13 Crispy Bacon-Wrapped Smoked Meatloaf Recipes

Bacon-wrapped smoked meatloaf is a hearty dinner with crisp bacon on the outside and plenty of smoky flavor. These recipes offer practical ideas for changing up the seasonings, fillings, and glazes. Whether you’re cooking for a family dinner or planning a weekend cookout, you’ll find options to suit the occasion.

Helpful Tips Before You Start

A few simple steps can help your bacon-wrapped smoked meatloaf cook evenly and hold together.

Choose Bacon That Will Render Well

Regular-cut bacon usually cooks through more easily than thick-cut bacon. If you use thick slices, allow extra time and check that they’re browned to your liking.

Shape the Loaf for Even Cooking

Form the meatloaf into a compact, even shape rather than a tall mound. This helps it cook consistently and gives the bacon more surface area to crisp.

Use a Meat Thermometer

Check the temperature in the center of the meatloaf, away from the bacon. Ground beef should reach 160°F for safe serving.

Let It Rest Before Slicing

Rest the meatloaf for about 10 minutes after smoking. This helps it hold its shape and keeps more juices in each slice.

Watch the Bacon Near the End

Bacon may need extra heat to crisp after the meatloaf is cooked through. If needed, finish it briefly at a higher smoker temperature, keeping an eye on it to prevent burning.

Classic Hickory-Smoked Bacon-Wrapped Meatloaf with Barbecue Glaze

This classic meatloaf pairs a smoky hickory finish with a savory beef center, crisp bacon, and a tangy barbecue glaze. It’s a hearty choice for a weekend dinner or a relaxed cookout.

The bacon helps keep the loaf moist as it smokes, while the glaze adds a sticky, lightly sweet finish. Let the meatloaf rest before slicing so each piece holds together neatly.

Classic Hickory-Smoked Bacon-Wrapped Meatloaf with Barbecue Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• ½ small yellow onion, finely diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 8 slices thin-cut bacon
• ½ cup barbecue sauce, divided
• 1 cup hickory wood chips

fremgangsmåte

 

• Soak the hickory wood chips in water according to the smoker’s directions. Preheat the smoker to 250°F.
• In a large mixing bowl, combine the egg, breadcrumbs, milk, diced onion, Worcestershire sauce, salt, and black pepper. Add the ground beef and mix gently until just combined.
• Shape the mixture into a compact loaf. Lay the bacon slices across the loaf, slightly overlapping them, and tuck the ends underneath.
• Place the meatloaf on a foil-lined baking pan or smoker-safe tray. Add the drained wood chips to the smoker according to its instructions, then set the pan inside.
• Smoke until the center reaches 150°F, then brush the top and sides with half of the barbecue sauce. Continue smoking until the center reaches 160°F and the bacon is cooked through, brushing with the remaining sauce during the final 10 minutes.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.

merknader

Use thin-cut bacon so it has time to cook through at the smoker’s low temperature. If the bacon needs more browning once the meatloaf reaches 160°F, briefly place it under a hot broiler while keeping a close eye on the glaze.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Foil-Lined Baking Pan, Meat Thermometer

Brown Sugar Bourbon Bacon-Wrapped Meatloaf with Smoked Cheddar

Brown sugar and bourbon bring a sweet, mellow warmth to this smoky bacon-wrapped meatloaf. Smoked cheddar tucked into the center melts into the loaf, adding a rich, savory layer to every slice.

This is a cozy main dish for a weekend dinner or a casual gathering. The bacon turns crisp on the outside while the meatloaf stays tender, and a quick brown sugar and bourbon glaze adds a glossy finish.

Brown Sugar Bourbon Bacon-Wrapped Meatloaf with Smoked Cheddar

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1/2 small yellow onion, finely diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 ounces smoked cheddar, cut into small cubes
• 8 slices bacon
• 2 tablespoons brown sugar
• 2 tablespoons bourbon
• 1 tablespoon ketchup

