Bacon-Wrapped Smoked Meatloaf

A slice of this bacon-wrapped smoked meatloaf has a wonderful aroma of smoke while oozing cheese all over your plate. Learn how to smoke one!

This tender, juicy meatloaf is wrapped in a bacon weave and smoked on a cedar plank with kisses of sweet cherry wood, then slathered with a delicious sticky glaze. A slice of this meatloaf has a wonderful aroma of smoke while oozing cheese all over your plate.

Meatloaf is America’s classic comfort food blended with simple ingredients to form a hearty warm dinner. However, when you think about it, meatloaf is far from fancy. A meatloaf is nothing more than a mound of meat with some bread, an egg, a few vegetables, and spices mixed up in it. 

BUT when it is wrapped up in a blanket of woven bacon and licked by the smoke of charcoal, it’s a beautiful thing!  

I’ve been after David for a long time to try a meatloaf. The ones I’ve seen in my social media newsfeeds look amazing, and some practically had me drooling. I was curious to know how a smoked meatloaf would taste.

The recipe I am about to share with you was a mixture I first tried in the oven. We liked how it turned out, so we decided it would be an excellent meatloaf mixture to adapt to the grill. 

We’re excited to share this recipe with you!

Cheese Stuffed Meatloaf

Any good melting cheese will work for this recipe, but we recommend Danish Fontina Cheese. We chose Fontina because of its creaminess and great melting characteristics.

Fontina cheese has a buttery roasted nut flavor that is rich and creamy with a delightful and sharp aroma. That’s a nice way of saying this cheese is very stinky! But what cheese isn’t, right? 

Fontina is an ideal gooey melting cheese that melts in your mouth. This thick richness allows it to maintain composure while cooking without oozing out before you’re ready to slice the meatloaf.

Cherry Wood & Cedar Wood Plank

This was our first opportunity to use cherry wood. We chose this wood because it has a sweet, mild, fruity flavor that complements any meat the smoke licks. Since we used pork and beef, it was an excellent choice for the meatloaf. 

In addition to the cherry wood, we used a cedar wood plank. Cedar can sometimes have a robust woodsy flavor, so the cherry wood helps to offset some of the cedar characteristics.

The cedar wood plank is soaked in water for an hour before smoking. Not only does soaking the plank keep it from burning, but it also provides moisture and acts as a barrier between the grilling grate and the meatloaf. The plank keeps the meatloaf from sticking from the grilling grate and makes it easier to transport back to the kitchen when it is done cooking.

Best Woods For Smoking Meatloaf

Helpful Equipment and Supplies

• charcoal grill or smoker
• charcoal
• charcoal chimney
• cedar plank
• cherry wood chunks or wood chips
• drip pan (large enough to catch excess drippings from meatloaf)
• probe thermometer and/or instant-read thermometer*
• basting brush or a mop
• grilling spatula

Ingredients Needed To Make Smoked Meatloaf

The recipe card at the end of this post lists the full ingredient list with measurements.

For the Meatloaf:

Bread: slices or breadcrumbs

Milk: can be whole or skim. The milk is for soaking the bread.

Meat: we use a 50/50 mixture of ground beef (chuck) and freshly ground pork for extra flavor. You could use lean ground beef, but it will sacrifice some flavor.

Veggies: diced white onion, and red bell pepper

Egg: Lightly beaten is the binder for the meatloaf ingredients. Contrary to belief, eggs do not add moisture to a meatloaf. Instead, an egg acts as a glue that binds everything together and keeps all the ingredients from falling apart. You should never use more than one or two eggs in any meatloaf recipe. The meatloaf will be dense and spongy if you add too much egg.

Umami: (savoriness) Worcestershire sauce. You can substitute it with fish sauce or soy sauce.

Herbs & Spices: dried basil, dried oregano, crushed red pepper flakes, Kosher salt, and freshly cracked black pepper to taste

Cheese: Danish Fontina Cheese sliced into ⅛ to ¼ inch slices (or favorite cheese)

Bacon: for wrapping the meatloaf.

For the Glaze:

If you don’t want to make the glaze, you could also use your favorite bbq sauce.

• Ketchup
• Dark Brown Sugar
• Worcestershire Sauce

How To Make Bacon-Wrapped Smoked Meatloaf

Detailed instructions are provided in the recipe card at the end of this post.

