Smoked Meatloaf Logs

• Meat

  • 4 2 lbs of ground beef
  • 1 lb Bacon

• Produce

  • 3/4 cup Green bell pepper
  • 1 cup Onion

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Jeff's sauce
  • 1/4 cup Worcestershire

• Pasta & Grains

  • 1/2 cup Quick oats

• Baking & Spices

  • 1 Jeff's rub

• Tools & Equipment

  • 1 Wax or parchment paper

Found on smoking-meat.com

Description

Ingredients

• 2 lbs of ground beef (80/20)
• ¾ cup green bell pepper
• 1 cup diced onion
• ½ cup quick oats
• ¼ cup worcestershire
• 2 eggs
• 1 lb bacon
• Jeff’s rub (purchase recipes here)
• Jeff’s Sauce (purchase recipes here)
• Wax or parchment paper

Directions

• Place 2 lbs of ground beef (80/20), 2 eggs, ¾ cup of diced green bell pepper, 1 cup of onion, ½ cup of quick oats, ¼ cup worcestershire, 2 eggs, ⅓ cup of Jeffs rub, and ⅓ cup of Jeffs sauce into a large mixing bowl
• Combine the ingredients together well.
• This is something that is almost impossible to write out in a way that can be understood without images. You are looking for a weave that is 3 strips of bacon wide. Use half strips weaved into those 3 steps to create the weave.
• Create the weave on one end of a piece of wax or parchment paper.
• With the meatloaf that has been mixed together, form (2) logs that are as long as your bacon weave and about 2 inches in diameter
• Form the logs on the other end of the wax paper.
• Use the wax paper to help you roll/place the log onto the edge of the bacon weave.
• Continue to roll the meatloaf log until the bacon weave is wrapped around it.
• Sprinkle Jeffs rub generously onto the outside of the wrapped meatloaf logs
• Set up your smoker for cooking at about 225°F
• Place the wrapped meatloaf logs directly onto the smoker grate or use a bradley rack.
• Smoke cook for about 2.5 hours or until the internal temperature of the meat reads 165°F
• Remove the smoked meatloaf logs from the smoker once they are finished.
• Slice and serve immediately.