Bacon Wrapped Smoked Meatloaf

🧂 Ingredients

• 2 lbs beef vs bacon mix

  I used Porter Road's Beef vs Bacon for this recipe. However, a mix of 50% beef and 50% ground bacon would also do the trick.
• 1 tbsp olive oil
• 1 onion

  diced
• 3 cloves garlic

  minced
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/4 tsp red pepper flakes
• 2 eggs
• 3/4 cup bread crumbs
• 1 tbsp fresh parsley

  finely chopped
• 1/2 lb thick-cut bacon

  The bacon used was R Family farms thick-cut bacon.

Instructions

• 1 Preheat your smoker with good neutral flavor chunks and get it ready for a smoke
  at 225 – 250 degrees.
• 2 Line a 9" loaf pan with parchment paper or butcher paper.
• 3 Meanwhile, preheat a skillet over medium heat.
• 4 Add the olive oil and swirl to coat the pan.
• 5 Sautee the onion 5 minutes, until soft.
• 6 Add the garlic and cook another 30 seconds, until fragrant.
• 7 Add in the paprika, chili powder, and red pepper flakes and stir to coat.
• 8 Remove from heat and allow to cook.
• 9 In a large mixing bowl, add the eggs, bread crumbs, parsley, and beef bacon mix.
• 10 Add in the onion mixture.
• 11 Stir to combine well.
• 12 Form into a loaf and gently layer the bacon atop as desired, based on the length
  of the bacon.
• 13 Place the meat in the prepper loaf pan.
• 14 Smoke the meatloaf over indirect heat until the bacon is crisp and the meatloaf
  temps at 160 degrees in the center.
• 15 Remove the meatloaf from the heat and allow to cool for 10 minutes on a write
  rack before slicing.

Nutrition Info