Smoked Meatloaf Wrapped in Bacon Recipe

Smoked Meatloaf Wrapped in Bacon Recipe

This amazingly tender n’ juicy meatloaf is wrapped in bacon while smoked with the aroma of hickory wood. One slice of this extraordinary bacon-wrapped smoked meatloaf with hickory smoke aroma will leave you craving for more. Don’t forget the delectable loaf oozing cheese all over your plate, while you munch on this delicacy!


2 Pounds fresh lean ground beef

1 Egg - slightly beaten

½ Cup breadcrumbs

1½ Tsp salt

1 Tsp garlic powder

1 Tsp onion powder

1 Tsp ground black pepper

1 Tsp dried oregano

½ Tsp cayenne pepper

1 Cup Shredded cheese

6 to 8 thin strips of bacon

Bradley Flavour Bisquettes - hickory


In a large bowl combine all ingredients, except the cheese and bacon. Use your hands to knead the mixture until everything is fully combined and thoroughly mixed.

Mold the meat mixture into a square flat shape, place the cheese in the middle part and roll the meat over it so the cheese is fully covered. Wrap the loaf with bacon (you can use toothpicks to help to hold it in place).

Startup the smoker using hickory wood bisquettes and oven temperature of 250°F (121.1°C). Cook it until the internal temperature reaches 160°F (71.1°C).


Hickory Bisquettes for Bradley Smokers

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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