Bad Bones BBQ's Smoked Bacon Wrapped Meatloaf w/ Jack Daniels Glaze
Grilling tip provided by BAD BONES BBQ Championship BBQ Team & 19-Time Grand Champions
Prep Time: 30 minutesCook Time: approx. 3 hours
Ingredients:
- 1 lb. Ground Sirloin 80/20
- 1 lb. Ground Pork
- 1 lb. regular cut bacon
- 1/2 c. chopped sweet onion
- 1 egg, slightly beaten
- 1/2 c. panko bread crumbs
- 1 tsp. black pepper
- 1 tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. thyme
Jack Daniels Glaze:
- 1/2 c. Jack Daniels
- 1/2 c. honey
- 1/2 c. ketchup
- 3/4 c. brown sugar
- 1 tbsp. soy sauce
- 1 tbsp. Molasses
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
Preparation:
- Mix all ingredients for the glaze in a small sauce pan and heat to a summer. Let rest.
- Gently mix by hand all ingredients for the meatloaf but the bacon in a mixing bowl. Make nice oval shaped meatloaf.
- Create bacon weave on parchment paper or clear film by weaving bacon strips using a lattice method.
- Place meatloaf in the center of bacon weave and use parchment and use parchment to wrap meatloaf tightly and shape.
- Place in smoker on a foil roasting pan and load up your Bear Mountain pellets. (This meatloaf will absorb any flavor of pellet so use your favorite.)
- Smoke about 2.5 hours at 275 degrees.
- When it hits an internal temp of 140 degrees, give it a good glaze all around to caramelize. Continue smoking until it reaches an internal temp of 160 degrees.
- Let rest 20 minutes and enjoy!
“Always let your meats rest before slicing or serving. The meat will reabsorb its juices and stay moist and flavorful.”