The meatloaf is done when the internal temp hits 160 degrees. Don’t forget to mention. Dana and I loved the meatloaf. It keeps the meatloaf moist and delicious. My name is Debbie Spivey and this is my husband David. Then I put about 5 lbs of unlit charcoal on one side. Add a few cherry wood chunks on top of the hot coals. Add the bbq sauce, eggs, bread crumbs, salt and pepper to the bowl. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! To set up the Weber for offset cooking, I utilized two firebricks lengthwise down the middle of the grill. 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! Thanks so much for your feedback, Jeff! drip pan (large enough to catch excess drippings from meatloaf). I wanted the offset side to read at about 275 degrees. So many site have good instructions but do NOT include detailed instructions like you do. This is one of those recipes that stands fine on it’s own but is fun to experiment with. I will wait for your reply,please. It’s important not to overmix the meatloaf. I’ve done the bacon wrapped meatloaf thing for years, just recently started looking around on Internet stuff. Meatloaf is America’s classic comfort food made of simple ingredients blended together to form a hearty warm dinner. Place the meatloaf onto the bacon weave, and roll it around. He is the Pitmaster for the Rex BBQ competition team. Repeat the process, continuing to weave the bacon, alternately folding and unfolding the horizontal over the perpendicular strips of bacon. I wanted the offset side to read at about 275 degrees. Save my name, email, and website in this browser for the next time I comment. This is when the freezer paper comes in handy, to help roll the meatloaf mixture over. I also had some hi-temp cheese and incorporated that into the meat mix. It has a two-channel alarm that uses probes to accurately read the temperature of the meat and the pit. Drizzle some barbecue sauce on the bacon weave and then top with the meatloaf. Repeat two more times. I have the weber dividers for the charcoal, but nothing in the middle to stop the heat intrusion. You could also use parchment or wax paper. Place the slices of cheese into the flattened meatloaf mixture. If you do not have a grill or smoker, you can still enjoy this meatloaf without the smoky flavor. Remove bacon from package and set aside three slices. To do this, just flip it over onto the grates. It has a two-channel alarm that uses probes to accurately read the temperature of the meat and the pit. Smoked Meatloaf Wrapped in Bacon. BRAVO to you. This is an absolutely awesome recipe! Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. However, I would definitely recommend leaving it on for the cook. Preheat your grill or smoker to 275 degrees. Resist the temptation to open the lid unless you need to add more charcoal or wood chunks to maintain temperature and smoke. The width of the bacon slices should match the length of the strips. Top with baby spinach, shredded mozzarella cheese, and pepperoni slices. Bake in the preheated oven for approximately 45 minutes. Serve with your favorite sides. Next fold back the alternate row of bacon that you previously left flat. This particular model was designed for competition BBQ teams and professional chefs. Preheat your grill or smoker to 275 degrees. To make the weave lay out eight strips vertically on a piece of foil or plastic wrap. I've never done a bacon weave for the reason your wife cites, seems a bit much. Subscription Options Since I decided to smoke this low and slow, I needed to come up with a way to keep the meatloaf moist and delicious. Allow the meatloaf to rest for at least 15 minutes before slicing and serving. We chose this type of cheese because of its creaminess and its great melting characteristics. Slice and serve! , I feel that is worth mentioning. To make the bacon weave larger, cover it with plastic wrap and gently roll it with a rolling pin to tighten the weave. Daniel, Once you try the fire bricks you will never go back. I liked it. 1. Once the smoker/grill is up to temperature, place the meatloaf on to the smoker. Naturally, the plank will try to float, so you may need to use something to weigh it down. Knowing the temperature inside your smoker or grill is crucial. That sounds good. Bacon Wrapped Smoked Meatloaf - Need I say more! Add the diced onion, green pepper and ground meat to a large bowl. Remove the glaze from the heat and take it to the grill. Kosher salt and freshly cracked black pepper, sliced into ⅛ to ¼ inch slices (or favorite cheese), #10 Remove the Smoked Meatloaf, Rest & Serve. Pit Masters refer to this as “the stall.” Don’t panic. Fontina is an ideal gooey melting cheese that basically melts in your mouth. So fire up your grill or smoker and try this recipe. https://datenightdoins.com/smokey-bacon-cheeseburger-meatloaf Place the two slices of bread into a bowl. If your bacon weave was too small to fit all the way around the meatloaf. Then, remove the lid and baste the outside of the meatloaf with your favorite bbq sauce. Thank you so much for posting it. I loved the bacon, but Dana thought it was a little overkill. 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. We soaked our plank for approximately 1 hour prior to smoking. Thanks for your support! © 2019 - Savoryreviews.com -As an Amazon Associate I earn from qualifying purchases. Once you finish the first half, repeat with the other half. That way you can flip it onto the grill without any problems. Overworking the meat will give the meatloaf a tough dense texture. https://www.themountainkitchen.com/bacon-wrapped-smoked-meatloaf Place the meatloaf onto a rimmed baking sheet or baking dish lined with aluminum foil. 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. Let’s smoke a meatloaf! Next fold back the alternate row of bacon that you previously left flat. Then I lit 7 brickets and placed them on one end of the pile. Learn how to make smoked meatloaf! Continue cooking for about 1 hour more or until the internal temperature is 163 degrees. Bake in the preheated oven for approximately 45 minutes. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Hey! 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. We live on the side of the Blue Ridge Mountains, in Virginia. Remove the lid from the grill and brush the glaze over the hot meatloaf. Use whatever bread you have already in your pantry, even the end pieces will do. The Weber for offset cooking, I utilized two firebricks lengthwise down the of! Last 15 minutes or until the internal temperature is 135 degrees the ingredients the. And mild, fruity flavor that is very stinky 4-5 hours of baking I would coat with milk! Me drooling the cook a smoked meatloaf has a two-channel alarm that uses probes accurately... Am about to share this recipe with you large resealable plastic bag ; do not like,... Three slices foil/parchment for help, fold back the alternate row of bacon the! Important not to overmix the meatloaf mixture into a bowl square shape on the bacon-wrapped smoked... 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