Bacon Wrapped Smoked Meatloaf

This Bacon Wrapped Smoked Meatloaf is so good! It is tender, juicy, smokey, and topped with a tangy-sweet glaze.

Meatloaf is America’s traditional comfort food. Everyone seems to have their own recipe. It’s easy to make, inexpensive, and perfect for feeding a group.

I thought I would add a little twist to this meatloaf recipe by wrapping it in bacon and cooking it on our smoker.

Need a few more recipes for your smoker? Try this Smoked Pork Butt, Smoked Chicken Wings, Smoked Potato Skins, and even Smoked Cream Cheese.

Recipe Ingredients

All you need are a few simple ingredients for this Traeger Smoked Bacon Wrapped Meatloaf.

Ground Meat: A ratio of 80 percent meat to 20 percent fat is a great starting ratio for meatloaf, which is what makes the combination of ground sirloin and ground pork the perfect choice.

Tip: Choose a coarse grind when selecting your ground meat. This will give the meatloaf more texture and prevent it from becoming mushy.

Try one of these other ground beef recipes: Meatballs with Italian Sausage and Ground Beef or Crockpot Chili with Bell Peppers.

Vegetables: Finely chopped vegetables will improve and loosen the texture of the meatloaf. A food processor makes this task a breeze.

Tip: Sauteing the vegetables before adding them to the meat mixture caramelizes them bringing out their natural sugars. The vegetables also add some additional moisture to the meatloaf.

Bread Crumbs: Most meatloaf is 15 to 25 percent filler such as bread crumbs, crackers, or bread. Bread crumbs absorb and retain the juices so you have a moister meatloaf. They also create a tender looser texture so that your meatloaf doesn't become tough like a hamburger.

Gelatin: Gelatin helps the meatloaf retain moisture. Gelatin is added to the liquid ingredients and then heated until it has dissolved.

According to J. Kenji López-Alt at Serious Eats gelatin was first added to meatloaf in a recipe created by David Pazmiño for the January 2006 issue of Cook's Illustrated.

BBQ Sauce Glaze: To finish the meatloaf, a sweet and tangy glaze of ketchup and balsamic vinegar is brushed on and caramelizes as the meatloaf finishes cooking.

To save time, you could substitute your favorite bbq sauce. Another alternative is this sweet Apricot BBQ Sauce.

See the recipe card for full information on ingredients and quantities.

Step by Step Directions

Step 1: Add the beef stock to a microwave-safe liquid measuring cup and heat on high for one minute in the microwave. Sprinkle the unflavored gelatin evenly over the top. Stir to combine.

Step 2: Place the bread in a food processor and pulse until it is the texture of breadcrumbs. Transfer to a large bowl.

Step 3: Add the onion, carrot, and celery to the food processor and pulse until the vegetables are finely chopped.

Heat the olive oil in a large non-stick skillet over medium heat. Add the vegetable mixture and saute for about 5 minutes until the vegetables have softened. (Photo 1)

Step 4: Stir in the beef stock and simmer until it has been reduced by half. This should take about 10 minutes. (Photo 2)

Add the vegetable mixture to the bread crumbs and allow them to cool for 10 minutes.

Step 5: Add the ground pork, ground sirloin, eggs, ketchup, Worcestershire sauce, dried thyme, dried sage, dried parsley, onion powder, garlic powder, smoked paprika, ground black pepper, and salt to a large mixing bowl. (Photo 3)

Using your hands or a large spoon, mix gently until all of the ingredients are evenly combined. (Photo 4)

Tip: Don’t over-mix the meatloaf or it will become tough and dry. Mix just enough until the mixture becomes uniform.

Tip: To test the seasoning, microwave a 1 teaspoon-sized portion on a microwave-safe plate on high power for about 30 seconds. Taste and adjust the seasoning adding more salt and pepper if necessary.

Step 6: Lay a long sheet of heavy-duty aluminum foil on the counter. Form the meat mixture into a loaf shape on top of the foil. Try to keep the size of the log consistent so that the meatloaf cooks evenly. (Photo 5)

Step 7: Create a bacon weave. (Photo 6)

Tip: Making a bacon weave is easy and very similar to creating a lattice top crust for a pie.

Tip: Use thin-cut bacon slices not thick. It is easier to weave together, will mold across the meatloaf better, and will be fully cooked by the time the meatloaf is ready.

Tip: Create your bacon weave on a cutting board. The cutting board makes it easier to quickly flip the bacon basket weave onto the meatloaf.

For tips on how to create a bacon weave watch out video from Traeger.

Step 8: Place the bacon weave on top of the meatloaf and tuck the ends underneath. (Photo 7)

Step 9: Wrap the meatloaf tightly in the aluminum foil with the seam on top. Poke 10 holes in the underside with a knife or metal skewer to allow the grease to drain out. (Photo 8)

Step 10: Set the Traeger grill to Smoke, and leave the lid open for 4-5 minutes until the fire is established. Set the temperature to 250°F (120°C) and preheat with the lid closed for 10 to 15 minutes.

Smoke the meatloaf for 45 minutes.

