Thankfully this is a shorter smoke, with wood chunks, so there isn’t much need to add more wood. Mix the meatloaf with your hands and set aside. https://www.orwhateveryoudo.com/2019/06/traeger-smoked-meatloaf.html Bring the temperature back up to 250 degrees F, using the vents to regulate the temperature. I will wait for your reply,please. Make sure to keep the crease on the top of the meatloaf. For $99 you can get an amazing grill and one of the best smokers around. In a large mixing bowl, use wet hands (see notes) to knead together the ground beef, ground pork, onion, bell pepper, egg, bread, Worcestershire sauce, basil, oregano, crushed red pepper flakes, season with salt and pepper, to taste. He is the Pitmaster for the Rex BBQ competition team. Once you finish the first half, repeat with the other half. I really like to try. The recipe I am about to share with you was a mixture that I first tried in the oven. The drip pan will help keep the inside of your grill clean from all the grease that drains from the meatloaf. Make sure it is set up for offset cooking. Dana and I loved the meatloaf. Cook for 2.5 hours or until the internal temperature is 135 degrees. Knowing the temperature inside your smoker or grill is crucial. This thick richness allows it to maintain its composure while on the grill without oozing out before you’re ready to slice the meatloaf. Serve with your favorite sides. Bacon Wrapped Smoked Meatloaf - Need I say more! So many site have good instructions but do NOT include detailed instructions like you do. Smoke comes with a digital receiver that beeps and vibrates at alarm, taking all the guesswork out of smoking meat. I wanted the offset side to read at about 275 degrees. Fontina cheese has a buttery roasted nut flavor that is very rich and creamy with an amazingly sweet and sharp aroma. Continue cooking for about 1 hour more or until the internal temperature is 163 degrees. Thanks for the suggestion. However, you might not have a lot of places to purchase boar. A meatloaf is nothing more than a mound of meat with some bread, an egg, a few vegetables, and spices mixed up in it. We live on the side of the Blue Ridge Mountains, in Virginia. This is an absolutely awesome recipe! When the weave is complete, there should be the same number of strips going down as there are going across. Subscription Options I agree the bacon would be good in a sandwich. You may not use all of the bacon. Let it smoke for 4-5 hours. Remove bacon from package and set aside three slices. But I know people LOVE it. We normally use our mortar bowl, which is made of stone. Did you try this recipe? The meatloaf is done when the internal temp hits 160 degrees. Thermoworks thermometers are some of the most accurate thermometers money can buy. David and I are still talking about how good this bacon-wrapped smoked meatloaf turned out. I loved the bacon, but Dana thought it was a little overkill. Place the slices of cheese into the flattened meatloaf mixture. The width of the bacon slices should match the length of the strips. Refrigerate for … Begin to build the weave by folding back every other strip half onto itself. Notify me of follow-up comments by email. Then insert the thermometer probe (if using a probe thermometer) into the center of the meat. Once you finish the first half, repeat with the other half. Cook for 2.5 hours or until the internal temperature is 135 degrees. Mixed together ground beef, sausage, celery, onion, garlic, eggs and add enough bread crumbs to bind it together. On a piece of aluminum foil or parchment paper, start to make a bacon weave. Join our mailing list to receive the latest recipes! Rex is an avid griller, barbecuer and bacon enthusiast. Then let rest for 5 minutes before serving. When the meatloaf is done carefully remove the meatloaf with cedar plank underneath to a cutting board or platter large enough to sit the hot cedar plank onto. The rolling helps to expand the dimensions of the weave slightly. I've never done a bacon weave for the reason your wife cites, seems a bit much. Remove the lid from the grill and brush the glaze over the hot meatloaf. Since I decided to smoke this low and slow, I needed to come up with a way to keep the meatloaf moist and delicious. Preheat your grill or smoker to 275 degrees. The Mountain Kitchen is a participant in the ThermoWorks Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn commission by advertising and linking to ThermoWorks.com. This is a slow Minion method that will produce just enough heat for about 4-5 hours. Just maintain your grill temperature and wait out the stall. Place the two slices of bread into a bowl. Not only does the bacon keep it moist, it adds another layer of flavor. Smoked Meatloaf Wrapped in Bacon. Next, fold back every other strip that wasn’t folded back before. The sauce, bacon fat and hint of smoke made it the perfect meatloaf. It just helps us afford to do what we do here at TheMountainKitchen.com. This is when the freezer paper comes in handy, to help roll the meatloaf mixture over. We can’t wait to see them! Remove from the oven. Knowing the temperature inside your smoker or grill is crucial. Cedar can sometimes have a robust woodsy flavor so the cherry wood helps to offset some of the cedar characteristics. We’re excited to share this recipe with you. Sprinkle with 1 tablespoon … That fatty bacon will start to melt. However, when you think about it, meatloaf is far from fancy. This is a slow minion method that will produce just enough heat for about 4-5 hours. Meatloaf is America’s classic comfort food made of simple ingredients blended together to form a hearty warm dinner. Pour the milk over the slices; turn the bread to coat with the milk. I like goat cheese mashed potatoes and corn. I like your recipe, kind of the same idea, but what I’ve found that works real well too is making a roll up. After about two hours of smoking, the meatloaf temperature should be edging close to the ideal done temperature of 155 to 160 degrees F. At this point, you want to make the glaze. This is a excellent recipe.. thanks for sharing. Pit Masters refer to this as “the stall.” Don’t panic. The bacon would be good when it's used for a meatloaf sandwich though, the sourdough would balance it out I think. It’s looking so good. You may need to rewet them once or twice. Place the cream cheese mixture on a sheet of plastic wrap and roll into a log shape. Add the diced onion, green pepper and ground meat to a large bowl. 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