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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.
Course Entree
Cuisine Hot Smoking
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Servings 5 -6
Author Jeff Phillips

What You'll Need

  • 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.