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with foil and set a wire rack on top.
• In a large bowl, combine the egg, breadcrumbs, milk, diced onion, Worcestershire sauce, salt, and black pepper. Add the ground beef and mix gently until just combined.
• Place half of the meat mixture on the rack and shape it into a small loaf. Make a shallow channel down the center, add the smoked cheddar cubes, then cover them with the remaining meat. Pinch the seams closed so the cheese is sealed inside.
• Lay the bacon slices over the loaf, slightly overlapping them. Tuck the ends underneath to hold the bacon in place.
• In a small bowl, stir together the brown sugar, bourbon, and ketchup. Brush half of the mixture over the bacon-wrapped loaf.
• Bake until the center reaches 160°F, about 55 to 65 minutes. Brush with the remaining glaze during the last 15 minutes. Rest the meatloaf for 10 minutes before slicing so the cheese has time to settle.

merknader

Keep the meat mixture loose rather than packing it firmly, which helps the loaf stay tender. If the bacon is browned before the center reaches temperature, loosely cover the loaf with foil for the rest of the bake. Slice gently so the smoked cheddar stays tucked into each serving.

Course: Main Course
Cuisine: American
Equipment: Oven, Rimmed Baking Sheet, Wire Rack, Mixing Bowl, Small Bowl, Instant-Read Thermometer

Smoky Chipotle Bacon-Wrapped Meatloaf Stuffed with Pepper Jack

This meatloaf packs smoky chipotle heat and melted pepper Jack into every slice, with a bacon wrap that turns crisp as it cooks. The filling stays tucked inside when you shape the loaf snugly around the cheese.

It makes a hearty dinner for a weekend meal or a relaxed gathering. Serve it with simple vegetables or potatoes to balance the smoky, gently spicy flavor.

Smoky Chipotle Bacon-Wrapped Meatloaf Stuffed with Pepper Jack

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 pound ground pork
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tablespoon adobo sauce from canned chipotles
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 ounces pepper Jack cheese, cut into a thick baton
• 8 slices bacon
• 1/4 cup barbecue sauce

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with foil and set a wire rack on top.
• In a large bowl, combine the egg, breadcrumbs, and milk. Let the mixture stand for 2 minutes so the breadcrumbs can absorb the milk.
• Add the ground beef, ground pork, onion, garlic, adobo sauce, smoked paprika, salt, and black pepper. Mix gently with your hands just until combined. Avoid packing the meat mixture tightly.
• Shape about half the mixture into a flat rectangle on the prepared rack. Place the pepper Jack baton lengthwise down the center, leaving a border around the edges. Cover with the remaining meat mixture and pinch the seams closed so the cheese is fully enclosed.
• Lay the bacon slices across the loaf, slightly overlapping them. Tuck the ends underneath the loaf to help keep the bacon in place.
• Bake until the center reaches 160°F on an instant-read thermometer, about 60 to 75 minutes. Brush the barbecue sauce over the bacon during the final 15 minutes of baking.
• Let the meatloaf rest on the rack for 10 minutes before slicing. This helps the melted pepper Jack stay inside each slice.

merknader

For a milder loaf, use less adobo sauce, but keep enough to give the meat its smoky chipotle flavor. Check the temperature in the meat portion rather than the cheese center, and let the loaf rest before cutting to reduce cheese spillover.

Course: Main Course
Cuisine: American
Equipment: Oven, Rimmed Baking Sheet, Wire Rack, Large Mixing Bowl, Instant-Read Thermometer

Italian Herb Bacon-Wrapped Meatloaf with Mozzarella and Marinara

Italian herbs, savory bacon, and a gooey mozzarella center give this smoked meatloaf a familiar, cozy flavor. A layer of marinara on top adds a bright tomato finish without hiding the smoky crust.

Serve it for a relaxed weekend dinner or a casual gathering. Let the loaf rest before slicing so the cheese stays tucked inside and each piece holds together neatly.

Italian Herb Bacon-Wrapped Meatloaf with Mozzarella and Marinara

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces low-moisture mozzarella, cut into 1/2-inch cubes
• 6 slices bacon
• 1/2 cup marinara sauce, divided
• 1 tablespoon chopped fresh parsley

fremgangsmåte

 

• Preheat a smoker to 250°F. Set out a sheet of parchment paper on a work surface for shaping the meatloaf.
• In a large bowl, combine the ground beef, egg, breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and black pepper. Mix gently just until everything is evenly combined.
• Shape the mixture into a rectangle about 1 inch thick on the parchment. Arrange the mozzarella cubes in a line down the center, leaving space at each end. Fold the meat mixture over the cheese and pinch the seams closed to seal it inside.
• Lay the bacon slices side by side on the parchment, slightly overlapping them. Place the meatloaf seam-side down across the bacon, then wrap the bacon around it. Tuck the ends underneath.
• Transfer the wrapped loaf to the smoker. Smoke until the center reaches 160°F on an instant-read thermometer, checking through the meat rather than the cheese.
• Brush the top of the bacon with 1/4 cup marinara sauce. Continue smoking for about 10 minutes, until the sauce is warm and lightly set.
• Carefully move the meatloaf to a cutting board and let it rest for 10 minutes. Spoon the remaining marinara over the top, sprinkle with parsley, and slice to serve.

