Smoky Honey Habanero Smoked, Bacon-Wrapped Meatloaf by Chef Chad White

Name: Smoky Honey Habanero Smoked, Bacon-Wrapped Meatloaf by Chef Chad White
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Modern American
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)

Chad White

Cook Time

90 minutes

Cuisine

Modern American

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!