🥓🧀🧀🧀 Smoked Bacon Triple-Cheese Stack Meatloaf (Carnivore)
🛒 Ingredients
Meatloaf
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2 lbs ground beef (80/20 or 73/27 for max juiciness)
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2 large eggs
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1½ tsp salt (to taste)
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1 tsp black pepper
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1 tsp garlic powder (optional but carnivore-friendly)
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1 tsp onion powder (optional)
Triple-Cheese Stack
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6 slices cheddar cheese
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6 slices mozzarella or provolone
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4–6 slices pepper jack or gouda
Wrap
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1½–2 lbs thick-cut bacon
Optional Finishing
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Melted butter for brushing
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Extra cheese for topping
🔥 Instructions
1. Preheat Smoker
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Set smoker to 250°F
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Use hickory, applewood, or mesquite
2. Make the Meat Base
In a large bowl, gently mix:
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Ground beef
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Eggs
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Salt, pepper, garlic powder, onion powder
Don’t overmix—keep it tender.
3. Build the Cheese Stack
On parchment paper:
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Press ½ the meat into a rectangle (about 1½ inches thick)
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Layer:
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Cheddar
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Mozzarella/provolone
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Pepper jack/gouda
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Cover with remaining meat and seal edges tightly
4. Bacon Wrap
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Lay bacon strips slightly overlapping
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Place meatloaf on top
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Wrap fully, tucking ends underneath
(Pro tip: chill 15–20 minutes so it holds shape)
5. Smoke It
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Place seam-side down on smoker
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Smoke uncovered for 2½–3 hours
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Internal temp target: 160°F
Optional: Brush with melted butter during last 30 minutes.
6. Rest & Serve
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Rest 10–15 minutes
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Slice thick and watch that cheese lava spill 🤤
🧠 Pro Tips (Carnivore Gold)
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Juicier loaf: Use higher-fat beef
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Crispier bacon: Finish at 375°F for 10 minutes or broil briefly
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Extra smoke: Don’t wrap in foil—let it breathe
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No smoker? Bake at 375°F for ~60–70 min, then broil bacon
🍽️ Carnivore Pairings
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Fried eggs
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Bone marrow butter
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Crispy pork belly
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Beef tallow drizzle
