BGDR’s Ultimate Meatloaf
A delicious meatloaf recipe that combines the flavors of beef, lamb, and of course, bacon. I recommend cooking this in a smoker or grill, but it bakes up just fine in the oven. If you have access to Irish bacon, all the better, but American bacon works great. This recipe does not call for a topping sauce, but if you would like to add one of your choice, feel free to do so. See recipe instructions for more information.Photo by: bobrvictoria/Depositphotos
- 1 pound lean ground beef
- 1 pound ground lamb
- 2 slices bacon of uncooked, halved to make 4 shorter strips
- 1 slice bacon finely chopped
- 1 small onion finely chopped
- 1/3 cup bread crumbs plain
- 1/3 cup white cheddar cheese grated
- 1/4 cup stout beer can substitute with root beer or beef broth
- 2 tablespoons ketchup
- 2 cloves garlic minced
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper flakes
- 2 large pieces of aluminum foil about 16-18 inches lengthwise
- 1/2 cup glaze of choice optional, see instructions
- Prepare your grill for medium-high heat—plan on cooking this on indirect heat if using a charcoal or gas unit. For pellet smokers, plan on 225 degrees F. for a majority of cook time, with an increase in temp to 375 degrees F. during the last 30 minutes.
- Combine all ingredients EXCEPT for the two slices of halved bacon. Place meat mixture onto two large stacked sheets of aluminum foil. Form meat into a uniform loaf shape. Top with halved bacon (or 4 equal-sized strips), and place into the grill/smoker.
- Cook meatloaf over indirect heat for 1 hour or until it reaches an internal temperature of 165 degrees F. Add optional glaze of choice during the last 20 minutes of cooking, or right before searing, see below.
- If using a pellet cooker: once internal temp reaches 150 degrees F., remove meatloaf and increase heat to 375 degrees F. Apply optional glaze of choice. Once up to temp, place the meatloaf back into the cooker and let it go until the internal temperature reaches 165 degrees F. Keep an eye on it, and as always, check your manufacturer’s recommendations for searing.
- Once cooked through, carefully remove meatloaf from the grill (aluminum foil and all) and place it onto a cutting board. Let it rest for 5-10 minutes, then gently work foil away from the meatloaf. Slice into 3/4 inch slices and serve with your favorite sides.
- Please note: If you plan to cook this meatloaf in the oven, then cook for 45 minutes in a 375 degrees F. oven. If opting to use a glaze, apply from the get go. Increase oven temperature to 400 degrees F., and continue cooking until the bacon has crisped up a bit, is golden brown, and the internal temperature of the meatloaf reaches 165 degrees F.
- -If you do not eat pork, you can substitute with a thick cut turkey bacon, or omit it entirely from the recipe. We have not tried this recipe with turkey bacon, so be aware that it might change the texture and flavor of the finished product.
Serving: 1servingCalories: 573kcalCarbohydrates: 10gProtein: 47gFat: 37gSaturated Fat: 17gTrans Fat: 1gCholesterol: 164mgSodium: 919mgPotassium: 710mgFiber: 1gSugar: 2gVitamin A: 172IUVitamin C: 1mgCalcium: 120mgIron: 5mg
Tried this recipe?Let us know how it was!