Smoked Stuffed Meatloaf

Meatloaf better than your Mom's!

Smoked Stuffed Meatloaf

Prep Time 30 mins Cook Time 2 hrs Rest Time 10 mins Total Time 2 hrs 40 mins
Servings: 8

Description

Simple recipe to make a cream cheese stuffed, smoked meatloaf with onions and green peppers, wrapped in a glorious bacon weave. This ain't your momma's meatloaf!

Ingredients

Glaze

Instructions

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  1. Create Bacon Weave

    Create the bacon weave and set to the side.

  2. Mix

    Sauté pepper and onion, remove from pan and together with meat, ketchup, Worcestershire, bread crumbs, eggs, salt and, pepper in a large bowl. Don't over mix!

  3. Form meatloaf

    On a piece of wax paper, form the meat mixture into thick rectangle no larger than the width of the bacon weave. Save some of the mixture to cover the top in the next steps.

  4. Add Cream Cheese

    Slice the cream cheese into 1/4" slices and standup on edge in the middle of the meat.

  5. Complete Forming the Meatloaf

    Take remaining meat and form the meatloaf over and around the cream cheese.

  6. Wrap with Bacon

    Wrap the meatloaf with the bacon weave.

  7. Apply BBQ Rub

    Cover the entire meatloaf with the BBQ rub.

  8. Glaze the meatloaf

    Mix the ingredients for the glaze and apply to the top of the meatloaf.

  9. Smoke

    Place the meatloaf in the smoker preheated to 250F until the internal temperature of the meatloaf reaches 130F. Increase the temperature of the smoker to 350F to help crisp the bacon, and continue cooking until the internal temperature of the meatloaf reaches 160F (Approximately 2 hours). Let rest for 10 minutes before slicing.

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