130 verified meals · 346 USDA cook-time datasheets
MEAL INSTRUCTIONSNO FLUFF, JUST THE INSTRUCTIONS
smoker ChartsDATASHEET // CT-SM-021
smokerSTATE: FRESHVERIFIED DATASHEET

How Long to Cook Smoked Bacon-Wrapped Meatloaf (2 lb) in the smoker

Specification: 2 lb 80/20 ground chuck mixed with panade, egg, and diced onion, shaped free-form on a rack and wrapped in a bacon weave

Target Temp
Heat Waves
250°F (121°C)
Indirect Smoke
Total Time
Clock Time
2.5–3 hours
Total Cook Window
Flip Mark
Flip Action
No Flip
Continuous Cook
Internal Safe Temp
Thermometer Probe
160°F (71°C) — USDA ground meat standard
USDA Safe Pull

3-Step Execution Protocol

1
Preheat & Prep

Preheat smoker to 250°F (121°C) with your choice of wood. Prepare smoked bacon-wrapped meatloaf (2 lb) (2 lb 80/20 ground chuck mixed with panade, egg, and diced onion, shaped free-form on a rack and wrapped in a bacon weave).

2
Cook

Cook for 2.5–3 hours. Do not flip; allow surface to develop undisturbed.

3
Check & Rest

Bacon weave has crisped and drawn tight against the loaf; a probe pulled from the center comes out clean of pink juice and reads 160°F. Confirm internal temperature reaches 160°F (71°C) — USDA ground meat standard. Rest for 15 minutes before serving.

Verification Basis & Testing Rig

USDA FSIS 160°F ground beef safe minimum; Camp Chef pellet-smoker published cooking chart for smoked meatloaf at 250°F.

Pro Tip: Shape the loaf on a wire rack set over a foil-lined pan rather than in a loaf tin — a smoked loaf sitting in its own fat renders greasy and never develops the bark that justifies smoking it instead of baking it.
Want the complete meal with seasoning & sides?View Full Recipe

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