Bacon Wrapped Smoked Meatloaf may be the best meatloaf you have tasted in a very long time. Double down with bacon in the meat mixture and wrapped around the loaf for incredible flavor!
Preheat your smoker with good neutral flavor chunks and get it ready for a smoke at 225 - 250 degrees.
Sautee Onion
Line a 9" loaf pan with parchment paper or butcher paper.
Meanwhile, preheat a skillet over medium heat.
Add the olive oil and swirl to coat the pan.
Sautee the onion 5 minutes, until soft.
Add the garlic and cook another 30 seconds, until fragrant.
Add in the paprika, chili powder, and red pepper flakes and stir to coat.
Remove from heat and allow to cool.
Make Meatloaf
In a large mixing bowl, add the eggs, bread crumbs, parsley, and beef bacon mix.
Add in the onion mixture.
Stir to combine well.
Form into a loaf and gently layer the bacon atop as desired, based on the length of the bacon.
Place the meat in the prepper loaf pan.
Smoke Bacon Wrapped Meatloaf
Smoke the meatloaf over indirect heat until the bacon is crisp and the meatloaf temps at 160 degrees F in the center with an instant read thermometer.
Rest and Serve
Remove the meatloaf from the heat and allow to cool for 10 minutes on a wire rack.
Carefully wiggle the meatloaf from the pan and slice into even portions to serve hot.
Video
Notes
I used Porter Road's Beef vs Bacon for this recipe. However, a mix of 50% beef and 50% ground pork would also do the trick. Add chopped bacon to the mix as well and use lean ground beef if you are going to mix with bacon to avoid things getting too wet.Use thick cut bacon for this recipe, as thin bacon will overcook during the time it takes to cook the ground meat properly.Western Wood Hickory Chunks were used for this smoke.If you want even more flavor, brush the bacon with your favorite bbq sauce during the last 10 minutes of cooking.