Smoked Bacon Wrapped Meatloaf

I love finding ways to put a BBQ twist on everything, and smoking this meatloaf is everything you remember about this classic comfort food, but better! The bacon crisps up nicely on the outside, providing the perfect contrasting texture for the soft middle. This has all the hearty, savory, and rich flavors of traditional meatloaf that is perfect to keep you warm in the colder months, along with the added tang from the smoke. You can't have meatloaf without mashed potatoes (which you can smoke as well!) and gravy. This meal call for pairing with a bold red wine such as Zinfandel to cut through the richness from the fats.

Thanks to Marc Martin for sending in this recipe!

Instructions

1. 01

   Heat your smoker to 250°F. Mesquite works very well.

2.  

3. 02

   While the smoker is heating, saute the onions in a pan using olive oil (and hot peppers if added) for about 5 minutes. Add in the minced garlic during the last minute.

4.  

   Ingredients

   • 1 tablespoon Olive oil
   • 1/2 cup Diced red onion
   • Optional: Hot sauce and/or diced hot peppers, to taste
   • 3 tablespoons Minced garlic

5.  

6. 03

   In a bowl mix the beef, seasoning, eggs, onions (and peppers), garlic, breadcrumbs, 1 cup BBQ sauce (and hot sauce if added).

7.  

   Ingredients

   • 2 pounds Ground beef, ideally 80/20
   • 1/4 cup Your favorite burger/steak/beef seasoning
   • 4 Eggs, beaten
   • 1/2 cup Breadcrumbs
   • 1 cup BBQ Sauce
   • Optional: Hot sauce and/or diced hot peppers, to taste

8.  

9. 04

   Make a bacon weave with the bacon and place the meatloaf into the middle of the weave.

10.  

    Ingredients

    • 1 pound Sliced bacon, regular thickness

11.  

12. 05

    Form the meat into a loaf, roll the weave around it, and pin down the bacon with toothpicks.

13.  

    

14. 06

    Put the meatloaf in the smoker for about four hours until the internal temperature reads 165°F.

15.  

16. 07

    Brush all sides of the loaf with the last 1/4 cup of BBQ sauce during the last 30 minutes.

17.  

    Ingredients

    • 1/4 cup Additional BBQ sauce for the glaze

18.  

19. 08

    Allow the meatloaf to rest at least 15 minutes before slicing.

20.  

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