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Bacon wrapped meat loaf


 
R

R Dembkowski

TVWBB Member
I am always looking at the post from you all on here and decided to have my first contribution. The wife and I were trying to figure out dinner for tonight and she remembered me talking about smoking a meat loaf that I saw on here. I said what the heck and let's try it. We used 3lbs beef, one onion, one green pepper, two eggs, ketchup, and oats to make the meat loaf. She says I always have to complex things and wrapped the thing in bacon! I only wish that I had enough to wrap the whole thing!



I had her make her homemade BBQ sauce to go with it.



Put it on my WSM and maintained at 300 degrees. Used sassafras wood chunks for smoke flavor.



Checked at one hour.



Two and a half hours into the cook we pulled it off at an internal temp of 165. Fell apart when pulled off the WSM. We didn't pack it tight enough :mad:. Basted in her BBQ sauce during the last half hour of cooking.



Served! It was very good for my first attempt at meat loaf ever. Definitely will have to try again! Thanks for looking!:wsm:
 
Thanks! It was probably the best meat loaf that I had ever had. Tim I used sassafras wood chunks which gave it a sweet smoke flavor. Worked really well with the bacon.
 
Still good enough to eat! looks great. I've done meatloaf no the wsm too, and loved it. I put mine in an aluminum pan with holes in the bottom to let the fat drip out, and a pan under that to catch all the drippens. Works great and all you have to do is pull the pan off, no meatloaf fallin apart.
 
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