This tender juicy meatloaf is wrapped in a bacon weave and smoked on a cedar plank with kisses of sweet cherry wood, then slathered with a delicious sticky glaze. Once the smoker/grill is up to temperature, place the meatloaf on to the smoker. I would bake it at 350 degrees Fahrenheit for 90 minutes or until the center temperature is 163 degrees. 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. Your email address will not be published. Lay the meatloaf directly in the center of the soaked cedar plank, seam side down. Thanks for your support! Bacon Wrapped Smoked Meatloaf - Need I say more! That way you can flip it onto the grill without any problems. Drizzle some barbecue sauce on the bacon weave and then top with the meatloaf. You can add yet more flavour to your beloved meatloaf by not only smoking it, but by first wrapping it in a blanket of bacon. Allow the meatloaf to rest for at least 15 minutes before slicing and serving. There also isn’t much need for peeking or guessing the temperature when using a probe thermometer. It is easier to mix the meatloaf together with wet hands. Bake in the preheated oven for approximately 45 minutes. The surface evaporation of the meatloaf causes the meatloaf’s internal temperature to plateau. This is one of those recipes that stands fine on it’s own but is fun to experiment with. Then, I lit 7 brickets and placed them on one end of the pile. This was the first time I have ever smoked meatloaf and I just want to say thank you and my family Loved it so much they devoured the whole thing the same night! It was smoky, moist and delicious. The bacon bomb is essentially a stuffed, wrapped meatloaf. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Your email address will not be published. Allow the bread to sit and absorb the milk for about 5 minutes while chopping the vegetables and slicing the cheese for the meatloaf. The plank keeps the meatloaf from sticking from the grilling grate and makes it easier to transport back to the kitchen when it is done cooking. You could also use parchment or wax paper. Learn how your comment data is processed. Thankfully this is a shorter smoke, with wood chunks, so there isn’t much need to add more wood. However, when you think about it, meatloaf is far from fancy. To do this, just flip it over onto the grates. This meatloaf recipe was tested in the oven prior to making meatloaf to smoke on the grill. Not only does soaking the plank keep it from burning but it also provides moisture and acts as a barrier between the grilling grate and the meatloaf. The width of the bacon slices should match the length of the strips. This particular model was designed for competition BBQ teams and professional chefs. I have the weber dividers for the charcoal, but nothing in the middle to stop the heat intrusion. Top with baby spinach, shredded mozzarella cheese, and pepperoni slices. I have been using a weber kettle for years,(on my 4th and it’s a Performer) but the idea of the 2 fire bricks, is pure genius. use the foil to pull the bacon over the loaf on the end closest to you. Fontina cheese has a buttery roasted nut flavor that is very rich and creamy with an amazingly sweet and sharp aroma. Make sure to keep the crease on the top of the meatloaf. Prepare the meatloaf as instructed below. Thank you. The water on your hands will not allow the oils from the meat to adhere, which makes it easier for you to mix up the meatloaf and get your hands clean afterward. Repeat two more times. Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Italian Bakery Butter Cookies – Plus a Zulay Cookie Press Giveaway! In a large mixing bowl, use wet hands (see notes) to knead together the ground beef, ground pork, onion, bell pepper, egg, bread, Worcestershire sauce, basil, oregano, crushed red pepper flakes, season with salt and pepper, to taste. I also had some hi-temp cheese and incorporated that into the meat mix. Then unfold the strips. In the last 15 minutes of baking I would coat with barbecue sauce. That way you can flip it onto the grill without any problems. Then I lit 7 brickets and placed them on one end of the pile. The drip pan will help keep the inside of your grill clean from all the grease that drains from the meatloaf. I've never done a bacon weave for the reason your wife cites, seems a bit much. This is a slow Minion method that will produce just enough heat for about 4-5 hours. Use wet hands or a rolling pin, press the meatloaf mixture into a ½–inch thick square shape on the clean work surface. Begin to build the weave by folding back every other strip half onto itself. Make sure to keep the crease on the top of the meatloaf. Use firm pressure when mixing up the meat but don’t squeeze it to death. Remove bacon from package and set aside three slices. Whisk the ketchup, brown sugar and Worchestire sauce in a small pot over medium-low heat, Whisking the sugar has melted and the ingredients are well blended. Learn how to make smoked meatloaf! Fontina is an ideal gooey melting cheese that basically melts in your mouth. Add the diced onion, green pepper and ground meat to a large bowl. Slice and enjoy. I liked it. A slice of this bacon-wrapped smoked meatloaf has a wonderful aroma of smoke while oozing cheese all over your plate. To do this,  I wrapped it in bacon. I’ve been after David for a long time to try a smoked meatloaf. For $99 you can get an amazing grill and one of the best smokers around. That’s a nice way of saying this cheese is very stinky! Subscription Options That fatty bacon will start to melt. Then let rest for 5 minutes before serving. I used Blackened Saskatchewan for the inside, and Beef Rub for the outside. I wanted the offset side to read at about 275 degrees. (A half chimney-full.). As everyone knows, bacon makes things better. After about two hours of smoking, the meatloaf temperature should be edging close to the ideal done temperature of 155 to 160 degrees F. At this point, you want to make the glaze. Thermoworks thermometers are some of the most accurate thermometers money can buy. I am going to make a meatloaf with cheddar chease (just a bit) and sausage, bake, and THEN grill. Then break the bread into bite-size bits. This is when the freezer paper comes in handy, to