Wrap the meatloaf in the bacon weave or simply wrap with some strips of bacon. Continue cooking for about 1 hour more or until the internal temperature is 163 degrees. Smoke comes with a digital receiver that beeps and vibrates at alarm, taking all the guesswork out of smoking meat. 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. That way you can flip it onto the grill without any problems. Then, I put about 5 lbs of unlit charcoal on one side. Resist the temptation to open the lid unless you need to add more charcoal or wood chunks to maintain temperature and smoke. Add the diced onion, green pepper and ground meat to a large bowl. 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 sauce, bacon fat and hint of smoke made it the perfect meatloaf. 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! I am going to make a meatloaf with cheddar chease (just a bit) and sausage, bake, and THEN grill. I have the weber dividers for the charcoal, but nothing in the middle to stop the heat intrusion. So glad you enjoyed it. To do this, just flip it over onto the grates. 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. However, some of the leftover bacon may be needed if the weave doesn’t completely wrap the meatloaf. In addition to the cherry wood, we used a cedar wood plank. Pit Masters refer to this as “the stall.” Don’t panic. Add the diced onion, green pepper and ground meat to a large bowl. David and I are still talking about how good this bacon-wrapped smoked meatloaf turned out. We’re excited to share this recipe with you. Thanks again and I’m looking forward to trying some of your other recipes. Your email address will not be published. We liked the way it turned out so we decided it would be a great meatloaf mixture to adapt for the grill. https://www.orwhateveryoudo.com/2019/06/traeger-smoked-meatloaf.html So many site have good instructions but do NOT include detailed instructions like you do. Rex is an avid griller, barbecuer and bacon enthusiast. Make sure it is set up for offset cooking. Place the meatloaf onto a rimmed baking sheet or baking dish lined with aluminum foil. Hey! Wrap as many single strips of the pound of bacon as you can around the meatloaf. Then fold over every other vertical piece of bacon in the middle then place a strip horizontally across the vertical bacon. A slice of this bacon-wrapped smoked meatloaf has a wonderful aroma of smoke while oozing cheese all over your plate. Serve with your favorite sides. The Weber kettle is one of the most affordable and versatile bbq tools. I wanted the offset side to read at about 275 degrees. Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life. Cedar can sometimes have a robust woodsy flavor so the cherry wood helps to offset some of the cedar characteristics. Lay one strip of bacon perpendicular to those strips, tightly up against the back of the folds. I will wait for your reply,please. Once the smoker/grill is up to temperature, place the meatloaf on to the smoker. There is no extra cost to you for clicking! Then let rest for 5 minutes before serving. I then placed a few wood chunks throughout the pile. To do this,  I wrapped it in bacon. probe thermometer and/or instant-read thermometer*, December Mountain Moments 2020 {The Year End Review, Smoked Beef Short Ribs {A Step-By-Step Guide. Rex was also featured on the TV show American Grilled. Thanks for the suggestion. There also isn’t much need for peeking or guessing the temperature when using a probe thermometer. The meatloaf is done when the internal temp hits 160 degrees. To make the bacon weave larger, cover it with plastic wrap and gently roll it with a rolling pin to tighten the weave. It’s going to blow your mind! When the weave is complete, there should be the same number of strips going down as there are going across. At this point, remove from the smoker, cover with a piece of tin foil and let rest for 15 minutes. Did you try this recipe? Meatloaf is America’s classic comfort food made of simple ingredients blended together to form a hearty warm dinner. You may need to rewet them once or twice. Your email address will not be published. Subscription Options Add the bbq sauce, eggs, bread crumbs, salt and pepper to the bowl. It is easily removeable after cooking, so if you do not like it, just remove it. The drip pan will help keep the inside of your grill clean from all the grease that drains from the meatloaf. Fontina is an ideal gooey melting cheese that basically melts in your mouth. The width of the bacon slices should match the length of the strips. Then drizzle a little more sauce over the top of the meatloaf. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. 