break out the Weber and smoke one.  The Weber kettle is one of the most affordable and versatile bbq tools.  For $99 you can get an amazing grill and one of the best smokers around.  Since I decided to smoke this low and slow, I needed to come up with a way to keep the meatloaf moist and delicious.  To do this,  I wrapped it in bacon.  Not only does the bacon keep it moist, it adds another layer of flavor.  Bacon makes everything better!

Bacon Wrapped Smoked Meatloaf

Bacon Wrapped Smoked Meatloaf

Add the diced onion, green pepper and ground meat to a large bowl.Mix the ground meat with the peppers and onions

Add the bbq sauce, eggs, bread crumbs, salt and pepper to the bowl.

Add in the remaining ingredients

Mix the meatloaf with your hands and set aside.

Mix and set aside

On a piece of aluminum foil or parchment paper, start to make a bacon weave.  To make the weave, lay out eight strips vertically on a piece of foil or plastic wrap. Then fold over every other vertical piece of bacon in the middle, then place a strip horizontally across the vertical bacon. Then unfold the strips. Next fold back the alternate row of bacon that you previously left flat. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat two more times.  Once you finish the first half, repeat with the other half.

Form a bacon weave

Drizzle some barbecue sauce on the bacon weave and then top with the meatloaf.

Drizzle some sauce and add give the meatloaf some bacon love

Then drizzle a little more sauce over the top of the meatloaf.  Finally, using the foil/parchment for help, fold the bacon around the meatloaf.  Make sure to keep the crease on the top of the meatloaf.  That way you can flip it onto the grill without any problems.

Preheat your grill or smoker to 275 degrees.  Make sure it is set up for offset cooking.

To set up the Weber for offset cooking, I utilized two firebricks lengthwise down the middle of the grill.  Then, I put about 5 lbs of unlit charcoal on one side.  Then, I lit 7 brickets and placed them on one end of the pile.  This is a slow Minion method that will produce just enough heat for about 4-5 hours.  I then placed a few wood chunks throughout the pile.  I wanted the offset side to read at about 275 degrees.

Weber set up for offset cooking

Once the smoker/grill is up to temperature, place the meatloaf on to the smoker.  To do this, just flip it over onto the grates.

Flip the loaf on to the grill

Cook for 2.5 hours or until the internal temperature is 135 degrees.  Then, remove the lid and baste the outside of the meatloaf with your favorite bbq sauce.

Sauce the loaf

Continue cooking for about 1 hour more or until the internal temperature is 163 degrees.  At this point, remove from the smoker, cover with a piece of tin foil and let rest for 15 minutes.

The perfect meatloaf

Slice and enjoy.  Dana and I loved the meatloaf.  It was smoky, moist and delicious.  I loved the bacon, but Dana thought it was a little overkill.  It is easily removeable after cooking, so if you do not like it, just remove it.  However, I would definitely recommend leaving it on for the cook.  It keeps the meatloaf moist and delicious.

Time to eat!

Serve with your favorite sides.  I like goat cheese mashed potatoes and corn.

