• sterlingdavis

Smoked Bacon Wrapped Meatloaf

If I might, I will ask you not to misinterpret the title of this recipe.

I happened to have a mom who is a wizard of a woman in the kitchen, capable of creating something delicious out of anything she touches. Seriously, she has some crazy good recipes that she has recently gone through the effort of writing down and putting them in personalized cookbooks for each of her kids.

Hand-written recipes in a personalized book for all four of us. Pretty awesome, right?

Why Smoked Meatloaf

I love cooking outdoors, even more, I love taking some of the recipes I grew up with, modifying them, making them my own, and sharing them with all of you. If you have had a burger from a grill, you know there is something about burning wood over gas that creates something special.

My goal is to share a recipe you and yours will love.

This recipe combines multiple aspects of my childhood and has created a dish that combines nostalgia, passion, and my goal to create recipes my kids will pass on to theirs.

How To Weave Bacon

Okay, this meatloaf recipe would be absolutely delicious by itself, however, if you create a bacon weave and wrap the meatloaf in it, it takes the meatloaf to the next level.

You can use this technique for virtually any recipe you wish, check out my post on How To Weave Bacon Here!


  • 1lb Ground Beef - I used Ground Wagyu from Snake River Farms. Check them out here.

  • 1lb Bacon

  • 1/2 cup Pork Panko (Regular Panko works great too!)

  • 3 Cloves Minced Garlic

  • 1 Tablespoon of your favorite BBQ Rub, I use Smokin' Sweetness by Hooks Rubs and Spices

  • 2 Eggs, beaten

  • 1/2 Chopped White Onion

  • 1/2 cup Ketchup (or substitute favorite BBQ Sauce)


  1. Preheat Smoker to 275 degrees Fahrenheit

  2. Weave Bacon on parchment paper and apply a light seasoning of the rub of your choice. It helps when folding the bacon weave around the meatloaf if you lay the bacon on parchment paper

  3. Combine Ground Beef, Panko, Garlic, BBQ Rub, Eggs, White Onion, and Ketchup in a large mixing bowl. Mix until even consistency

  4. Shape beef mixture into a log shape on the bacon weave, when you have the shape evenly distributed on the bacon weave, use the parchment paper to lift the bacon evenly from the weave into place. If necessary, use toothpicks or Grill Pinz to pin bacon into place.

  5. Using the parchment paper, I then transfer my meatloaf to a cooling rack fit within a cookie sheet for easy transfer and to keep the meatloaf together. You can use a variety of things, but choose one that will not get damaged on the smoker. (See Cover Photo)

  6. Transfer meatloaf to the smoker. For the duration of the cook, I recommend monitoring the temp of the meat. To do this, I rely on the trust Smoke(x) from ThermoWorks. I put a probe in each end of the meat and monitor the temperature from anywhere in my house. Check out the banner below if interested.

  7. When the meat hits 130 degrees internal, I turn the smoker up to 350 degrees internal. Why? By that time, the meat has absorbed a good amount of smoke flavor and I was to focus on finishing the meat while crisping the bacon.

  8. When the meat hits 160 degrees internal temperature, it is ready! You can cover with your favorite BBQ sauce or serve as-is. I always do a final check with my Thermapen throughout the meat to make sure it is to temperature.

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Snake River Farms - buy through here!


*This post contains affiliate links.

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