Bacon Wrapped Smoked Meatloaf

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5 from 1 vote

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

Prep Time25

Cook Time2

Total Time2 25

Course: Dinner Recipes

Cuisine: American

Servings: Servings

Calories: 837kcal

Author: Erica Schramek

Equipment

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

US Customary - Metric

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