12 Loaded Bacon Cheeseburger Smoked Meatloaf Recipes

If your family loves cheeseburgers and hearty comfort food, these loaded bacon cheeseburger smoked meatloaf recipes are worth saving. You’ll find practical ideas with familiar flavors, from melty cheese and crispy bacon to classic burger toppings. Each recipe offers an easy way to bring something a little different to your next dinner.

Helpful Tips Before You Start

A few simple steps can help your bacon cheeseburger meatloaf cook evenly and stay juicy in the smoker.

Use a Meat Thermometer

Check the center with an instant-read thermometer instead of relying on cook time alone. Ground beef should reach 160°F for food safety.

Keep the Mixture Tender

Mix the beef and seasonings just until combined. Overmixing can make the meatloaf dense.

Choose Cheese That Holds Up

Cheddar, Monterey Jack, and pepper jack work well inside the loaf. Cut cheese into small pieces or use shredded cheese so it distributes evenly.

Let the Bacon Cook Properly

Lay bacon strips across the loaf without overlapping them too much. If they need more color near the end, finish the meatloaf over direct heat briefly while watching closely.

Rest Before Slicing

Let the meatloaf rest for about 10 minutes after smoking. This helps the juices settle and makes cleaner slices.

Jalapeño-Stuffed Bacon Cheeseburger Smoked Meatloaf with Charred Corn

This smoked meatloaf brings together the familiar flavors of a bacon cheeseburger, with a spicy jalapeño-cheddar center and smoky bacon wrapped around the outside. Charred corn adds a little sweetness and a toasty finish.

It’s a hearty main dish for a weekend cookout or an easy way to make a family dinner feel special. Let the loaf rest before slicing so the cheese stays tucked inside and each slice holds together.

Jalapeño-Stuffed Bacon Cheeseburger Smoked Meatloaf with Charred Corn

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, 80% lean
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1/4 cup finely diced yellow onion
• 1 tablespoon yellow mustard
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese, divided
• 1 jalapeño, seeded and finely diced
• 6 slices bacon
• 2 ears corn, husked
• 1 tablespoon vegetable oil
• 1/4 cup barbecue sauce

fremgangsmåte

 

• Preheat a smoker to 250°F. Use your preferred wood for a mild smoke flavor. Set a small cast-iron skillet on the smoker to preheat for the corn.
• In a mixing bowl, stir together the egg, breadcrumbs, milk, onion, mustard, ketchup, Worcestershire sauce, salt, and black pepper. Add the ground beef and 1/2 cup of the cheddar. Mix gently until just combined.
• Lay a large sheet of parchment on the counter. Shape about half of the beef mixture into a compact rectangle. Sprinkle the diced jalapeño and remaining 1/2 cup cheddar down the center, leaving the edges clear. Cover with the rest of the beef mixture and seal the edges well so the filling is enclosed.
• Shape the meatloaf into a loaf and place it seam-side down on the parchment. Lay the bacon slices across the top, tucking their ends underneath the loaf. Transfer the meatloaf to the smoker, using the parchment to help move it.
• Smoke until the center reaches 150°F, about 1 1/2 to 2 hours. Brush the top and sides with the barbecue sauce. Continue smoking until the center reaches 160°F.
• While the meatloaf finishes, rub the corn with the vegetable oil. Place the ears in the preheated skillet and cook, turning occasionally, until lightly charred in spots and tender. Remove the corn from the cobs.
• Take the meatloaf off the smoker and rest it for 10 minutes before slicing. Serve the slices with the charred corn.

merknader

Seal the meatloaf edges firmly around the jalapeño and cheddar so the filling is less likely to leak as it melts. For milder heat, remove all the jalapeño seeds and membranes. Slice the rested loaf with a sharp knife, and serve the corn alongside so its sweetness balances the smoky bacon and spicy center.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Parchment Paper, Cast-Iron Skillet, Meat Thermometer

BBQ Bacon Cheeseburger Smoked Meatloaf Sandwiches with Crispy Onion Strings

These sandwiches bring together the smoky, savory flavor of bacon cheeseburger meatloaf and the sweet tang of barbecue sauce. Thick slices are topped with melted cheddar and finished with crunchy onion strings.