merknader

Use low-moisture mozzarella so the center is less likely to release excess liquid as it melts. Keep the bacon overlapping as you wrap the loaf, and place the seam underneath to help it stay in place while smoking. Resting before slicing also gives the cheese time to settle.

Course: Main Course
Cuisine: Italian-American
Equipment: Smoker, Large Mixing Bowl, Instant-Read Thermometer, Parchment Paper, Cutting Board

Southwestern Bacon-Wrapped Meatloaf with Roasted Corn and Poblano Peppers

Roasted corn and poblano peppers give this bacon-wrapped meatloaf a smoky, Southwestern flavor, while shredded cheese keeps the center tender. A little chili powder and cumin add warmth without overpowering the beef.

It’s a hearty main dish for a family dinner or a casual weekend meal. The bacon crisps as the meatloaf bakes, and the corn and peppers bring a sweet, mild heat to each slice.

Southwestern Bacon-Wrapped Meatloaf with Roasted Corn and Poblano Peppers

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Rett Main Course

Kategori Southwestern American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup roasted corn kernels, patted dry
• 1/2 cup finely diced roasted poblano pepper, peeled and seeded
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons ketchup
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices thin-cut bacon

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with foil and set a wire rack on top. Pat the roasted corn dry so excess moisture does not soften the meatloaf.
• In a large bowl, combine the ground beef, corn, poblano, breadcrumbs, egg, Monterey Jack, ketchup, chili powder, cumin, salt, and black pepper. Mix gently just until evenly combined.
• Shape the mixture into a compact loaf on the wire rack. Lay the bacon slices across the top, tucking the ends underneath the loaf. Slightly overlap the slices so the meat is covered.
• Bake until the center reaches 160°F and the bacon is browned and crisp, about 45 to 55 minutes. If the bacon needs more color, broil briefly while watching closely.
• Let the meatloaf rest for 10 minutes before slicing. This helps the slices hold together and keeps the melted cheese and juices from running out.

merknader

Drain and dry the roasted poblano as well as the corn if either is moist, since extra liquid can make the loaf soft. For more heat, leave a few poblano seeds in the mix. Serve thick slices with the crisp bacon facing up so the topping stays crunchy.

Course: Main Course
Cuisine: Southwestern American
Equipment: Oven, Rimmed Baking Sheet, Wire Rack, Mixing Bowl, Instant-Read Thermometer

Mushroom Swiss Bacon-Wrapped Smoked Meatloaf with Onion Gravy

This smoked meatloaf brings together savory mushrooms, nutty Swiss cheese, and smoky bacon in every slice. A simple onion gravy adds a rich, comforting finish without hiding the meatloaf’s wood-smoked flavor.

It makes a cozy main course for a weekend dinner or a relaxed gathering. Serve it while the bacon is crisp and the cheese is melted, with plenty of gravy spooned over each slice.

Mushroom Swiss Bacon-Wrapped Smoked Meatloaf with Onion Gravy

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/2 cup finely chopped cremini mushrooms
• 1/2 cup shredded Swiss cheese
• 1/4 cup finely chopped yellow onion
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 slices bacon
• 1 tablespoon olive oil
• 1 cup thinly sliced yellow onion
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh parsley

fremgangsmåte

 

