If you’re looking to elevate your classic meatloaf recipe with a smoky twist and an irresistible bacon wrapping, this Bacon Wrapped Smoked Meatloaf is exactly what you need! This recipe combines the rich flavors of beef, pork, and spices, all wrapped in crispy bacon and slow-cooked in a smoker. It’s a guaranteed hit for any family gathering, BBQ, or weekend dinner. With its smoky flavor and juicy texture, this dish will leave your taste buds satisfied and asking for more!
Bacon Wrapped Smoked Meatloaf Recipe
8
servings15
minutes2
hours423
kcal2
hours15
minutesKeep the screen of your device on
Ingredients
- For the Meatloaf:
500 g 1 lb ground beef
500 g 1 lb ground pork
100 g 1 cup breadcrumbs
2 2 eggs
1 1 onion
2 2 garlic cloves
1 tablespoon 1 tablespoon Worcestershire sauce
2 tablespoons 2 tablespoons BBQ sauce
1 tablespoon 1 tablespoon mustard
1 teaspoon 1 teaspoon smoked paprika
1 teaspoon 1 teaspoon salt
1 teaspoon 1 teaspoon black pepper
- For the Bacon Wrapping:
14 slices 14 slices bacon
- For Smoking:
Wood chips (hickory, apple, or mesquite recommended)
Equipment
Smoker or charcoal grill- Meat thermometer
- Large mixing bowl
- Aluminum foil
- Baking sheet
Directions
- Preheat Your Smoker:
- Prepare your smoker by heating it to 250°F (120°C). Choose your preferred wood chips for a smoky flavor hickory and applewood are great choices for this recipe. Soak the wood chips for about 30 minutes before using them.
- Prepare the Meatloaf Mixture:
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, eggs, onion, garlic, Worcestershire sauce, BBQ sauce, mustard (if using), smoked paprika, salt, pepper, and cumin. Mix everything together thoroughly until well combined, but avoid overmixing to keep the meatloaf tender.
- Shape the Meatloaf:
- Once the mixture is fully combined, shape it into a loaf about 8-10 inches long (20-25 cm) on a sheet of aluminum foil. Make sure it’s compact but not overly compressed to allow for even cooking.
- Wrap the Meatloaf in Bacon:
- Lay the bacon slices side by side on a clean surface, slightly overlapping each other. Carefully place the meatloaf in the center of the bacon sheet, then fold the bacon over the meatloaf, tucking the edges underneath. The entire loaf should be wrapped snugly in bacon.
- Smoke the Meatloaf:
- Place the bacon-wrapped meatloaf directly onto the smoker grate, or on a foil pan if preferred. Add your soaked wood chips to the smoker to generate smoke. Close the lid and let the meatloaf smoke for about 2 hours, or until it reaches an internal temperature of 160°F (71°C).
- Glaze the Meatloaf:
- In the last 30 minutes of cooking, brush the meatloaf with an extra layer of BBQ sauce to create a rich glaze. Close the lid and let the sauce set while the meatloaf finishes cooking.
- Check for Doneness:
- Using a meat thermometer, check that the internal temperature has reached 160°F (71°C) before removing the meatloaf from the smoker. The bacon should be crispy and the glaze sticky.
- Rest and Serve:
- Remove the meatloaf from the smoker and let it rest for about 10 minutes before slicing. This will allow the juices to redistribute and ensure each slice is moist and flavorful. Slice into thick pieces and serve with your favorite sides like mashed potatoes or a green salad.
Notes
- Different wood chips impart distinct flavors. Hickory is strong and smoky, while applewood offers a milder, sweet smoke.
Can I make this recipe without a smoker?
Yes! If you don’t have a smoker, you can still make this meatloaf in the oven. Preheat your oven to 350°F (175°C) and bake the bacon-wrapped meatloaf for about 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 160°F (71°C). You can add a few drops of liquid smoke to the meat mixture or use smoked paprika for a smoky flavor.
What type of wood chips should I use?
The best wood chips for this recipe are hickory, applewood, or mesquite. Hickory gives a strong, smoky flavor, while applewood offers a milder, slightly sweet smoke. Mesquite provides a bold, earthy flavor. You can also mix different wood chips to create a unique flavor profile.
Can I use just one type of ground meat?
Yes, you can use either all ground beef or all ground pork if preferred. However, the mix of beef and pork adds more flavor and juiciness to the meatloaf. For a leaner option, you could also try using ground turkey or chicken, but keep in mind that these options may result in a drier meatloaf.
How do I get the bacon crispy?
To ensure the bacon is crispy, you can finish the meatloaf under a broiler for 2-3 minutes after it’s fully cooked. Keep an eye on it to avoid burning. If you want it crispier without broiling, try using thinner bacon slices.
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf ahead of time! Assemble the meatloaf, wrap it in bacon, and store it in the refrigerator for up to 24 hours before smoking. When ready to cook, simply smoke it as directed. You can also freeze the uncooked meatloaf for up to 3 months. Thaw it in the refrigerator overnight before smoking.
How can I tell when the meatloaf is done?
Use a meat thermometer to check the internal temperature. The meatloaf is done when it reaches 160°F (71°C). This ensures the meat is cooked through and safe to eat. Make sure to test the temperature in the center of the loaf for the most accurate reading.
What sides go well with smoked meatloaf?
This bacon-wrapped smoked meatloaf pairs well with classic comfort sides like mashed potatoes, mac and cheese, cornbread, or a fresh green salad. For a BBQ-style meal, consider serving it with baked beans, coleslaw, or grilled vegetables.
Can I glaze the meatloaf with something other than BBQ sauce?
Absolutely! While BBQ sauce adds a nice tangy flavor, you can substitute it with ketchup, mustard glaze, or even a brown sugar and honey glaze for a sweet and savory combination.
How long should the meatloaf rest before slicing?
Let the meatloaf rest for about 10 minutes after removing it from the smoker. This resting time allows the juices to redistribute, keeping the meatloaf moist and flavorful when sliced.
Can I add vegetables to the meatloaf mixture?
Yes, finely chopped bell peppers, carrots, or celery can be added to the meat mixture to increase the flavor and nutrition. Just be sure to chop the vegetables finely so they cook evenly inside the meatloaf.
