Stuffed Bacon Wrapped Meatloaf

Discussion in 'Beef' started by chefrc, Jul 28, 2010.

  1. [​IMG] [​IMG][​IMG]

    Stuffed Meatloaf
    This is my lovley brides recipe and is really good stuff After I smoke it

    2 Lbs Ground Chuck
    2 Tbsn minced onion
    2 Tbsn minced garlic
    1 egg
    Bread crumbs the fine ones
    Mix everything together , put the bread crumbs in a little at a time. Add just enough catsup for flavor.
    Take 2/3rds of the mixture and put it in a 9 x 13 baking dish and form  your regular sized meatloaf but make a nice bowl in the center. You want to make sure you have enough left to make a cap or cover out of the remaining mixture. Now add whatever you like into the bowl. I like fried crumbled bacon, shredded cheddar , caramelized onion and sliced crimini mushrooms.  Now put on your cap and blend into the rest of the meatloaf cover with bacon and pour in about 1/4 inch of water around the meatloaf and smoke at 230 -250 until the bacon is crisp and you have an inside temp of 160 -170 Here are some other things you may add to the bowl for a different taste. I have made them with Sun dried tomatoes, fresh spinach leaves, feta cheese, sliced black olives and slivered shrimp for a Mediterranean taste. Or some pepperoni, mozerella cheese, pizza sauce and a dash of sweet basil. For the Italian taste. The possibilties are endless and only stop when you do
    Last edited: Jul 28, 2010
  2. nwdave

    nwdave Master of the Pit SMF Premier Member

    Now this one sounds just great.  We love meat loaf and this just moved to the top of the to do list.
  3. Me too on the todo list.

    Hey on the baking dish what do you all use? Glass pyrex or metal pans like cookie sheet material. And if you use glass is it difficult to get the smoke off of it (cleaning ).

    2 is about how long did it take to get to that temp. I know it varies but ball park it for me
  4. Thanks Fellas it is quite tasty and actually fun to make. When you make the bowl leave a 1 inch lip all the way around , and make sure you have enough stuff ( Lots of cheese ) to fill er up and then cap.When you set it on the table and tell them it's Meatloaf you will get the same old OK. But when you slice it and all the cheese and goddies come rolling out. Your'e gonna get a WOW!!

    To answer your questions , I use a metal cookie pan with a 1/2 inch lip around it. And the last one took 2 1/2 hours but it was a rather warm day. Just look for the 170 inside temp. You are going to love it and the variations never stop.

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