Bacon-Wrapped Meatloaf!!!

[GerryB]

This post is not a meatloaf recipe. It is a description of a technique that I have used for years on the BBQ grill, but have now adapted to the OBS. First off, credits: I was inspired by this thread http://forum.bradleysmoker.com/index.php?topic=1237.0. The challenges discussed in this topic were keeping the loaf intact while smoking, and keeping the loaf moist after hours of heat.  Bacon-wrapping addresses both concerns. The recipe used to start the discussion was from "Smoke & Spice." I used a close approximation of Paul Prudhomme's Cajun Meatloaf. The S&S recipe calls for a cup and a half of bread crumbs (too much IMHO), the PPCML uses just one cup. This also addresses the dryness concerns.

I learned the bacon-wrapping technique from a 1983 cookbook, "California Cooking" by Mable and Gar Hoffman, published by HP Books (it won the Sunset Magazine "Cookbook of the Year" award as I recall). The meatloaf recipe in the book used 3 pounds of meat. This is too much. I use 2 pounds of meat (1 1/2 lbs ground beef, 1/2 lb ground pork) and lots of cooked onions, red bell peppers, and celery. This size is more suitable to the 1 pound of bacon used for wrapping.

Make up a batch of your favorite 2 pound meatloaf recipe. Then take one pound of bacon (not thick sliced) and separate the slices, setting 4 aside. On a work surface arrange the bacon slices vertically with a slight overlap. Then place the 4 reserved slices horizontally 2 each on each end, overlapping onto the work surface. Like this:



Form a cylindrical loaf by hand to conform to the length of the vertical slices. Pull the horizontal bacon slices over the ends of the loaf, and then pull the vertical slices up to cover the cylinder. They may or may not meet or overlap on top of the loaf. Don't sweat it. It now looks like this:



Now the tricky part (it takes 3 hands). Get a bunch of kitchen twine and start wrapping and tying this thing together. The Hoffmans have a very professional looking string-tying method that I have never come close to duplicating. I make up for it by using lots of string. I start by tying loops end-to-end around the end-covering bacon. Then I start on one end and spiral the string around the entire length of the loaf. Tie this off. Tie everything tight enough to pinch loaf. The tying part is where you need the third hand to hold the first loop of the knot together while you make the second part of the knot. Sometimes I do a spiral in the other direction, too. This time I made diagonal loops across the loaf. Thus:



Hopefully, all the bacon slices are held in place at least once. Don't worry about a little meat leakage.

Then it went into a preheated OBS, second rack from the top. It got 2 hours of apple smoke. It then took another 2 1/2 hours to get to an internal temperature of 160. The interior temp was 225 for about the first 4 hours, then I turned the OBS up to high for the last half hour. The temp rose to about 255 as the interior got to 160. I pulled it and tented it with foil for about 15 minutes.



Cut off the strings (careful, they're hard to see), slice and serve.

What I learned: Smoke is strong spice. You need strong flavors in the meat to give the loaf a flavor of its own. The spicy Cajun meatloaf stood up well. I might dial back the smoke by one puck next time, tho. Even with the bacon wrapping, the result was a little dry. I used 3/4 cup liquid (ketchup and evaporated milk). Next time I'll use a cup of liquid, although I worry about the structural integrity of a loaf that's too wet to start. I think I'll try to assemble the whole thing on a smoker rack next time, to avoid having to transfer it from counter top to rack.

Otherwise, this was an outstanding success. Our guests were knocked sockless. It looked great, smelled great, and tasted great. The raves were out of proportion to how easy this really is.

[aces-n-eights]

Mmmmmmmmmm, bacon....  Looks great and nice write up!

[Mr Walleye]

Outstanding write up Gerry!  8)

Fantastic lookin' meatloaf!  ;)

Mike

[HawkeyeSmokes]

That looks great!

;D

Just thinking about wrapping it. If you built it on a Frogmat and rolled it. Might be easier than tying it.

[ArnieM]

Looks good Gerry.  It seems there's no end of what you can do with GB - and of course - BACON  ;D

[DTAggie]

Hot Damn.  I have to try and master that!

[canadiansmoker]

What a great idea. I'll have to try that on my next meatloaf.

[OU812]

That meatloaf looks awesome Garry.

Your makin me want to make some meatloaf wrapped in bacon now.

Nice write up also.

[Slamdunk]

Post just sent to wife. "You make the meatleaf, I'll do the rest!"

Great looking and great instructions. Thanks!!

[OU812]

Just throwin this out there.

Rather than dealin with all the twine and tryin to tie it you guys might want to try doin the bacon weave.

Works great and you dont need a third arm.  ;D

[Rich_91360]

Cholesterol heaven!  Everything goes better with BACON!

[Tenpoint5]

Just throwin this out there.

Rather than dealin with all the twine and tryin to tie it you guys might want to try doin the bacon weave.

Works great and you dont need a third arm.  ;D

I am with you on this one OU. Would it still be Meatloaf or would it become a Beef Fattie?

[OU812]

I'm thinkin a meatloaf fattie.  ;D

I love meatloaf with some mashed taters and gravy.

[GerryB]

That's a lotta bacon (not a bad thing). I just might have to try it... Although the string-tying is easy once you've done it (and have that third hand).

[KevinG]

That's some good looking meatloaf there. You might want to try OU812 bacon weave next time, it makes tying a little easier since it's in a weave. I did it with my javelina and it was a breeze.