Smoky Bacon Cheeseburger Meatloaf
How about a Smoky Bacon Cheeseburger Meatloaf when the days are drizzly and cold we need comfort food and nothing says comfort like a big beefy meatloaf. And nothing says ground beef that’s good enough for us than Zaycon ground beef. It’s extra lean 93/7, grass fed and fresh, never frozen, with no chemicals or additives. You can really taste the difference. We added cooked, chopped bacon and shredded cheese (use your favorite) and just for fun we smoked it. Ken loved it, but can’t wait for tomorrow so he can have meatloaf sandwiches!
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood pellet patio heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Smokey Bacon Cheeseburger Meatloaf
A Wood Pellet Grill Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes smoke 225 degrees (107c), 60 minutes at 425 degrees (218c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Gourmet Blend
Ingredients: Smoky Bacon Cheeseburger Meatloaf
- 3 ½ lbs. Zaycon ground beef 93/7
- ¾ lb. bacon, chopped
- 1 medium sweet onion, chopped
- 2 Tablespoons minced fresh garlic
- 3 Tablespoons Cattleman’s Grill Steakhouse Seasoning
- 3 cups Monterey Jack cheese, shredded
- 4 cups stale sourdough bread, crumbled
Smokey Bacon Cheeseburger Meatloaf
A Wood Pellet Grill Recipe
Directions: Smoky Bacon Cheeseburger Meatloaf
Sauté bacon, onion and garlic until bacon is crisp. Drain. Mix bacon mixture and remaining ingredients in large bowl. Place in large lightly greased cast iron Dutch oven. Now, you’re ready for the grill, 60 minutes at 425 degrees (218c). If you want that “Kiss of Smoke” do 30 minutes @ 225 degrees (107c) before turning up the heat.
When the meat reaches an internal temp around 165 degrees (74c) pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe for all ground meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Sauté Bacon, Onion and Garlic
Ready For the Grill in a Cast Iron Dutch Oven
On The Grill
Smokey Bacon Cheeseburger Meatloaf
A Wood Pellet Grill Recipe
Cooking Directions: Green Mountain Wood Pellet Grill/Smoker
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. “Start” the grill. Give the grill about 10 minutes to reach start temperature (150 degrees) I then turn it up to 450 (230c) for a quick cleaning burn. Scrape the grill grates clean.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to 30 minutes smoke 225 degrees (107c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking, 30 minutes of smoking is not enough to have much if any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the (Temperature Control) up to 425 degrees (218c) for 60 minutes.
When the meat reaches an internal temp around 165 degrees (74c) pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe for all ground meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Smokey Bacon Cheeseburger Meatloaf
A Wood Pellet Grill Recipe
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.
Do 30 minutes with smoke 225 degrees (107c), then 60 minutes at 425 degrees (218c).
Note: The Pacific Living Outdoor Oven also has a smoke box.
Smokey Bacon Cheeseburger Meatloaf
A Wood Pellet Grill Recipe
Look At That Smoke Ring, Let’s Eat!!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
Country Bob’s All Purpose Sauce
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Maverick Industries, Inc.
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help@maverickhousewares.com
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PelletCan
A storage container & dispenser for wood pellets
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Lodge Cast Iron
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Green Mountain Grills LLC
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Zaycon Fresh
(509) 868-0613
https://www.zayconfoods.com
All Things BBQ
http://www.atbbq.com/store/show/cg_coffee_rub.html
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
- 3 ½ lbs. Zaycon ground beef 93/7
- ¾ lb. bacon, chopped
- 1 medium sweet onion, chopped
- 2 Tablespoons minced fresh garlic
- 3 Tablespoons Cattleman’s Grill Steakhouse Seasoning
- 3 cups Monterey Jack cheese, shredded
- 4 cups stale sourdough bread, crumbled
- Sauté bacon, onion and garlic until bacon is crisp. Drain. Mix bacon mixture and remaining ingredients in large bowl. Place in large lightly greased cast iron Dutch oven. Now, you’re ready for the grill, 60 minutes at 425 degrees (218c). If you want that “Kiss of Smoke” do 30 minutes @ 225 degrees (107c) before turning up the heat.
- When the meat reaches an internal temp around 165 degrees (74c) pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe for all ground meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
