Carnivore Smoked Bacon Triple-Cheese Stack Meatloaf

Ingredients

• 2 lb ground beef (80/20 blend)
• 1 lb ground pork
• 2 large eggs
• 1.5 tsp sea salt
• 6 oz sharp cheddar (sliced, for the first cheese layer)
• 6 oz mozzarella (sliced, for the second cheese layer)
• 6 oz provolone (sliced, for the top cheese layer)
• thick-cut smoked bacon (16–20 slices; arrange in an overlapping pattern and wrap around the loaf)
• 1 cup cheddar (shredded; optional topping added during the last 15 minutes)

Steps

1. 1

   Prepare the smoker for indirect cooking at 250°F (121°C). Use hickory, oak, pecan, or cherry wood. Allow the smoker to come fully to temperature while you assemble the meatloaf.

2. 2

   In a large bowl, add the ground beef, ground pork, eggs, and sea salt. Mix gently with your hands or a sturdy spoon just until the ingredients are evenly incorporated; avoid overmixing, which can make the meatloaf dense.

3. 3

   Divide the meat mixture into three equal portions. Place parchment paper on a work surface and shape the first portion into an even rectangle.

4. 4

   Arrange the sliced cheddar over the first meat layer, leaving a small border around the edges so the cheese can be enclosed.

5. 5

   Add the second portion of meat over the cheddar and gently press it into an even layer without squeezing out the cheese.

6. 6

   Arrange the sliced mozzarella over the second meat layer, again keeping the cheese slightly inside the edges.

7. 7

   Add the final portion of meat on top. Cover it with the sliced provolone, then seal and press the sides and seams firmly so the cheese is enclosed inside the loaf.

8. 8

   Arrange the bacon slices on a sheet of parchment or a clean work surface in a slightly overlapping pattern. Make the bacon mat wide enough to wrap around the entire meatloaf.

9. 9

   Place the layered meatloaf on top of the bacon mat. Wrap the bacon around the loaf, overlapping the edges as needed, and tuck or secure the bacon ends underneath.

10. 10

    Transfer the bacon-wrapped loaf to the smoker. Smoke at 250°F (121°C) for approximately 2½–3 hours, until the center reaches an internal temperature of 160°F (71°C) when checked with an instant-read thermometer.

11. 11

    For the optional cheese finish, sprinkle the shredded cheddar over the top during the final 15 minutes of smoking. Continue cooking until the cheese is fully melted and lightly browned.

12. 12

    Remove the meatloaf from the smoker and let it rest for 10–15 minutes. Slice carefully so the layered cheese remains visible, then serve. It may be accompanied by extra crispy bacon, melted butter, or fried cheese crisps.

Notes

The source estimates approximately 700 calories, 50 g protein, 55 g fat, and 1–2 g carbohydrates per serving, though actual nutrition will vary with the bacon, meat, and amount of optional topping used. Resting before slicing helps the cheese and juices settle. Use a thermometer to verify the internal temperature rather than relying only on cooking time.

Nutrition per serving

• main
• meatloaf
• carnivore
• bacon-wrapped
• smoked
• pellet-grill
• high-protein
• low-carb