If you’re looking to elevate your classic meatloaf recipe with a smoky twist and an irresistible bacon wrapping, this Bacon Wrapped Smoked Meatloaf is exactly what you need! This recipe combines the rich flavors of beef, pork, and spices, all wrapped in crispy bacon and slow-cooked in a smoker. It’s a guaranteed hit for any family gathering, BBQ, or weekend dinner. With its smoky flavor and juicy texture, this dish will leave your taste buds satisfied and asking for more!
Recette du pain de viande fumé enveloppé de bacon
8
portions15
minutes2
heures423
kcal2
heures15
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- Pour le pain de viande :
500 g 1 lb bœuf haché
500 g 1 lb porc haché
100 g 1 tasse breadcrumbs
2 2 œufs
1 1 oignon
2 2 gousses d'ail
1 cuillère à soupe 1 cuillère à soupe Sauce Worcestershire
2 cuillères à soupe 2 cuillères à soupe BBQ sauce
1 cuillère à soupe 1 cuillère à soupe mustard
1 cuillère à café 1 cuillère à café paprika fumé
1 cuillère à café 1 cuillère à café sel
1 cuillère à café 1 cuillère à café poivre noir
- For the Bacon Wrapping:
14 slices 14 slices bacon
- For Smoking:
Wood chips (hickory, apple, or mesquite recommended)
Equipement
Smoker or charcoal grill- Thermomètre à viande
- Grand bol à mélanger
- Aluminum foil
- Feuille de cuisson
Directions
- Preheat Your Smoker:
- Prepare your smoker by heating it to 250°F (120°C). Choose your preferred wood chips for a smoky flavor hickory and applewood are great choices for this recipe. Soak the wood chips for about 30 minutes before using them.
- Prepare the Meatloaf Mixture:
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, eggs, onion, garlic, Worcestershire sauce, BBQ sauce, mustard (if using), smoked paprika, salt, pepper, and cumin. Mix everything together thoroughly until well combined, but avoid overmixing to keep the meatloaf tender.
- Façonner le pain de viande :
- Once the mixture is fully combined, shape it into a loaf about 8-10 inches long (20-25 cm) on a sheet of aluminum foil. Make sure it’s compact but not overly compressed to allow for even cooking.
- Wrap the Meatloaf in Bacon:
- Lay the bacon slices side by side on a clean surface, slightly overlapping each other. Carefully place the meatloaf in the center of the bacon sheet, then fold the bacon over the meatloaf, tucking the edges underneath. The entire loaf should be wrapped snugly in bacon.
- Smoke the Meatloaf:
- Place the bacon-wrapped meatloaf directly onto the smoker grate, or on a foil pan if preferred. Add your soaked wood chips to the smoker to generate smoke. Close the lid and let the meatloaf smoke for about 2 hours, or until it reaches an internal temperature of 160°F (71°C).
- Glaze the Meatloaf:
- In the last 30 minutes of cooking, brush the meatloaf with an extra layer of BBQ sauce to create a rich glaze. Close the lid and let the sauce set while the meatloaf finishes cooking.
- Check for Doneness:
- Using a meat thermometer, check that the internal temperature has reached 160°F (71°C) before removing the meatloaf from the smoker. The bacon should be crispy and the glaze sticky.
- Se reposer et servir :
- Remove the meatloaf from the smoker and let it rest for about 10 minutes before slicing. This will allow the juices to redistribute and ensure each slice is moist and flavorful. Slice into thick pieces and serve with your favorite sides like mashed potatoes or a green salad.
Notes
- Different wood chips impart distinct flavors. Hickory is strong and smoky, while applewood offers a milder, sweet smoke.
Can I make this recipe without a smoker?
Yes! If you don’t have a smoker, you can still make this meatloaf in the oven. Preheat your oven to 350°F (175°C) and bake the bacon-wrapped meatloaf for about 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 160°F (71°C). You can add a few drops of liquid smoke to the meat mixture or use smoked paprika for a smoky flavor.
