This smokey bacon wrapped meatloaf is loaded with everything we love about meatloaf, along with a big kick of flavor thanks to smoky bacon. It even has a little something extra in there, too.
I love meatloaf, and I love bacon. So this recipe makes total sense to me. I took a basic bacon wrapped meatloaf recipe, and I gave it an Italian twist.
Smoked Bacon Wrapped Meatloaf
This was inspired by my other bacon wrapped meatloaf recipe on this site and pairs well with these amazing cheesy ranch twice baked potatoes.
Ingredients
This recipe uses simple ingredients that you can find easily at your local grocery store.
- ground beef
- ricotta cheese
- heavy cream
- worcheshire
- kosher salt
- coarse ground black pepper
- onion powder
- chili powder
- paprika
- Italian seasoning
- fresh chopped parsley
- egg
- white onion diced and divided
- bacon
- salt and pepper to taste
- unsalted butter
- brown sugar
- white vinegar
- ketchup
- chives as garnish
See the recipe card at the end of the post for quantities.
Instructions
It only takes a few simple steps to make this delicious meatloaf. It's so fast and easy.
Step 1: Prep
Preheat your smoker to 350 degrees.
Step 2: Combine the Meatloaf Ingredients
Combine the ground beef, ricotta cheese, cream, Worcestershire sauce, salt, pepper, onions powder, chili powder, paprika, Italian seasoning, chopped parsley, egg, and half the diced onion in a large mixing bowl. Use your hands to thoroughly mix it and form it into a loaf.
Step 3: Wrap with Bacon
Drape the bacon slices over the meatloaf in a shingle pattern. Then, tuck the ends of the bacon under the loaf. Finally, season the top with a pinch of salt and pepper.
Step 4: Cook the Meatloaf
Smoke the meatloaf at 350 degrees for about 90 minutes, rolling it every 20 minutes to the bacon doesn't stick. When finished, broil it in the oven for 5 minutes to get the bacon crispy.
Step 5: Make the Onion Ketchup
While the meatloaf bakes heat a skillet over medium-low heat. Melt the butter and add the rest of the diced onions to the skillet. Sprinkle the brown sugar over the onions and saute for 15 minutes. Then, stir in the white vinegar and ketchup and simmer for 10 minutes. Set aside until the meatloaf is finished.
Step 6: Enjoy!
Let the meatloaf rest for about 15 minutes, then serve with the onion ketchup.
Hint: To ensure your meatloaf doesn't stick, you can rub the smoker grate down with olive oil.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this smoked bacon wrapped meatloaf.
- Milk - If you don't have heavy cream, milk will work.
- Yellow or Sweet Onions - Yellow or sweet onions will work in place of white onions.
Variations
Want to personalize this smoked bacon wrapped meatloaf recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - Add red pepper flakes to the meatloaf for a spicy kick.
- Cheesy - Add shredded cheddar cheese to the meatloaf for something a little different.
If you love recipes like this, you may also enjoy these smoked hamburgers.
Equipment
You'll only need a few basic kitchen items to make this recipe.
- Measuring cups and spoons
- Mixing bowl
- Knife
- Cutting board
Storage
Store this meatloaf in the refrigerator in an air-tight container for up to 4 days. For longer storage, you can freeze it for up to 3 months.
Tips
I have a few tips here to help you make this meatloaf as delicious and easy as possible.
- To prevent sticking, you can rub your smoker grate down with olive oil.
- Always cook your onions over medium-low heat. You want them caramelized not browned.
FAQ
Do you have questions about smoked bacon wrapped meatloaf? Here are some of the most commonly asked questions about smoked meatloaf with bacon.
It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Wrap the whole loaf or individual pieces in a double layer of cling wrap. Then place it in an air-tight freezer-safe container or heavy-duty freezer bag.
Place the meatloaf in a covered baking dish and bake at 250 degrees for 25 to 30 minutes.
More Smoked Recipes
Do you like smoked food? Here are some recipes you may also like to try.
Smoked Bacon Wrapped Meatloaf
Ready to get cooking? Remember that you can print this recipe if you would like.
Smoked Bacon Wrapped Meatloaf
Equipment
- smoker
- Wood Chips/Chunks/Pellets (whatever your smoker is designed for)
Ingredients
- 2 lb ground beef ground beef and pork blend
- ¼ cup ricotta cheese or light cottage cheese
- ¼ cup heavy cream
- 1 tablespoon worcheshire
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 1 tablespoon parsley fresh, chopped
- 1 large egg
- 1 white onion diced
- 1 lb bacon
- salt to taste
- pepper to taste
- chives as garnish
Instructions
- Get out and mesasure your ingredients.
- Preheat your smoker to 350 degrees.
- In a large mixing bowl, combine ground beef, ricotta, cream, worcheshire, salt, pepper, onion powder, chili powder, paprika, Italian seasoning, chopped parsley, egg, and the diced onion.
- Use your hands thoroughly mix.
- Form into a loaf.
- Drape bacon over the meatloaf in a shingle pattern until fully covered. Tuck the ends of the bacon under the meatloaf. Season the top with a pinch of salt and pepper.
- Place meatloaf onto the pan and set inside the smoker. Cook at 350 degrees for 90 minutes
- Roll meatloaf over a little every 20 minutes so bacon doesn't stick and cooks evenly. Meatloaf must reach and internal temperature of 160 degrees to be done.
- Remove meatloaf from the smoker. Serve with fresh chives, if desired.
- Slice and serve.
- Enjoy every bite!
Oven Directions
- Preheat your oven to 350 degrees.
- Lightly spray a 9×5 pan with cooking spray. Place meatloaf into the pan and set in the oven uncovered on the middle rack. Bake for 55 to 60 minutes.
- Once the meatloaf has finished cooking, place under the broiler for 6 or 7 minutes to crisp up the bacon if necessary.
- Remove meatloaf from the oven. Serve with fresh chives, if desired. Enjoy every bite!
Notes
- To prevent sticking, you can rub your smoker grate down with olive oil.
- Always cook your onions over medium-low heat. You want them caramelized not browned.
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