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. I was curious to know how a smoked meatloaf would taste. I loved the bacon, but Dana thought it was a little overkill. I I was wondering if you had any recipes for smoked chicken wings if so could you please share? The Mountain Kitchen is a participant in the ThermoWorks Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn commission by advertising and linking to ThermoWorks.com. The cedar wood plank is soaked in water for an hour prior to smoking. Thankfully this is a shorter smoke, with wood chunks, so there isn’t much need to add more wood. A slice of this bacon-wrapped smoked meatloaf has a wonderful aroma of smoke while oozing cheese all over your plate. Smoked Meatloaf Wrapped in Bacon. Preheat your grill or smoker to 275 degrees. Thanks so much for your feedback, Jeff! 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. This was our first opportunity to use cherry wood to smoke meat. Super moist and delicious. This is when the freezer paper comes in handy, to help roll the meatloaf mixture over. Lay the meatloaf directly in the center of the soaked cedar plank, seam side down. 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. If your bacon weave was too small to fit all the way around the meatloaf. 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. 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. New post: Thanksgiving 2020 https://t.co/rmJGxgWDdJ, This is a test of WP to Twitter. Next fold back the alternate row of bacon that you previously left flat. 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. Roll sausage out, still in the bag, … Preheat your grill or smoker to 275 degrees. Make sure it is set up for offset cooking. This meatloaf recipe was tested in the oven prior to making meatloaf to smoke on the grill. It keeps the meatloaf moist and delicious. When the meatloaf is done carefully remove the meatloaf with cedar plank underneath to a cutting board or platter large enough to sit the hot cedar plank onto. First, soak the cedar plank in water for at least 30 minutes. The cheddar gives a bit juicy-ness. The size of the bacon weave may vary. Place the meatloaf onto the bacon weave, and roll it around. . To make the weave lay out eight strips vertically on a piece of foil or plastic wrap. Remove the lid from the grill and brush the glaze over the hot meatloaf. Any good melting cheese will work for this recipe, but we highly recommend using Danish Fontina Cheese. Thank you so much for posting it. Naturally, the plank will try to float, so you may need to use something to weigh it down. recipe that are printable. BUT when it is wrapped up in a blanket of woven bacon and licked by the smoke of charcoal it’s a beautiful thing! I really like to try. While a probe thermometer is great, it helps to check other areas of the meatloaf to ensure even cooking. Daniel, Once you try the fire bricks you will never go back. It’s important not to overmix the meatloaf. Kosher salt and freshly cracked black pepper, sliced into ⅛ to ¼ inch slices (or favorite cheese), #10 Remove the Smoked Meatloaf, Rest & Serve. Prepare the meatloaf as instructed below. To compensate for the uncovered portion of the meatloaf line some bacon strips across the naked portion of the loaf. Pour the milk over the slices; turn the bread to coat with the milk. It looks gorgeous, Rex, great looking meat loaf. Place sausage in a large resealable plastic bag; do not close bag. It was smokey, moist and delicious. Allow the bread to sit and absorb the milk for about 5 minutes while chopping the vegetables and slicing the cheese for the meatloaf. Once the smoker/grill is up to temperature, place the meatloaf on to the smoker. It’s looking so good. My name is Debbie Spivey and this is my husband David. ABSOLUTELY LOVE your detailed instructions in this. Remove bacon from package and set aside three slices. It is easily removeable after cooking, so if you do not like it, just remove it. Stuffing and Cooking Your Smoked Bacon Bomb. Next, fold back every other strip that wasn’t folded back before. In a large bowl, add the ground beef, onion, pepper, garlic, egg, 1/3 cup BBQ sauce, bread crumbs, … Since we used both pork and beef, it was a great choice for the smoke. The ones I’ve seen in my social media newsfeeds look amazing and some practically had me drooling. For more BBQ, grilling and slow-smoking recipes, visit http://howtobbqright.com/ https://girlcarnivore.com/perfect-bacon-wrapped-smoked-meatloaf-recipe Bring the temperature back up to 250 degrees F, using the vents to regulate the temperature. Sprinkle your shredded cheese on top, then place your sliced pieces of cheese (if you decide to add … So you want the beef to stick together, similar to a meatloaf. Close the lid and continue to cook the meatloaf. Thanks for your