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Amelia Islander

Smoked Bacon Meatloaf Recipe

Jul 01, 2015 02:00AM
A July 4th cookout can often times be an expensive affair, especially if you’re serving steaks and ribs. But recently we came upon this recipe for smoked bacon meatloaf and it’s great for a crowd, served with all your favorite picnic side dishes like potato salad, corn, and cole slaw. To cook, begin with eight pounds of ground beef and put it in a large, metal bowl. Then add a pile of raw, chopped Vidalia onions - two or three are sufficient, then four eggs and a lot of salt and black pepper. Mix with your hands, then pack into a large foil pan that has some holes punched in the sides and bottom with an ice pick.

Mix some sweet soy sauce with ketchup (or any of your favorite barbecue sauce) and slather it all over the meatloaf, and then top it with thick cut strips of hickory smoked bacon. In the meantime, start your charcoal grill and get the coals to an almost-white stage. Pile the charcoal on two sides of the grill, and add smoking chips that have been soaked in water for an hour. Put the meatloaf on the grill, insert a thermometer, and then cover the grill with the lid.

It takes a couple of hours or less for the meat to get to 160 degrees. Let the meatloaf rest for a while before cutting into it. You may chill the meatloaf and slice it later to use as you need, and you can make it in advance and warm it in the oven in time for your July 4th party, or for any occasion!