Bacon Wrapped Meatloaf Smoker

Step right up for the showstopper meal that'll have your guests begging for the recipe!

This bacon-wrapped meatloaf is truly a smoky, meaty masterpiece that delivers major flavor in every tasty bite.

We're talking savory, fall-apart tender beef and pork blanketed in crispy, salty bacon that takes this classic from dinnertime staple to a drool-worthy dish you'll crave again and again.

this recipe

The sweet kiss of brown sugar barbecue sauce will have you licking your fingers clean while the melty pockets of cheddar cheese take it over the top.

But here's the best part - as incredible as this juicy meatloaf looks on the platter, it comes together with just a few simple ingredients and basic hands-on time. We're talking dump, mix, and shape before letting the smoker work its magic while you kick back with a cold one.

Why You Will Love Bacon-wrapped smoked meatloaf

It has an irresistible combination of flavors - The blend of savory beef and pork, smoky bacon, sweet brown sugar glaze, and gooey melted cheese creates layers of irresistible flavors in each bite.

The texture is out of this world - Binding ingredients like eggs, breadcrumbs, and grated onion ensure the meatloaf mixture is moist yet firm, so it holds together beautifully when sliced.

Bacon wrapping seals in moisture - Laying bacon slices over the meatloaf allows it to baste in its juices as it cooks, keeping it incredibly moist and tender.

It makes awesome leftovers - Sliced leftover meatloaf makes for incredible sandwiches the next day. The flavors continue developing in the fridge leading to even more taste.

 

What You Need To Make Smoked Meatloaf

Ground Beef - The ground beef provides a meaty flavor and texture. Lean ground beef works best so the meatloaf doesn't become greasy.

Ground Pork Sausage - The pork sausage adds extra flavor and fat to help keep the meatloaf moist.

Onion - Finely grated onion provides moisture and flavor. The caramelized onion would also work well.

Eggs - Eggs act as a binder to help hold the meatloaf together.

Breadcrumbs - Breadcrumbs soak up excess moisture and also assist with binding for a firm texture.

Barbecue Sauce - bbq sauce gives a sweet, tangy flavor and helps form a nice glaze on the meatloaf.

Bacon - Bacon provides a smoky flavor and crispy texture when wrapped around the meatloaf. It also helps seal in moisture.

Cheese - The addition of shredded cheddar and mozzarella cheese gives extra richness and flavor.

How To Make bacon wrapped smoked meatloaf recipe

1. Preheat your smoker to 225°F. Line a baking sheet with aluminum foil.
2. In a large bowl, mix the grated onion, Worcestershire sauce, barbecue sauce, eggs, dry rub seasoning, and breadcrumbs. Let sit for 5 minutes.
3. Add in the ground beef and pork sausage. Mix well, using your hands, until thoroughly combined. Gently fold in the cubed cheddar and mozzarella cheese.
4. Transfer the meat mixture to the prepared baking sheet and shape it into a loaf form.
5. Arrange bacon slices lengthwise over the top of the meatloaf, slightly overlapping them and tucking the ends underneath to seal the bottom.
6. Brush some grilling sauce evenly over the top and sides of the bacon.
7. Carefully transfer the pan to the preheated smoker, close the lid, and smoke for 2 ½ - 3 hours, until the internal temperature reaches 160°F.
8. During the last 30-45 minutes of cooking time, glaze the meatloaf with another coating of grilling sauce.
9. Allow meatloaf to rest for 5-10 minutes before slicing and serving. Enjoy!

What Type Of Wood Pellets Should I Use?

• Hickory - is a good option for smoking meatloaf. Hickory provides a classic bold, smoky flavor that pairs well with beef and pork.
• Apple - Applewood smoke imparts a milder, sweeter flavor. The fruity apple smoke flavor balances nicely with meatloaf.
• Maple - Like apple, maple pellets give a slightly sweet, mellow smoke that works well with meatloaf without overpowering it.
• Oak - Oak is a versatile, neutral smoke wood. It gives a subtle smokiness without strong flavor, allowing the meat to shine.
• Pecan - Pecan provides a nuttier, richer smoke flavor.

What Can I Serve With Bacon Wrapped Meatloaf

• Mashed potatoes - The rich, creamy potatoes complement the smoky, savory meatloaf. Top them with crispy fried onion strings!
• Roasted vegetables - Roasting vegetables like Brussels sprouts, carrots, or asparagus adds a nice contrast in texture and flavors. Toss them in olive oil, salt, and pepper.
• Baked beans - Sweet, smoky baked beans make a hearty side for serving a crowd. Try bacon or brown sugar baked beans.
• Green salad - A fresh green salad balances the richness of the meatloaf. Make a simple vinaigrette or ranch dressing for the greens.

 

Recipe Tips

• Use a Light Hand When Mixing

  Gently mix the ground meat blend rather than aggressively kneading. Overmixing toughens the proteins. Carefully fold in cheese cubes to distribute evenly without crushing them. Handle the mixture as little as possible for tender results.

• Wrap Bacon Tight

Snugly layer bacon strips around all sides without gaps. Drape strips so they just slightly overlap without bunches. Tuck ends under seamlessly to seal meatloaf juices. This prevents the bacon from loosening during handling.

• Mind the Internal Temp

Track temperature instead of cook time using an instant-read thermometer. Pull meatloaf at 160°F for a safely cooked interior without drying out. Relying solely on suggested cook times risks underdone or overcooked meat.

• Double Down on Glaze

Generously baste meatloaf with glaze twice—once at the start for flavor and again at the end to caramelize the bacon. Brush glaze over all surfaces for maximum coverage. More glaze equals more irresistible texture and taste.

How To Store Leftover Meatloaf

Let your meatloaf cool completely after that final glaze, then wrap airtight in plastic wrap followed by heavy-duty foil. Store it in the fridge for 3-4 days max.

To freeze, wrap cooled meatloaf extra tight in plastic wrap and foil. Stash it in the freezer for 2-3 months. Thaw overnight in the fridge before reheating so the texture stays prime.

Frequently Asked Questions

How can I make this without a smoker?

You can bake this meatloaf in the oven at 175°C/350°F for 1 hour. It won't have the nice smoky flavor, but will still be delicious.

Can I make this meatloaf without wrapping it in bacon?

Absolutely! The bacon helps keep the meatloaf moist and adds a lovely smokiness, but it can be made without it. Just adjust the cooking time.

What BBQ sauce works best with this smoked meatloaf recipe?

A: Use your favorite BBQ sauce to baste over the top of the bacon-wrapped meatloaf for a flavorful and juicy finish.