- Dec 22, 2013
- 4
- 25
So this has been the biggest hit with family and friends, recipe and instructions as follows
Bacon Wrapped BBQ sauce glazed Smoked Meatloaf
Ingredients
SERVINGS: 8
1 tablespoon olive oil
1 onion, diced
½ Green Bell Pepper, diced
2 stalks celery, diced
1 whole jalapeno, seeds and all, diced
2 garlic clove, finely chopped
1/3 cup BBQ Sauce
1/3 cup dark brown sugar
¼ teaspoon cayenne pepper
¾ cup low-sodium chicken broth
3 large eggs
⅔ cup fine breadcrumbs
½ cup finely grated Parmesan
1 tablespoon Pink Himalayan salt
¼ teaspoon freshly ground black pepper
2 pounds ground beef chuck (15% fat) I use 10% fat and add the 3rd egg.. if using 15% use one less egg
6-8 strips bacon
Preparation
I smoke this on a charcoal grill using indirect heat i.e. making the fire on one side and grilling on a rack designed for grilling vegetables on the other half of the grill and using wood chunks for smoke.
Heat oil over medium in a small skillet. Cook onion, celery, bell pepper, jalapeno, and garlic, stirring occasionally, until very soft. Transfer to a large bowl.
Add broth, eggs, breadcrumbs, brown sugar, BBQ sauce, Parmesan, salt, cayenne and black pepper to onion, celery, bell pepper and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan.
Let set in pan for appx 30 minutes to firm up in refrigerator.
Prepare rack by spraying with cooking spray and place loaf on rack.
Use additional BBQ sauce to glaze the top and sides of the loaf.
Place on grill for appx 30 minutes allowing the smoke to penetrate the meat then cover exposed meat with bacon strips and cook until internal temperature is 155 to 157 degrees F.
Cover with foil and let rest 10 minutes before slicing.
Optional Oven Directions: Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper. Bake until an instant-read thermometer inserted into the center registers 160° and bacon is crisp, 70–80 minutes. Let rest 10 minutes before slicing.
Bacon Wrapped BBQ sauce glazed Smoked Meatloaf
Ingredients
SERVINGS: 8
1 tablespoon olive oil
1 onion, diced
½ Green Bell Pepper, diced
2 stalks celery, diced
1 whole jalapeno, seeds and all, diced
2 garlic clove, finely chopped
1/3 cup BBQ Sauce
1/3 cup dark brown sugar
¼ teaspoon cayenne pepper
¾ cup low-sodium chicken broth
3 large eggs
⅔ cup fine breadcrumbs
½ cup finely grated Parmesan
1 tablespoon Pink Himalayan salt
¼ teaspoon freshly ground black pepper
2 pounds ground beef chuck (15% fat) I use 10% fat and add the 3rd egg.. if using 15% use one less egg
6-8 strips bacon
Preparation
I smoke this on a charcoal grill using indirect heat i.e. making the fire on one side and grilling on a rack designed for grilling vegetables on the other half of the grill and using wood chunks for smoke.
Heat oil over medium in a small skillet. Cook onion, celery, bell pepper, jalapeno, and garlic, stirring occasionally, until very soft. Transfer to a large bowl.
Add broth, eggs, breadcrumbs, brown sugar, BBQ sauce, Parmesan, salt, cayenne and black pepper to onion, celery, bell pepper and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan.
Let set in pan for appx 30 minutes to firm up in refrigerator.
Prepare rack by spraying with cooking spray and place loaf on rack.
Use additional BBQ sauce to glaze the top and sides of the loaf.
Place on grill for appx 30 minutes allowing the smoke to penetrate the meat then cover exposed meat with bacon strips and cook until internal temperature is 155 to 157 degrees F.
Cover with foil and let rest 10 minutes before slicing.
Optional Oven Directions: Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper. Bake until an instant-read thermometer inserted into the center registers 160° and bacon is crisp, 70–80 minutes. Let rest 10 minutes before slicing.
