Smoked meatloaf is something I decided to try about 10 years ago on a whim and it has been a regular feature at our table ever since. I wrote about it way back then and I've had hundreds of folks tell me they would never eat an “oven” meatloaf again.

Take that same meatloaf, form it into a log, wrap it in bacon and you have smoked meatloaf logs.

Most folks agree that bacon makes almost anything better and this holds very true in this recipe as well.

Helpful Information
  • Prep Time: 25 minutes
  • Cook Time: 2.5 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 165°F
  • Recommended Wood: Pecan
What You'll Need

Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rub

These smoked meatloaf logs use my rub inside the meat and over the top of the bacon once it's wrapped to create an amazing flavor profile that will make your lips and tongue want to do the tango.

My very own barbecue sauce recipe also adds some zing to the inside and a very nice sticky and flavorful surface on the outside in a way that you just have to experience to believe!

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce

Make the Meatloaf

Add ground beef, green peppers, onions, eggs and oats to a large mixing pan

2014-IMG_4425 2014-IMG_4428

Add 1/3 cup of Jeff's rub (purchase recipes here) and 1/3 cup of Jeff's barbecue sauce (purchase recipes here) and mix together with clean hands to combine.

2014-IMG_4431 2014-IMG_4432

Oops.. I almost forgot the worcestershire sauce!

I just made a bowl to put the worcestershire into, then remixed it lightly.

2014-IMG_4433

Make the Bacon Weave

Making a bacon weave is not the easiest thing to write out so that it's easy to follow. I have posted pictures and I feel confident that you can accomplish this, even if you've never done it before, by studying the images carefully before you begin.

Begin by laying out some wax paper and create the bacon weave in the center or at one end leaving enough room to form the meatloaf log at the other end.

2014-IMG_4446 2014-IMG_4447

2014-IMG_4448 2014-IMG_4449

2014-IMG_4450 2014-IMG_4451

Form the Meatloaf Logs

Form half of the meatloaf (1 lb) into a log that is about the same length as the bacon weave you just created.

Be sure to create it close to the bacon weave and lined up with the long side since you will simply roll the log onto the bacon once it's finished.

It will need to only be about 2 inches in diameter

2014-IMG_4440

Once it's formed, use the wax paper to help you roll the log up onto the edge of the bacon.

Continue to roll the meatloaf log and the bacon weave until the weave is all the way around the meatloaf log.

It's not the end of the world if the the weave overlaps or if there is a slight gap that the weave does not cover.

2014-IMG_4441 2014-IMG_4442

Once it's finished, use the wax paper to help you move the wrapped log to a Bradley rack or you can leave it on the wax paper for now so you can move it to the smoker grate in a few minutes.

2014-IMG_4443 2014-IMG_4445

Repeat these steps on the 2nd meatloaf log.

Seasoning the Meatloaf Log

Sprinkle ample amounts of Jeff's rub (purchase recipes here) all over the outside of the wrapped meatloaf log

2014-IMG_4453

The meatloaf logs are now ready to smoke.

Get the Smoker Ready

Set up your smoker for cooking at about 225°F.

Make sure to have enough smoking wood to last about 2 hours.

If your smoker has a water pan, fill it with water or other liquid.

I cannot tell a difference between using water and other liquids such as apple juice, beer, wine, etc. but if you can and you enjoy it, feel free to do so.

I usually just use plain water.

Smoke the Meatloaf Logs

Place the logs directly on the smoker grate or if you used the bradley rack, just lay the entire rack on the smoker grate.

Maintain about 225°F for 2-3 hours or until the meatloaf logs have reached 165°F in the center using an accurate meat thermometer.

I like to keep the smoke going for the entire time they are on the smoker. I recommend at least 2 hours of smoke since the bacon does keep the smoke away from the meatloaf.. but some does seep through and you can taste it in the actual meatloaf.

I used pecan. Feel free to use your own favorite smoking wood for these.

