Sprig Originals's kitchen / Smoked Bacon-Cheddar Meatloaf
Smoked Bacon-Cheddar Meatloaf
By Sprig Originals · with credit
Adapted from gimmesomegrilling.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A beef-and-pork meatloaf loaded with crisp bacon and sharp cheddar, then cooked in the smoker until it picks up a deep hickory edge. All the comfort of a weeknight meatloaf with a smoky crust you can't get from an oven.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 8 strips bacon, cooked and chopped
- 2 eggs, whisked
- 1/2 cup Italian-seasoned panko bread crumbs
- 1/4 cup milk
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1/2 cup yellow onion, chopped
- 1/2 tsp ground black pepper
- 2 cups cheddar cheese, shredded
Instructions
- Fire up your smoker and bring it to 325°F, following the manufacturer's directions for your model. Load the hopper or wood box with hickory — it stands up well to beef and pork. Let the smoke run clean before the meatloaf goes in.
- While the smoker comes up to temperature, cook the bacon until crisp, drain it on paper towels, and chop it into small pieces. Let it cool so it doesn't melt the cheese in the mix.
- In a large bowl, combine the ground beef, ground pork, chopped bacon, whisked eggs, panko, milk, seasoned salt, garlic powder, onion, black pepper, and shredded cheddar. Mix with your hands just until everything is evenly distributed — overworking it makes the loaf dense.
- Shape the mixture into a free-form loaf about 9 by 5 inches on a sheet of foil or a small tray, so you can move it in and out of the smoker without it breaking.
- Set the loaf in the smoker and cook at 325°F until a thermometer in the center reads 165°F, about 1 1/2 hours. Don't open the lid more than you need to.
- Pull the meatloaf out and let it rest 5 to 10 minutes so the juices settle and the cheese firms up slightly. Slice thick and serve.
Chef's tips
- If you want a glaze, brush the loaf with ketchup or your favorite barbecue sauce during the last 15 minutes so it sets without burning.
- Cooking the loaf on a foil tray with the edges turned up keeps the rendered fat from dripping into the smoker while still letting smoke reach the sides.
- Cold cheese straight from the fridge holds its shape better in the mix — shred it yourself and chill it while you cook the bacon.
- Leftovers slice cleanest the next day; sear the slices in a hot skillet for meatloaf sandwiches.
Nutrition (per serving, estimated)
541calories
35gprotein
9gcarbs
39gfat
Estimates only — values vary with brands and portions.
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