Bacon-Wrapped Smoked Meatloaf

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 180 min · Beef · low-carb, high-protein

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Ingredients

• 1/2 lb ground chuck
• 1/4 lb ground pork
• 3 slices thick-cut bacon
• 1/4 cup panko breadcrumbs
• 1 eggs
• 1/4 cup whole milk
• 1 yellow onion
• 1 clove garlic
• 1/2 tbsp Worcestershire sauce
• 1/4 cup ketchup
• 3/4 tbsp dark brown sugar
• 1/4 tbsp cider vinegar
• 1/2 tbsp barbecue rub
• 1/4 tbsp yellow mustard

Method (tap to check — screen stays awake)

1. Sweat the finely diced onion and garlic in a skillet over medium heat for 7 minutes until soft, then cool completely — warm onion starts cooking the egg.
2. Soak the panko in the milk for 5 minutes, then mix in the eggs, Worcestershire, half the rub and the cooled onion.
3. Fold in both meats with your hands until only just combined; worked any further the loaf turns springy and tight.
4. Shape into a 9x5-inch loaf on a sheet of foil, weave the bacon over the top and tuck the ends underneath.
5. Dust with the remaining rub and smoke at 250°F over hickory for about 2 hours, to 145°F internal.
6. Whisk the ketchup, brown sugar, vinegar and mustard, brush it over the bacon and smoke 25-30 minutes more until the loaf reads 160°F and the glaze has set.
7. Rest 15 minutes before slicing 1 inch thick, or it will fall apart on the board.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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