Smoked Meatloaf wrapped in Bacon

Discussion in 'Roll Call' started by rweidner86, Feb 3, 2014.

  1. rweidner86

    rweidner86 Fire Starter

    For the Super Bowl I smoked a Meat loaf wrapped in bacon on my RF stick burner.  Weather was a little nicer to me this time around as it was 22 Degrees rather than 14!!  It's getting closer to Summer as we know it!!  Here are a few pics of the smoke.

    Couple More

    People loved it.

         I also smoked a brisket but have not uploaded the pics yet.  
  2. mchar69

    mchar69 Smoke Blower

    Very Nice!  How long does it take and at what temp?  Juicy!
  3. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Looks fabulous!!!

  4. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



  5. rweidner86

    rweidner86 Fire Starter

    It takes about 4 hours or so at 275. You get that nice crisp of the bacon but still very juicy on the inside. It was great!! Just want it to warm up here in MI. We are having the coldest winter in a loooooong time. I'm sick of smoking in 5-10 degree weather. Lol
  6. hambone1950

    hambone1950 Master of the Pit Group Lead

    That meatloaf looks great. I hear ya on the cold weather. I Am ready for spring , brother ! Bring it !
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Outstanding, Ryan!!![​IMG][​IMG][​IMG]

    Nice Job----Cold weather & all !!!

  8. bigwheel

    bigwheel Smoking Fanatic

    It aint nice to show pics like that to hungry fat boys. Great job Sir!
  9. skootchnc

    skootchnc Fire Starter

    I did my first (and second) meatloafs today

    BJs warehouse no longer carrys the "Italian Meatloaf Mix"... equal parks Beef, Pork, and Lamb (was $7.99 for 2 pounds)

    So I went ahead and bought the three meats and made my own.

    1 pound each...

    1/2 cup parmesan cheese

    sprinkle each, garlic powder, crushed red peppers, italian seasoning and my own rub

    splash of worchester and one egg.

    Mix well, form up and let sit.

    Did a lattace of Bacon, fired up the smoker and away she went.

    2.5 hours later, @ 165 internal, out of the smoker and under wraps.

    I placed a "cooling rack under the meat loaf, and an aluminum pan under that to catch the drips.

    My wife was a bit gunshy because of the bacon... (she liked the chicken I had bacon wrapped... but not so much the bacon) this time she decleared it "good"..... and there was much rejoicing

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