Chef Chad White's Smoked, Bacon-Wrapped Meatloaf
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Cook Time
90 minutes
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.
Author: Chad White
Ingredients
-
6 tbsp Spiceology Smoky Honey Habanero rub
-
¾ lb ground pork
-
¾ lb ground brisket
-
2 eggs
-
2 tablespoons black pepper
-
2 tablespoons granulated garlic
-
2 cup of pork panko or other breadcrumbs
- 1 cup chopped dill pickle
-
½ cup BBQ sauce (whatever you have on hand)
-
4 tablespoons yellow mustard
- 12 pieces of bacon, pounded flat (I used the back of a ladle)
Directions
- 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.
- Rub the outside of loaf with the yellow mustard.
Layer all the bacon on a sheet tray stretched out. Overlap each piece by ¼ inch. 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.
- Carefully season all sides of the bacon-wrapped loaf with Spiceology Honey Habanero spice rub.
Place meatloaf with bacon-seam side down on grill or oven. Smoke or bake for 1 hour at 325° F or until internal temperature reaches 155° F.
- Pull from smoker or oven and let rest for 15-20 minutes before slicing.
- Serve & enjoy!
Recipe Note
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).
