SMOKED Bacon Wrapped Meatloaf SIMPLE Using the Pit Barrel Cooker

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat while still providing a smoky flavor.

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: ground pork

Chicken sausage lowers calories and fat content.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese maintains flavor with fewer calories.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be lower in sugar and preservatives.

Start by making the sauce for the meatloaf in a bowl.

Add 1/3 cup ketchup to the bowl.

Add 2 tablespoons of tomato paste.

Chop up 1 tablespoon of Chipotle peppers in Adobo sauce and add to the bowl.

Add 1/2 tablespoon of unsweetened cocoa powder and stir to combine.

In a food processor, add a few handfuls of barbecue potato chips and process until they reach a bread crumb texture.

Dump the processed barbecue potato chips into the bowl with the sauce.

Chop 1/2 onion into chunks and add to the food processor.

Chop 1 carrot into chunks and add to the food processor.

Remove seeds and membranes from 1 Cherry pepper and 1 jalapeno, then chop and add to the food processor.

Add 2 cloves of garlic to the food processor and chop everything finely.

Heat a pan over medium-low heat and add the chopped vegetables from the food processor.

Add a little salt and about 1/2 tablespoon of ground sage to the pan and sweat the vegetables until they release moisture.

Dump the cooked vegetables into the bowl with the sauce and chips.

Add 1 pound of ground pork and 1 pound of ground beef to the bowl.

Add 2 eggs to the bowl, one for each pound of meat.

Mix everything together with your hands until well incorporated and tight.

Lay out two sheets of cling wrap on a flat surface.

Lay strips of bacon side by side to cover the cling wrap, avoiding a weave for better rendering.

Place the meat mixture in the center of the bacon and form it into a tight loaf shape.

Wrap the bacon around the meatloaf, tucking in the ends and rolling tightly.

If the bacon doesn't cover the bottom, it's okay; tuck the ends in tightly.

Wrap the meatloaf in cling wrap and refrigerate for about 2 hours to firm up.

Prepare the smoker by placing a piece of foil on a wire rack to catch fat.

Poke holes in the foil to allow fat to drain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens