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Bacon Wrapped Smoked Meatloaf

Bacon Wrapped Smoked Meatloaf with low-and-slow hickory smoke and a crackly, golden bacon crust. The smoky glaze caramelizes on top as the loaf reaches 160°F, then rests for clean slicing.
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Prep Time 3 hours
Cook Time 3 hours
resting 10 minutes
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

meatloaf base
  • 2 lb ground beef
  • 0.75 cup breadcrumbs
  • 2 eggs
  • 0.25 cup milk
  • 1 small onion, finely diced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.25 Salt and pepper, to taste
bacon wrap and glaze
  • 10 bacon
  • 0.5 cup BBQ sauce

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and smoke setup
  1. Preheat your smoker to 225°F using hickory or oak wood, letting the chamber stabilize before you load the meatloaf.
  2. Set a foil pan with holes or a wire rack setup on the smoker grates so the loaf can be moved and handled easily.
  3. (Optional for moisture) Place a water pan below the cooking area to help keep the meatloaf moist during the long smoke.
Mix the meatloaf
  1. In a mixing bowl, combine ground beef, breadcrumbs, eggs, milk, diced small onion, smoked paprika, garlic powder, salt, and pepper until evenly incorporated.
  2. Press the mixture into a loaf shape directly on the foil pan or wire rack so it smokes with a stable, even thickness.
Wrap and smoke
  1. Weave bacon slices over the entire top of the loaf, tucking edges slightly so the bacon stays in place while it renders.
  2. Smoke at 225°F for about 2½–3 hours, until the internal temperature reaches 160°F, keeping the smoke steady and the surface visibly set.
  3. In the last 30 minutes, brush the loaf with BBQ sauce and continue smoking until the glaze looks darker and caramelized.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so the juices redistribute and the bacon stays crisp.

Notes

For best lift and handling, use a foil pan with holes (or keep it on a rack) so smoke circulates and the loaf releases cleanly. Refrigerate leftovers in a sealed container for up to 3–4 days. Freeze cooked slices for up to 2 months; thaw in the fridge overnight and reheat gently. For a lighter option, use lean ground beef (90–93%) to reduce fat while keeping the bacon wrap for flavor and texture.