• Preheat a smoker to 250°F. Set up a drip pan beneath the cooking grate. If your smoker requires a specific type of wood, use your preferred mild wood for a balanced smoky flavor.
• Heat the olive oil in a skillet over medium heat. Add the finely chopped mushrooms and the 1/4 cup chopped onion. Cook for 5 to 7 minutes, stirring occasionally, until softened and most of the moisture has evaporated. Set aside to cool.
• In a mixing bowl, combine the ground beef, egg, breadcrumbs, cooled mushroom mixture, Swiss cheese, Worcestershire sauce, salt, and black pepper. Mix just until combined, then shape into a compact loaf.
• Lay the bacon slices side by side on a clean surface, slightly overlapping them. Place the meatloaf in the center and wrap the bacon around it, tucking the ends underneath. Set the loaf seam-side down in a smoker-safe pan.
• Smoke the meatloaf until its center reaches 160°F on an instant-read thermometer, about 2 to 3 hours depending on the smoker and loaf shape. Let it rest for 10 minutes before slicing.
• While the meatloaf smokes, make the onion gravy. Add the sliced onion to a skillet over medium heat and cook, stirring occasionally, until soft and golden, about 12 to 15 minutes.
• Sprinkle the flour over the onions and stir for 1 minute. Gradually pour in the beef broth while stirring to keep the gravy smooth. Stir in the Dijon mustard and simmer until thickened, about 3 to 5 minutes.
• Slice the rested meatloaf and spoon the onion gravy over the top. Finish with the chopped parsley.

merknader

Cook the chopped mushrooms until their moisture has mostly evaporated so the meatloaf holds together well. For the best texture, check the internal temperature in the center without touching the thermometer to the pan, then rest the loaf before slicing so the melted Swiss cheese stays in place.

Course: Main Course
Cuisine: American
Equipment: Smoker, Drip Pan, Mixing Bowl, Large Skillet, Instant-Read Thermometer

Maple-Dijon Bacon-Wrapped Meatloaf with Sweet Potato Mash

Smoky meatloaf gets a sweet, tangy finish from a maple-Dijon glaze and a crisp bacon wrap. Sweet potato mash makes it a cozy, satisfying dinner that works well for a family meal or a relaxed weekend supper.

The meatloaf stays tender inside while the bacon browns on the outside. A little glaze in the meat mixture and another brush over the bacon tie the flavors together.

Maple-Dijon Bacon-Wrapped Meatloaf with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 2 tablespoons milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 slices bacon
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 2 large sweet potatoes, peeled and cut into chunks
• 2 tablespoons butter
• 1/4 cup milk, for the mash
• 1/4 teaspoon kosher salt, for the mash

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with foil and set a wire rack on top.
• In a small bowl, stir together the maple syrup and Dijon mustard. Set aside half of the mixture for brushing the bacon.
• In a large bowl, combine the ground beef, breadcrumbs, egg, onion, 2 tablespoons milk, smoked paprika, salt, pepper, and half of the maple-Dijon mixture. Mix gently until just combined.
• Shape the mixture into a compact loaf on the rack. Lay the bacon slices across the top and sides, tucking the ends underneath the loaf. Brush the bacon with the reserved maple-Dijon mixture.
• Bake until the bacon is browned and the center of the meatloaf reaches 160°F, about 50 to 60 minutes. If the bacon needs more color, broil briefly while watching it closely. Rest the meatloaf for 10 minutes before slicing.
• While the meatloaf bakes, place the sweet potato chunks in a saucepan and cover them with water. Bring to a boil, then simmer until fork-tender, about 15 to 20 minutes. Drain well.
• Mash the sweet potatoes with the butter, 1/4 cup milk, and 1/4 teaspoon salt until smooth. Serve the slices of meatloaf with the mash.

merknader

For crispier bacon, leave a little space between the slices so the edges can brown. If the sweet potato mash is thicker than you like, stir in a small splash of milk from the listed amount before serving.

Course: Main Course
Cuisine: American
Equipment: Oven, Rimmed Baking Sheet, Wire Rack, Mixing Bowl, Small Bowl, Saucepan, Potato Masher

Cajun Bacon-Wrapped Smoked Meatloaf with Andouille Sausage

This meatloaf brings together smoky bacon, spicy Cajun seasoning, and savory Andouille sausage for a hearty main dish with plenty of Southern-inspired flavor. The sausage adds a tender, meaty bite, while the bacon forms a crisp, smoky layer around the loaf.

Serve it for a weekend dinner or a casual gathering when you want something satisfying from the smoker. A simple brown sugar glaze balances the Cajun spice without covering up the sausage or smoke.