5.0 from 1 reviews
Bacon Wrapped Smoked Meatloaf
Author: 
Recipe type: Meatloaf
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Bacon Wrapped Smoked Meatloaf - Need I say more!
Ingredients
Meatloaf
  • ⅔ lb ground beef
  • ⅔ lb ground pork
  • ⅔ lb ground veal
  • 1 small onion, diced
  • 1 small green pepper, diced
  • ¾ cup bread crumbs
  • 2 eggs
  • ½ cup barbecue sauce
  • 1 tsp salt
  • 1 tsp ground black pepper
Topping
  • ½ cup tomato based BBQ Sauce
  • 1 lb bacon
  • extra BBQ sauce for basting
Instructions
  1. Bacon Wrapped Smoked Meatloaf
  2. Add the diced onion, green pepper and ground meat to a large bowl.
  3. Add the bbq sauce, eggs, bread crumbs, salt and pepper to the bowl.
  4. Mix the meatloaf with your hands and set aside.
  5. On a piece of aluminum foil or parchment paper start to make a bacon weave. To make the weave lay out eight strips vertically on a piece of foil or plastic wrap. Then fold over every other vertical piece of bacon in the middle then place a strip horizontally across the vertical bacon. Then unfold the strips. Next fold back the alternate row of bacon that you previously left flat. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat two more times. Once you finish the first half, repeat with the other half.
  6. Drizzle some barbecue sauce on the bacon weave and then top with the meatloaf.
  7. Then drizzle a little more sauce over the top of the meatloaf. Finally using the foil/parchment for help, fold the bacon around the meatloaf. Make sure to keep the crease on the top of the meatloaf. That way you can flip it onto the grill without any problems.
  8. Preheat your grill or smoker to 275 degrees. Make sure it is set up for offset cooking.
  9. To set up the Weber for offset cooking, I utilized two firebricks lengthwise down the middle of the grill. Then I put about 5 lbs of unlit charcoal on one side. Then I lit 7 brickets and placed them on one end of the pile. This is a slow minion method that will produce just enough heat for about 4-5 hours. I then placed a few wood chunks throughout the pile. I wanted the offset side to read at about 275 degrees.
  10. Once the smoker/grill is up to temperature, place the meatloaf on to the smoker. To do this, just flip it over onto the grates.
  11. Cook for 2.5 hours or until the internal temperature is 135 degrees. Then remove the lid and baste the outside of the meatloaf with your favorite bbq sauce.
  12. Continue cooking for about 1 hour more or until the internal temperature is 163 degrees. At this point, remove from the smoker, cover with a piece of tin foil and let rest for 15 minutes.
  13. Slice and enjoy.
Notes
Dana and I loved the meatloaf. It was smokey, moist and delicious. I loved the bacon, but Dana thought it was a little overkill. It is easily removeable after cooking, so if you do not like it, just remove it. However, I would definitely recommend leaving it on for the cook. It keeps the meatloaf moist and delicious. Most supermarkets have premade meatloaf mixes in the butcher department. These contain equal parts beef, pork and veal. Getting 2 pounds of the meatloaf mix is the easiest way to order the meatloaf ground meats!

 

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7 thoughts on “Bacon Wrapped Smoked Meatloaf

  • January 25, 2013 at 5:38 pm
    Permalink

    I've never done a bacon weave for the reason your wife cites, seems a bit much. But I know people LOVE it. It looks gorgeous, Rex, great looking meat loaf. The bacon would be good when it's used for a meatloaf sandwich though, the sourdough would balance it out I think.

    Reply
    • January 29, 2013 at 2:01 pm
      Permalink

      I agree the bacon would be good in a sandwich. I liked it. Especially since i glazed it with sauce at the end. The sauce, bacon fat and hint of smoke made it the perfect meatloaf.

      Reply
  • February 3, 2013 at 4:42 am
    Permalink

    Hey bro, love your site. I am going to make a meatloaf with cheddar chease (just a bit) and sausage, bake, and THEN grill. The cheddar gives a bit juicy-ness.

    Heart, Priya

    Reply
  • September 23, 2015 at 12:19 pm
    Permalink

    I would like to ask you if I will like to bake dem in the oven, how many degree and how long time to bake dem. I really like to try. It’s looking so good. I will wait for your reply,please. Thank you.

    Reply
    • September 23, 2015 at 12:44 pm
      Permalink

      Sukrudee,

      I would bake it at 350 degrees Fahrenheit for 90 minutes or until the center temperature is 163 degrees. Then let rest for 5 minutes before serving. In the last 15 minutes of baking I would coat with barbecue sauce.

      Reply
  • March 5, 2016 at 1:07 pm
    Permalink

    I’ve done the bacon wrapped meatloaf thing for years, just recently started looking around on Internet stuff. I like your recipe, kind of the same idea, but what I’ve found that works real well too is making a roll up. Bacon weave on parchment, then another piece of parchment on top of that, spread out the meat mixture into a flat rectangle. Top with baby spinach, shredded mozzarella cheese, and pepperoni slices. Roll that into a log, remove paper, then I squeeze sweet Baby Rays honey mustard dipping sauce on the bacon, roll that around meat and smoke it, finishing like you do. Super moist and delicious.

    Reply
    • March 5, 2016 at 2:10 pm
      Permalink

      That sounds good. I’ll have to try it that way next time. Thanks for the suggestion.

      Reply

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