#1 Soak the Cedar Plank

Soak the cedar plank in water for at least 30 minutes.

#2 Prep the Meatloaf for Smoking

• Soak the Bread: Soak the bread in milk for 5 minutes. Then squeeze the excess milk from the bread and break the bread into bite-size bits.
• Mix the Meatloaf: It’s best to use wet hands. (see tips)
• Press the Meatloaf: press the meatloaf mixture into a ½–inch thick square shape on the clean work surface.
• Add Cheese and Roll: Place the cheese onto the flattened meatloaf. Then roll the flattened meatloaf over, tucking the cheese inside to form a loaf.
• Wrap the Meatloaf in Bacon: Place the meatloaf onto the bacon weave, and roll it around. Lay the meatloaf directly in the center of the soaked cedar plank, seam side down.

How To Make A Bacon Weave

Either create a bacon weave using the technique in the video below or wrap strips around the meatloaf, securing them with toothpicks or skewers.

Tips for Preparing the Meatloaf 

• Use whatever bread you have already in your pantry; even the end pieces will do. Or use bread crumbs if you have them.
• It is easier to mix the meatloaf with wet hands. The water on your hands will not allow the meat’s oils to adhere, making it easier for you to mix up the meatloaf and clean your hands afterward. You may need to rewet them once or twice. 
• It’s important not to overmix the meatloaf. Use firm pressure when mixing up the meat but don’t squeeze it to death. Overworking the meat will give the meatloaf a tough, dense texture. 
• Freezer paper is my new best friend for keeping my countertops clean while doing things like this! You could also use a piece of parchment or wax paper.

#3 Prep the Grill For Smoking

For this meatloaf, David used his Weber Performer and set up the grill for the two-zone indirect heat technique with an empty drip pan directly underneath the plank of the meatloaf. The drip pan will help keep the inside of your grill clean from all the grease that drains from the meatloaf.

Preheat your smoker to 250 degrees F. To maintain this low temp, use only half as much charcoal as usual. (A half chimney-full.)

#3 Smoke the Meatloaf

• When the coals are ready and the smoker is at 250 degrees, place the meatloaf into the grate directly over the drip pan. Then insert the thermometer probe (if used) into the center of the meat.
• Add a few cherry wood chunks on top of the hot coals. Close the lid and cook.
• Bring the temperature back to 250 degrees F, using the vents to regulate the temperature.

#4 Low and Slow

• Cook the meatloaf until the internal temp of the meat reaches 155 to 160 degrees F. This should take about 2 ½ to 3 hours. 
• Monitor the pit temperature and keep it as close to 250 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or wood chunks to maintain temperature and smoke. – A probe thermometer is very helpful!

#5 Never mind the Stall

The surface evaporation of the meatloaf causes the meatloaf’s internal temperature to plateau. Pit Masters refer to this as “the stall.” Don’t panic. That fatty bacon will start to melt. Just maintain the temperature and wait out the stall.

#6 Glaze The Smoked Meatloaf

After about two hours of smoking, the meatloaf should be edging close to the ideal temperature of 155 to 160 degrees F. At this point, you want to make the glaze or favorite barbecue sauce.

#7 Check for Doneness

• Continue glazing the meatloaf every 15 minutes, checking for doneness each time you open the grill with an instant-read thermometer. While a probe thermometer is great, it helps to check other areas of the meatloaf to ensure even cooking. 
• Cook the meatloaf and apply as much glaze as you want until the meatloaf has reached an internal temperature of 155 degrees F. Remember, there will likely be some carry-over heat, so removing the meatloaf as soon as it reaches 155 degrees F is recommended.

#7 Remove the Smoked Meatloaf, Rest & Serve

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. 

Allow the meatloaf to rest for at least 15 minutes before slicing and serving.

No Pit? No Problem!

This smoked meatloaf recipe was tested in the oven before making the meatloaf to smoke on the grill. You can still enjoy this meatloaf without the smoky flavor if you do not have a grill or smoker. Follow the oven instructions in the recipe card below.

However, we recommend cooking this on a wire rack over a baking sheet. We do not recommend the loaf pan because there is too much grease.

Leftover Meatloaf Storage

Store any leftover meatloaf wrapped tightly in heavy-duty foil or an airtight container in the refrigerator for up to 3 days.

David and I are still talking about how good this bacon-wrapped smoked meatloaf turned out. I have to say it is the best meatloaf I have ever put across my lips! 