Thermometers

There are 3 main thermometers that I like to use:

  1. The Thermapen for quick and easy temperature readings.
  2. The Maverick ET-732 when I am using a smoker that is a long ways from my kitchen (more than 100 feet or so).
  3. The new iGrill2 which I have been very impressed with so far. It does not have the range of the Maverick ET-732 but it connects with my iPhone/iPad via bluetooth and, not only does it keep me informed of the temperature of my smoker and 3 other food items, it also charts my time and temperature for me.

There are lots of options when it comes to thermometers, but these are the 3 that I use and recommend to anyone who really wants to get serious about smoking meat.

The main thing you learn about smoking meat is that it's usually more about temperature than time.

You also discover very quickly that thickness (rather than weight) is the main factor that determines how long a certain piece of meat will take to get done.

Putting Sauce on the Smoked Meatloaf Logs

I like to brush sauce onto the smoked meatloaf logs when they are just 30 minutes or so away from being done. This adds a really wonderful extra layer of flavor which has the potential to make your mouth really happy if you use a sauce that worth it's salt.

I am very picky about my barbecue sauce and that's what initially led to me creating my very own barbecue sauce and rub. You can purchase the recipes for my sauce and rub HERE if you are interested in a major improvement over what is commercially available in your local grocery store.

See how great the rub and sauce make the outside of the smoked meatloaf logs look?

2014-IMG_4477 2014-IMG_4478

Finishing Up

Once they smoked meatloaf logs are done cooking/smoking and they have reached that magical 165 °F, you can remove them from the smoker right away and slice them up.

2014-IMG_4539

Serve immediately!

If you are anything like me and my family, they might not even make it to the table. It's like vultures around the kitchen bar and the last piece is grabbed by whoever happens to be the bravest among us 😉

Notes/Comments:
  1. To me, the bacon  is good just like it is. It does not get crispy but it should have decent bite-through. If you really want it to be crispy, you can very carefully place it on a hot grill, rolling it over every little bit to get an even crispiness. You can also use the broiler for this task but you have to be careful or the sauce/rub will burn.
  2. These are perfect on biscuits, Hawaiian rolls or put a couple on a slice of loaf bread and make yourself a sandwich that's out of the world!
  3. Feel free to use your own favorite meatloaf recipe but I do recommend substituting some of my barbecue sauce for the ketchup and be sure to add the rub to the outside.
  4. Don't get these confused with the “fatty” or bacon explosion. Those are amazingly good as well but they are different in that it uses sausage and is stuffed. This is supposed to be good ol' meatloaf, all by itself, wrapped in bacon. It's all about the meatloaf recipe and the bacon while a fatty is more about the stuffing.

Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**

Limited Time Website Deal!

Save 20% on Jeff’s Rub Recipes and Sauce Recipe

Use coupon code THANKFUL during checkout


jeffs-rub-recipe jeffs-sauce-recipe

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Limited Time Website Deal!

Save 20% on Jeff’s Rub Recipes and Sauce Recipe

Use coupon code THANKFUL during checkout


Order the Digital Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

Printable Recipe

Print

Smoked Meatloaf Logs

Smoked meatloaf is something I decided to try about 10 years ago on a whim and it has been a regular feature at our table ever since. Take that same meatloaf, form it into a log, wrap it in bacon and you have smoked meatloaf logs.

  • Author:
  • Prep Time: 25 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 55 mins
  • Yield: 5-6
  • Category: Entree
  • Cuisine: Hot Smoking

Ingredients

  • 2 lbs of ground beef (80/20)
  • ¾ cup green bell pepper
  • 1 cup diced onion
  • ½ cup quick oats
  • ¼ cup worcestershire
  • 2 eggs
  • 1 lb bacon
  • Jeff’s rub (purchase recipes here)
  • Jeff’s Sauce (purchase recipes here)
  • Wax or parchment paper

Instructions

Make the Meatloaf

  1. Place 2 lbs of ground beef (80/20), 2 eggs, ¾ cup of diced green bell pepper, 1 cup of onion, ½ cup of quick oats, ¼ cup worcestershire, 2 eggs, 1/3 cup of Jeff's rub, and 1/3 cup of Jeff's sauce into a large mixing bowl
  2. Combine the ingredients together well.

