Chef Chad White's Smoked, Bacon-wrapped Meatloaf

Chef Chad White's Smoked, Bacon-wrapped Meatloaf

James Beard Semifinalist, Bravo Top Chef, ceviche, lobster roll and BBQ expert, this award-winning restauranteur (and Spiceology local favorite) Chef Chad White is helping folks make amazing meals at home. 

Today, Chad's sharing this juicy meatloaf recipe that will have you feeling cozy & full of pork goodness in no time. 

SMOKED, BACON-WRAPPED MEATLOAF

  • Recipe by: Chad White
  • Difficulty Level: Moderate

INGREDIENTS

METHOD

  1. In a large bowl, mix all the ingredients together well (except bacon, mustard and Honey Habanero rub). Remove from bowl and form into a 4" x 10" loaf.
  2. Rub the outside of loaf with the yellow mustard.
  3. Layer all the bacon on a sheet tray stretched out. Overlap each piece by 1/4”. Place loaf on the sheet of bacon and fold the bacon slices over to tightly wrap the meatloaf. You can massage ends to make bacon stick together. 
  4. Carefully season all sides of the bacon-wrapped loaf with Spiceology Honey Habanero spice rub.
  5. Place meatloaf with bacon-seam side down on grill or oven. Smoke or bake for 1 hour at 325F or until internal temperature reaches 155F. 
  6. Pull from smoker or oven and let rest for 15-20 minutes before slicing. Serve & enjoy!
  • When using a probe or thermometer, check temperature in the same hole rather than testing is multiple spots, which would cause the juices to run out.
  • If you want more smoke flavor, set the temp to 250F and smoke for approximately 2 hours (rather than 1 hr at 325F).

Follow Chad White on Instagram: @ChefChadWhite

Chef Chad White is an award-winning Top Chef and semifinalist for a James Beard Foundation nomination. Chad currently creates magic at Zona Blanca Ceviche, High Tide Lobster, and TT's Brewery & BBQ here in Spokane, Washington.