They make a hearty weekend meal or an easy crowd-pleaser for a casual cookout. Toasted buns help hold the juicy meatloaf and crisp onions without getting soggy.

BBQ Bacon Cheeseburger Smoked Meatloaf Sandwiches with Crispy Onion Strings

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 slices bacon, cooked and crumbled
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup barbecue sauce, plus 1/4 cup for glazing
• 1 tablespoon yellow mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 slices cheddar cheese
• 1 large yellow onion, thinly sliced
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour
• 1/2 teaspoon paprika
• Vegetable oil, for frying
• 4 hamburger buns

fremgangsmåte

 

• Preheat a smoker to 250°F. In a large bowl, combine the ground beef, crumbled bacon, egg, breadcrumbs, 1/4 cup barbecue sauce, yellow mustard, garlic powder, salt, and black pepper. Mix gently until evenly combined.
• Shape the mixture into a compact loaf and place it on a smoker-safe pan or rack. Smoke until the center reaches 160°F, checking with a meat thermometer.
• Brush the top and sides of the meatloaf with the remaining 1/4 cup barbecue sauce. Continue smoking for 10 minutes so the glaze sets. Remove the meatloaf and let it rest for 10 minutes.
• While the meatloaf smokes, place the sliced onion in a bowl and pour the buttermilk over it. Let it soak for at least 15 minutes. In a separate bowl, mix the flour and paprika.
• Heat about 1 inch of vegetable oil in a large skillet over medium heat. Lift the onion slices from the buttermilk, let excess drip off, and toss them in the flour mixture. Fry in batches until crisp and golden, then transfer to a paper towel-lined plate.
• Slice the rested meatloaf into four thick pieces. Place a slice of cheddar on each piece and cover briefly until the cheese melts.
• Toast the hamburger buns. Set one meatloaf slice on each bottom bun, add a generous handful of crispy onion strings, and close with the top bun. Serve while warm.

merknader

Keep the onion strings in small batches as they fry so they crisp evenly, and let them drain well before topping the sandwiches. If the meatloaf is ready before the onions, tent it loosely with foil while it rests, then add the cheese just before assembling.

Course: Main Course
Cuisine: American
Equipment: Smoker, Meat Thermometer, Mixing Bowl, Large Skillet, Paper Towels

Mushroom Swiss Bacon Cheeseburger Smoked Meatloaf with Garlic Mashed Potatoes

This smoked meatloaf brings together the savory flavors of a bacon cheeseburger, with sautéed mushrooms, Swiss cheese, and crisp bacon tucked into the loaf. Low, steady smoke gives it a tender texture and a hint of woodsy flavor.

Serve it with creamy garlic mashed potatoes for a cozy family dinner or a relaxed weekend meal. The potatoes make a hearty side that pairs well with the smoky meatloaf and its rich mushroom and cheese filling.

Mushroom Swiss Bacon Cheeseburger Smoked Meatloaf with Garlic Mashed Potatoes

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup milk
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon olive oil
• 6 ounces cremini mushrooms, finely chopped
• 4 slices bacon, cooked and crumbled
• 4 ounces Swiss cheese, shredded
• 1½ pounds Yukon Gold potatoes, peeled and cut into chunks
• 2 garlic cloves, peeled
• 3 tablespoons unsalted butter
• ¼ cup warm milk
• ½ teaspoon salt, for the potatoes
• ¼ teaspoon black pepper, for the potatoes

fremgangsmåte

 

• Heat a smoker to 250°F. Add your preferred smoking wood according to the smoker’s directions.
• Warm the olive oil in a skillet over medium heat. Add the chopped mushrooms and cook for 6 to 8 minutes, stirring occasionally, until softened and their released liquid has cooked off. Let them cool slightly.
• In a large bowl, combine the ground beef, egg, panko, ¼ cup milk, kosher salt, black pepper, and Worcestershire sauce. Mix gently just until combined. Fold in the cooled mushrooms, crumbled bacon, and shredded Swiss cheese.
• Shape the mixture into a compact loaf and place it on a smoker-safe tray or a sheet of foil with room around the sides for smoke to circulate. Smoke until the center reaches 160°F, checking with an instant-read thermometer.
• While the meatloaf smokes, put the potatoes and garlic cloves in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes. Drain well.
• Mash the potatoes and garlic with the butter, warm milk, ½ teaspoon salt, and ¼ teaspoon black pepper. Keep the mash covered while the meatloaf finishes cooking.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Serve with the garlic mashed potatoes.

merknader

Cook the mushrooms until they are no longer watery so the loaf holds together and stays tender rather than soggy. Letting the meatloaf rest before slicing also helps keep the Swiss cheese and bacon filling in place. If making the potatoes ahead, reheat them gently with a splash of milk and stir until creamy.

