- 2 pounds lean ground beef
- 1 pound thick-cut bacon
- 1/ 2 cup panko bread crumbs
- 1 egg, beatened
- 1/ 2 cup white onion, diced
- 1/ 2 cup red bell pepper, diced
- 3 garlic cloves, minced
- 1/ 2 cup Red Gold® 1776 BBQ Sauce
- 1/ 2 tablespoon black pepper
- 2 teaspoons Kosher salt
- 1/ 2 cup Red Gold® Ketchup
Preheat a smoker to 250°F. In a large mixing bowl, combine the ground beef, panko bread crumbs, egg, white onion, red bell pepper, garlic, and Red Gold® 1776 BBQ Sauce. Add the black pepper and kosher salt.
Slice the pound of bacon down the middle lengthways.
Spray a muffin-tin with non-stick cooking spray. Place a half-strip of bacon across the bottom of each muffin mold, then take another half-strip and wrap it around the outside of the mold.
Fill each muffin mold with the ground beef mixture to form your meatloaf muffins.
Smoke for 45 minutes, then brush the tops of your meatloaves with Red Gold® Ketchup.
Transfer your meatloaves to a wire rack. Increase the temperature in your smoker to 350° and smoke for another 10 to 15 minutes, or until the internal temperature reaches 165°F and the bacon is crispy.
Serve with the remaining Red Gold® Ketchup for dipping.