help roll the meatloaf mixture over. I I was wondering if you had any recipes for smoked chicken wings if so could you please share? ABSOLUTELY LOVE your detailed instructions in this. Increase the oven temperature to 400 degrees F and bake until the internal temperature of the meatloaf reads 155 to 160 degrees F with an. Stuffing and Cooking Your Smoked Bacon Bomb. It is easily removeable after cooking, so if you do not like it, just remove it. This is a excellent recipe.. thanks for sharing. I found that a large sheet of freezer paper works well at keeping the counter clean and it also aids in rolling the meatloaf mixture into a loaf. Place the meatloaf onto a rimmed baking sheet or baking dish lined with aluminum foil. Even if your smoker or grill has a temperature gauge, we still highly recommend that you purchase a digital BBQ thermometer such as. Thank you so much for posting it. On a piece of aluminum foil or parchment paper start to make a bacon weave. Then drizzle a little more sauce over the top of the meatloaf. Place the meatloaf onto a rimmed baking sheet or baking dish lined with aluminum foil. Save my name, email, and website in this browser for the next time I comment. I will wait for your reply,please. Cook for 2.5 hours or until the internal temperature is 135 degrees. We soaked our plank for approximately 1 hour prior to smoking. Remove the meatloaf from the refrigerator and sprinkle the outside with more of your favorite bbq rub. When ready to cook, set Traeger temperature to 225˚F and preheat, lid closed for 15 … , I feel that is worth mentioning. You’ll notice in the video, that I screwed the pattern up, but hey, I think it was a great effort for my first time. The receiver displays temperatures and alarm settings on a large LCD screen, which comes in handy when it is cold outside. Any good melting cheese will work for this recipe, but we highly recommend using Danish Fontina Cheese. For more BBQ, grilling and slow-smoking recipes, visit http://howtobbqright.com/ Smoke comes with a digital receiver that beeps and vibrates at alarm, taking all the guesswork out of smoking meat. Continue cooking for about 1 hour more or until the internal temperature is 163 degrees. Thermoworks thermometers are some of the most accurate thermometers money can buy. Then fold over every other vertical piece of bacon in the middle, then place a strip horizontally across the vertical bacon. Mix the meatloaf with your hands and set aside. Preheat your grill or smoker to 275 degrees. And finally, one for all you devout bacon lovers. Finally using the foil/parchment for help, fold the bacon around the meatloaf. I used fontina in a meatloaf recipe eons ago and I really liked it. Finally, using the foil/parchment for help, fold the bacon around the meatloaf. Since we used both pork and beef, it was a great choice for the smoke. Add the bbq sauce, eggs, bread crumbs, salt and pepper to the bowl. 1. This thick richness allows it to maintain its composure while on the grill without oozing out before you’re ready to slice the meatloaf. It’s going to blow your mind! Then remove the lid and baste the outside of the meatloaf with your favorite bbq sauce. At this point, remove from the smoker, cover with a piece of tin foil and let rest for 15 minutes. This particular model was designed for competition BBQ teams and professional chefs. It is easily removeable after cooking, so if you do not like it, just remove it. https://girlcarnivore.com/perfect-bacon-wrapped-smoked-meatloaf-recipe Add the diced onion, green pepper and ground meat to a large bowl. For the ultimate flavour explosion, smoke it over your favourite wood pellets in the smoker, slice and serve. Continue to cook the meatloaf until and apply as much glaze as you want until the meatloaf has reached an internal temperature 155 degrees F. Keep in mind there will more than likely be some carry-over heat, so removing the meatloaf as soon as it reaches 155 degrees F is recommended. The ones I’ve seen in my social media newsfeeds look amazing and some practically had me drooling. https://www.orwhateveryoudo.com/2019/06/traeger-smoked-meatloaf.html Rex was also featured on the TV show American Grilled. The rolling helps to expand the dimensions of the weave slightly. Most supermarkets have premade meatloaf mixes in the butcher department. Make sure it is set up for offset cooking. Let it smoke for 4-5 hours. You may not use all of the bacon. Let it rest for 15-minutes. It keeps the meatloaf moist and delicious. Home » Grilling and Smoker Recipes » Bacon-Wrapped Smoked Meatloaf, As an Amazon Associate I earn from qualifying purchases. On a piece of aluminum foil or parchment paper, start to make a bacon weave. Rex is an avid griller, barbecuer and bacon enthusiast. Not only does the bacon keep it moist, it adds another layer of flavor. A slice of this bacon-wrapped smoked meatloaf has a wonderful aroma of smoke while oozing cheese all over your plate. Preheat your grill or smoker to 275 degrees. It’s looking so good. My name is Debbie Spivey and this is my husband David. Kosher salt and freshly cracked black pepper, sliced into ⅛ to ¼ inch slices (or favorite cheese), #10 Remove the Smoked Meatloaf, Rest & Serve. Mixed together ground beef, sausage, celery, onion, garlic, eggs and add enough bread crumbs to bind it together. Make sure it is set up for offset cooking. It keeps the meatloaf moist and delicious. If you do not have a grill or smoker, you can still enjoy this meatloaf without the smoky flavor. I was curious to know how a smoked meatloaf would taste. . However, some of the leftover bacon may be needed if the weave doesn’t completely wrap the meatloaf. Cedar can sometimes have a robust woodsy flavor so the cherry wood helps to offset some of the cedar characteristics. I love meatloaf so I decided to break out the Weber and smoke one. Knowing the temperature inside your smoker or grill is crucial. Send Me Everything! Thank you so much! Then insert the thermometer probe (if using a probe thermometer) into the center of the meat. https://datenightdoins.com/smokey-bacon-cheeseburger-meatloaf Next fold back the alternate row of bacon that you previously left flat. 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