🥓 Smoked Bacon Triple-Cheese Stack Meatloaf
🥩 Ingredients
Meat base:
- 1 kg (2.2 lb) ground beef (80/20 for best fat content)
- 2 eggs
- ½ cup heavy cream
- 1 tsp salt
- 1 tsp black pepper
Triple-cheese layer:
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
- ½ cup cream cheese (softened, cubed or spreadable)
Bacon wrap:
- 12–16 strips smoked beef or turkey bacon (or regular bacon if preferred)
👨‍🍳 Instructions
1. Prepare meat mixture
In a bowl, combine ground beef, eggs, cream, salt, and pepper. Mix gently—don’t overwork it or it’ll become dense.
2. Build the “stack”
- Divide the meat into two equal portions
- Press the first half into a loaf shape (base layer)
- Add cream cheese, then sprinkle cheddar and mozzarella evenly
- Place the second meat portion on top and seal edges well
3. Wrap in bacon
Lay bacon strips side-by-side on a surface. Place the loaf on top and wrap tightly, tucking ends underneath.
4. Smoke / Cook
🔥 Smoker method (best flavor)
- Preheat smoker to 120–135°C (250–275°F)
- Use wood like hickory or apple
- Smoke for 2–3 hours, until internal temp reaches 70–75°C (160–165°F)
🔥 Oven method
- Bake at 180°C (350°F) for 50–70 minutes
- Broil 5–10 minutes at the end for crispy bacon
5. Rest & serve
Let it rest for 10 minutes before slicing (keeps juices inside).
🧀 What Makes It “Carnivore”
- No breadcrumbs or fillers
- High fat, high protein
- Cheese and meat only (minimal seasoning)
âť“ Q&A (Common Questions)
Q1: Why is my meatloaf falling apart?
- Not enough binding → add another egg
- Didn’t rest before slicing
- Too much fat without structure
Q2: Can I use different meats?
Yes:
- Beef + lamb (richer flavor)
- Beef + chicken (lighter)
Q3: How do I keep cheese from leaking out?
- Seal edges tightly
- Don’t overfill
- Use thicker cuts of cheese (especially cream cheese center)
Q4: What’s the best wood for smoking?
- Hickory = strong smoky flavor
- Apple = mild, slightly sweet
- Mesquite = intense (use lightly)
Q5: Can I make it without a smoker?
Yes, oven works well—add a drop of liquid smoke if you want smoky flavor.
Q6: Is this keto-friendly?
Yes—very low carb and high fat, ideal for keto/carnivore diets.
Q7: How do I store leftovers?
- Refrigerate up to 3 days
- Reheat gently (oven preferred to keep texture)
Q8: Can I make mini versions?
Yes—form smaller loaves or patties and reduce cooking time.
