Prep Time: 12 minutes 48 seconds! (really….!)
Cook Time: 60 minutes smoking at 325
Wood Type: Hickory or Oak
Serves: 4


1 lb ground beef
2 onions (Walla Walla onions are best)
1 package bacon (any will do)
1/4 cup each chopped parsley, chopped mushrooms and diced green onion
1 Tablespoon ketchup
1 Teaspoon soy sauce
1 Teaspoon Worcestershire sauce
1 Tablespoon brown sugar
1 Tablespoon steak rub (use your favorite!)
1/4 cup bread crumbs


Start your Weber Smokey Mountain Smoker (or whatever smoker you want to use) as normal but leave out the water from the water pan. Get the WSM as hot as you can 300+ degrees

Cut the top and bottoms off of your onions and peal them of the tough exterior skin. Slice your onion in half and start to peel the layers of onion apart. You want to keep the largest layers of onion to stuff with meatloaf.

Now mix the meatloaf ingredients. Mix 1 lb of ground beef, diced onion, parsley, mushroom, spices, bread crumbs and condiments into a bowl and mix together

Take a handful of your meatloaf mixture and place it inside one of your onion layer pieces, then press another layer piece on top of the mixture, making onion meatballs.

Now wrap in 3-4 slices of bacon around each onion. Secure the bacon with tooth picks so it doesn’t unravel while it’s smoking.

Then smoke the bacon wrapped onions for 60ish minutes or until the internals reach 165ish

Depending on how hot you got your smoker the bacon might not be as crisp as you’d like it. If this is the case throw them on the grill for a few minutes to crisp them up.