Say goodbye to boring dinners with this Traeger smoked bacon-wrapped meatloaf! It’s packed with smoky, spicy, and sweet flavors that everyone in the family will love. The mix of bacon, cheese, and ground meat makes it a hearty dish that’ll have you coming back for seconds.
The bacon keeps the meatloaf juicy as it cooks on the Traeger grill. And the BBQ sauce glaze adds a delicious sweet and tangy kick that takes it to the next level!
It’s easy to prepare with just a little prep work, which is why it’s one of my favorite meals for busy weeknights. I enjoy serving this meatloaf with a crispy baked potato or some air fryer broccoli, but you can pair it with almost anything!
You can even prep it ahead of time by chilling it in the fridge before cooking. This not only saves time when guests are coming over but also helps the meatloaf hold together better when you handle it.
Smoked Bacon Wrapped Meatloaf Recipe
Ingredients
- 6 ounces Sharp cheddar cheese cut into small cubes
- 1 Large onion grated (it will turn into a paste)
- 1 tbsp Worcestershire sauce
- ⅓ cup Kansas City BBQ sauce or your favorite BBQ sauce plus ¼ cup for glaze
- 2 Eggs
- 1 packet Dry onion soup mix
- 2 tsp Garlic powder
- 2 tsp Smoked paprika
- 1 cup Crushed saltine crackers or regular bread crumbs, Panko, or crushed croutons
- 1-½ pounds Ground beef
- ½ pound ground Pork sausage
- 1 pound thin-cut Bacon
Instructions
- Cut the sharp cheddar cheese into small cubes.
- Grate the large onion until it becomes a paste, including the juices.
- Mix grated onion and juices with Worcestershire sauce, ⅓ cup BBQ sauce, eggs, onion soup mix, garlic powder, and smoked paprika until well combined.
- Stir in crushed saltine crackers and let soak for 5 minutes.
- Crumble ground beef and pork sausage into the mixture and mix until well combined.
- Gently fold in cheese cubes.
- Shape the mixture into a loaf on a lined baking sheet.
- Lay thin-cut bacon slices over the loaf, overlapping them slightly and tuck ends under the loaf.
- Brush the top of the loaf with BBQ sauce.
- Preheat pellet grill to 225°F and place meatloaf on grill.
- Smoke for 2 hours.
- Baste meatloaf with BBQ sauce again and smoke for another 30-60 minutes until internal temperature reaches 160°F.
Notes
- You can substitute crushed saltine crackers with regular bread crumbs, Panko bread crumbs, or crushed croutons.
- Avoid over-mixing the meat mixture to keep the meatloaf tender.
- Thin-cut bacon is recommended for this recipe as it allows the fat to go down properly.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 635 kcal |
| Carbohydrates | 16g |
| Protein | 32g |
| Fat | 49g |
| Cholesterol | 152mg |
| Sodium | 764mg |
| Iron | 3mg |
Can I Use Different Types of Meat For This Recipe?
Yes, you can customize the meatloaf by combining ground beef and pork sausage. This blend adds a rich flavour and juiciness to the dish. If preferred, you can experiment with other ground meats like turkey or chicken for a leaner option.
What’s the Purpose of Wrapping the Meatloaf in Bacon?
Wrapping the meatloaf in thin-cut bacon serves multiple purposes. Firstly, it adds a layer of flavour and richness as the bacon cooks and its fat renders down, basting the meatloaf. Secondly, it helps to keep the meatloaf moist during the smoking process, enhancing both texture and taste.
Can I Prepare this Recipe Without a Pellet Grill?
While a pellet grill imparts a distinct smoky flavour, you can still make this recipe using an oven or a regular grill with indirect heat. Adjust the cooking temperature and time accordingly, aiming for an internal temperature of 160°F (71°C) for safe consumption. Remember to baste the meatloaf with BBQ sauce as directed to achieve a flavorful glaze.