Go Back

Bacon Wrapped Smoked Meatloaf

Bacon wrapped smoked meatloaf slow-smoked at 250°F over hickory until the bacon turns deep mahogany with crackling. The smoked meatloaf stays moist with a gooey shredded cheddar center in every slice.
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 2 hours 30 minutes
Resting time 10 minutes
Total Time 5 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf mixture
  • 2 lb lean ground beef
  • 1 cup egg whites
  • 0.75 cup oat flour
  • 1 tbsp smoked paprika
  • 2 garlic, minced
  • 1 tsp black pepper
Cheddar center and bacon wrap
  • 1 cup shredded cheddar
  • 8 bacon slices

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat smoker to 250°F using hickory wood until it stabilizes at temperature; look for steady smoke with no temperature swings.
  2. In a mixing bowl, combine lean ground beef, egg whites, oat flour, smoked paprika, garlic, and black pepper until evenly incorporated; the mixture should look cohesive with no dry flour patches.
Shape and wrap
  1. Press half of the meat mixture into a loaf shape on a sheet pan, keeping the top smooth; aim for an even thickness for uniform smoking.
  2. Add shredded cheddar down the center in a straight line so it forms a gooey core; keep the cheese away from the edges to prevent leakage.
  3. Top with the remaining meat mixture and shape into a loaf, sealing around the cheddar; check for any gaps where cheese could escape.
  4. Wrap the bacon slices around the entire loaf with edges overlapping slightly; you should see bacon covering the sides and top.
Smoke and finish
  1. Smoke the loaf at 250°F for 2.5–3 hours, until the internal temperature reaches 160°F; watch for the bacon to turn deep mahogany and develop crackling edges.
  2. Rest the smoked meatloaf 10 minutes before slicing; the juices should set and the cheese center should stay molten but not run.

Notes

Use a meat thermometer rather than time alone, since smoker temps can vary. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months. For a lighter option, swap half the lean ground beef for extra-lean ground turkey while keeping the same binder and seasoning.