Smoked meatloaf puts a fun twist on this traditional comfort food taking it to a new level. So fire up your grill or smoker and try this recipe. It’s going to blow your mind!

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5 from 4 votes

Bacon-Wrapped Smoked Meatloaf

A slice of this bacon-wrapped smoked meatloaf has a wonderful aroma of smoke while oozing cheese all over your plate. Learn how to smoke one!

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 8

Calories 637kcal

Author David & Debbie Spivey

Cook ModePrevent your screen from going to sleep

Useful Equipment:

• charcoal grill or smoker
• charcoal
• charcoal chimney
• cedar plank
• cherry wood chunks
• drip pan (large enough to catch excess drippings from meatloaf)
• probe thermometer and/or instant-read thermometer*
• Basting Brush
• Spatula

Ingredients

The Meatloaf Ingredients:

• 2 slices bread (see notes)
• ½ cup milk
• 1 pound ground beef chuck
• 1 pound ground pork
• ½ cup white onion diced
• ¼ cup red bell pepper diced
• 1 large egg lightly beaten
• 2 tablespoons Worcestershire sauce
• 1 teaspoon basil dried
• 1 teaspoon oregano dried
• ½ teaspoon crushed red pepper flakes
• Kosher salt and freshly cracked black pepper to taste
• ½ cup Danish Fontina Cheese sliced into ⅛ to ¼ inch slices (or favorite cheese)
• 1 pound bacon raw

The Glaze Ingredients:

• ½ cup ketchup
• 2 tablespoons dark brown sugar
• 1 tablespoon Worcestershire sauce

Instructions

Soak the Cedar Plank

• First, soak the cedar plank in water for at least 30 minutes. Naturally, the plank will try to float, so you may need to use something to weigh it down.

Prep the Meatloaf for Smoking

• Place the two slices of bread into a bowl. Pour the milk over the slices; turn the bread to coat with the milk. Allow the bread to sit and absorb the milk for about 5 minutes while chopping the vegetables and slicing the cheese for the meatloaf.
• After chopping, squeeze the excess milk from the slices of bread with your hand like you would a washrag (Glamourous I know). Then break the bread into bite-size bits.
• 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.
• Dump the mixture out onto a clean work surface. I found that a large sheet of freezer paper works well at keeping the counter clean, and it also aids in rolling the meatloaf mixture into a loaf. You could also use parchment or wax paper.
• Use wet hands or a rolling pin; press the meatloaf mixture into a ½–inch thick square shape on the clean work surface.
• Place the slices of cheese into the flattened meatloaf mixture. Then roll the flattened meatloaf over, tucking the cheese inside to form a loaf.
• Place one hand on each end of the loaf and gently squeeze to shape the meatloaf mixture to shorten the loaf as needed. Freezer paper comes in handy to help roll the meatloaf mixture over.
• Make A Bacon Weave (see video below):
• Start by laying 7 or 8 slices of bacon tight against each other, horizontally in rows on a sheet of parchment paper or butcher’s paper. If the bacon is larger at one end than the other, alternate the direction the bacon slices end to end can compensate for any curve so that the weave will be more square. The width of the bacon slices should match the length of the strips.
• Begin to build the weave by folding back every other strip half onto itself. Lay one strip of bacon perpendicular to those folded strips, flush up against the back of the folds. Unfold the folded row of strips back over the perpendicular slice of bacon.
• Next, fold back every other strip that wasn’t folded back before. Lay one strip of bacon perpendicular to those strips, tightly up against the back of the folds. Then unfold the folded strips back over the perpendicular strip of bacon.
• Repeat the process, continuing to weave the bacon, alternately folding and unfolding the horizontal over the perpendicular strips of bacon. When the weave is complete, there should be the same number of strips going down as there are going across.
• Chill the bacon weave until needed.
• Place the meatloaf onto the bacon weave, and roll it around. Lay the meatloaf directly in the center of the soaked cedar plank, seam side down.

