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Name: Smoked Bacon Wrappped Meat Loaf
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 8
Cuisine: American
Ingredients: 2 pounds Beef ground; 1 pound Sausage ground beakfast or mild Italian; 1/2 cup Celery finely chopped; 1/2 cup Onion finely chopped; 1 tablespoon Garlic finely minced; 2 tablespoon Olive Oil; 2 each Eggs; 2 cup Bread crumbs, more or less as needed to bind.; 1 pound Bacon regular slice (to wrap); 1 cup Cheddar cheese graded

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INGREDIENTS

2 pounds Beef ; ground
1 pound Sausage ; ground beakfast or mild Italian
1/2 cup Celery ; finely chopped
1/2 cup Onion ; finely chopped
1 tablespoon Garlic ; finely minced
2 tablespoon Olive Oil
2 each Eggs
2 cup Bread ; crumbs, more or less as needed to bind.
1 pound Bacon ; regular slice (to wrap)
1 cup Cheddar cheese ; graded
Plastic wrap ; or wax paper
Frogmat, ; cookie sheet or small grill

INSTRUCTIONS

Saut? garlic and onions in the olive oil until onions are just translucent. Mixed together ground beef, sausage, celery, onion, garlic, eggs and add enough bread crumbs to bind it together.

Remove bacon from package and set aside three slices. On a cutting board lay the remaining slices in a five by seven strip "basket weave" pattern. Place plastic wrap or wax paper over the bacon and invert the loaf pan on top. A standard five pound disposible aluminum pan works well. (11 3/4" x 5 5/8"x 3 3/16") Holding the loaf pan in place while inverting the cutting board so as to allow the plastic wrap or wax paper and bacon to "drape" into the well of the pan with the bacon running up the sides. Divide the loaf mixture in half. Place one half of the loaf mixture into the pan on top of the bacon. Flatten it out. Place cheese in center of the meat mixture running almost to the ends. Cover with remaining loaf mixture. Fold any loose ends of the bacon on top of the meat loaf. Cover with remaining three bacon slices.

Chill in the fridge for a couple of hours. Remove from the mold by inverting it on to a frogmat if you have one or a small cookie sheet or grill to make it easier to handle.

Pre heat smoker to 250?. Insert a meat thermometer into the center of the loaf. Place in smoker and "smoke" until internal temperature reaches 160?. This will take about two to two and a half hours. It is not dine until the tempature reaches 160? no matter how long it takes.

Remove and let stand for fifteen minutes before carving.

NOTES

If you prefer you may use three pounds of ground beef and eliminate the sausage.

It may be cooked in an oven. But the smoke gives it a nicer flavor.

Alert editor

Smoked Bacon Wrappped Meat Loaf

2 pounds Beef ground
1 pound Sausage ground beakfast or mild Italian
1/2 cup Celery finely chopped
1/2 cup Onion finely chopped
1 tablespoon Garlic finely minced
2 tablespoon Olive Oil
2 each Eggs
2 cup Bread crumbs, more or less as needed to bind.
1 pound Bacon regular slice (to wrap)
1 cup Cheddar cheese graded
 Plastic wrap or wax paper
 Frogmat, cookie sheet or small grill

Saut? garlic and onions in the olive oil until onions are just translucent. Mixed together ground beef, sausage, celery, onion, garlic, eggs and add enough bread crumbs to bind it together.

Remove bacon from package and set aside three slices. On a cutting board lay the remaining slices in a five by seven strip "basket weave" pattern.  Place plastic wrap or wax paper over the bacon and invert the loaf pan on top. A standard five pound disposible aluminum pan works well. (11 3/4" x 5 5/8"x 3 3/16") Holding the loaf pan in place while inverting the cutting board so as to allow the plastic wrap or wax paper and bacon to "drape" into the well of the pan with the bacon running up the sides. Divide the loaf mixture in half. Place one half of the loaf mixture into the pan on top of the bacon. Flatten it out. Place cheese in center of the meat mixture running almost to the ends. Cover with remaining loaf mixture. Fold any loose ends of the bacon on top of the meat loaf. Cover with remaining three bacon slices.

Chill in the fridge for a couple of hours. Remove from the mold by inverting it on to a frogmat if you have one or a small cookie sheet or grill to make it easier to handle.

Remove and let stand for fifteen minutes before carving.

Add Photo See 5 more photos

Smoked Meat Loaf
Cyrano

1. Loaf mixture
Cyrano

2. Bacon weave
Cyrano

3. Draped in pan
Cyrano

4. Half mix with cheese
Cyrano

5. Ready for frig
Cyrano

Nutrition

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Serving Size: 1 Serving (516g)
Recipe Makes: 1

Calories: 1421
Calories from Fat: 715 (50%)

Amt Per Serving		% DV

	Total Fat 79.5g	106 %
	Saturated Fat 28.3g	141 %
	Monounsaturated Fat 32.3g
	Polyunsanturated Fat 10g
Cholesterol 433.9mg		134 %
Sodium 3689mg		127 %
Potassium 1060.1mg		28 %
Total Carbohydrate 104.1g		31 %
	Dietary Fiber 7.4g	30 %
	Sugars, other 96.6g
Protein 68.7g		98 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1421

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