Step 11: While the meatloaf is smoking combine the ketchup, brown sugar, and vinegar in a small saucepan. Heat over low heat, whisking until the brown sugar has melted. Remove from the heat. (Photo 9)

Step 12: Open the foil and fold the sides back creating a shallow pan. (Photo 10)

Step 13: Use a spoon to distribute the glaze across the meatloaf and then use a brush to smooth the glaze out. (Photo 11)

Tip: Be careful to not contaminate the glaze with the undercooked meat.

Step 14: Insert the probe of a thermometer into the center of the meatloaf. Increase the temperature to 325°F (165°C). Continue cooking until the internal temperature of the meat reaches 150°F (65°C).

Step 15: Remove the meatloaf from the heat, tent it with foil, and allow it to rest for 20 minutes before slicing. While it rests the meatloaf will continue to cook eventually reaching an internal temperature of 165°F (75°C).

Step 16: Slice with a serrated knife and top slices with the remaining glaze before serving.

Serving Suggestions

Need some side dish ideas for this meatloaf with bacon weave? Try one of these Marinated Bok Choy, Provel Macaroni and Cheese, Summer Pasta Salad, Asiago Creamed Spinach, and Cacio e Pape Casserole.

No Grill Or Smoker?

No Problem! This meatloaf can also be baked in the oven.

1. Preheat your oven to 325°F (165°C).
2. Prepare and shape the meatloaf as instructed.
3. Place the unwrapped meatloaf on a rimmed sheet pan that has been lined with foil to make clean-up easier.
4. Bake for 45 minutes.
5. Use a spoon to distribute the glaze across the meatloaf and then use a silicone brush to smooth the glaze out. Be careful to not contaminate the glaze with the undercooked meat. Increase the oven temperature to 400°F (205°C).
6. Insert the probe of a thermometer into the center of the meatloaf and continue baking until the internal temperature of the meatloaf reads 150°F (65°C). 
7. Remove from the oven, loosely tent with foil, and allow the meatloaf to rest for 20 minutes before slicing. While it rests the meatloaf will continue to cook eventually reaching an internal temperature of 165°F (75°C).
8. Slice with a serrated knife and top slices with the remaining glaze before serving.

Make-Ahead, Storing, and Freezing Instructions

Make-Ahead: Once you have shaped your meatloaf and wrapped it with bacon, wrap it tightly with heavy-duty aluminum foil and place it in a zip-top bag labeled with the date and contents. Meatloaf can be frozen for 3-4 months.

To Cook: Thaw in the refrigerator and proceed with the smoking instructions.

Leftover meatloaf should be refrigerated in an airtight container for 3-4 days.

To freeze the leftovers, wrap them tightly with heavy-duty aluminum foil and place them in a zip-top bag labeled with the date and contents. Meatloaf can be frozen for 3-4 months.

To reheat frozen meatloaf thaw in the refrigerator and then reheat in the oven or microwave.

Recipe FAQs

Expert Tips

• Choose a coarse grind when selecting your ground meat. This will give the meatloaf more texture and prevent it from becoming mushy.
• Swap the meat: You can easily make this dish with any kind of ground meat. Try substituting some ground pork, ground turkey, or ground chicken in place of ground beef. Try to keep the ratio of meat to fat around 80:20.
• Don’t over-mix the meatloaf or it will become tough and dry. Mix just enough until the mixture becomes uniform.
• Make it gluten-free: For a gluten-free meatloaf, use gluten-free breadcrumbs.
• To simplify the recipe, you can use your favorite store-bought barbecue sauce.
• When brushing the glaze on the meatloaf, be careful to not contaminate the glaze. I use a spoon to distribute the glaze across the meatloaf and then use a silicone brush to smooth the glaze out.
• After cooking, allow the meatloaf to rest for 20 minutes to allow the juices to redistribute.
• Use thin-cut bacon slices not thick. It is easier to weave together, will mold across the meatloaf better, and will be fully cooked by the time the meatloaf is ready.
• Create your bacon weave on a cutting board. The cutting board makes it easier to quickly flip the bacon weave onto the meatloaf.
• The size of the bacon weave will vary depending upon the length of your bacon.
• If your bacon weave is too small, use leftover bacon to cover any gaps. If needed, tie with butcher’s twine to keep the bacon in place.
• You might not use the entire pound of bacon for the weave.
• If your bacon strips are wider on one end and narrower on the other end, alternate the direction you lay out each strip of bacon to keep the width of the bacon weave consistent.

More Dinner Recipes

📖 Recipe

Bacon Wrapped Smoked Meatloaf

Author: Erica Schramek

This Bacon Wrapped Smoked Meatloaf is so good! It is tender, juicy, smokey, and topped with a tangy-sweet glaze.