Create the Bacon Weave

  1. This is something that is almost impossible to write out in a way that can be understood without images. You are looking for a weave that is 3 strips of bacon wide. Use half strips weaved into those 3 steps to create the “weave”.
  2. Create the weave on one end of a piece of wax or parchment paper.

Form the Meatloaf into Logs

  1. With the meatloaf that has been mixed together, form (2) logs that are as long as your bacon weave and about 2 inches in diameter
  2. Form the logs on the other end of the wax paper.

Wrap the Bacon Weave Around the Meatloaf Log

  1. Use the wax paper to help you roll/place the log onto the edge of the bacon weave.
  2. Continue to roll the meatloaf log until the bacon weave is wrapped around it.

Season the Wrapped Meatloaf Logs

  1. Sprinkle Jeff's rub generously onto the outside of the wrapped meatloaf logs

Smoke the Meatloaf Logs

  1. Set up your smoker for cooking at about 225°F
  2. Place the wrapped meatloaf logs directly onto the smoker grate or use a bradley rack.
  3. Smoke cook for about 2.5 hours or until the internal temperature of the meat reads 165°F

Finishing Up

  1. Remove the smoked meatloaf logs from the smoker once they are finished.
  2. Slice and serve immediately.

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

8 Comments on this article. Feel free to join this conversation.

  1. Ernie Simpson April 10, 2015 at 9:08 pm - Reply

    I had the smoked mac n cheese link opened. Everyone’s expecting it tomorrow and it keeps detouring to the meatloaf logs?? Help!!??

  2. chris August 20, 2014 at 8:48 pm - Reply

    so i posted a question about the meatloaf where the bacon didnt cook all the way through and the meat fell apart. i see that it is gone off of this thread are we not allowed to ask a real question or did it go somewhere? im not knocking the recipe hello hello

    • Jeff Phillips August 20, 2014 at 9:16 pm - Reply

      Chris, all comments are moderated on this website which means, they don’t get posted until someone has verified that it’s not spam. This usually happens pretty quick but it can take a day or so for them to show up occasionally.

  3. chris August 19, 2014 at 6:49 pm - Reply

    Chris, all comments are moderated on this website which means, they don’t get posted until someone has verified that it’s not spam. This usually happens pretty quick but it can take a day or so for them to show up occasionally.

    • Jeff Phillips August 20, 2014 at 9:24 pm - Reply

      I am not sure why the meat did not stay together if you used the same type of ground meat and the oatmeal and eggs, it should not have had a problem.

      I assume you checked the meat to make sure it reached 160°F in the center.

      Regarding the bacon, it does not get crispy on fatties, and bacon wrapped meatloaf such as this but usually has a decent bite-thru. If you want it more crispy, you can pre-cook the bacon for about half the time you normally would to give it a head start then make the bacon weave.

      You can also place the meatloaf log under the broiler in your oven and turn it every couple of minutes until the bacon is cooked to your liking all the way around. You could remove the meatloaf log 10°F earlier than planned to carry out this process but you would need to ensure that the final internal temperature was at least 160°F.

      Just a few ideas to try.

  4. Scott July 30, 2014 at 4:25 pm - Reply

    Gave this one a try over the weekend and it came out great. Didn’t have any pecan chips so used Alder chips instead. Also used packaged bacon instead of deli bacon as it is a little thinner. The bacon came out as you described, not crispy but had a good bite through. Another one of your recipes we’ll do again. Thanks!

  5. Don July 26, 2014 at 5:35 pm - Reply

    Just tried your smoked Meatloaf Log
    Jeff it was great! I did add just a bit of brown sugar to the mix on two logs, I used your recipe on two others. My guest ate both types and asked for more! Wow in the year and a half I have been smoking meat, mostly from your recipes I have never smoked anything that turned out bad. I eagerly wait each email you send with new Recipe’s This is amazing since I am a guy that could not cook anything without ruining it. Thank you very much. You book is my guide on just about every smoking recipe I do. Than you very much.

    Don Butterbaugh

Leave A Response