Pitmaster Brian has made one EPIC smoked meatloaf with is STUFFED with cheese and wrapped in crispy bacon!
You’ll love this recipe, especially the cheesy center!
This isn’t your normal meatloaf! This smoked meatloaf is wrapped in bacon and STUFFED with cheese! It’s what all the meatloaf from your childhood were missing!
Not only is this a favorite family it’s super quick to prepare! It’s easy, meaty, and also covered in BBQ sauce! This recipe from pitmaster Brian will become your new favorite meatloaf recipe!
What You Need To Make Smoked Meatloaf
You can make this meatloaf on any smoker, or if you don’t have one, you can turn your gas grill into a smoker. Other than that you’ll just need a few ingredients for this.
Here is what you’ll need!
- A tray – you don’t want to sit your meatloaf directly on the rack
- Ground beef – Don’t go for a lean beef, you want that fat (fat= flavor)
- Ground pork – go for a 60% beef to pork ratio.
- BBQ rub
- Bacon Breadcrumbs
- Worchestershire sauce
- 1 cup cheddar cheese
- Salt and powder
And for the sauce, you can either make your own or use a Kansas-style BBQ sauce.
If you make your BBQ sauce this is what you need.
- Cider vinegar
- Brown sugar
- Onion powder
- Mustard powder
- Garlic powder
What Makes a Good Meatloaf Mix?
- A delicious meatloaf needs to have a good mix of beef and pork, Brian recommends using 60% beef to pork mince. Too much fat and it can be greasy, not enough it can be dry and tasteless
- If you like a bit of a kick you can add chili flakes, dried chipotle or cayenne powder to your mix.
- Don’t skimp on the bacon! This isn’t a calorie-friendly meal, so just go all out! You need that extra fat to keep it moist.
- Make sure you let your smoked meatloaf rest. It needs about 10 -15 minutes once you have pulled it out of the smoker. Once it has rest then you can slice and serve it!
How Long to Smoke Meatloaf?
You need to smoke your meatloaf to an internal temperature of 160°F. Depending on how big your meatloaf is and the external temperature can affect the duration of the cook.
On average it should take 2-3 hours. However, make sure you sure a temperature probe to know exactly what temp your meat is at.
Can I Freeze Smoked Meatloaf?
You can freeze your smoked meatloaf! If anything it tastes better! Just portion it and wrap or put it in ziplock bags.
You can freeze the smoked meatloaf for up to 4 months. To reheat your meatloaf you just need to let it thaw in the fridge, then wrap in alfoil to keep it moist and keep it in an oven at 315°F until is it 160°F. Don’t heat it too quickly or overheat as it may dry it out.
What Sides Should You Serve With Smoked Meatloaf?
Meatloaf is heavy comfort food, so you can go with the traditional mashed or smoked potatoes.
We like serving it with some smoked mac and cheese or smoked cream cheese. Make sure you also serve something light, like fresh Greek salad or some steamed vegetables.
How to Add Your BBQ Sauce Glaze
Either make your homemade BBQ sauce or grab your favorite store brought.
¾ of the way through your cook, use a brush and spread it over your meatloaf. It’s easier to do it once it’s hot as it spread better.
Smoked Meatloaf with Bacon Recipe
Smoked Meatloaf with Bacon and Cheese
- 2 onions diced
- 4 jalapeños chopped
- 6 cloves garlic minced
- 3 tablespoon olive oil
- 1 cup milk
- ¾ cup breadcrumbs
- 2 whole 2 eggs
- ½ cup BBQ sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons barbecue rub
- 10-15 slices bacon
- 1 pound ground beef
- 1 pound ground pork
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- Preheat your smoker to 225°F add your favorite flavor of wood or pellets.
- Fry off your onions jalapeños and garlic then put to the side
- Mix the milk and breadcrumbs in a large bowl
- To the large add, the ground pork, ground beef, fried onion, garlic, eggs, jalapenos, , Worcestershire sauce, barbecue rub, and a splash of BBQ sauce. Mix with your hands to well combined, try not to overwork it or it may become tough.
- Put your mixture out onto parchment paper and make a large, flat rectangle
- Put your cheese over the top of the meatloaf and get it right to the edge.
- Now roll your meatloaf from the short edge, as you roll it peel back the paper.
- Transfer the meatloaf from the parchment paper to a grill pan. Your grill pan should have holes or slits in it so the smoke can pass through it from the bottom and get into the meat.Place your meatloaf on your pan and wrap it with the bacon
- Then you can place your meatloaf in the smoker, make sure you close the lid and let it cook until the internal temperature is 150°F
- Then take a brush and cover your meatloaf in the remaining BBQ sauce. Then keep cooking the meatloaf until your reach an internal temperature of 165°F.
- Remove your meatloaf and let it rest for at least 10 -15 minutes
Does your family have a special meatloaf recipe?
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
You can read more on our About Us page.
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