Cajun Bacon-Wrapped Smoked Meatloaf with Andouille Sausage

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 ounces Andouille sausage, casing removed and finely diced
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• ¼ cup finely diced yellow onion
• 1 tablespoon Cajun seasoning
• 1 tablespoon Worcestershire sauce
• 8 slices thin-cut bacon
• ¼ cup ketchup
• 1 tablespoon brown sugar
• ½ teaspoon apple cider vinegar

fremgangsmåte

 

• Preheat the smoker to 250°F. If your smoker requires it, add your usual wood for smoking.
• In a large mixing bowl, combine the egg, breadcrumbs, milk, diced onion, Cajun seasoning, and Worcestershire sauce. Add the ground beef and diced Andouille sausage. Mix gently just until combined so the meatloaf stays tender.
• Shape the mixture into a compact loaf on a sheet of parchment paper. Lay the bacon slices side by side on a clean surface, slightly overlapping them. Place the loaf across the bacon and wrap the slices around it, tucking the ends underneath.
• Stir together the ketchup, brown sugar, and apple cider vinegar in a small bowl. Brush a thin layer over the bacon-wrapped loaf, reserving the rest for later.
• Set the loaf on the smoker grate, seam side down. Smoke until the center reaches 150°F, then brush on the remaining glaze. Continue smoking until the center reaches 160°F and the bacon is browned. Check the center with an instant-read thermometer.
• Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing. Resting helps the slices hold together and keeps the juices in the loaf.

merknader

Finely dice the Andouille so it distributes evenly and the slices cut cleanly. For more pronounced Cajun heat, use a spicier Andouille sausage, or choose a milder one if your Cajun seasoning is already quite hot. If the bacon needs more crisping once the meatloaf reaches temperature, briefly place it under a hot broiler and watch it closely.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Small Bowl, Instant-Read Thermometer, Cutting Board

Greek-Inspired Bacon-Wrapped Meatloaf with Feta and Spinach

This smoked meatloaf brings Greek-inspired flavors to a cozy, bacon-wrapped dinner. Salty feta, spinach, oregano, and lemon zest give the beef a savory, bright flavor, while the bacon adds a crisp, smoky outside.

It’s a satisfying choice for a relaxed weekend meal or a casual dinner with friends. Serve slices with a simple salad or roasted vegetables for a hearty plate.

Greek-Inspired Bacon-Wrapped Meatloaf with Feta and Spinach

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup fresh spinach, finely chopped
• 3 ounces crumbled feta
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely diced red onion
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 slices bacon

fremgangsmåte

 

• Preheat a smoker to 250°F. If your smoker requires a particular setup to maintain that temperature, prepare it according to the manufacturer’s directions.
• Add the ground beef, spinach, feta, breadcrumbs, egg, red onion, garlic, oregano, lemon zest, salt, and black pepper to a large mixing bowl. Mix gently until just combined. Avoid overmixing so the meatloaf stays tender.
• Shape the mixture into a compact loaf on a sheet of parchment or a clean work surface. Lay the bacon slices across the loaf, slightly overlapping them, and tuck the ends underneath.
• Place the loaf seam-side down on the smoker grate. Smoke until the center reaches 160°F on an instant-read thermometer. If the bacon needs more crisping, finish the loaf briefly under a hot broiler, watching it closely.
• Rest the meatloaf for 10 minutes before slicing. This helps the slices hold together and gives the juices time to settle.

merknader

Chop the spinach finely so it mixes evenly into the loaf, and keep the feta in small crumbles for pockets of salty flavor. If you finish the bacon under the broiler, place the meatloaf on a broiler-safe pan and keep an eye on it, since the bacon can brown quickly.

Course: Main Course
Cuisine: Mediterranean
Equipment: Smoker, Mixing Bowl, Instant-Read Thermometer, Broiler-Safe Pan

Korean Gochujang Bacon-Wrapped Meatloaf with Sesame Slaw

This smoked meatloaf brings together savory beef, smoky bacon, and the sweet heat of Korean gochujang. A sticky glaze builds flavor as the bacon turns crisp around the loaf.

Cool, crunchy sesame slaw balances the rich meat and adds a fresh finish. Serve it for a weekend cookout or an easy family dinner when you want a hearty main with a bright side built in.

