Candi's Signature Smoked MeatLoaf

Candi Hummer


I got the idea from a friend and just went with it!
5lbs of smoked meatloaf was gone in about 12 minutes!! (I think they licked the plate!!)
I pull 2 of the whole slices of bacon off and dice them after the smoking and add that to my mashed potatoes! It's all around delish!!


★★★★★ 2 votes

20 Min
1 Hr 20 Min


  • 1 lb
    thick cut bacon (see note at bottom)
  • 5 lb
    ground beef
  • 1 medium
    onion diced
  • 4 clove
    garlic diced
  • 2 stick
    celery diced
  • 3 Tbsp
  • 1 Tbsp
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    mustard, spicy brown

How to Make Candi's Signature Smoked MeatLoaf


  1. Mix together A-1, mayo, worcestershire sauce, mustard, garlic. Add crackers, onions and celery and ground beef, mix until well blended.
    Set in fridge covered for the day.
    Doing this step the day before makes for a much better flavor!
  2. Dice all but 4-6 slices of bacon (raw) and mix with beef. Set aside whole bacon slices.
  3. add all ingredients in a pan drilled with holes or you can use a makeshift pan out of aluminum foil and poke holes in the bottom of it. place whole bacon slices across top of loaf.

    Light your bricks or wood when ready.
  4. When your bricks or wood are ready to smoke place your meatloaf pan on the grill and close it up for about 1.5 hours.

    Your times may vary,when I use bricks in my smoker for this recipe and it's perfect at 1.5 hours smoking. I also use competition bricks that brings the smoking time to 1 hour as they burn hotter

    If you use propane grill, you'll keep it at about 350 for 1 hour!

    Note- I save the remaining bacon and freeze it in a baggie to use for my Smokey ham and beans, if you use this for the Smokey ham and beans recipe, do not add the liquid smoke to the recipe!

Printable Recipe Card

About Candi's Signature Smoked MeatLoaf

Course/Dish: Beef Meatloafs
Main Ingredient: Beef
Regional Style: American

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