Course: Main Course
Cuisine: American
Equipment: Smoker, Large Skillet, Large Mixing Bowl, Saucepan, Potato Masher, Instant-Read Thermometer

Tex-Mex Bacon Cheeseburger Smoked Meatloaf with Chipotle Beans

This meatloaf brings together the familiar flavors of a bacon cheeseburger with a Tex-Mex twist. Ground beef, smoky bacon, cheddar, jalapeño, and taco seasoning make a hearty loaf, while chipotle-spiced beans turn it into a full meal.

Serve it for a relaxed weekend dinner or a backyard gathering. Smoking gives the meatloaf a tender center and a savory crust, while the beans add a creamy, smoky side with a gentle kick.

Tex-Mex Bacon Cheeseburger Smoked Meatloaf with Chipotle Beans

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Tex-Mex

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, preferably 80% lean
• 4 slices bacon, divided
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup finely diced yellow onion
• 1 small jalapeño, seeded and finely diced
• 2 tablespoons ketchup, divided
• 1 tablespoon taco seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1/2 cup tomato sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle powder
• 1 tablespoon chopped cilantro

fremgangsmåte

 

• Heat a smoker to 250°F. Cook 2 slices of bacon in a skillet until crisp. Set them on a paper towel to cool, then crumble them. Reserve the skillet for the beans.
• In a large bowl, whisk the egg with the milk and 1 tablespoon of ketchup. Stir in the breadcrumbs, taco seasoning, salt, and black pepper. Add the ground beef, crumbled bacon, cheddar, onion, and jalapeño. Mix gently just until combined.
• Shape the mixture into a compact loaf on a small piece of foil or in a shallow foil pan. Place it in the smoker and cook until the center reaches 160°F, checking with an instant-read thermometer.
• While the meatloaf smokes, cut the remaining 2 bacon slices into small pieces. Cook them in the reserved skillet until crisp. Spoon off excess bacon fat, leaving about 1 teaspoon in the pan.
• Add the pinto beans, tomato sauce, cumin, and chipotle powder to the skillet. Stir and simmer gently until the beans are hot and the sauce has thickened slightly. Keep warm until serving.
• Brush the top of the smoked meatloaf with the remaining 1 tablespoon of ketchup during the last 10 minutes of cooking. Once it reaches 160°F, remove it from the smoker and let it rest for 10 minutes before slicing.
• Serve the meatloaf with the chipotle beans and finish the beans with chopped cilantro.

merknader

For a milder bean side, use a pinch of chipotle powder instead of the full amount. Shape the loaf evenly so it cooks at a steady pace, and let it rest before slicing to help keep each piece together.

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

Bacon Cheeseburger Smoked Meatloaf Wellington with Flaky Pastry

This Wellington wraps a smoky bacon cheeseburger meatloaf in golden, flaky pastry. Cheddar, bacon, and a touch of mustard bring classic burger flavor to every slice.

It makes a hearty main course for a weekend dinner or a special cookout. Smoke the meatloaf before wrapping it so it picks up barbecue flavor, then bake the pastry until crisp and browned.