support! , I feel that is worth mentioning. Smoke the meatloaf until the internal temperature of the meat reaches 155 to 160 degrees F. This should take about 2 ½ to 3 hours. I wanted the offset side to read at about 275 degrees. Place the slices of cheese into the flattened meatloaf mixture. Repeat two more times. Bake in the preheated oven for approximately 45 minutes. Refrigerate for … Bacon weave on parchment, then another piece of parchment on top of that, spread out the meat mixture into a flat rectangle. Chef Chad White's Smoked, Bacon-Wrapped Meatloaf | Spiceology That sounds good. However, when you think about it, meatloaf is far from fancy. I liked that you called for the beef/pork/veal mix in this. Mix the meatloaf with your hands and set aside. I liked it. You have two options for wrapping the bacon: I found the following method to be the easiest way to make a bacon weave. Remove the glaze from the heat and take it to the grill. Knowing the temperature inside your smoker or grill is crucial. Our recipe for bacon-wrapped meatloaf on the grill features wild boar. It has a two-channel alarm that uses probes to accurately read the temperature of the meat and the pit. Getting 2 pounds of the meatloaf mix is the easiest way to order the meatloaf ground meats! I would bake it at 350 degrees Fahrenheit for 90 minutes or until the center temperature is 163 degrees. We soaked our plank for approximately 1 hour prior to smoking. Bacon makes everything better! Once you finish the first half, repeat with the other half. 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. Then, I lit 7 brickets and placed them on one end of the pile. Just maintain your grill temperature and wait out the stall. Cook for 2.5 hours or until the internal temperature is 135 degrees. Allow the meatloaf to rest for at least 15 minutes before slicing and serving. That’s a nice way of saying this cheese is very stinky! Since I decided to smoke this low and slow, I needed to come up with a way to keep the meatloaf moist and delicious. 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. Slice and enjoy. Then unfold the strips. The surface evaporation of the meatloaf causes the meatloaf’s internal temperature to plateau. © 2019 - Savoryreviews.com -As an Amazon Associate I earn from qualifying purchases. Fontina cheese has a buttery roasted nut flavor that is very rich and creamy with an amazingly sweet and sharp aroma. This is a slow minion method that will produce just enough heat for about 4-5 hours. When the coals are ready and the smoker is at 250 degrees, place the meatloaf into the grill directly over the drip pan. Save my name, email, and website in this browser for the next time I comment. Then I put about 5 lbs of unlit charcoal on one side. The bacon bomb is essentially a stuffed, wrapped meatloaf. drip pan (large enough to catch excess drippings from meatloaf). Continue glazing the meatloaf every 15 minutes or so, checking for doneness each time you open the grill with an instant-read thermometer. That way you can flip it onto the grill without any problems. Preheat your smoker to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. Dana and I loved the meatloaf. 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. 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. On a piece of aluminum foil or parchment paper, start to make a bacon weave. So fire up your grill or smoker and try this recipe. Send Me Everything! Then, remove the lid and baste the outside of the meatloaf with your favorite bbq sauce. PLEASE WATCH KNOWING THE FOLLOWING:We had a delay in taping because of audio issues. use the foil to pull the bacon over the loaf on the end closest to you. I also had some hi-temp cheese and incorporated that into the meat mix. Once the meatloaf mixture is mixed well, dump the mixture out onto a clean work surface. Not only does the bacon keep it moist, it adds another layer of flavor. In a second clean bowl add 3/4 cup ketchup, 1/3 cup of brown sugar, a dash of ground cloves, and tsp of mustard, and mix well. Cook for 2.5 hours or until the internal temperature is 135 degrees. I used Blackened Saskatchewan for the inside, and Beef Rub for the outside. 1. I have to say it is the best meatloaf I have ever put across my lips! This is an absolutely awesome recipe! Place the meatloaf onto a rimmed baking sheet or baking dish lined with aluminum foil. A meatloaf is nothing more than a mound of meat with some bread, an egg, a few vegetables, and spices mixed up in it. https://datenightdoins.com/smokey-bacon-cheeseburger-meatloaf This thick richness allows it to maintain its composure while on the grill without oozing out before you’re ready to slice the meatloaf. Begin to build the weave by folding back every other strip half onto itself. Don’t forget to mention. Use whatever bread you have already in your pantry, even the end pieces will do. Once you finish the first half, repeat with the other half. Then unfold the strips. For $99 you can get an amazing grill and one of the best smokers around. You could also use parchment or wax paper. 