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Smoked Meatloaf with Bacon and Cheese

A cheese-stuffed smoked meatloaf that is also wrapped in bacon! You'll never be able to have regular meatloaf ever again!
Prep Time15 mins
Total Time15 mins
Course: main, Main Course
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 10 servings
Calories: 512kcal
Author: Charlie
Cost: 12


  • 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