Bacon Cheeseburger Smoked Meatloaf Wellington with Flaky Pastry

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 slices bacon, divided
• 1/2 cup shredded sharp cheddar cheese
• 1/3 cup plain breadcrumbs
• 1 large egg
• 2 tablespoons ketchup, divided
• 1 teaspoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon water
• 1 teaspoon sesame seeds

fremgangsmåte

 

• Heat a smoker to 225°F. Line a small baking sheet with foil. Cook 2 slices of bacon in a skillet over medium heat until crisp. Drain, let cool, and crumble.
• In a mixing bowl, combine the ground beef, crumbled bacon, cheddar, breadcrumbs, egg, 1 tablespoon ketchup, mustard, garlic powder, salt, and pepper. Mix gently until combined, then shape into a compact loaf.
• Set the meatloaf on the prepared baking sheet and smoke until its center reaches 150°F, about 1 1/2 to 2 hours. Transfer it to a plate and let it cool until just warm. Keep the smoker at 225°F.
• Lay the thawed puff pastry on a lightly floured surface. Roll it out just enough to fit around the meatloaf. Spread the remaining tablespoon of ketchup over the top of the loaf, then place it in the center of the pastry.
• Fold the pastry over the meatloaf, trimming excess pastry as needed so the seams overlap. Pinch the seams closed and place the Wellington seam-side down on a parchment-lined baking sheet. Beat the water with a small splash of water, brush it over the pastry, and sprinkle with sesame seeds. *(Correction: use the listed tablespoon of water to brush the pastry; no egg wash is needed.)*
• Lay the remaining 2 bacon slices across the pastry. Bake in the smoker at 225°F until the pastry is puffed and golden and the meatloaf’s center reaches 160°F, about 45 to 60 minutes. If the pastry needs more color, finish it in a 400°F oven for 5 to 10 minutes.
• Rest the Wellington for 10 minutes before slicing. This helps the filling settle and keeps the pastry from tearing as you cut it.

merknader

Let the smoked meatloaf cool before wrapping it so the pastry stays firm and flaky. For cleaner slices, use a sharp serrated knife and wipe it between cuts.

Course: Main Course
Cuisine: American
Equipment: Smoker, Skillet, Mixing Bowl, Baking Sheet, Meat Thermometer

Mac and Cheese-Stuffed Bacon Cheeseburger Smoked Meatloaf

This smoked meatloaf brings together the familiar flavors of a bacon cheeseburger and a creamy macaroni and cheese center. Each slice has a smoky, savory meat layer with a gooey pasta filling inside.

It’s a hearty main dish for a weekend cookout or a casual family dinner. Serve it in thick slices so the mac and cheese stays tucked into the center.

Mac and Cheese-Stuffed Bacon Cheeseburger Smoked Meatloaf

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 8 ounces elbow macaroni
• 1 tablespoon butter
• 1/2 cup whole milk
• 1 cup shredded cheddar cheese, divided
• 1 1/2 pounds ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup ketchup, divided
• 1 tablespoon yellow mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 slices bacon

fremgangsmåte

 

• Cook the macaroni in a large pot of salted boiling water according to the package directions until just tender. Drain it, then return it to the pot.
• Stir the butter, milk, and 3/4 cup of the cheddar into the hot macaroni until the cheese melts and coats the pasta. Set the mac and cheese aside to cool while you prepare the meatloaf.
• In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 2 tablespoons of the ketchup, mustard, garlic powder, smoked paprika, salt, and black pepper. Mix gently just until combined.
• Lay a large sheet of foil on a work surface. Shape the beef mixture into a rectangle about 1 inch thick. Spoon the cooled mac and cheese down the center, leaving space around the edges. Bring the long sides of the beef mixture up and over the filling, then pinch the seams and ends closed to seal in the pasta.
• Place the meatloaf seam-side down on a smoker-safe rack or a foil-lined tray. Arrange the bacon slices over the top, slightly overlapping them. Brush the bacon with the remaining ketchup.
• Heat the smoker to 250°F. Smoke the meatloaf until the center of the beef reaches 160°F on an instant-read thermometer, usually about 2 to 2 1/2 hours. Sprinkle the remaining cheddar over the bacon during the last 10 minutes so it melts.
• Rest the meatloaf for 10 minutes before slicing. Cut gently with a sharp knife to keep the mac and cheese filling in place.

merknader

Let the mac and cheese cool before filling the meatloaf so the beef is easier to seal around it. For neat slices, check that the center has reached 160°F, then give the loaf its full rest before cutting.

