The magic of this Bacon-Wrapped Smoked Meatloaf lies in its perfect blend of juicy meat, bold seasonings, and that glorious bacon crust. Smoked low and slow, it captures deep flavor in every slice and turns a humble meatloaf into a centerpiece worthy of any BBQ.
Whether you’re planning a summer cookout, a cozy weekend dinner, or simply want to elevate your comfort food game, this smoked meatloaf is a smoky, savory powerhouse. The bacon crisps up beautifully, adding both texture and smoky flavor to the moist, tender interior. Brush it with your favorite BBQ sauce and let it caramelize for the ultimate finish.
Full Recipe:
Ingredients:
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2 lbs ground beef (80/20 blend)
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1/2 lb ground pork
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1/2 cup breadcrumbs
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1/2 cup milk
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1 small onion, finely diced
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2 cloves garlic, minced
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2 eggs
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1 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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1 tsp salt
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1/2 tsp black pepper
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1 tsp smoked paprika
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12 slices thick-cut bacon
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1/2 cup BBQ sauce (plus more for glazing)
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Wood chips for smoking (hickory or oak preferred)
Directions:
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Preheat your smoker to 250°F using indirect heat. Add wood chips for smoke flavor.
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In a large bowl, mix together ground beef, ground pork, breadcrumbs, milk, onion, garlic, eggs, Worcestershire sauce, mustard, salt, pepper, and paprika until well combined.
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Shape the mixture into a loaf on a parchment-lined tray or foil pan.
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Lay out the bacon strips on a flat surface, slightly overlapping. Place the meatloaf at one end and roll the bacon around the loaf to fully wrap it.
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Transfer the bacon-wrapped meatloaf to the smoker. Smoke for 3 hours, brushing with BBQ sauce every hour during the last 90 minutes.
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The meatloaf is ready when internal temperature reaches 160°F. For crispy bacon, finish with a quick sear or broil for 2–3 minutes.
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Let rest for 10 minutes before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 465 kcal | Servings: 6 servings
Why Bacon-Wrapped Smoked Meatloaf Deserves a Spot on Your Dinner Table
Few meals bring as much comfort and satisfaction as a perfectly made meatloaf. But when you take it to the next level by wrapping it in crispy bacon and infusing it with rich, smoky flavor from your backyard smoker, you create something truly extraordinary. Bacon-wrapped smoked meatloaf is not just another weeknight dinner, it’s a celebration of savory flavors, a showcase of traditional techniques, and a perfect fusion of simplicity and decadence.
Whether you’re feeding a hungry family, entertaining friends at a BBQ, or meal prepping for the week, this dish delivers unmatched flavor and versatility. Let’s dive deeper into what makes this dish so special and why it deserves a place in your recipe repertoire.
The Beauty of Smoked Meatloaf
Traditional meatloaf is typically baked in the oven, resulting in a hearty and tender interior. However, when you introduce smoke into the equation, everything changes. Smoking meatloaf infuses it with rich, complex flavors that simply cannot be achieved through baking alone. The slow smoking process allows the flavors to build gradually, making every bite taste like it’s been crafted with care and precision.
The texture also benefits from smoking, especially when bacon is involved. The bacon acts as a moisture shield, keeping the inside of the meatloaf juicy while forming a caramelized, crispy crust on the outside. When done right, the combination of smoke, savory meat, and crispy bacon creates a balance of textures and flavors that’s irresistibly satisfying.
Why Bacon Makes It Better
Bacon has a way of making everything taste better, and in this meatloaf, it plays a crucial role. The fat from the bacon bastes the meat as it cooks, keeping it moist while also adding a subtle smokiness of its own. More than just a topping, the bacon wraps locks in the juices and provides a crispy, flavorful shell that complements the softer interior of the meatloaf.
Additionally, bacon adds visual appeal. When layered carefully and allowed to crisp over the smoker, it turns a humble loaf into a show-stopping centerpiece. You can create a stunning lattice pattern or keep it rustic by overlapping strips, either way, it’s guaranteed to impress.
Choosing the Right Meat Blend
The key to any great meatloaf lies in the balance of lean meat and fat. For this recipe, a blend of 80/20 ground beef and ground pork hits the sweet spot. Ground beef adds hearty flavor, while the pork contributes richness and a slightly sweeter note. Together, they provide the moisture, binding, and texture needed for a perfect loaf.
