TCC Cheesy Bacon Smoked Meatloaf
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TCC Cheesy Bacon Smoked Meatloaf
Rated 5.0 stars by 1 users
Category
Meatloaf
Cuisine
American
Author:
TCC Team Member
Take your meatloaf game to the next level with our TCC Cheese-Stuffed, Bacon-Wrapped Smoked Meatloaf! This isn’t your average meatloaf—it's loaded with rich, melty cheese, wrapped in crispy bacon, and slow-smoked to perfection for an irresistible smoky flavor. Made with premium TCC beef, this hearty dish is the perfect blend of comfort and indulgence, delivering bold flavors in every bite. Whether you're firing up the smoker for a weekend feast or looking to impress at the dinner table, this meatloaf is a guaranteed crowd-pleaser.
Ingredients
Meatloaf Ingredients
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2 lbs. TCC ground beef
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½ cup breadcrumbs (panko or regular)
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½ cup milk
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1 tsp onion powder
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2 cloves garlic, minced
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1 egg
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2 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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1 tbsp ketchup
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4 tbsp tcc sweet n smoky rub (2 mixed in and 2 for finishing
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1 c shredded cheddar cheese
Topping Ingredients
- 10-12 slices of bacon (thin-cut works best)
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½ cup barbecue sauce
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2 tbsp brown sugar
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1 tbsp apple cider vinegar
Directions
Preheat your smoker to 250°F
Prepare the Meatloaf Mixture:
In a small bowl, combine breadcrumbs and milk. Let it sit for a few minutes to absorb.
In a large mixing bowl, combine ground beef, soaked breadcrumbs, onion powder, garlic, egg, Worcestershire sauce, mustard, ketchup, and barbecue dry rub. Mix gently until well combined (don’t overmix).
Take half the meat mixture and shape it into a loaf shape.
Sprinkle cheddar cheese on top of the meat
Form the other half of meat mixture into a loaf shape on top of the other piece and cheese sealing up the edges by pressing the meat together
Place it on a wire rack or a foil-lined smoker-safe pan.
Lay bacon slices over the meatloaf, tucking the ends underneath to secure them.
Place the meatloaf in the smoker and smoke for 2.5 to 3 hours, or until the internal temperature reaches 155°F.
Mix barbecue sauce, brown sugar, and apple cider vinegar.
Brush the glaze over the meatloaf and sprinkle with more TCC Sweet ‘N’ Smoky Rub and continue smoking for another 20-30 minutes, or until the internal temperature reaches 160-165°F and the bacon is caramelized.
Let the meatloaf rest for 10 minutes before slicing.