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Perfect Hickory Smoked Meatloaf with Bacon Weave

Perfect Hickory Smoked Meatloaf with Bacon Weave - featured image
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A smoky, savory meatloaf wrapped in a crispy bacon weave, smoked low and slow for juicy, flavorful slices perfect for family dinners or BBQ gatherings.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 0.5 pounds ground pork
  • 2 large eggs (room temperature)
  • 1 cup breadcrumbs (120g), plain or seasoned, preferably Panko
  • ½ cup whole milk (120ml), or almond milk for dairy-free
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • Hickory wood chips, soaked for 30 minutes
  • 12–14 thick-cut bacon strips (for the weave)
  • Optional glaze: ½ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar

Instructions

  1. Prepare the bacon weave by laying 6 strips side-by-side on parchment paper, then weave 6-7 more strips over and under to form a tight square. Chill in the fridge for about 10 minutes.
  2. In a large bowl, combine ground beef, ground pork, breadcrumbs, eggs, milk, chopped onion, minced garlic, Worcestershire sauce, tomato paste, salt, black pepper, and smoked paprika. Mix gently with clean hands until just combined.
  3. Shape the meat mixture into a loaf about 9×5 inches on parchment paper or foil, being careful not to pack too tightly.
  4. Drape the chilled bacon weave over the shaped meatloaf, tucking in ends underneath or securing loosely with kitchen twine.
  5. Preheat smoker to 225°F (107°C) and add soaked hickory wood chips to the firebox or coals. If using a grill, set for indirect heat with wood chips in a smoker box or foil pouch.
  6. Place the bacon-wrapped meatloaf on a wire rack over a baking sheet or directly on the smoker grate. Insert a meat thermometer into the thickest part.
  7. Smoke the meatloaf for 2.5 to 3 hours until internal temperature reaches 160°F (71°C), avoiding opening the smoker frequently.
  8. Optional: In the last 30 minutes, brush the ketchup-brown sugar glaze over the bacon for a sticky, tangy finish.
  9. Remove the meatloaf from the smoker, tent loosely with foil, and let rest for 10-15 minutes before slicing.

Notes

Avoid overmixing the meat mixture to keep the meatloaf tender. Soak hickory wood chips for at least 30 minutes to ensure steady smoke. Keep the smoker closed during cooking to maintain temperature and smoke levels. Rest the meatloaf after smoking to redistribute juices. Wrap in foil halfway through smoking if bacon edges crisp too fast. Use a spray bottle of water to control flare-ups.

Nutrition

Keywords: meatloaf, smoked meatloaf, bacon weave, hickory smoked, BBQ, comfort food, easy meatloaf recipe

Find it online: https://twirltaste.com/perfect-hickory-smoked-meatloaf-with-bacon-weave-recipe-easy-steps/