Korean Gochujang Bacon-Wrapped Meatloaf with Sesame Slaw

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Rett Main Course

Kategori Korean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tablespoons finely chopped green onion
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1 teaspoon toasted sesame oil
• 8 slices thin-cut bacon
• 1/4 cup gochujang
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 3 cups thinly sliced green cabbage
• 1 medium carrot, grated
• 1 tablespoon mayonnaise
• 1 teaspoon sesame seeds
• 1 tablespoon chopped cilantro

fremgangsmåte

 

• Preheat a smoker to 250°F. In a small bowl, stir together the gochujang, honey, and rice vinegar until smooth. Set aside half of this glaze for serving.
• In a large bowl, combine the ground beef, panko, egg, green onion, soy sauce, ginger, and sesame oil. Mix gently until just combined so the meatloaf stays tender.
• Shape the mixture into a compact loaf. Lay the bacon slices side by side on a sheet of parchment, slightly overlapping them. Set the loaf across the bacon and wrap the slices around it, placing the seams underneath.
• Place the loaf seam-side down on the smoker grates. Smoke until the center reaches 150°F, about 1 1/2 to 2 hours depending on the loaf’s shape and the smoker. Brush the top and sides with the glaze, then continue smoking until the center reaches 160°F and the bacon is browned and crisp, about 20 to 30 minutes more.
• While the meatloaf smokes, toss the cabbage and carrot with the mayonnaise and sesame seeds. Refrigerate the slaw until ready to serve.
• Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing. Serve with the sesame slaw and the reserved gochujang glaze, then sprinkle with cilantro.

merknader

Use thin-cut bacon so it has time to crisp while the meatloaf smokes. If the bacon needs a little more color at the end, raise the smoker temperature briefly and keep an eye on it. Toss the slaw just before serving if you prefer the cabbage extra crisp.

Course: Main Course
Cuisine: Korean
Equipment: Smoker, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer, Cutting Board

Bacon-Wrapped Smoked Turkey Meatloaf with Cranberry-Apple Relish

This turkey meatloaf stays tender as it smokes, while a bacon wrap adds a crisp, savory outside. A little Dijon and fresh thyme season the meat without overwhelming its mild flavor.

The cranberry-apple relish brings a bright, gently tart contrast to the smoky bacon. Serve it for a cozy fall dinner or a holiday meal when you want a lighter take on classic meatloaf.

Bacon-Wrapped Smoked Turkey Meatloaf with Cranberry-Apple Relish

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup finely diced yellow onion
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh thyme
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 6 slices thin-cut bacon
• 1 cup fresh or frozen cranberries
• 1 small apple, peeled, cored, and diced
• 2 tablespoons water
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Preheat a smoker to 250°F. Use a mild wood such as applewood, if available, so the smoke complements the turkey and fruit relish.
• In a large mixing bowl, combine the ground turkey, egg, panko, onion, Dijon mustard, thyme, salt, and black pepper. Mix gently until the ingredients are evenly distributed, taking care not to compact the turkey.
• Shape the mixture into a compact loaf on a sheet of foil or a small rack that fits in the smoker. Lay the bacon slices across the top and sides, overlapping them slightly, and tuck the ends underneath the loaf.
• Place the meatloaf in the smoker and cook until the center reaches 165°F on an instant-read thermometer. Let it rest for 10 minutes before slicing so the juices settle.
• While the meatloaf smokes, combine the cranberries, diced apple, water, and maple syrup in a small saucepan. Bring the mixture to a gentle simmer over medium heat, then cook for about 10 minutes, stirring occasionally, until the cranberries burst and the apple softens.
• Remove the relish from the heat and stir in the apple cider vinegar. Let it cool slightly, then spoon it over or alongside the sliced meatloaf.

merknader

Keep the bacon slices thin and slightly overlapped so they render during smoking without making the turkey loaf too heavy. If the relish thickens as it cools, stir in a small splash of water before serving.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Small Saucepan, Instant-Read Thermometer

Bacon-Wrapped Smoked Meatloaf Wellington with Puff Pastry

This recipe wraps a smoky, savory meatloaf in crisp bacon, then tucks it inside golden puff pastry for a hearty Wellington-style centerpiece. The pastry adds a flaky contrast to the tender meatloaf, while a layer of Dijon mustard brings a gentle tang.

It works well for a weekend dinner or a small gathering when you want a familiar comfort-food flavor with a special presentation. Smoke the bacon-wrapped loaf first, let it cool, then wrap and bake it in pastry so the crust stays crisp and the meatloaf cooks through.

