Then unfold the strips. 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. Use wet hands or a rolling pin, press the meatloaf mixture into a ½–inch thick square shape on the clean work surface. This is an absolutely awesome recipe! Place the meatloaf onto a rimmed baking sheet or baking dish lined with aluminum foil. Place the cream cheese mixture on a sheet of plastic wrap and roll into a log shape. I like goat cheese mashed potatoes and corn. This is when the freezer paper comes in handy, to help roll the meatloaf mixture over. Wrap each meatloaf bomb with a piece of bacon. Continue glazing the meatloaf every 15 minutes or so, checking for doneness each time you open the grill with an instant-read thermometer. New post: Thanksgiving 2020 https://t.co/rmJGxgWDdJ, This is a test of WP to Twitter. Thankfully this is a shorter smoke, with wood chunks, so there isn’t much need to add more wood. , I feel that is worth mentioning. Continue rolling the meatloaf until it’s completely wrapped in the bacon strips. I wanted the offset side to read at about 275 degrees. Super moist and delicious. To compensate for the uncovered portion of the meatloaf line some bacon strips across the naked portion of the loaf. probe thermometer and/or instant-read thermometer*, December Mountain Moments 2020 {The Year End Review, Smoked Beef Short Ribs {A Step-By-Step Guide. Knowing the temperature inside your smoker or grill is crucial. Bacon-Wrapped Smoked Meatloaf Fatty A delicious combination of meatloaf stuffed with peppers and cheese, then wrapped in a bacon weave and cooked to perfection in the Barrel House Cooker. https://www.wildwoodgrilling.com/smoked-bacon-wrapped-meatloaf To make the weave lay out eight strips vertically on a piece of foil or plastic wrap. use the foil to pull the bacon over the loaf on the end closest to you. In the last 15 minutes of baking I would coat with barbecue sauce. At this point, remove from the smoker, cover with a piece of tin foil and let rest for 15 minutes. Then let rest for 5 minutes before serving. Preheat your grill or smoker to 275 degrees. The bacon would be good when it's used for a meatloaf sandwich though, the sourdough would balance it out I think. Repeat two more times. The sauce, bacon fat and hint of smoke made it the perfect meatloaf. You may need to rewet them once or twice. However, I would definitely recommend leaving it on for the cook. This is the same weave we used on the Bacon-Wrapped Hickory Smoked Pork Loin. That fatty bacon will start to melt. While there’s nothing wrong with traditional meatloaf, you’re missing out if you never experiment with some smoked bacon-wrapped meatloaf. I liked it. We soaked our plank for approximately 1 hour prior to smoking. Place the slices of cheese into the flattened meatloaf mixture. Let’s smoke a meatloaf! When ready to cook, set Traeger temperature to 225˚F and preheat, lid closed for 15 … It is easily removeable after cooking, so if you do not like it, just remove it. This is a slow minion method that will produce just enough heat for about 4-5 hours. Hey! Once the smoker/grill is up to temperature, place the meatloaf on to the smoker. Chef Chad White's Smoked, Bacon-Wrapped Meatloaf | Spiceology Tell us what you think! Did you try this recipe? Dana and I loved the meatloaf. Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. The cheddar gives a bit juicy-ness. © 2019 - Savoryreviews.com -As an Amazon Associate I earn from qualifying purchases. Remove the meatloaf from the refrigerator and sprinkle the outside with more of your favorite bbq rub. Then unfold the folded strips back over the perpendicular strip of bacon. The size of the bacon weave may vary. Remove from the oven. When the coals are ready and the smoker is at 250 degrees, place the meatloaf into the grill directly over the drip pan. It keeps the meatloaf moist and delicious. Place the meatloaf onto the bacon weave, and roll it around. We chose this wood because it has a sweet and mild, fruity flavor that compliments any meat the smoke licks. Unfold the folded row of strips back over the perpendicular slice of bacon. It has a two-channel alarm that uses probes to accurately read the temperature of the meat and the pit. Once the meatloaf mixture is mixed well, dump the mixture out onto a clean work surface. Then roll the flattened meatloaf over, tucking the cheese inside, to form a loaf. Lay one strip of bacon perpendicular to those strips, tightly up against the back of the folds. Hey bro, love your site. Knead in … Dana and I loved the meatloaf. ABSOLUTELY LOVE your detailed instructions in this. I agree the bacon would be good in a sandwich. Repeat the process, continuing to weave the bacon, alternately folding and unfolding the horizontal over the perpendicular strips of bacon. To do this,  I wrapped it in bacon. 