Smoked Meatloaf Wrapped in Bacon Recipe
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).
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.Shop Now