Smoked Stuffed Meatloaf
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!
- 2.5 pounds Meatloaf Mix
- 3/4 cups Bread Crumbs
- 2 Eggs
- 1/2 Large Onion (Diced)
- 1/2 Green Bell Pepper (Diced)
- 1 tablespoon Worcestershire
- 8 ounces Cream Cheese
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/4 cup Ketchup
- 1 pound Bacon (Thick cut)
- 4 tablespoons BBQ Rub
- 1/4 cup Ketchup
- 1/4 cup Brown Sugar
- Create Bacon Weave
Create the bacon weave and set to the side.
- 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!
- 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.
- Add Cream Cheese
Slice the cream cheese into 1/4" slices and standup on edge in the middle of the meat.
- Complete Forming the Meatloaf
Take remaining meat and form the meatloaf over and around the cream cheese.
- Wrap with Bacon
Wrap the meatloaf with the bacon weave.
- Apply BBQ Rub
Cover the entire meatloaf with the BBQ rub.
- Glaze the meatloaf
Mix the ingredients for the glaze and apply to the top of the meatloaf.
- 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.