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–+ servings

Classic Hickory-Smoked Bacon-Wrapped Meatloaf with Barbecue Glaze

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 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