Course: Main Course
Cuisine: American
Equipment: Smoker, Large Pot, Mixing Bowl, Smoker-Safe Rack, Instant-Read Thermometer

Blue Cheese Bacon Cheeseburger Smoked Meatloaf with Buffalo-Roasted Potatoes

This smoked meatloaf brings together classic cheeseburger flavors, with crispy bacon and tangy blue cheese folded into the beef. A smoky finish and a simple ketchup-mustard glaze make it a hearty choice for a weekend dinner or casual cookout.

Buffalo-roasted potatoes add a spicy, buttery side with golden edges and tender centers. Serve them alongside slices of meatloaf for a filling plate with plenty of savory flavor and a little heat.

Blue Cheese Bacon Cheeseburger Smoked Meatloaf with Buffalo-Roasted Potatoes

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1½ pounds ground beef
• 4 ounces blue cheese, crumbled
• 4 slices bacon, cooked and crumbled
• ½ cup panko breadcrumbs
• 1 large egg
• ¼ cup finely diced yellow onion
• 2 tablespoons milk
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup ketchup
• 1 tablespoon yellow mustard
• 1½ pounds baby potatoes, halved
• 2 tablespoons melted butter
• ¼ cup Buffalo-style hot sauce
• 1 tablespoon chopped fresh chives

fremgangsmåte

 

• Preheat a smoker to 250°F. Line a rimmed baking sheet with foil, or prepare a grill-safe pan for the meatloaf.
• In a large bowl, combine the ground beef, blue cheese, crumbled bacon, panko, egg, diced onion, milk, salt, and black pepper. Mix gently until just combined, taking care not to compact the meat.
• Shape the mixture into a loaf on the prepared pan. Stir the ketchup and yellow mustard together in a small bowl, then spread the mixture over the top and sides of the loaf.
• Place the meatloaf in the smoker and cook until its center reaches 160°F, checking with an instant-read thermometer. Let it rest for 10 minutes before slicing.
• While the meatloaf smokes, heat the oven to 425°F. Toss the halved potatoes with the melted butter and Buffalo-style hot sauce, then spread them cut-side down on a rimmed baking sheet.
• Roast the potatoes until tender inside and browned at the edges, turning them once during cooking. Sprinkle with the chopped chives just before serving.
• Slice the rested meatloaf and serve with the Buffalo-roasted potatoes.

merknader

Keep the meat mixture loosely packed so the loaf stays tender, and crumble the blue cheese evenly for flavor in each slice. For milder potatoes, reduce the Buffalo-style hot sauce and coat them with the remaining amount of melted butter.

Course: Main Course
Cuisine: American
Equipment: Smoker, Rimmed Baking Sheet, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer

Hawaiian Bacon Cheeseburger Smoked Meatloaf Sliders with Grilled Pineapple Slaw

These sliders bring classic bacon cheeseburger flavors together with smoky meatloaf, sweet Hawaiian rolls, and juicy grilled pineapple. A tangy cabbage slaw adds crunch and balances the rich beef and melted cheddar.

They work well for a casual cookout, game-day spread, or easy family dinner. Smoke the mini meatloaves ahead, then warm them in the rolls with cheese and bacon while you prepare the slaw.

Hawaiian Bacon Cheeseburger Smoked Meatloaf Sliders with Grilled Pineapple Slaw

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 2 tablespoons ketchup, divided
• 1 tablespoon yellow mustard, divided
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 slices bacon
• 4 slices cheddar cheese
• 1/2 fresh pineapple, peeled and cut into 4 rings
• 2 cups shredded green cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 8 Hawaiian slider rolls

fremgangsmåte

 

• Preheat a smoker to 250°F. In a mixing bowl, combine the ground beef, egg, breadcrumbs, 1 tablespoon ketchup, 1 teaspoon mustard, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper. Mix gently until just combined.
• Shape the mixture into four small, evenly sized loaves. Set them on a rack or a smoker-safe tray with space between each one. Smoke until the centers reach 160°F, checking with an instant-read thermometer.
• While the meatloaves smoke, cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, then break each slice in half.
• Grill the pineapple rings until browned and lightly marked on both sides. Let them cool slightly, then cut them into small pieces.
• In a bowl, stir together the mayonnaise, apple cider vinegar, honey, remaining 1 tablespoon ketchup, and remaining 2 teaspoons mustard. Add the cabbage and grilled pineapple, then toss to coat.
• When the meatloaves reach 160°F, place one cheddar slice on each loaf. Close the smoker briefly, just until the cheese melts. Split the Hawaiian rolls and toast the cut sides if desired.
• Place one cheesy meatloaf on each bottom roll. Add two bacon halves and a spoonful of grilled pineapple slaw, then cap with the roll tops. Serve with the remaining slaw.

