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Smoked Bacon-Wrapped Meatloaf

Get ready to tantalize your taste buds with the ultimate indulgence: Smoked Bacon-Wrapped Meatloaf. This recipe, courtesy of All Things Barbecue in Wichita, Ks, levels up the classic comfort food to new heights by combining succulent ground beef, zesty country sausage, caramelized onions, savory garlic, and a symphony of spices, all encased in a glorious bacon blanket. Smoked to perfection on a pellet grill, each slice boasts a mouthwatering fusion of flavors, accentuated by a luscious barbecue sauce glaze.

INGREDIENTS

  • 2 lb 80/20 ground beef
  • 1 lb country sausage
  • 2 tbsp Saica Sicilian Extra Virgin Olive Oil
  • 2 tsp Cattleman’s Grill Lone Star Brisket Seasoning
  • 2 cups yellow onion, medium dice
  • 2 cloves garlic, crushed, peeled
  • 1/2 cup Panko bread crumbs
  • 2 large eggs, whisked
  • 1 tbsp Bear & Burton’s The W Sauce
  • 2 tbsp Plowboys’s BBQ Bovine Bold Seasoning
  • 3/4 cup LEM Backwoods High Temp Cheddar
  • 10 slices classic cut bacon
  • Chile Slinger Original BBQ Sauce

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640s Pellet Grill to 325ºF.
  2. Place the onions in a skillet over medium heat along with the oil and season with Cattleman’s Grill Lone Star Brisket Seasoning. Cook until softened and browned a the edges, then remove from the skillet.
  3. Combine the ground beef, sausage, cooked onions, garlic, bread crumbs, eggs, W Sauce, Plowboys’s BBQ Bovine Bold Seasoning and LEM Backwoods High Temp Cheddar in a bowl and mix by hand.
  4. For the meat into a loaf shape and refrigerate for 30 minutes.
  5. Lay out the strips of bacon and place the meatloaf on top. Wrap the bacon around the meat and then season with Plowboys’s BBQ Bovine Bold.
  6. Place on the second shelf of the smoker and cook until it reaches an internal temperature of 160ºF, about 90-120 minutes.
  7. Brush with the barbecue sauce, then remove from the grill.
  8. Rest for 15 minutes, then slice to serve.
123 Views | 0 Comments

Smoked Bacon-Wrapped Meatloaf

Get ready to tantalize your taste buds with the ultimate indulgence: Smoked Bacon-Wrapped Meatloaf. This recipe, courtesy of All Things Barbecue in Wichita, Ks, levels up the classic comfort food to new heights by combining succulent ground beef, zesty country sausage, caramelized onions, savory garlic, and a symphony of spices, all encased in a glorious bacon blanket. Smoked to perfection on a pellet grill, each slice boasts a mouthwatering fusion of flavors, accentuated by a luscious barbecue sauce glaze.

INGREDIENTS

  • 2 lb 80/20 ground beef
  • 1 lb country sausage
  • 2 tbsp Saica Sicilian Extra Virgin Olive Oil
  • 2 tsp Cattleman’s Grill Lone Star Brisket Seasoning
  • 2 cups yellow onion, medium dice
  • 2 cloves garlic, crushed, peeled
  • 1/2 cup Panko bread crumbs
  • 2 large eggs, whisked
  • 1 tbsp Bear & Burton’s The W Sauce
  • 2 tbsp Plowboys’s BBQ Bovine Bold Seasoning
  • 3/4 cup LEM Backwoods High Temp Cheddar
  • 10 slices classic cut bacon
  • Chile Slinger Original BBQ Sauce

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640s Pellet Grill to 325ºF.
  2. Place the onions in a skillet over medium heat along with the oil and season with Cattleman’s Grill Lone Star Brisket Seasoning. Cook until softened and browned a the edges, then remove from the skillet.
  3. Combine the ground beef, sausage, cooked onions, garlic, bread crumbs, eggs, W Sauce, Plowboys’s BBQ Bovine Bold Seasoning and LEM Backwoods High Temp Cheddar in a bowl and mix by hand.
  4. For the meat into a loaf shape and refrigerate for 30 minutes.
  5. Lay out the strips of bacon and place the meatloaf on top. Wrap the bacon around the meat and then season with Plowboys’s BBQ Bovine Bold.
  6. Place on the second shelf of the smoker and cook until it reaches an internal temperature of 160ºF, about 90-120 minutes.
  7. Brush with the barbecue sauce, then remove from the grill.
  8. Rest for 15 minutes, then slice to serve.
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