Introduction: Smoked BBQ Meatloaf
Meatloaf is a great comfort food and it's even better on the smoker.
What you will need.
2 pounds ground chuck
1 pound ground pork
2 eggs slightly beaten
1 cup of fresh bread crumbs.
a pan with several holes in it.
a hand full of wood chips for smoke.
Step 1: Mix Ingredients
In a large bowl add beef, pork, 1 tsp of the seasoning salt, 1 tbs each of the Worcestershire and steak sauce, the beaten eggs, 3 tbs of milk, 1 tsp garlic powder, 1 tsp of onion powder, 1 cup of fresh bread crumbs and 1/2 tsp of pepper.
Mix with hands until everything is well combined and form a ball in the bowl.
To make the bread crumb place 2-3 slices of bread in a food processor and blend until they are crumbs.
Step 2: Post Mixing
Now that the meatloaf has been mixed up place a pan with several large holes or a pre-made bbq pan like a grill wok on top of the bowl and flip over. Once the meatloaf in on the pan shape it into a loaf. Smooth out the surface with a spatula or the back of a table knife. Cover bottom of the pan with foil and wrap the top of the loaf tightly with plastic wrap. Place in fridge for 1 hour to let it firm up. This dish can be made the night before and left in the fridge until your ready to cook it.
Step 3: Smoking the Loaf
Fire up your smoker or prepare your grill for indirect cooking. Place a foil pan under where the meat will be to catch the grease.
You want your smoker or grill between 300 and 350 degrees.
Remove meatloaf from fridge. Remove foil and plastic wrap. Sprinkle the top with kosher salt and black pepper. You can also apply your favorite bbq rub.
Place meatloaf in pan on the smoker. Add 1 hand full of wood chips or a few thumb sized chunks of wood to the coals. It is very easy to over smoke this dish. Ground meat absorbs smoke much easier that whole meats so a little goes a very long way.
Close lid and let it rip for at least an hour before you check the internal temp.
Tip: Make sure the grease is draining away from the meat. If the loaf is sitting in grease then the bottom of the meatloaf will be very soggy. If you use something with small holes run your bbq tongs across the holes to unclog them.
Step 4: Time to Eat
Once the internal temp of the meatloaf has risen to 165 in the center you can remove the meatloaf from your smoker. This will usually take 1 to 1 1/2 hours depending on your smoker/grills cooking temp.
Place meatloaf on cutting board and loosely tent with foil. Let is rest for 10 minutes.
Slice and serve. Meatloaf goes great with other comfort foods like mashed potatoes and fresh steamed green beans
This recipe makes enough for at least 6 adults. You can change the quantity of the ingredients to make a smaller loaf but why would you when the left overs make awesome sandwiches.
Finalist in the
Low & Slow BBQ Contest