Smoked Meatloaf – Bacon Wrapped and Other Versions Weekend Smoke

I haven’t done Meatloaf on the WSM (Weber Smokey Mountain) in quite a long time so while I was at the store I picked up the necessary ingredients and thought I would add a little variety to the cook this time by adding a few more ingredients. I purchased  4lbs Ground Beef, 2lbs Ground Pork, 1lb Bacon, Red and White Onions, Zucchini and the rest of the ingredients I already had at home.

So with the amount of meat that I purchased I was going to make two separate loaves and try different ingredients in each. While this would be fine, I figured what the heck, I’ll make 4 different loaves and see if I come across anything that is remarkably better than the other Meatloaves that I’ve had. A quick look around the kitchen to see what I had and I was off with my plan. Here is what I came up with for the 4 loaves. Before adding the unique ingredients of each I mixed all the meat together with the sautéed onions, red bell peppers, garlic, then ground pepper, corn flakes, saltines, oats, then lightly dusted with BBQ rub I had left from the Butt/Chuck smoke, after mixing with my hands I then added 6 beaten eggs and sectioned off 4 pieces to make the individual 4 loaves:

Meatloaf #1 – Double OG (onion garlic)

  • red and white onions diced (doubled)
  • garlic freshly minced (doubled)
  • red bell peppers diced
  • corn flakes, saltines, oats
  • eggs beaten
  • bacon wrap

Meatloaf #2 – Zucchini Mushroom

  • red and white onions diced
  • garlic freshly minced
  • red bell peppers diced
  • corn flakes, saltines, oats
  • eggs beaten
  • zucchini diced
  • mushrooms diced
  • bacon wrap

Meatloaf #3 – Jalapeño

  • red and white onions diced
  • garlic freshly minced
  • red bell peppers diced
  • corn flakes, saltines, oats
  • eggs beaten
  • jalapeño fresh (2) de-seeded diced

Meatloaf #4 – Salsa, Black Beans & Cilantro

  • red and white onions diced
  • garlic freshly minced
  • red bell peppers diced
  • corn flakes, saltines, oats
  • eggs beaten
  • salsa
  • black beans
  • cilantro fresh
  • chili spices(new mex, ancho pasilla)

After all the loaves where formed I placed each on wax paper and lightly dusted with BBQ rub.

The WSM was filled with 1.25 chimneys of Kingsford charcoal and Cherry and Hickory wood chunks. It was at 325° when I placed the waterless foiled pan on and then on the lower grate I added the Salsa Bean and the Jalapeño loaves. The upper grate was installed and the 2 bacon wrapped loaves (zucchi-mushroom, doubleOG) went on. I placed a probe in one of the loaves on the lower grate and one probe to the upper loaf to monitor temperatures.
First basting with the 2 different glazes came on when the loaves hit 155°, the WSM smoker was running around 295°. The bottom loaves got a glaze of ketchup and Tapatio hot sauce, chile powders. The upper loaves got a glaze of BBQ sauce, Ketchup, brown sugar.

After around 10-15 additional minutes the loaves reached an internal of 165° and I removed them from the smoker. The rested with a aluminum foil lightly covering the top then sliced and sampled. My impressions were the additional spices and salt could have easily been increased to all the loaves. Each had a very mild taste as I was very light on adding spices. There was no clear winner out of the 4 loaves we tried. Perhaps when the second or the third servings are devoured we’ll have a favorite. The Jalapeño was not spicy at all and I could’ve increased the amount added to that loaf. The Salsa bean loaf flavor wasn’t nearly as flavorful as I thought it would be with the strong ingredients added, especially the chili powder. They each were very delicious and had great smoke flavor and added depth with the glaze and different ingredients. I’m looking forward to the arduous task of judging the leftovers until they’re finished.

Bacon Wrapped Double Onion Garlic & Zucchini Mushroom Meatloaf

Salsa Black Bean Cilantro & Jalapeño Meatloaf

Bacon Wrap Zucchini Mushroom Sliced

Salso Black Bean Cilantro Sliced

Jalapeño Sliced