Prep the Grill For Smoking

• Set up the grill for the two-zone indirect heat technique with an empty drip pan directly underneath the plank of meatloaf. The drip pan will help keep the inside of your grill clean from all the grease that drains from the meatloaf.
• Preheat your smoker to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)

Smoke the Meatloaf

• When the coals are ready and the smoker is at 250 degrees, place the meatloaf into the grill directly over the drip pan. Then insert the thermometer probe (if using a probe thermometer) into the center of the meat.
• Add a few cherry wood chunks on top of the hot coals. Close the lid and cook.
• Bring the temperature back up to 250 degrees F, using the vents to regulate the temperature.
• Low and Slow
• Smoke the meatloaf until the internal temperature of the meat reaches 155 to 160 degrees F. This should take about 2 ½ to 3 hours.
• Monitor the grill temperature and keep it as close to 250 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or wood chunks to maintain temperature and smoke.
• Never mind the Stall
• The surface evaporation of the meatloaf causes the meatloaf’s internal temperature to plateau. Pit Masters refer to this as “the stall.” Don’t panic. That fatty bacon will start to melt. Just maintain your grill temperature and wait out the stall.
• Glaze The Smoked Meatloaf
• After about two hours of smoking, the meatloaf should be edging close to the ideal temperature of 155 to 160 degrees F. At this point, you want to make the glaze.
• Whisk the ketchup, brown sugar, and Worchestire sauce in a small pot over medium-low heat, until the sugar has dissolved and the ingredients are well blended. Remove the glaze from the heat and take it to the grill.
• Remove the lid from the grill and brush the glaze over the hot meatloaf. Close the lid and continue to cook the meatloaf.
• Check for Doneness
• Continue glazing the meatloaf every 15 minutes, checking for doneness each time you open the grill with an instant-read thermometer. While a probe thermometer is great, it helps to check other areas of the meatloaf to ensure even cooking.
• Continue to cook the meatloaf until and apply as much glaze as you want until the meatloaf has reached an internal temperature of 155 degrees F. Remember there will likely be some carry-over heat, so we recommend removingt the meatloaf as soon as it reaches 155 degrees F.
• Remove the Smoked Meatloaf, Rest & Serve
• 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.
• Allow the meatloaf to rest for at least 15 minutes before slicing and serving.

Oven-Baked Meatloaf

• Preheat your oven to 350 degrees F.
• Prepare the meatloaf as instructed below. Wrap the meatloaf in the bacon weave or wrap with some strips of bacon.
• Place the meatloaf onto a rimmed baking sheet or baking dish lined with aluminum foil. Bake in the preheated oven for approximately 45 minutes. 
• After 45 minutes, mix the ingredients for the glaze and brush it on the meatloaf. 
• Increase the oven temperature to 400 degrees F and bake until the internal temperature of the meatloaf reads 155 to 160 degrees F with an instant-read thermometer.
•  Remove from the oven. Let it rest for 15-minutes. Slice and serve!

Notes

• You may not use all of the bacon. However, some of the leftover bacon may be needed if the weave doesn’t completely wrap the meatloaf.
• The size of the bacon weave may vary if your bacon weave was too small to fit all the way around the meatloaf. To compensate for the uncovered portion of the meatloaf, line some bacon strips across the naked portion of the loaf. Tie the bacon weave with butcher’s twine to help secure it, if needed.
• Although we have not tried this method from BarbecueBible.com, I feel that it is worth mentioning. To make the bacon weave larger, cover it with plastic wrap and gently roll it with a rolling pin to tighten the weave. The rolling helps to expand the dimensions of the weave slightly.

Tip: Freezer paper is my new best friend for keeping my countertops clean while doing things like this! You could also use parchment or wax paper.

Bacon Weave Notes:
You may not use all of the bacon. However, some of the leftover bacon may be needed if the weave doesn’t completely wrap the meatloaf.
The size of the bacon weave may vary if your bacon weave was too small to fit all the way around the meatloaf. To compensate for the uncovered portion of the meatloaf, line some bacon strips across the naked portion of the loaf. Tie the bacon weave with butcher’s twine to help secure it, if needed.
Although we have not tried this method from BarbecueBible.com, I feel that it is worth mentioning. To make the bacon weave larger, cover it with plastic wrap and gently roll it with a rolling pin to tighten the weave. The rolling helps to expand the dimensions of the weave slightly.

Nutrition

Calories: 637kcal | Carbohydrates: 15g | Protein: 31g | Fat: 50g | Saturated Fat: 18g | Cholesterol: 150mg | Sodium: 764mg | Potassium: 596mg | Fiber: 1g | Sugar: 9g | Vitamin A: 411IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 3mg

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