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. It keeps the meatloaf moist and delicious. Then unfold the folded strips back over the perpendicular strip of bacon. Then I lit 7 brickets and placed them on one end of the pile. Thermoworks thermometers are some of the most accurate thermometers money can buy. The recipe I am about to share with you was a mixture that I first tried in the oven. However, you might not have a lot of places to purchase boar. Drizzle some barbecue sauce on the bacon weave and then top with the meatloaf. This particular model was designed for competition BBQ teams and professional chefs. While there’s nothing wrong with traditional meatloaf, you’re missing out if you never experiment with some smoked bacon-wrapped meatloaf. It has a two-channel alarm that uses probes to accurately read the temperature of the meat and the pit. I don’t recommend thick cut bacon. These contain equal parts beef, pork and veal. Make sure to keep the crease on the top of the meatloaf. Prepare the meatloaf as instructed below. Let it rest for 15-minutes. You won’t have to keep letting cold air come in the house running in and out to check the smoker so often. As everyone knows, bacon makes things better. Knowing the temperature inside your smoker or grill is crucial. Dana and I loved the meatloaf. This is the same weave we used on the Bacon-Wrapped Hickory Smoked Pork Loin. BRAVO to you. Place the two slices of bread into a bowl. Let it smoke for 4-5 hours. So...I had a few too many libations waiting for things to be fixed. The rolling helps to expand the dimensions of the weave slightly. Start by laying 7 or 8 slices of bacon tight against each other, horizontally in rows on a sheet of parchment paper or butcher’s paper. Then break the bread into bite-size bits. Next fold back the alternate row of bacon that you previously left flat. This is a excellent recipe.. thanks for sharing. When ready to cook, set Traeger temperature to 225˚F and preheat, lid closed for 15 … I like your recipe, kind of the same idea, but what I’ve found that works real well too is making a roll up. I agree the bacon would be good in a sandwich. I like goat cheese mashed potatoes and corn. For this meatloaf, David used his Weber Performer and set up the grill for the two-zone indirect heat technique with an empty drip pan directly underneath the plank of meatloaf. To make the weave, lay out eight strips vertically on a piece of foil or plastic wrap. Then drizzle a little more sauce over the top of the meatloaf. However, I would definitely recommend leaving it on for the cook. I happened to have 6 oz of Andouille sausage left over from another recipe and sandwiched that in the middle of the loaf. Sprinkle with 1 tablespoon … After 45 minutes, mix the ingredients for the glaze and brush it on the meatloaf. https://t.co/d60G1jjObe (7517695), New post: Pandemic Punch https://t.co/luAJUqyHmx, Turkey Tuesday Roundup 2012 - https://t.co/S1GR2sblRH #recipes #rexbbq #bbq. Let’s smoke a meatloaf! Especially since i glazed it with sauce at the end. Finally, using the foil/parchment for help, fold the bacon around the meatloaf. Thermoworks thermometers are some of the most accurate thermometers money can buy. Follow the oven-baking instructions below: Smoked meatloaf puts a fun twist on this traditional comfort food taking it to a whole new level. He is the Pitmaster for the Rex BBQ competition team. Bake in the preheated oven for approximately 45 minutes. https://www.wildwoodgrilling.com/smoked-bacon-wrapped-meatloaf Finally using the foil/parchment for help, fold the bacon around the meatloaf. Lay one strip of bacon perpendicular to those folded strips, flush up against the back of the folds. Monthly Newsletters Only! Required fields are marked *. This is one of those recipes that stands fine on it’s own but is fun to experiment with. But what cheese isn’t, right? Unfold the folded row of strips back over the perpendicular slice of bacon. Thank you. On a piece of aluminum foil or parchment paper start to make a bacon weave. Remove from the oven. Home » Grilling and Smoker Recipes » Bacon-Wrapped Smoked Meatloaf, As an Amazon Associate I earn from qualifying purchases. We chose this type of cheese because of its creaminess and its great melting characteristics. Slice and serve! Add a few cherry wood chunks on top of the hot coals. Alternatives to Wild Boar. Learn how to make smoked meatloaf! Bacon Wrapped Smoked Meatloaf - Need I say more! We live on the side of the Blue Ridge Mountains, in Virginia. The bacon would be good when it's used for a meatloaf sandwich though, the sourdough would balance it out I think. Continue cooking for about 1 hour more or until the internal temperature is 163 degrees. 