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Cook Mode

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Dinner Recipes

Cuisine American

Servings 6 Servings

Calories 837 kcal

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Equipment

• ▢
  food processor
• ▢
  mixing bowls
• ▢
  smoker
• ▢
  instant-read thermometer
• ▢
  pastry brush

Ingredients

 

US CustomaryMetric

 

1x2x3x

Meatloaf

• ▢ 1 cup of beef stock
• ▢ 1 packet of unflavored gelatin
• ▢ 2 slices of bread toasted
• ▢ 1 small onion chopped into quarters
• ▢ 1 small carrot chopped into quarters
• ▢ 1 stalk celery chopped into quarters
• ▢ 2 tablespoons olive oil
• ▢ 1 lb ground pork
• ▢ 1 lb ground sirloin
• ▢ 2 eggs
• ▢ ¼ cup ketchup
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon dried sage
• ▢ 1 teaspoon dried parsley
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon kosher salt
• ▢ 1 lb of thin-sliced bacon

Glaze

• ▢ ½ cup ketchup
• ▢ 2 tablespoons brown sugar
• ▢ 1 tablespoon balsamic vinegar

Instructions

 

Meatloaf

• Add the 1 cup of beef stock to a microwave-safe liquid measuring cup and heat on high for one minute in the microwave. Sprinkle the 1 packet of unflavored gelatin evenly over the top. Stir to combine.
• Place the 2 slices of bread in a food processor and pulse until it is the texture of breadcrumbs. Transfer to a large mixing bowl.
• Add the 1 small onion, 1 small carrot, and 1 stalk celery to the food processor and pulse until the vegetables are finely chopped.
• Heat the 2 tablespoons olive oil in a large non-stick skillet over medium heat. Add the vegetable mixture and saute for about 5 minutes until the vegetables have softened. Stir in the beef stock and simmer until it has reduced by half. (about 10 minutes) Add the vegetable mixture to the breadcrumbs and allow them to cool for 10 minutes.
• Add the 1 lb ground pork, 1 lb ground sirloin, 2 eggs, ¼ cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried sage, 1 teaspoon dried parsley, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon ground black pepper, and ½ teaspoon kosher salt to the bowl.
• Using your hands or a large spoon, mix gently until all of the ingredients are evenly combined.
• Lay a long sheet of heavy-duty aluminum foil on the counter. Form the meat mixture into the shape of a log on top of the foil. Try to keep the size of the log consistent so that the meatloaf cooks evenly.
• Use the 1 lb of thin-sliced bacon to create a bacon weave. For more information on how to weave bacon see the above post. Place the bacon weave on top of the meatloaf and tuck the ends underneath.
• Wrap the meatloaf tightly in the aluminum foil with the seam on top. Poke 10 holes in the underside with a knife or metal skewer to allow the grease to drain out.
• Set the Traeger grill to Smoke, and leave the lid open for 4-5 minutes until the fire is established. Set the temperature to 250°F (120°C) and preheat with the lid closed for 10 to 15 minutes.
• Smoke the meatloaf for 45 minutes.
• Open the foil and fold the sides back creating a shallow pan. Use a spoon to distribute the glaze across the meatloaf and then use a silicone brush to smooth the glaze out. Being careful to not contaminate the glaze with the undercooked meat.
• Insert the probe of a thermometer into the center of the meatloaf. Increase the temperature to 325°F (165°C). Continue cooking until the internal temperature reaches 150°F (65°C).
• Remove the meatloaf from the heat, tent with foil, and allow it to rest for 20 minutes before slicing. While it rests the meatloaf will continue to cook eventually reaching an internal temperature of 165°F (75°C).
• Slice with a serrated knife and top slices with the remaining glaze before serving.

Glaze

• While the meatloaf is smoking combine the ½ cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon balsamic vinegar in a small saucepan. Heat over low heat, whisking until the brown sugar has melted. Remove from the heat.

Notes

Tips

• Choose a coarse grind when selecting your ground meat. This will give the meatloaf more texture and prevent it from becoming mushy.
• Swap the meat: You can easily make this dish with any kind of ground meat. Try substituting some ground pork, ground turkey, or ground chicken in place of ground beef. Try to keep the ratio of meat to fat around 80:20.
• Don’t over-mix the meatloaf or it will become tough and dry. Mix just enough until the mixture becomes uniform.
• Make it gluten-free: For a gluten-free meatloaf, use gluten-free breadcrumbs.
• To simplify the recipe, you can use your favorite store-bought barbecue sauce.
• When brushing the glaze on the meatloaf, be careful to not contaminate the glaze. I use a spoon to distribute the glaze across the meatloaf and then use a silicone brush to smooth the glaze out.
• After cooking, allow the meatloaf to rest for 20 minutes to allow the juices to redistribute.

Storage: Leftovers should be refrigerated in an air-tight container for 3-4 days.

To freeze the leftovers, wrap them tightly with heavy-duty aluminum foil and place them in a zip-top bag labeled with the date and contents. Meatloaf can be frozen for 3-4 months.

To reheat frozen meatloaf thaw in the refrigerator and then reheat in the oven or microwave.

Nutrition

Serving: 1Calories: 837kcalCarbohydrates: 23gProtein: 41gFat: 64gSaturated Fat: 22gPolyunsaturated Fat: 8gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 210mgSodium: 1251mgPotassium: 895mgFiber: 1gSugar: 13gVitamin A: 2143IUVitamin C: 4mgCalcium: 75mgIron: 4mg

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