merknader

Keep the meatloaves similar in size so they finish smoking at about the same time, and use a thermometer to check each one. For less sweet slaw, start with half the honey and add more to taste. Assemble the sliders just before serving so the rolls stay soft and the cabbage stays crisp.

Course: Main Course
Cuisine: American
Equipment: Smoker, Instant-Read Thermometer, Mixing Bowl, Skillet, Grill, Tongs

Breakfast Bacon Cheeseburger Smoked Meatloaf Hash with Fried Eggs

This hearty breakfast hash turns smoky bacon cheeseburger meatloaf into crisp-edged skillet bites with tender potatoes and melted cheddar. Fried eggs on top add rich yolks that mingle with the savory meat and browned potatoes.

It works well for a weekend brunch or a filling breakfast using leftover smoked meatloaf. Everything cooks in one skillet, so the potatoes get plenty of flavor as they brown alongside the meatloaf.

Bacon Cheeseburger Smoked Meatloaf-Stuffed Bell Peppers with Tomato Rice

These stuffed peppers bring the smoky, savory flavors of bacon cheeseburger meatloaf together with tender bell peppers and tomato rice. Baking the rice in the same dish gives it time to soak up the juices from the meat and peppers.

They make a filling main course for a family dinner, especially when you want the comfort of meatloaf in a fun, easy-to-serve format. Each pepper is packed with beef, bacon, cheddar, and a little tangy ketchup and mustard.

Bacon Cheeseburger Smoked Meatloaf-Stuffed Bell Peppers with Tomato Rice

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 4 large bell peppers
• 1 cup long-grain white rice, rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 cup beef broth
• 1 pound ground beef
• 4 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese, divided
• 1 large egg
• 1/2 cup breadcrumbs
• 1/4 cup finely diced yellow onion
• 2 tablespoons ketchup, plus 2 teaspoons for topping
• 1 tablespoon yellow mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and inner membranes. Arrange the peppers upright in a deep baking dish.
• In a bowl, combine the ground beef, crumbled bacon, 1/2 cup cheddar, egg, breadcrumbs, diced onion, 2 tablespoons ketchup, mustard, smoked paprika, garlic powder, salt, and black pepper. Mix gently until just combined.
• In a separate bowl, stir together the rinsed rice, diced tomatoes with their juice, and beef broth. Pour the mixture around the peppers in the baking dish.
• Divide the meat mixture among the peppers, packing it in gently without pressing too firmly. Spoon 1/2 teaspoon ketchup over each filled pepper.
• Cover the dish tightly with foil and bake for 55 minutes. Carefully remove the foil and check that the rice is tender and the beef is fully cooked. If the rice still feels firm, cover the dish again and bake for another 10 to 15 minutes.
• Sprinkle the remaining 1/2 cup cheddar over the peppers. Bake uncovered for 5 to 8 minutes, until the cheese is melted. Let the peppers rest for 5 minutes before serving with the tomato rice from the dish.

merknader

Choose peppers with flat bottoms so they stand upright while baking. If the rice is tender before the peppers are soft enough for your liking, keep the dish covered and bake a little longer. For make-ahead prep, mix the meat filling and refrigerate it separately, then fill the peppers just before baking.

Course: Main Course
Cuisine: American
Equipment: Deep Baking Dish, Mixing Bowls, Aluminum Foil

Bacon Cheeseburger Smoked Meatloaf Tacos with Pickled Red Cabbage

These tacos turn smoky bacon cheeseburger meatloaf into a fun, hands-on dinner. The meatloaf is shaped to cook evenly in the smoker, then crumbled into warm tortillas with cheddar and crisp pickled cabbage.

They work well for a weekend cookout or a casual family meal. Expect savory, smoky beef, salty bacon, tangy cabbage, and a creamy burger-style sauce in every bite.

