After all the mouth watering Qview and other suggestions here on the forums I decided to give it a try and smoke a pepper bacon stuffed meatloaf that is bacon-weave wrapped. Also found a nice glaze recipe that was very good as well.
Meatloaf:
Pre-cook 12 oz of peppered bacon, I prefer to cook the bacon slices then chop and/or crumble the bacon that is going to be rolled up in the middle of the meatloaf.
Prepare the bacon weave from the thick sliced bacon and then spread out the meatloaf mix on the square of bacon weave so that you have about an inch thickness of meatloaf mix. I had some leftover meatloaf mix that ended up as meatloaf patties that I placed in the freezer for another day. Place the chopped / crumbled bacon on top of the meatloaf mix and roll up. Now apply glaze and I kept part of the glaze for another application during the smoking around the second hour. I wrapped it in foil after reaching about 165 F and let it rest about 30 minutes.
Here are pics of what I ended up with both pre and post smoker with mesquite smoke for 3 hrs and about 4.5 hrs cook time at 210 F.
Fatty all rolled up and glazed.
another view
about the second hour before applying the second coat of glaze
and the end product...
Nice smoke ring and it was delicious and from the wife and friends comments I will be doing the meatloaf from now on! Going to be doing another one with a different stuffing can't wait.
Meatloaf:
- 3.5 pounds of ground chuck
- 1.5 pound of ground pork sausage
- 1 medium chopped onion
- 1 28oz. can Italian seasoned chopped tomatoes
- 4 eggs
- Crushed Saltine crackers
- 1/4 c Worcestershire Sauce
- 1/4 c low sodium soy sauce
- 2 tsp rosemary
- 1 tsp dried thyme
- 2 tsp Dijon mustard
- 6 cloves garlic crushed
- 1 12 oz package of pepper bacon (inside)
- 1 16 oz package thick sliced maple bacon (weave wrap)
- 1/2 c ketchup or chili sauce
- 1/4 c light or dark brown sugar or more to get consistency you are happy with
- 1/4 c cider or white vinegar
Pre-cook 12 oz of peppered bacon, I prefer to cook the bacon slices then chop and/or crumble the bacon that is going to be rolled up in the middle of the meatloaf.
Prepare the bacon weave from the thick sliced bacon and then spread out the meatloaf mix on the square of bacon weave so that you have about an inch thickness of meatloaf mix. I had some leftover meatloaf mix that ended up as meatloaf patties that I placed in the freezer for another day. Place the chopped / crumbled bacon on top of the meatloaf mix and roll up. Now apply glaze and I kept part of the glaze for another application during the smoking around the second hour. I wrapped it in foil after reaching about 165 F and let it rest about 30 minutes.
Here are pics of what I ended up with both pre and post smoker with mesquite smoke for 3 hrs and about 4.5 hrs cook time at 210 F.
and the end product...
Nice smoke ring and it was delicious and from the wife and friends comments I will be doing the meatloaf from now on! Going to be doing another one with a different stuffing can't wait.
