Bacon-Weave Smoked Meatloaf with Tangy Tomato Glaze

Steps

1. Step 1

   Heat the oil in a skillet over medium heat. Cook the onion until soft and translucent, about 6 minutes, then add the garlic and cook 1 minute more. Scrape into a large bowl and let cool to room temperature, about 10 minutes.

   17 min

   • 1 tbsp neutral oil
   • 1 yellow onion
   • 3 cloves garlic
2. Step 2

   Start the smoker and bring it to 250°F, adding the apple wood for a clean, steady smoke.

   20 min, hands-off · 250°F

   • 3–4 apple wood chunks (or 2 cups chips)
3. Step 3

   Stir the panko and milk into the cooled onions and let sit 5 minutes until the crumbs soften into a paste.

   5 min

   • 1 cup panko breadcrumbs
   • 1/2 cup whole milk
4. Step 4

   Add the eggs, Worcestershire, salt, pepper, smoked paprika, dry mustard and parsley and mix well. Add the ground beef and ground pork and mix with your hands just until combined — stop as soon as it comes together, or the loaf turns dense.

   5 min

   • 1 lb ground beef (80/20)
   • 1 lb ground pork
   • 2 eggs
   • 2 tbsp Worcestershire sauce
   • 2 tsp kosher salt
   • 1 tsp black pepper
   • 2 tsp smoked paprika
   • 1 tsp dry mustard
   • 2 tbsp flat-leaf parsley
5. Step 5

   Weave the bacon: on a sheet of parchment, lay 6–7 slices side by side, edges touching. Fold back every other slice halfway, lay a new slice across the middle, and unfold. Fold back the alternate slices, lay down another cross slice snug against the first, and unfold. Repeat until you have a woven square about 10 inches across.

   10 min

   • 12–14 slices regular-cut bacon (about 1 lb)
6. Step 6

   Shape the meat mixture into a loaf about 9 inches long and 4 inches wide and set it in the center of the weave. Use the parchment to lift the bacon up and over the loaf, overlapping the ends underneath so the seam is on the bottom. Tuck and tidy the ends.

   5 min

7. Step 7

   Slide the loaf (still on the parchment, or onto a wire rack or perforated pan) into the smoker. Smoke at 250°F until the bacon is set and the internal temperature reads about 135°F, about 2 1/2 hours.

   2 hr 30 min, hands-off · 250°F

8. Step 8

   While it smokes, whisk the ketchup, brown sugar, cider vinegar, Worcestershire, garlic powder and cayenne in a small saucepan. Simmer over medium-low heat for 5 minutes, until slightly thickened. Set aside.

   8 min

   • 3/4 cup ketchup
   • 1/3 cup packed brown sugar
   • 3 tbsp apple cider vinegar
   • 1 tbsp Worcestershire sauce
   • 1/2 tsp garlic powder
   • 1/4 tsp cayenne pepper
9. Step 9

   Brush the loaf all over with about half the glaze. Keep smoking, brushing again after 15 minutes, until the center reads 160°F and the bacon looks lacquered, about 30 minutes more.

   30 min, hands-off · 250°F

10. Step 10

    Rest the meatloaf 15 minutes before slicing into thick slices. Serve the remaining glaze at the table.

    15 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026