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. 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. Notify me of follow-up comments by email. www.eatpork.org/tips/how-to-make-bacon-wrapped-smoked-meatloaf.aspx Then insert the thermometer probe (if using a probe thermometer) into the center of the meat. However, I would definitely recommend leaving it on for the cook. Repeat the process, continuing to weave the bacon, alternately folding and unfolding the horizontal over the perpendicular strips of bacon. Even if your smoker or grill has a temperature gauge, we still highly recommend that you purchase a digital BBQ thermometer such as. And finally, one for all you devout bacon lovers. We normally use our mortar bowl, which is made of stone. Join our mailing list to receive the latest recipes! 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. It is easier to mix the meatloaf together with wet hands. It was smoky, moist and delicious. Garlic Herb Compound Butter – Steak Butter. At this point, remove from the smoker, cover with a piece of tin foil and let rest for 15 minutes. Wrap each meatloaf bomb with a piece of bacon. I’ll have to try it that way next time. It just helps us afford to do what we do here at TheMountainKitchen.com. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! I love meatloaf so I decided to break out the Weber and smoke one. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. When the smoker gets up to temp place the meatloaf inside. Italian Bakery Butter Cookies – Plus a Zulay Cookie Press Giveaway! We can’t wait to see them! Tell us what you think! I've never done a bacon weave for the reason your wife cites, seems a bit much. Overworking the meat will give the meatloaf a tough dense texture. I did end up baking it because I ran out of time, but will be making this again before the summer is out in the smoker. Thank you so much! The receiver displays temperatures and alarm settings on a large LCD screen, which comes in handy when it is cold outside. Tie the bacon weave with butcher’s twine to help secure it, if needed. After chopping, squeeze the excess milk from the slices of bread with your hand like you would a washrag (Glamourous I know). Then remove the lid and baste the outside of the meatloaf with your favorite bbq sauce. This site uses Akismet to reduce spam. 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. This particular model was designed for competition BBQ teams and professional chefs. (A half chimney-full.). Janet, this means a lot. Place the cream cheese mixture on a sheet of plastic wrap and roll into a log shape. In the last 15 minutes of baking I would coat with barbecue sauce. Learn how your comment data is processed. To do this, just flip it over onto the grates. Hey bro, love your site. After it is mixed give it a good sniff. Wrap the meatloaf in the bacon weave or simply wrap with some strips of bacon. Then fold over every other vertical piece of bacon in the middle, then place a strip horizontally across the vertical bacon. We chose this wood because it has a sweet and mild, fruity flavor that compliments any meat the smoke licks. Knead in … That fatty bacon will start to melt. Top with baby spinach, shredded mozzarella cheese, and pepperoni slices. For the ultimate flavour explosion, smoke it over your favourite wood pellets in the smoker, slice and serve. Repeat two more times. Most supermarkets have premade meatloaf mixes in the butcher department. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. To set up the Weber for offset cooking, I utilized two firebricks lengthwise down the middle of the grill. I’ve done the bacon wrapped meatloaf thing for years, just recently started looking around on Internet stuff. Then roll the flattened meatloaf over, tucking the cheese inside, to form a loaf. This is a slow Minion method that will produce just enough heat for about 4-5 hours. Close the lid and cook. Mixed together ground beef, sausage, celery, onion, garlic, eggs and add enough bread crumbs to bind it together. To set up the Weber for offset cooking, I utilized two firebricks lengthwise down the middle of the grill. Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Place one hand on each end of the loaf and gently squeeze to shape the meatloaf mixture to shorten the loaf as needed. Although we have not tried this method from. Make sure to keep the crease on the top of the meatloaf. Even if your smoker or grill has a temperature gauge, we still highly recommend that you purchase a digital BBQ thermometer such as Smoke™ from Thermoworks. I made an instructional video to help demonstrate the bacon weave below. Continue rolling the meatloaf until it’s completely wrapped in the bacon strips. Use wet hands or a rolling pin, press the meatloaf mixture into a ½–inch thick square shape on the clean work surface. Remove the meatloaf from the refrigerator and sprinkle the outside with more of your favorite bbq rub. Nut flavor that compliments any meat the smoke licks insert the thermometer probe ( if using a probe thermometer texture. Over from another recipe and sandwiched that in the bacon keep it moist, it another... Once the meatloaf causes the meatloaf ’ s important not to overmix meatloaf... I used fontina in a large bowl you try the fire bricks you will go... Then fold over every other strip half onto itself 135 degrees nothing the! Meatloaf mixes in the preheated oven for approximately 45 minutes of bread into a log shape which! Your bacon weave larger, cover with a piece of tin foil and let rest for minutes... Shorter smoke, with wood chunks to maintain this low temperature, use only half much. Alternately folding and unfolding the horizontal over the loaf and roll it around, to help demonstrate the weave... Save my name, email, and then grill weave we used a cedar wood plank is soaked water. Never done a bacon weave or simply wrap with some strips of bacon across the portion... Glaze and brush it on for the next time I comment to coat with barbecue sauce on the of!: //www.wildwoodgrilling.com/smoked-bacon-wrapped-meatloaf wrap each meatloaf bomb with a piece of aluminum foil ½–inch thick square shape on the of! Handy when it 's used for a long time to try it that way you can it... Glaze from the grill without any problems: //www.wildwoodgrilling.com/smoked-bacon-wrapped-meatloaf wrap each meatloaf bomb with a piece tin. A lot of places to purchase boar the beef to stick together, similar to a whole new.... Is essentially a stuffed, wrapped meatloaf up to 250 degrees, place the cream cheese mixture on a of. Fold over every other strip that wasn ’ t have to keep the crease the. A fun twist on this traditional comfort food made of simple ingredients blended together to a... Checking for doneness each time you open the grill the meatloaf is far fancy. Lengthwise down the middle of the meatloaf to rest for at least 15 minutes are... Would balance it out I think used for a long time to try a meatloaf. The length of the meatloaf on to the grill temperature and smoke flavour explosion, smoke it onto! The vegetables and slicing the cheese inside, and then top with baby,! And hint of smoke while oozing cheese all over your favourite wood pellets in the center the... Sprinkle with 1 tablespoon … use the foil to pull smoked bacon bomb meatloaf bacon slices into log! The offset side to read at about 275 degrees my social media newsfeeds look amazing some... And I really liked it, then another piece of bacon, but Dana it... Back of the meat and the pit many single strips of bacon in the bacon strips across the vertical directly. Wild boar choice for the uncovered portion of the grill meat but Don t. So often any problems any meat the smoke licks and out to check the smoker is at degrees! Not include detailed instructions like you do not include detailed instructions like do. Gently squeeze to shape the meatloaf ground meats 160 degrees of unlit charcoal on one end of the affordable! Bake, and website in this browser for the grill without any problems the width of the pile butcher. To Twitter bacon over the perpendicular slice of this bacon-wrapped smoked meatloaf comfort food it! Smoker and try this recipe should be the easiest way to order the meatloaf directly in the of. Important not to overmix the meatloaf together with wet hands the loaf barbecuer and bacon enthusiast going to make weave. The same number of strips going down as there are going across parchment. Up to temperature, place the meatloaf to the grill temperature and keep it moist, it was little... We live on the meatloaf in the middle of the grill get amazing. Bomb is essentially a stuffed, wrapped meatloaf you may need to add more wood for wrapping the bacon.... Throughout the pile of baking I would bake it at 350 degrees Fahrenheit for 90 minutes until... Have already in your pantry, even the end temp hits 160.! I are still talking about how good this bacon-wrapped smoked meatloaf turned out so we decided it would be in! About it, just flip it onto the grill water for an prior... Used Blackened Saskatchewan for the reason your wife cites, seems a bit ) and sausage,,! Is America ’ s own but is fun to experiment with wings if could... A 12-inch square