Avoid using to lean a blend, as this can result in a dry, crumbly meatloaf. The fat is essential for both flavor and texture, especially when smoked for several hours. If you prefer to customize, you can also mix in veal, turkey, or sausage meat, though this may require some adjustment in seasoning and fat content.
Seasoning and Flavor Enhancers
A great smoked meatloaf isn’t just about meat and bacon; it’s about layering flavors from the inside out. In this recipe, ingredients like Worcestershire sauce, Dijon mustard, garlic, and smoked paprika work together to build depth. The mustard adds a tangy sharpness that balances the richness of the meat, while Worcestershire brings umami to the table.
Breadcrumbs and milk serve as a binder and moisture agent, keeping the interior tender. You can experiment with different types of breadcrumbs: panko, seasoned Italian, or even crushed crackers to add subtle textural differences.
Onions and garlic are essential aromatics that break through the richness and give the loaf its savory backbone. Finely dicing the onion ensures it cooks through and integrates smoothly into the mixture without creating unwanted texture.
Choosing Wood for Smoking
The wood you choose will significantly influence the flavor of your smoked meatloaf. For this recipe, hickory or oak are highly recommended due to their bold, smoky profiles that complement red meat and bacon well. Hickory imparts a strong, classic BBQ flavor, while oak offers a slightly milder smoke that still adds plenty of character.
If you prefer something a little sweeter, applewood or cherry wood can also work beautifully. These fruitwoods add a subtle sweetness that pairs nicely with the BBQ glaze and bacon crust. The key is to use wood sparingly, enough to enhance, not overwhelm.
BBQ Sauce: Glaze It Up
The BBQ glaze is what ties the whole dish together, creating a sticky-sweet coating that clings to the bacon and caramelizes beautifully in the smoker. Use your favorite BBQ sauce, whether store-bought or homemade but make sure it complements the flavor profile you’re aiming for. A sauce with brown sugar or molasses works well to balance the saltiness of the bacon and meat.
Apply the glaze during the final hour of smoking and reapply every 20–30 minutes to build a thick, glossy coating. This step also locks in the juices and gives the meatloaf that classic BBQ bark that everyone loves.
Slicing and Serving Tips
Once your meatloaf reaches an internal temperature of 160°F and the bacon is perfectly crisped, let it rest for at least 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful.
Use a sharp serrated knife to cut clean slices without tearing the bacon crust. Serve with classic sides like mashed potatoes, roasted vegetables, or a tangy slaw to balance the richness of the meatloaf. It also pairs beautifully with cornbread, mac and cheese, or even baked beans for a full Southern-style feast.
Storage and Leftovers
One of the best things about bacon-wrapped smoked meatloaf is how well it stores and reheats. Leftovers can be wrapped tightly and refrigerated for up to 4 days, or frozen for up to 3 months. When reheating, use the oven at 300°F to preserve the crispy exterior and juicy interior.
Leftover meatloaf makes fantastic sandwiches, especially when paired with toasted sourdough and extra BBQ sauce. You can also crumble it into pasta dishes, stuff it into quesadillas, or even top a pizza with it for a smoky meat lover’s twist.
Customization and Variations
This recipe is incredibly versatile and easy to customize. Want to spice it up? Add diced jalapeños or hot sauce to the mix. Prefer a cheesy twist? Mix in shredded cheddar or mozzarella into the center of the loaf or create a cheese-stuffed core.
You can also swap the BBQ glaze for a tomato-based glaze or a mustard-brown sugar blend for a more traditional twist. Experimenting with herbs, spices, and fillings can turn this dish into a signature creation that reflects your personal taste.
For a low-carb version, replace the breadcrumbs with almond flour or pork rinds, and use a sugar-free BBQ sauce to keep the flavors on track without the carbs.
Conclusion
Bacon-wrapped smoked meatloaf isn’t just a recipe, it’s an experience. The smoky aroma, the crispy bacon crust, the juicy interior, and the rich BBQ glaze all come together to create a meal that feels both nostalgic and gourmet. It’s perfect for family dinners, weekend cookouts, or whenever you want to serve something deeply satisfying.
This recipe combines classic comfort food with modern BBQ flair, creating a dish that’s as impressive on the plate as it is on the palate. Whether you’re a seasoned pitmaster or a home cook exploring smoked dishes for the first time, this bacon-wrapped meatloaf is guaranteed to become a go-to favorite.