Smoked Bacon Wrapped Meatloaf 

Rob Cherni:  Captain Porkard of the USS Burnt-End-erprise


  • 1 cup Whole Milk
  • 4 slices White Bread
  • 2 pounds Ground Beef
  • 1 cup Parmesan Cheese
  • 1/4 Chopped Parsley
  • 2 Whole Eggs, Beaten
  • 1 teaspoon  of Your Favorite Rub
  • 2 pounds bacon


Place everything except for the meats into a mixer and mix on low for 2 minutes.  Add the ground beef and mix until incorporated.

Take a piece of plastic wrap and begin shingling the bacon out on it.  Each piece should cove half of the previous one.  Place the meatloaf mixture into the center and form the loaf.  Pull the plastic over the loaf and pull it tight to help form it.  Let it rest for a few hours to overnight before cooking.

Smoke to an internal temperature of 150 degrees and glaze with your favorite sauce if you like.  Allow the meatloaf to rest at least 20 minutes before serving.