Repeat two more times. The size of the bacon weave may vary. I would bake it at 350 degrees Fahrenheit for 90 minutes or until the center temperature is 163 degrees. We soaked our plank for approximately 1 hour prior to smoking. Let it smoke for 4-5 hours. I don’t recommend thick cut bacon. Place the meatloaf onto a rimmed baking sheet or baking dish lined with aluminum foil. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. David and I are still talking about how good this bacon-wrapped smoked meatloaf turned out. We chose this type of cheese because of its creaminess and its great melting characteristics. Drizzle some barbecue sauce on the bacon weave and then top with the meatloaf. Not only does the bacon keep it moist, it adds another layer of flavor. But I know people LOVE it. 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. This is one of those recipes that stands fine on it’s own but is fun to experiment with. Mixed together ground beef, sausage, celery, onion, garlic, eggs and add enough bread crumbs to bind it together. Then unfold the folded strips back over the perpendicular strip of bacon. Bacon makes everything better! To compensate for the uncovered portion of the meatloaf line some bacon strips across the naked portion of the loaf. I have to say it is the best meatloaf I have ever put across my lips! The water on your hands will not allow the oils from the meat to adhere, which makes it easier for you to mix up the meatloaf and get your hands clean afterward. BUT when it is wrapped up in a blanket of woven bacon and licked by the smoke of charcoal it’s a beautiful thing! You can add yet more flavour to your beloved meatloaf by not only smoking it, but by first wrapping it in a blanket of bacon. So you want the beef to stick together, similar to a meatloaf. This is a excellent recipe.. thanks for sharing. To make the weave, lay out eight strips vertically on a piece of foil or plastic wrap. Smoked Meatloaf Wrapped in Bacon. At this point, remove from the smoker, cover with a piece of tin foil and let rest for 15 minutes. Learn how your comment data is processed. It was smoky, moist and delicious. This was our first opportunity to use cherry wood to smoke meat. To set up the Weber for offset cooking, I utilized two firebricks lengthwise down the middle of the grill. Remove the lid from the grill and brush the glaze over the hot meatloaf. After it is mixed give it a good sniff. Then break the bread into bite-size bits. Then, remove the lid and baste the outside of the meatloaf with your favorite bbq sauce. This is a slow minion method that will produce just enough heat for about 4-5 hours. This is the same weave we used on the Bacon-Wrapped Hickory Smoked Pork Loin. Did you try this recipe? Continue glazing the meatloaf every 15 minutes or so, checking for doneness each time you open the grill with an instant-read thermometer. , I feel that is worth mentioning. Rex was also featured on the TV show American Grilled. I also had some hi-temp cheese and incorporated that into the meat mix. Cedar can sometimes have a robust woodsy flavor so the cherry wood helps to offset some of the cedar characteristics. Although we have not tried this method from. To make the weave lay out eight strips vertically on a piece of foil or plastic wrap. Then unfold the strips. We chose this wood because it has a sweet and mild, fruity flavor that compliments any meat the smoke licks. If you do not have a grill or smoker, you can still enjoy this meatloaf without the smoky flavor. Whisk the ketchup, brown sugar and Worchestire sauce in a small pot over medium-low heat, Whisking the sugar has melted and the ingredients are well blended. The receiver displays temperatures and alarm settings on a large LCD screen, which comes in handy when it is cold outside. Thanks so much for your feedback, Jeff! Preheat your smoker to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. A slice of this bacon-wrapped smoked meatloaf has a wonderful aroma of smoke while oozing cheese all over your plate. It just helps us afford to do what we do here at Cook for 2.5 hours or until the internal temperature is 135 degrees. I liked that you called for the beef/pork/veal mix in this. Don’t forget to mention. Follow the oven-baking instructions below: Smoked meatloaf puts a fun twist on this traditional comfort food taking it to a whole new level. As everyone knows, bacon makes things better. You won’t have to keep letting cold air come in the house running in and out to check the smoker so often. Slice and enjoy. Even if your smoker or grill has a temperature gauge, we still highly recommend that you purchase a digital BBQ thermometer such as. use the foil to pull the bacon over the loaf on the end closest to you. Then, I put about 5 lbs of unlit charcoal on one side. Preheat your grill or smoker to 275 degrees. 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. I really like to try. BRAVO to you. Our recipe for bacon-wrapped meatloaf on the grill features wild boar. So...I had a few too many libations waiting for things to be fixed. Add the diced onion, green pepper and ground meat to a large bowl. I liked it. Garlic Herb Compound Butter – Steak Butter. Slice and serve! While a probe thermometer is great, it helps to check other areas of the meatloaf to ensure even cooking. Bacon-Wrapped Smoked Meatloaf Fatty A delicious combination of meatloaf stuffed with peppers and cheese, then wrapped in a bacon weave and cooked to perfection in the Barrel House Cooker. This is a slow Minion method that will produce just enough heat for about 4-5 hours. Fontina is an ideal gooey melting cheese that basically melts in your mouth. drip pan (large enough to catch excess drippings from meatloaf). Thermoworks thermometers are some of the most accurate thermometers money can buy. Make sure to keep the crease on the top of the meatloaf. Bacon Wrapped Smoked Meatloaf - Need I say more! At this point, remove from the smoker, cover with a piece of tin foil and let rest for 15 minutes. Sprinkle your shredded cheese on top, then place your sliced pieces of cheese (if you decide to add … Then fold over every other vertical piece of bacon in the middle, then place a strip horizontally across the vertical bacon. Knead in … It is easily removeable after cooking, so if you do not like it, just remove it. Dana and I loved the meatloaf. This is when the freezer paper comes in handy, to help roll the meatloaf mixture over. Continue cooking for about 1 hour more or until the internal temperature is 163 degrees. However, some of the leftover bacon may be needed if the weave doesn’t completely wrap the meatloaf. We can’t wait to see them! Next fold back the alternate row of bacon that you previously left flat. First, soak the cedar plank in water for at least 30 minutes. On a piece of aluminum foil or parchment paper, start to make a bacon weave. Lay the meatloaf directly in the center of the soaked cedar plank, seam side down. Continue to cook the meatloaf until and apply as much glaze as you want until the meatloaf has reached an internal temperature 155 degrees F. Keep in mind there will more than likely be some carry-over heat, so removing the meatloaf as soon as it reaches 155 degrees F is recommended. Naturally, the plank will try to float, so you may need to use something to weigh it down. Learn how to make smoked meatloaf! It is easily removeable after cooking, so if you do not like it, just remove it. Remove the meatloaf from the refrigerator and sprinkle the outside with more of your favorite bbq rub. Send Me Everything! Place one hand on each end of the loaf and gently squeeze to shape the meatloaf mixture to shorten the loaf as needed. You could also use parchment or wax paper. Wrap the meatloaf in the bacon weave or simply wrap with some strips of bacon. After chopping, squeeze the excess milk from the slices of bread with your hand like you would a washrag (Glamourous I know). To make the bacon weave larger, cover it with plastic wrap and gently roll it with a rolling pin to tighten the weave. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life.

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