Smoked Meatloaf Recipe
This smoked meatloaf recipe stuffed with bacon and cheese is so amazing! If you're looking for the ultimate comfort food that oozes with flavor, try this!
Preheat smoker to 150, or oven to 350 degrees. Make sure there are pellets or wood chips inside your smoker. Enough to last almost 3 hours. We used apple for this smoked meatloaf recipe.
In a bowl add all ingredients except bacon and cheese. Mix together well.
Set out a piece of parchment paper on to your countertop. Lay your meatloaf mixture down and spread out so it forms a square and is about 1/2" thick all the way across.
Sprinkle your shredded cheese on top, then place your sliced pieces of cheese (if you decide to add more) on top of that spread out.
Lay your precooked slices of bacon down, spread out evenly.
Lift one end of your parchment paper up and begin to roll this into a long log of sorts.
Roll up in such a way that you can remove the parchment paper when you're done.
Once completely rolled up pinch the ends of your meatloaf roll so the least amount of cheese escapes in the smoking process.
Lay meatloaf log on to a silicone mat or long grill plate as you see we used in this post.
Place inside your smoker, on grates, in the middle. If baking in your oven it will take approx. 60 minutes to reach 150 degrees internally.
Close lid and smoke for 2 hours 15 minutes.
If you want to add barbecue sauce on to the top pour some on at this time. Now turn your smoker/grill up to 400 degrees until it crisps on the outside as much as you'd like and internal temp reaches 150 degrees. (times may vary on this depending on how thick your meatloaf is)
Take off griddle and place on cutting board. Allow smoked meatloaf to rest for at least 10 minutes before slicing.
Serving: 3oz | Calories: 406kcal | Carbohydrates: 45g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 1103mg | Potassium: 205mg | Fiber: 2g | Sugar: 5g | Vitamin A: 540IU | Vitamin C: 2.3mg | Calcium: 339mg | Iron: 3.5mg