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Perfect Smoked Meatloaf Wrapped in Bacon Weave with Bourbon Ketchup

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A smoky, savory meatloaf wrapped in a crispy bacon weave and glazed with a rich bourbon ketchup, perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 blend recommended for juiciness)
  • 0.5 lbs ground pork
  • 1 cup breadcrumbs (plain or seasoned)
  • 1/2 cup whole milk
  • 2 large eggs, room temperature
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12–14 slices thick-cut bacon (applewood smoked preferred)
  • 1 cup ketchup
  • 3 tbsp bourbon whiskey
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)

Instructions

  1. Make the bacon weave by laying out 6 slices of bacon vertically and weaving 6 more slices horizontally over and under the vertical slices to create a lattice. Set aside on parchment paper.
  2. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, eggs, chopped onion, minced garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Mix gently until just combined.
  3. Transfer the meat mixture onto a large piece of parchment paper and shape into a tight, uniform loaf about 9 inches long and 5 inches wide.
  4. Carefully drape the bacon weave over the shaped meatloaf, tucking the ends underneath. Trim excess bacon if necessary to fully cover the loaf.
  5. Preheat smoker to 225°F (107°C) using wood chips like hickory or applewood.
  6. Place the wrapped meatloaf on a smoker-safe pan or rack. Insert a meat thermometer into the center. Smoke until internal temperature reaches 160°F (71°C), about 2.5 to 3 hours, checking at 2 hours.
  7. While smoking, make the bourbon ketchup by combining ketchup, bourbon, brown sugar, apple cider vinegar, smoked paprika, and cayenne pepper in a small saucepan. Simmer on low heat for 15 minutes until slightly thickened.
  8. About 30 minutes before done, brush a generous layer of bourbon ketchup over the bacon. Return to smoker to let glaze set and caramelize.
  9. Remove meatloaf from smoker and let rest for 10 minutes before slicing.

Notes

Keep smoker temperature steady at 225°F for even cooking. Do not overmix meat to avoid dense texture. Use thick-cut smoked bacon for best results. Rest meatloaf for 10 minutes after smoking to keep it juicy. Apply bourbon ketchup glaze in last 30 minutes to avoid burning. If no smoker, bake at 350°F for 1 hour 15 minutes and broil after glazing.

Nutrition

Keywords: smoked meatloaf, bacon weave, bourbon ketchup, BBQ, smoked meat, easy meatloaf, bacon wrapped meatloaf

Find it online: https://chrisfeasts.com/perfect-smoked-meatloaf-wrapped-in-bacon-weave-with-bourbon-ketchup-recipe/