If you’re looking for a dish that combines comfort food with a twist, the bacon wrapped smoked meatloaf recipe is just what you need. This dish has an irresistible smoky flavor wrapped in crispy, savory bacon. You might think of meatloaf as a simple weeknight meal, but adding bacon and smoking it elevates it to a whole new level.
Perfect for gatherings or a hearty family dinner, this recipe delivers the satisfaction that you crave. Let’s dive into this mouthwatering creation that will have everyone asking for seconds.
Bacon Wrapped Smoked Meatloaf Recipe
Making a bacon wrapped smoked meatloaf is straightforward, but the results are spectacular. Follow this comprehensive guide to whip up a delicious meatloaf that everyone will love.
Ingredients
- 1 ½ pounds ground beef
- 1 cup breadcrumbs
- 1 large onion, finely chopped
- 2 eggs
- ¼ cup milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10-12 slices of thick-cut bacon
- Your favorite barbecue sauce
Equipment Needed
- Smoker or grill
- Meat thermometer
- Mixing bowl
- Loaf pan (optional)
- Aluminum foil
Instructions
Now that you have your ingredients ready, let’s get cooking. Here’s how to make the bacon wrapped smoked meatloaf step-by-step:
- Preheat the Smoker: Start by preheating your smoker to 225°F (107°C). This low and slow cooking method will infuse the meatloaf with amazing smoky flavors.
- Prepare the Meatloaf Mixture: In a large bowl, combine the ground beef, breadcrumbs, chopped onion, eggs, milk, Worcestershire sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well using your hands until all ingredients are fully incorporated.
- Shape the Meatloaf: Once mixed, shape the meat mixture into a loaf form. You can use a loaf pan for this, but shaping it directly on a piece of aluminum foil works just as well.
- Wrap with Bacon: Lay the bacon slices over the meatloaf, wrapping it completely. You can tuck the ends of the bacon underneath the meatloaf to secure it.
- Smoke the Meatloaf: Place the wrapped meatloaf in the smoker. Cook for approximately 1.5 to 2 hours until the internal temperature reaches 160°F (71°C). You may want to baste it with barbecue sauce in the last 30 minutes for extra flavor.
- Rest and Serve: Once done, remove the meatloaf from the smoker and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy meatloaf.
Notes on the Recipe
Cooking the bacon wrapped smoked meatloaf is quite forgiving, but here are some notes to keep in mind:
- For a spicier kick, consider adding chopped jalapeños or red pepper flakes to the meat mixture.
- You can substitute ground turkey or chicken for a lighter version, but you might want to add a bit of extra fat to keep it moist.
Nutrition Information
Here’s a quick nutritional breakdown based on a serving of the bacon wrapped smoked meatloaf:
- Calories: 400
- Fat: 25g
- Carbohydrates: 10g
- Protein: 35g
- Sodium: 800mg
Health Considerations
When it comes to health concerns, it’s important to be aware of the following:
- Moderation is key due to the high fat and sodium content.
- Consider the quality of bacon used, as some brands may contain nitrates and preservatives.
- This dish is not suitable for those with bacon or meat allergies.
Tips and Tricks
To make the most of your bacon wrapped smoked meatloaf, here are some essential tips:
- Experiment with Wood Chips: Different wood chips, like hickory or applewood, can alter the flavor profile of your meatloaf.
- Do Not Rush the Cooking: Ensure low temperatures for optimal results; smoking at higher temps can dry out the meat.
Make Ahead and Storage
Preparing this dish ahead of time is feasible:
- Assemble the meatloaf and wrap it in bacon, then cover and refrigerate for up to 24 hours before smoking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Common Mistakes to Avoid
Here are some common pitfalls to avoid when making this recipe:
- Using lean meat might lead to a dry meatloaf; choose a ground beef with some fat content.
- Not monitoring the internal temperature can result in undercooked or overcooked meatloaf.
A Brief History of Meatloaf
Meatloaf has a rich history, originating in ancient times as a means to make meals stretch. It became popular in the United States during the Great Depression as a way to combine various leftover meats. Over time, it evolved into various regional styles, including this delicious bacon-wrapped version.
The bacon wrapped smoked meatloaf recipe offers a delightful twist on a classic dish. With its smoky flavor and crispy bacon exterior, this meatloaf is sure to impress at any meal. I hope you enjoy making and sharing this recipe with friends and family!
Frequently Asked Questions
Can I use turkey instead of beef for this recipe?
Yes, you can substitute ground turkey for ground beef. Just ensure it has a higher fat content to keep the meatloaf moist.
Can I freeze the bacon wrapped smoked meatloaf?
Absolutely! You can freeze the uncooked meatloaf for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil.
What type of wood is best for smoking meatloaf?
Hickory and applewood are popular choices for smoking meatloaf. They provide a balanced flavor that complements the bacon and beef well.
How long does it take to smoke the meatloaf?
Smoking the meatloaf typically takes about 1.5 to 2 hours at a temperature of 225°F, depending on the thickness of the loaf.
Can I add vegetables to the meatloaf mixture?
Yes, chopped bell peppers, carrots, or even spinach can be added to enhance flavor and nutrition. Just make sure they are finely chopped so they blend well.
What can I serve with bacon wrapped smoked meatloaf?
Popular sides include mashed potatoes, green beans, or a fresh salad for a balanced meal. Your favorite barbecue sauce also makes a great dipping option!
Is this recipe suitable for meal prep?
Yes, the bacon wrapped smoked meatloaf is perfect for meal prep. It reheats well and can be portioned for easy lunches or dinners.
How do I know when the meatloaf is done?
The meatloaf is done when it reaches an internal temperature of 160°F measured with a meat thermometer in the center.
Can I make this recipe in the oven instead of a smoker?
Yes, you can bake the meatloaf in an oven preheated to 350°F. While it won’t have the smoky flavor, it can still be delicious!