What is there not to love about thick cuts of hickory smoked bacon carefully woven around a juicy, sweet 'n salty, bacon-loaded meatloaf?
Exactly. We've waited far too long to smoke this baby up. Oh, and did we mention that we also brushed the whole thing with our Honey Bourbon sauce which turns the exterior bacon shell into a crispy bacon candy coating?
Yes. We went there. And it is amazing!
In addition to its aesthetic and sweet/smoky/crunchy appeal, the bacon also acts like a protective barrier, holding in all of the meatloaf juices, keeping it 'moist-ilicious', just like the meatloaf of your dreams.
The best part of this meatloaf? One of our favorite comfort foods: Meatloaf Sandwiches! (Don't try and pretend like you don't crave them too.)
SMOKED HONEY BOURBON-GLAZED MEATLOAF with a BACON WEAVE
PREP TIME: 15 minutes
COOK TIME: 1 hour 45 minutes
RECOMMENDED PELLETS: Hickory or Oak
SERVES: 6 to 8
1 1/2 lbs ground beef (80/20)
1 carrot, peeled and diced or grated
1 stalk celery, finely diced
4 oz. mushrooms, finely diced
1/2 red onion, finely diced
2 cloves garlic, grated or diced
3 to 4 fresh sprigs of thyme, leaves only
1 egg, beaten
6-8 slices cooked bacon, crumbled
1 cup bread crumbs
2 teaspoons Worcestershire sauce
1/2 cup condensed tomato soup
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 lb thick-cut bacon
Traeger Honey Bourbon Sauce or favorite barbecue sauce
Start the Traeger on Smoke with the lid open for 4 to 5 minutes or until the fire is established.
Mix together the carrots, celery, mushrooms, and onions in a bowl and drizzle with olive oil. Cover the bowl with plastic wrap and microwave for about 2 minutes just to soften the vegetables a little.
Let the vegetables cool and then mix them in a large bowl with the ground beef, garlic, thyme, egg, crumbled cooked bacon, Worcestershire sauce, salt, pepper, bread crumbs and tomato soup.
Form the mixture into a loaf and place on a wire rack over a foil-lined baking sheet.
Make your bacon weave using the thick-cut bacon, weaving it on a large piece of parchment paper.
Gently flip and lay the weave on top of the meatloaf so that the parchment is on top and peel off the parchment paper.
Put the meatloaf on the Traeger and smoke for 45 minutes.
Then take the meatloaf off and turn the heat up to 300 degrees F and allow to preheat, lid closed for 10 to 15 minutes.
Place the meatloaf back on the Traeger and cook for about an hour or until the internal temperature reaches 160 degrees F on an instant-read thermometer.
During the last 15 minutes (once the meatloaf reaches about 140 degrees/145 degrees F) brush the meatloaf with the barbecue sauce to let it caramelize and for the exterior turn into bacon candy gold!
After you take it off the Traeger allow the meatloaf to sit for 15 minutes before you slice into it.
Don't forget the squeeze some meatloaf between two slices of bread and enjoy the heavenly meatloaf sandwich!
Smoked BBQ Glazed Bacon Weave Meatloaf Recipe.docx (12.16 kb)