Bacon Wrapped Maple-Planked Meatloaf

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Canada Day Maple Magic 





  • 1 lb. Extra Lean Ground Beef
  • 1 clove of garlic, minced
  • 1/4 yellow onion, diced
  • 1/2 tbsp olive oil
  • 1/4 cup seasoned bread crumbs
  • 1/4 cup milk
  • 1 egg
  • 1 tbsp grainy mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Maple flavoured steak spice, I used maple pepper and bacon salt
  • 4-5 strips of bacon
  • 1/4 cup barbecue sauce of choice
  • pre-soaked wood plank 

 Instructions

  • Set up your barbecue for indirect cooking and preheat the barbecue to 375°F
  • In a small pan, heat olive oil and cook garlic and onion until soft (approximately 4-5 minutes) and set aside. 
  • In a small bowl or cup, add the milk and breadcrumbs and mix together
  • In a medium bowl, add ground beef, egg, bread crumb mixture, garlic and mixture, mustard, Worcestershire sauce, and steak spice. Combine by hand until well mixed. 
  • Layout your strips of bacon width-wise on the plank (slightly overlapping) and place meat mixture in loaf shape on top. Wrap the strips across the loaf one by one making sure it's snug as a bug in a rug.
  • Baste with your favourite barbecue sauce, try CattleBoyz Chipotle Maple Bacon sauce or make your own. (Recipe follows)
  • Cook over indirect heat for about an hour and 15 minutes or until internal temperature reaches 165°F. Best to use a remote thermometer, or what I like to call the 'barbecue babysitter' to keep an eye on this for you.

Maple Mustard Barbecue Sauce
  • 1/2 cup Dijon mustard
  • 1/2 cup cider vinegar
  • 1/2 cup dark beer (preferably Canadian)
  • 1/4 cup pure maple syrup (preferably dark amber)
  • 1/4 cup packed brown sugar, or to taste
  • Salt and pepper
Place the mustard, vinegar, beer, maple syrup, and brown sugar in a small, heavy saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer the sauce, uncovered, until thick and richly flavored, about 10 minutes, stirring often.
Add salt, pepper, and additional brown sugar, if needed, to taste. Let the sauce cool to room temperature before serving. The sauce will keep in a covered container in the refrigerator for several weeks.

Taken from Steven Raichlen's Project Smoke cookbook

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