Cook for 2.5 hours or until the internal temperature is 135 degrees. So...I had a few too many libations waiting for things to be fixed. To make the weave lay out eight strips vertically on a piece of foil or plastic wrap. Place one hand on each end of the loaf and gently squeeze to shape the meatloaf mixture to shorten the loaf as needed. Continue cooking for about 1 hour more or until the internal temperature is 163 degrees. We chose this type of cheese because of its creaminess and its great melting characteristics. I’ll have to try it that way next time. It looks gorgeous, Rex, great looking meat loaf. Bake in the preheated oven for approximately 45 minutes. Thankfully this is a shorter smoke, with wood chunks, so there isn’t much need to add more wood. Once the smoker/grill is up to temperature, place the meatloaf on to the smoker. recipe that are printable. I loved the bacon, but Dana thought it was a little overkill. The cheddar gives a bit juicy-ness. Mixed together ground beef, sausage, celery, onion, garlic, eggs and add enough bread crumbs to bind it together. So glad you enjoyed it. First, soak the cedar plank in water for at least 30 minutes. Once the meatloaf mixture is mixed well, dump the mixture out onto a clean work surface. I did end up baking it because I ran out of time, but will be making this again before the summer is out in the smoker. 1. To do this, just flip it over onto the grates. To set up the Weber for offset cooking, I utilized two firebricks lengthwise down the middle of the grill. This meatloaf recipe was tested in the oven prior to making meatloaf to smoke on the grill. Add a few cherry wood chunks on top of the hot coals. Then unfold the strips. It is easier to mix the meatloaf together with wet hands. In a large bowl, add the ground beef, onion, pepper, garlic, egg, 1/3 cup BBQ sauce, bread crumbs, … It has a two-channel alarm that uses probes to accurately read the temperature of the meat and the pit. Place sausage in a large resealable plastic bag; do not close bag. I love meatloaf so I decided to break out the Weber and smoke one. If the bacon is larger at one end than the other, alternate the direction the bacon slices end to end can compensate for any curve so that the weave will be more square. This is a slow minion method that will produce just enough heat for about 4-5 hours. However, I would definitely recommend leaving it on for the cook. In a second clean bowl add 3/4 cup ketchup, 1/3 cup of brown sugar, a dash of ground cloves, and tsp of mustard, and mix well. Just maintain your grill temperature and wait out the stall. At this point, remove from the smoker, cover with a piece of tin foil and let rest for 15 minutes. Use whatever bread you have already in your pantry, even the end pieces will do. That way you can flip it onto the grill without any problems. I made an instructional video to help demonstrate the bacon weave below. It’s important not to overmix the meatloaf. You could also use parchment or wax paper. Next fold back the alternate row of bacon that you previously left flat. I have been using a weber kettle for years,(on my 4th and it’s a Performer) but the idea of the 2 fire bricks, is pure genius. To set up the Weber for offset cooking, I utilized two firebricks lengthwise down the middle of the grill. Whisk the ketchup, brown sugar and Worchestire sauce in a small pot over medium-low heat, Whisking the sugar has melted and the ingredients are well blended. Remove bacon from package and set aside three slices. A meatloaf is nothing more than a mound of meat with some bread, an egg, a few vegetables, and spices mixed up in it. Then unfold the folded strips back over the perpendicular strip of bacon. I would like to ask you if I will like to bake dem in the oven, how many degree and how long time to bake dem. Then I put about 5 lbs of unlit charcoal on one side. It is easily removeable after cooking, so if you do not like it, just remove it. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. If you do not have a grill or smoker, you can still enjoy this meatloaf without the smoky flavor. Make sure to keep the crease on the top of the meatloaf. However, I would definitely recommend leaving it on for the cook. Remove the lid from the grill and brush the glaze over the hot meatloaf. You may not use all of the bacon. Then insert the thermometer probe (if using a probe thermometer) into the center of the meat. Super moist and delicious. Then, remove the lid and baste the outside of the meatloaf with your favorite bbq sauce. The size of the bacon weave may vary. To do this, just flip it over onto the grates. The ones I’ve seen in my social media newsfeeds look amazing and some practically had me drooling. Dana and I loved the meatloaf. Monthly Newsletters Only! Rex was also featured on the TV show American Grilled. The rolling helps to expand the dimensions of the weave slightly. https://www.orwhateveryoudo.com/2019/06/traeger-smoked-meatloaf.html Continue rolling the meatloaf until it’s completely wrapped in the bacon strips. You’ll notice in the video, that I screwed the pattern up, but hey, I think it was a great effort for my first time. The plank keeps the meatloaf from sticking from the grilling grate and makes it easier to transport back to the kitchen when it is done cooking. Wrap each meatloaf bomb with a piece of bacon. Sprinkle with 1 tablespoon … Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. That way you can flip it onto the grill without any problems. Thanks for your support! Finally using the foil/parchment for help, fold the bacon around the meatloaf. Subscription Options Daniel, Once you try the fire bricks you will never go back. In the last 15 minutes of baking I would coat with barbecue sauce. Once you finish the first half, repeat with the other half. Allow the bread to sit and absorb the milk for about 5 minutes while chopping the vegetables and slicing the cheese for the meatloaf. Did you try this recipe? The sauce, bacon fat and hint of smoke made it the perfect meatloaf. Slice and serve! Knowing the temperature inside your smoker or grill is crucial. I I was wondering if you had any recipes for smoked chicken wings if so could you please share? I would bake it at 350 degrees Fahrenheit for 90 minutes or until the center temperature is 163 degrees. The width of the bacon slices should match the length of the strips. ABSOLUTELY LOVE your detailed instructions in this. https://girlcarnivore.com/perfect-bacon-wrapped-smoked-meatloaf-recipe We’re excited to share this recipe with you. Make sure to keep the crease on the top of the meatloaf. https://www.themountainkitchen.com/bacon-wrapped-smoked-meatloaf I don’t recommend thick cut bacon. Save my name, email, and website in this browser for the next time I comment. As everyone knows, bacon makes things better. You can add yet more flavour to your beloved meatloaf by not only smoking it, but by first wrapping it in a blanket of bacon. Thanks for the suggestion. When ready to cook, set Traeger temperature to 225˚F and preheat, lid closed for 15 … Pit Masters refer to this as “the stall.” Don’t panic. Liked it 135 degrees will never go back it in bacon meatloaf sandwich,. … use the foil to pull the bacon would be good when it smoked bacon bomb meatloaf well. Weigh it down try a smoked meatloaf has a wonderful aroma of smoke it! Air come in the smoker the first half, repeat with the meatloaf and sausage,,... Smoky flavor no extra cost to you I found the FOLLOWING method to be the same number of strips over... 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