Bacon-Wrapped Smoked Meatloaf Wellington with Puff Pastry

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 sheet frozen puff pastry, thawed according to package directions
• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 thin slices bacon
• 1 tablespoon Dijon mustard
• 1 teaspoon olive oil
• 1 egg, beaten, for brushing the pastry

fremgangsmåte

 

• Preheat a smoker to 225°F. Line a rimmed baking sheet with foil and set a wire rack on top.
• In a mixing bowl, combine the ground beef, egg, breadcrumbs, onion, Worcestershire sauce, salt, and pepper. Mix gently just until combined, then shape into a compact loaf about 8 inches long.
• Lay the bacon slices side by side on a piece of parchment, slightly overlapping them. Place the meatloaf in the center and wrap the bacon around it, tucking the ends underneath. Set it seam-side down on the rack.
• Smoke the meatloaf until the center reaches 160°F on an instant-read thermometer, about 1 1/2 to 2 hours. Transfer it to a plate and let it cool until no longer hot. Refrigerate briefly if needed so the pastry stays cold during assembly.
• Heat the oven to 400°F. Lightly flour a work surface and roll the thawed puff pastry into a rectangle large enough to wrap the loaf. Brush the center of the pastry with the olive oil, then spread the Dijon mustard over it.
• Place the cooled meatloaf in the middle of the pastry, bacon seam-side down. Fold the pastry over the loaf and pinch the edges to seal. Trim away excess pastry, then place the Wellington seam-side down on the foil-lined baking sheet.
• Brush the pastry all over with the beaten egg. Cut a few small slits in the top to let steam escape.
• Bake until the pastry is puffed and deeply golden, about 25 to 30 minutes. Rest for 10 minutes before slicing so the layers hold together.

merknader

Let the smoked meatloaf cool before wrapping it, and keep the puff pastry cold until you are ready to assemble. If the pastry softens while you work, chill the assembled Wellington briefly before baking. Slice with a sharp serrated knife for neat portions that show off the bacon and pastry layers.

Course: Main Course
Cuisine: American
Equipment: Smoker, Rimmed Baking Sheet, Wire Rack, Mixing Bowl, Instant-Read Thermometer, Rolling Pin, Pastry Brush

Mini Bacon-Wrapped Smoked Meatloaf Loaves with Tangy BBQ Beans

These mini meatloaves get wrapped in bacon before they go into the smoker, so each serving has a smoky center and crisp, savory edges. Their smaller size also helps them cook evenly and makes serving simple.

Tangy barbecue beans cook alongside the loaves, soaking up a little smoky flavor as they warm. Serve this hearty combination for a relaxed weekend dinner or an easy backyard meal.

Mini Bacon-Wrapped Smoked Meatloaf Loaves with Tangy BBQ Beans

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup finely diced yellow onion
• 2 tablespoons milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 slices bacon
• 2 tablespoons barbecue sauce, divided
• 1 can (15 ounces) navy beans, drained and rinsed
• 1/2 cup barbecue sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard

fremgangsmåte

 

• Preheat the smoker to 250°F. Use your preferred smoking wood and prepare a small foil pan for the beans.
• In a large bowl, combine the ground beef, egg, breadcrumbs, onion, milk, Worcestershire sauce, salt, and black pepper. Mix gently until just combined, taking care not to pack the meat mixture too tightly.
• Divide the mixture into four portions and shape each into a small loaf. Wrap each loaf with two slices of bacon, tucking the ends underneath so the bacon stays in place. Brush the tops with 1 tablespoon of barbecue sauce.
• Add the navy beans, 1/2 cup barbecue sauce, apple cider vinegar, brown sugar, and yellow mustard to the foil pan. Stir until the beans are evenly coated.
• Place the loaves on the smoker grate and set the pan of beans beside them. Smoke until the meatloaves reach an internal temperature of 160°F and the bacon is browned, about 1 1/2 to 2 hours. Stir the beans once during cooking. If the bacon needs more color, brush the loaves with the remaining 1 tablespoon of barbecue sauce during the final 15 minutes.
• Remove the loaves and beans from the smoker. Let the meatloaves rest for 5 minutes before serving with the warm tangy BBQ beans.

merknader

Shape the loaves evenly so they finish cooking at the same time, and leave a little space between them on the grate for smoke to circulate. If the bacon browns before the centers reach temperature, loosely tent the loaves with foil while they finish cooking.

Course: Main Course
Cuisine: American
Equipment: Smoker, Large Mixing Bowl, Foil Pan, Instant-Read Thermometer