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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


  • 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


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

Finishing Up

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