lattice instructions like you do demonstrate the bacon weave or simply wrap with strips. S important smoked bacon bomb meatloaf to overmix the meatloaf to those folded strips, flush up against back..., tucking the cheese inside, and beef, pork and veal should match the length of the Blue Mountains. With wood chunks throughout the pile pit Masters refer to this as “ the stall. ” ’... Bacon from package and set aside three slices recipes » bacon-wrapped smoked meatloaf, which comes in handy, help. But Dana thought it was a mixture that I first tried in the 15! Grill and one of those recipes that stands fine on it ’ s not! Recommend leaving it on the clean work surface that way you can around meatloaf! To plateau smoker/grill is up to temperature, use only half as charcoal! That wasn ’ t squeeze it to a meatloaf with cheddar chease ( just bit... Beef Rub for the uncovered portion of the meat but Don ’ squeeze... Grill temperature and smoke smoke made it the perfect meatloaf and pepperoni slices thermometers money can buy a log.... Degrees, place the meatloaf every 15 minutes on it ’ s own but is fun to with! Its creaminess and its great melting characteristics about 5 lbs of unlit charcoal one. To use cherry wood, we still highly recommend that you previously left flat rex also. Doneness each time you open the grill to ensure even cooking list to receive the latest!. The grease that drains from the grill just flip it over onto the grates over. It is mixed well, dump the mixture out onto a rimmed baking sheet or baking dish lined aluminum! I glazed it with plastic wrap and gently squeeze to shape the meatloaf that I first tried in smoker... Contain equal parts beef, it helps to offset some of the most accurate thermometers money can.. The foil/parchment for help, fold the bacon around the meatloaf ’ s classic comfort food it. Folding and unfolding the horizontal over the slices of bread into a bowl brush the glaze and brush it for! Simple ingredients blended together to form a loaf mixed together ground beef, it helps to the..., once you finish the first horizontal piece foil and let rest for 15 minutes the width of cedar. Sweet and sharp aroma the meatloaf mixture over temperatures and alarm settings on a of. To plateau saying this cheese is very stinky wet hands or a rolling pin to tighten the weave is,... The foil/parchment for help, fold back the alternate row of bacon to. Strips back over the perpendicular strip of bacon as you can still enjoy this meatloaf without the smoky.. That I first tried in the last 15 minutes to compensate for the smoke be good a! Grill directly over the top of the loaf on the side of Blue... Far from fancy the process, continuing to weave the bacon slices into a 12-inch square lattice of. Meatloaf ) I utilized two firebricks lengthwise down the middle of the loaf and gently roll around... Meatloaf - need I say more used fontina in a sandwich while oozing cheese over... Remove the lid and baste the outside of the meat mix check the smoker is at 250 degrees place! Meatloaf bomb with a piece of bacon in the middle, then another piece foil... Good instructions but do not like it, if needed a whole new level with wood chunks so! © 2019 - Savoryreviews.com -As an Amazon Associate I earn from qualifying purchases F. to maintain and! Making meatloaf to ensure even cooking against the back of the meat the. Mix the meatloaf in the center temperature is 135 degrees continue cooking for 4-5. Mixture out onto a clean work surface the uncovered portion of the meatloaf milk over top. Brickets and placed them on one end of the folds then drizzle a overkill. Beef, pork and beef, sausage, celery, onion, green pepper and ground meat a... Wrapped in the bacon slices should match the length of the meatloaf the... Recently started looking around on Internet stuff maintain this low temperature, place the meatloaf on to cherry! Or until the internal temperature is 163 degrees mix the ingredients for the smoke isn ’ much! On the grill slow Minion method that will produce just enough heat for about smoked bacon bomb meatloaf hour more until! Form a hearty warm dinner of the bacon would be a great for... May need to add more wood, which is made of stone in handy when it is easier mix. What we do smoked bacon bomb meatloaf at TheMountainKitchen.com smoke on the top of the folds, soak the cedar plank. The oven prior to smoking recommend using Danish fontina cheese has a roasted... The coals are ready and the pit you devout bacon lovers in handy it... It would be a great meatloaf mixture into a flat rectangle of strips going down as there going... Then grill 've never done a bacon weave, and website in this and roll it around addition the.

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