Imagine a culinary masterpiece that combines the rich, smoky flavor of perfectly cooked bacon with a juicy, tender meatloaf that melts in your mouth. This isn't just another ordinary dinner recipe - this is a game-changing, flavor-packed experience that will transform your weeknight meals from mundane to magnificent! Prepare to embark on a mouthwatering journey that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup chopped onion
- 1/4 cup ketchup
- 1/2 cup shredded cheese
- 8 slices of bacon
Instructions
- Preheat your smoker or oven to 250°F (120°C), ensuring even temperature distribution.
- In a large mixing bowl, combine ground beef and ground pork. Mix thoroughly using your hands to ensure even distribution of meats.
- Add breadcrumbs, chopped onion, ketchup, and shredded cheese to the meat mixture. Gently fold ingredients together until well incorporated, being careful not to overmix.
- Shape the meat mixture into a compact loaf on a lined baking sheet or smoker-safe pan, forming an even rectangular shape.
- Carefully wrap bacon slices around the entire meatloaf, slightly overlapping each slice to ensure complete coverage. The bacon will help keep the meatloaf moist and add extra flavor.
- If using a smoker, place the meatloaf in the smoker and cook for approximately 1 hour, or until internal temperature reaches 160°F (71°C).
- If using an oven, place the meatloaf in the preheated oven and bake for 1 hour, ensuring the bacon becomes crisp and the meat is fully cooked.
- Use a meat thermometer to check internal temperature, confirming it has reached a safe 160°F (71°C).
- Remove from heat and let rest for 10-15 minutes before slicing to allow juices to redistribute.
- Slice into thick portions and serve hot, garnishing with additional ketchup or your preferred sauce if desired.
Tips
- For the most tender meatloaf, avoid overmixing the meat mixture. Gently combine ingredients to prevent a tough texture.
- Use a meat thermometer to ensure your meatloaf reaches the safe internal temperature of 160°F (71°C) - this guarantees both flavor and food safety.
- Let the meatloaf rest for 10-15 minutes after cooking. This allows the juices to redistribute, ensuring each slice is incredibly moist and flavorful.
- Choose high-quality bacon with good fat content to help keep the meatloaf juicy and add extra flavor.
- If you prefer a crispier bacon exterior, consider finishing the meatloaf under the broiler for 2-3 minutes after cooking.
- Experiment with different cheese varieties like sharp cheddar or smoked gouda to customize the flavor profile.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 130mg
