Raspberries and Kohlrabi

menu icon
go to homepage
  • Recipes
  • Spring Recipes
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Spring Recipes
  • About
  • Subscribe
×
Home » Recipes » Dinner Recipes

Bacon Wrapped Smoked Meatloaf

Modified: Aug 9, 2023 · Published: Feb 12, 2021 by Erica Schramek · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

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

Meatloaf on a metal baking pan.

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.

Jump to:
  • Why You Will Love This Recipe
  • Recipe Ingredients
  • Substitutions and Variations
  • Step by Step Directions
  • Serving Suggestions
  • No Grill Or Smoker?
  • Make-Ahead, Storing, and Freezing Instructions
  • Recipe FAQs
  • Expert Tips
  • More Dinner Recipes
  • 📖 Recipe
  • Save This Recipe to Your Email
  • 💬 Comments

Why You Will Love This Recipe

  • Smoky flavorful meatloaf is wrapped in bacon that crisps as the meatloaf smokes on a pellet grill.
  • This recipe makes a large meatloaf so there will be plenty of leftovers for yummy meatloaf sandwiches.
  • This dish is sure to be a hit at gatherings and barbecues. It brings together classic comfort food elements with the excitement of smoky, bacon-wrapped goodness.

Recipe Ingredients

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

Meatloaf ingredients on a dark surface.

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.

Substitutions and Variations

Ground Meat: If you want to substitute leaner meat such as ground turkey or ground chicken you should add some additional liquid to make up for the reduced amount of fat.

Make it gluten-free: For a gluten-free Traeger meatloaf, use gluten-free breadcrumbs.

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.

Collage of photos showing carrots, onions, and celery being sauteed together.

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.

Collage showing meatloaf ingredients being mixed together.

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.

Collage of photos showing an uncooked meatloaf on foil and bacon strips woven together.

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.

Collage of photos showing meatloaf being wrapped in foil.

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.

BBQ sauce in a white bowl.

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)

Collage of photos showing a bacon wrapped meatloaf being brushed with BBQ sauce.

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.

Close up of a slice of meatloaf on a white plate.

Recipe FAQs

Why do you put eggs in meatloaf?

Eggs are an emulsifier and help bind all of the ingredients in a meatloaf together. The egg yolks also add flavor, richness, and moisture.

How to test a meatloaf's seasoning?

The correct amount of seasoning will vary based on an individual's tastes. The easiest way to check a meatloaf's seasoning is to 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 if necessary.

How do you shape a meatloaf?

The more you mix a meatloaf the better it will hold together. But mix it too much and it will be tough. A good rule of thumb is to mix your meatloaf until it is just combined and all of the ingredients are evenly distributed.

Once mixed, shape the meat mixture into a long log shape. When shaping your loaf, looser is better. Don't compress the meat too much or it will need to cook longer. Try to keep the size of the log consistent so that the meatloaf cooks evenly.

Can you prepare meatloaf ahead of time?

Yep! Mix all of the meatloaf ingredients together in a large bowl. Cover tightly with a lid, saran wrap, or foil. Chill in the refrigerator until you are ready to smoke it. Proceed with the shaping and smoking directions.

Why did my meatloaf fall apart?

The meatloaf mixture may not have been mixed well enough or compressed tightly enough when you shaped it into a loaf.

Why did my meatloaf turn out tough?

Overmixing is one of the main reasons a meatloaf becomes tough. Remember, the meatloaf mixture will be mixed even more as it's shaped before baking.

How do you know when meatloaf is done?

Meatloaf is fully cooked when it reaches an internal temperature of 165°F (75°C). If you don't have a built-in probe thermometer this one from Thermoworks is my favorite.

How can you tell if meatloaf is done without a thermometer?

While a thermometer is the most accurate way to check your meatloaf for doneness, there is another method you can try.

Insert a metal skewer or metal cake tester into the center of the meatloaf. Leave it there for a few seconds and then remove it and hold it against the inside of your wrist. If it is hot enough that you remove it quickly, the meatloaf is done. If not, continue cooking it for a little bit longer.

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

  • Beef soup in a dutch oven.
    Hearty One-Pot Dutch Oven Beef Vegetable Soup
  • Pizza bowl on a dark wood surface next to a salad.
    Easy Crustless Pizza Bowl Recipe
  • slice of lasagna on a white plate
    Homemade Four Cheese Lasagna with Ricotta and Cottage Cheese
  • Meatballs covered in sauce and chopped parsley in a light-colored bowl.
    Chicken Apple Meatballs with Apple Butter Sauce

Thanks for Reading!

If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.

Subscribe to get more recipes and tips by email.

📖 Recipe

Meatloaf on a metal baking pan.

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.
No ratings yet
Print Recipe Pin Recipe
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
Save Recipe

Save This Recipe to Your Email

Enter your information and I'll send this recipe to your inbox.
Plus you’ll get more great recipes and cooking tips every week!

Equipment

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

Ingredients
 
 

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
Have you tried this recipe?Mention @raspberriesandkohlrabi or tag #raspberriesandkohlrabi!

More Classic Dinner Recipes

  • white bowl filled with tomato soup on a dark background
    Oven Roasted Garlic Tomato Soup with Fresh Tomatoes
  • Pork casserole topped with tater tots in a glass casserole dish.
    Leftover Pulled Pork Casserole with Tater Tots
  • Close up of a pork taco.
    Leftover Pulled Pork Tacos
  • Pork stroganoff and mashed potatoes in a white bowl.
    Easy Leftover Roast Pork Stroganoff

Comments

No Comments

Please be respectful. This space is for positivity, inspiration, constructive feedback, and thoughtful discussion. Comments that are inappropriate, offensive, off-topic, or spam will be removed. Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Terms and Conditions and the Privacy Policy

Hi! I'm Erica

Close up of woman in white dress.

I am a self-taught cook and the writer, recipe developer, food stylist, and photographer behind this blog.

more about me →

Subscribe to get more recipes and tips by email.

Spring Time Recipes

  • Ham and leek pot pie with a scoop missing.
    Easy Ham and Leek Pie with Puff Pastry
  • Three raspberry muffins on a white plate.
    Sourdough Raspberry Muffins
  • stack of two egg muffins on a white plate
    Egg Nests with Hash Browns
  • Close up of rhubarb creme brulee with a bite missing.
    Rhubarb Creme Brulee

Popular Recipes

  • A stack of three brownies on parchment paper.
    Sweetened Condensed Milk Brownies
  • Stack of sourdough flatbread wrapped in a white towel.
    Sourdough Discard Flatbread {No Yeast}
  • Close-up of a bowl of chili topped with sour cream, cheese, and oyster crackers.
    Help My Chili is Too Spicy (7 Ways to Cool Chili Down)
  • slice of lasagna on a white plate
    Homemade Four Cheese Lasagna with Ricotta and Cottage Cheese
  • Close up of condensed milk bread pudding in a white baking dish.
    Bread Pudding with Condensed Milk
  • Range of ripe bananas.
    How Ripe Should Bananas Be For Banana Bread

Feature On

Tasting Table logo.
5280 logo.

Footer

↑ back to top

Legal

  • Privacy Policy
  • Terms & Conditions
  • Disclaimers & Disclosures
  • Accessibility Policy
  • Cookie Policy
  • Do Not Sell My Personal Data

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About

Copyright © 2025 Raspberries and Kohlrabi

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required