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. To set up the Weber for offset cooking, I utilized two firebricks lengthwise down the middle of the grill. Mix the meatloaf with your hands and set aside. Preheat your grill or smoker to 275 degrees. www.eatpork.org/tips/how-to-make-bacon-wrapped-smoked-meatloaf.aspx This is a slow Minion method that will produce just enough heat for about 4-5 hours. On … The surface evaporation of the meatloaf causes the meatloaf’s internal temperature to plateau. Daniel, Once you try the fire bricks you will never go back. You could also use parchment or wax paper. Sprinkle with 1 tablespoon … He is the Pitmaster for the Rex BBQ competition team. 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. Lay one strip of bacon perpendicular to those folded strips, flush up against the back of the folds. Make sure to keep the crease on the top of the meatloaf. A meatloaf is nothing more than a mound of meat with some bread, an egg, a few vegetables, and spices mixed up in it. This is a excellent recipe.. thanks for sharing. Then I put about 5 lbs of unlit charcoal on one side. recipe that are printable. Fontina is an ideal gooey melting cheese that basically melts in your mouth. After 45 minutes, mix the ingredients for the glaze and brush it on the meatloaf. So...I had a few too many libations waiting for things to be fixed. Follow the oven-baking instructions below: Smoked meatloaf puts a fun twist on this traditional comfort food taking it to a whole new level. Since I stuffed this though, I made two halves instead of one large loaf. I’ve been after David for a long time to try a smoked meatloaf. If your bacon weave was too small to fit all the way around the meatloaf. The drip pan will help keep the inside of your grill clean from all the grease that drains from the meatloaf. If the bacon is larger at one end than the other, alternate the direction the bacon slices end to end can compensate for any curve so that the weave will be more square. Use firm pressure when mixing up the meat but don’t squeeze it to death. After chopping, squeeze the excess milk from the slices of bread with your hand like you would a washrag (Glamourous I know). Remove the lid from the grill and brush the glaze over the hot meatloaf. I don’t recommend thick cut bacon. On a piece of aluminum foil or parchment paper, start to make a bacon weave. Close the lid and cook. Repeat two more times. I have to say it is the best meatloaf I have ever put across my lips! Roll sausage out, still in the bag, … The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. https://www.themountainkitchen.com/bacon-wrapped-smoked-meatloaf BUT when it is wrapped up in a blanket of woven bacon and licked by the smoke of charcoal it’s a beautiful thing! 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! Close the lid and continue to cook the meatloaf. Bacon weave on parchment, then another piece of parchment on top of that, spread out the meat mixture into a flat rectangle. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. And finally, one for all you devout bacon lovers. Slice and serve! But I know people LOVE it. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above. We can’t wait to see them! We liked the way it turned out so we decided it would be a great meatloaf mixture to adapt for the grill. Thermoworks thermometers are some of the most accurate thermometers money can buy. That way you can flip it onto the grill without any problems. Rex was also featured on the TV show American Grilled. 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 then placed a few wood chunks throughout the pile. https://datenightdoins.com/smokey-bacon-cheeseburger-meatloaf Continue cooking for about 1 hour more or until the internal temperature is 163 degrees. Our recipe for bacon-wrapped meatloaf on the grill features wild boar. Then fold over every other vertical piece of bacon in the middle, then place a strip horizontally across the vertical bacon. Stuffing and Cooking Your Smoked Bacon Bomb. 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. Even if your smoker or grill has a temperature gauge, we still highly recommend that you purchase a digital BBQ thermometer such as. 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