Bacon Cheeseburger Smoked Meatloaf Tacos with Pickled Red Cabbage

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 slices bacon, finely chopped
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup finely diced yellow onion
• 1 tablespoon ketchup
• 1 teaspoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup shredded red cabbage
• 1/4 cup apple cider vinegar
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt, for the cabbage
• 1/2 cup shredded cheddar cheese
• 8 small flour tortillas
• 1/4 cup mayonnaise
• 1 tablespoon ketchup, for the sauce
• 1 teaspoon yellow mustard, for the sauce

fremgangsmåte

 

• In a small bowl, combine the red cabbage, apple cider vinegar, sugar, and 1/4 teaspoon salt. Toss well and set aside to pickle while you prepare the meatloaf.
• Heat the smoker to 250°F. In a large bowl, combine the ground beef, chopped bacon, panko, egg, onion, 1 tablespoon ketchup, 1 teaspoon yellow mustard, garlic powder, smoked paprika, 1/2 teaspoon salt, and black pepper. Mix gently just until combined.
• Shape the mixture into a compact, low loaf on a piece of foil or a smoker-safe tray. Place it in the smoker and cook until the center reaches 160°F on an instant-read thermometer.
• While the meatloaf cooks, stir together the mayonnaise, 1 tablespoon ketchup, and 1 teaspoon mustard in a small bowl. Cover and chill until ready to serve.
• Warm the flour tortillas briefly in a dry skillet, turning once, until soft and pliable. Keep them covered so they stay warm.
• Transfer the cooked meatloaf to a cutting board and let it rest for 5 minutes. Break it into small chunks with a fork. Drain the pickled cabbage.
• Divide the meatloaf among the warm tortillas. Add shredded cheddar and pickled cabbage, then drizzle with the burger-style sauce. Serve right away while the tortillas are warm.

merknader

For the best taco texture, shape the meatloaf no more than about 2 inches thick so it cooks evenly and is easy to crumble. Let the cabbage pickle for at least 20 minutes if you want a tangier crunch, and drain it well before adding it to the tortillas so they stay sturdy.

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

Poutine-Style Bacon Cheeseburger Smoked Meatloaf with Fries and Gravy

This meatloaf brings the flavors of a bacon cheeseburger and poutine together in one hearty meal. Smoky beef, crisp bacon, and cheddar are topped with golden fries and warm gravy.

Serve it for a cozy family dinner or a casual game-day meal. The meatloaf stays tender, while the fries add crunch and the gravy makes each slice especially satisfying.

Poutine-Style Bacon Cheeseburger Smoked Meatloaf with Fries and Gravy

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 slices bacon, cooked and crumbled
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ½ cup shredded cheddar cheese, divided
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound frozen French fries
• 1 cup prepared beef gravy

fremgangsmåte

 

• Preheat a smoker to 250°F. In a large bowl, whisk together the egg, milk, ketchup, mustard, garlic powder, smoked paprika, salt, and black pepper.
• Add the ground beef, breadcrumbs, crumbled bacon, and ¼ cup of the cheddar. Mix gently until combined, taking care not to pack the meat mixture too tightly.
• Shape the mixture into a compact loaf and place it on a smoker-safe tray. Smoke until the center reaches 160°F, checking the temperature with an instant-read thermometer.
• While the meatloaf smokes, bake the frozen fries according to the package directions until golden and crisp. Warm the prepared beef gravy in a saucepan over low heat, stirring occasionally.
• Transfer the cooked meatloaf to a cutting board and let it rest for 5 to 10 minutes. Slice into four portions.
• Arrange the fries on a platter or individual plates. Add a slice of meatloaf to each portion, sprinkle with the remaining cheddar, and spoon warm gravy over the fries and meatloaf. Serve right away.

merknader

For a crispier poutine-style topping, keep the gravy off the fries until just before serving. If the cheddar is not melting from the warmth of the meatloaf and gravy, briefly cover the plated portions with foil.

Course: Main Course
Cuisine: American
Equipment: Smoker, Smoker-Safe Tray, Mixing Bowl, Instant-Read Thermometer, Baking Sheet, Saucepan