One of the nice things about the smoker is most recipes are pretty simple, glaze or rub the meats and place them on the smoker. This recipe, not so much. It requires lots of steps but the end result is well worth the effort. I'm going to share the link to the original post which goes into detail on how to prepare the meatloaf for smoking. Needless to say, this is moist and delicious!!!
SMOKED HONEY BOURBON-GLAZED MEATLOAF with a BACON WEAVEPREP TIME: 15 minutes
COOK TIME: 1 hour 45 minutes
RECOMMENDED PELLETS: Hickory or Oak
SERVES: 6 to 8
1 1/2 lbs ground beef (80/20)
1 carrot, peeled and diced or grated
1 stalk celery, finely diced
4 oz. mushrooms, finely diced
1/2 red onion, finely diced
2 cloves garlic, grated or diced
3 to 4 fresh sprigs of thyme, leaves only
1 egg, beaten
6-8 slices cooked bacon, crumbled
1 cup bread crumbs
2 teaspoons Worcestershire sauce
1/2 cup condensed tomato soup
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 lb thick-cut bacon
Traeger Honey Bourbon Sauce or favorite barbecue sauce
Start the Traeger on Smoke with the lid open for 4 to 5 minutes or until the fire is established.
Mix together the carrots, celery, mushrooms, and onions in a bowl and drizzle with olive oil. Cover the bowl with plastic wrap and microwave for about 2 minutes just to soften the vegetables a little.
Let the vegetables cool and then mix them in a large bowl with the ground beef, garlic, thyme, egg, crumbled cooked bacon, Worcestershire sauce, salt, pepper, bread crumbs and tomato soup.
During the last 15 minutes (once the meatloaf reaches about 140 degrees/145 degrees F) brush the meatloaf with the barbecue sauce to let it caramelize and for the exterior turn into bacon candy gold!
After you take it off the Traeger allow the meatloaf to sit for 15 minutes before you slice into it.