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.
Cuisine Hot Smoking
Prep Time 25minutes
Cook Time 2hours30minutes
Author Jeff Phillips
2lbsof ground beef((80/20))
¾cupgreen bell pepper
Jeff’s rub((purchase recipes here))
Jeff’s Sauce((purchase recipes here))
Wax or parchment paper
Make the Meatloaf
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
Combine the ingredients together well.
Create the Bacon Weave
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".
Create the weave on one end of a piece of wax or parchment paper.
Form the Meatloaf into Logs
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
Form the logs on the other end of the wax paper.
Wrap the Bacon Weave Around the Meatloaf Log
Use the wax paper to help you roll/place the log onto the edge of the bacon weave.
Continue to roll the meatloaf log until the bacon weave is wrapped around it.
Season the Wrapped Meatloaf Logs
Sprinkle Jeff's rub generously onto the outside of the wrapped meatloaf logs
Smoke the Meatloaf Logs
Set up your smoker for cooking at about 225°F
Place the wrapped meatloaf logs directly onto the smoker grate or use a bradley rack.
Smoke cook for about 2.5 hours or until the internal temperature of the meat reads 165°F
Remove the smoked meatloaf logs from the smoker once they are finished.