Bad Bones BBQ's Smoked Bacon Wrapped Meatloaf w/ Jack Daniels Glaze

Grilling tip provided by BAD BONES BBQ Championship BBQ Team & 19-Time Grand Champions

Ingredients:

• 1 lb. Ground Sirloin 80/20
• 1 lb. Ground Pork
• 1 lb. regular cut bacon
• 1/2 c. chopped sweet onion
• 1 egg, slightly beaten
• 1/2 c. panko bread crumbs
• 1 tsp. black pepper
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. thyme

Jack Daniels Glaze:

• 1/2 c. Jack Daniels
• 1/2 c. honey
• 1/2 c. ketchup
• 3/4 c. brown sugar
• 1 tbsp. soy sauce
• 1 tbsp. Molasses
• 1 tsp. black pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder

Preparation:

1. Mix all ingredients for the glaze in a small sauce pan and heat to a summer. Let rest. 
2. Gently mix by hand all ingredients for the meatloaf but the bacon in a mixing bowl. Make nice oval shaped meatloaf. 
3. Create bacon weave on parchment paper or clear film by weaving bacon strips using a lattice method. 
4. Place meatloaf in the center of bacon weave and use parchment and use parchment to wrap meatloaf tightly and shape. 
5. Place in smoker on a foil roasting pan and load up your Bear Mountain pellets. (This meatloaf will absorb any flavor of pellet so use your favorite.) 
6. Smoke about 2.5 hours at 275 degrees. 
7. When it hits an internal temp of 140 degrees, give it a good glaze all around to caramelize. Continue smoking until it reaches an internal temp of 160 degrees. 
8. Let rest 20 minutes and enjoy! 

“Always let your meats rest before slicing or serving. The meat will reabsorb its juices and stay moist and flavorful.”