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Bacon-Wrapped Smoked Meatloaf

3h 20min



8 Servings

Bacon-Wrapped Smoked Meatloaf
  1. If you are planning to use the cedar plank, soak it in water for 30 minutes.

  2. Make a weave from bacon by laying 7-8 slices of bacon next to each other horizontally on parchment paper. 

  3. Fold back every other strip half onto itself. Lay one strip of bacon perpendicular to those folded strips, unfold the folded row of strips back over.

  4. Fold back every other strip that wasn’t folded back before. Lay one strip of bacon perpendicular to those strips, unfold the folded strips back over.

  5. Repeat the process until the weave is complete and refrigerate.

  6. Soak bread slices in milk. Meanwhile, dice vegetables and slice the cheese.

  7. Squeeze excess milk from the bread and squash to bits.

  8. Mix together with wet hands soaked bread with all meatloaf ingredients except for the cheese and bacon.

  9. Put the mixture on wax paper or other non-stick, clean surface.

  10. With a rolling pin, form a 1.2-1.5 cm thickness square shape.

  11. Place cheese strips on the meatloaf and roll the meatloaf over, tucking the cheese inside, to form a loaf.

  12. Place the meatloaf onto the bacon weave, and roll it around. Lay the meatloaf directly in the center of the soaked cedar plank, seam side down.

  13. Preheat your Evolve Kamado grill to about 200°C.

  14. Make sure there are no direct flames. Place wood chips on coal for smoking. If you want a strong flavor - regularly check if more chips need to be added.

  15. Prepare a two-zone cooking system by placing ceramic deflectors on one side and grill grates on top, on both sides.

  16. Place the meatloaf and allow it to smoke for about 2.5-3 hours or until the internal temperature reaches 70°C.

  17. After about 2 hours of cooking, mix all the ingredients for the glaze and brush it over the meatloaf. Continue doing so every 15 minutes until the meatloaf is done.

  18. Remove it from the grill, let it rest for at least 15 minutes before slicing and serving.


If the cedar plank floats while soaking, weigh it down with a heavy bowl.
Try not to open the lid of the Kamado too often unless you need to glaze, check the doneness or add some more smoking cubes.



  • 2 slices bread

  • 120 ml milk

  • 450 g ground beef

  • 450 g ground pork

  • 30 g onion diced

  • 40 g red bell pepper diced

  • 1 large egg lightly beaten

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon basil dried

  • 1 teaspoon oregano dried

  • ½ teaspoon crushed red pepper flakes

  • Salt and pepper to taste

  • 60 g cheese sliced into thick strips

  • 450 g bacon raw

The Glaze:

  • 120 g ketchup

  • 2 tablespoons dark brown sugar

  • 1 tablespoon Worcestershire sauce

Additional equipment:

  • Cherry or other wood chuks for smoking

  • Cedar plank to lay the meatloaf on (optional)

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