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Add the ketchup, mustard, BBQ, and Worcestershire sauce, as well as the maple brown sugar to the bowl and combine. Add the minced meat, and do a light mix. Then add breadcrumbs, and mix thoroughly. Get enough disposable loaf pans for the quantity you made (will vary depending on pan size). Line the pans with saran wrap.
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Tear off two baking sheet-sized pieces of aluminum foil. Put one piece directly on the counter where you'll form the meatloaf. Use the other piece of foil to line a baking sheet. Put a wire cooling rack on top of the foil on the baking sheet. Scoop the meat mixture onto the piece of aluminum foil on the counter.
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Mold the mixture into a loaf shape, place on a wire rack and then set the rack on a baking sheet or a large cast iron pan. Smoke the meatloaf. Place the meatloaf in the smoker, and smoke at 275°F (135°C) for 2 hours. After two hours, generously apply the remaining ⅓ cup of BBQ sauce over the top of the meatloaf.
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Instructions. In a large bowl, add the ground beef, onion, pepper, garlic, egg, 1/3 cup BBQ sauce, bread crumbs, salt, pepper and cayenne. Using your hands, knead the meat mixture until everything is well combined. Mold the meat into a log/loaf shape and sprinkle with BBQ rub. Start up your smoker and get it to 250F.
Best Ever Smoked Meatloaf Recipe BestEver.Guide
Place on a grill topper before transferring to the smoker. Smoke for 2 1/2 - 3 hours. After about 2 hours (at about 140˚F), brush glaze onto the meatloaf. When internal temperature reaches 165˚F, glaze again and remove meatloaf from the smoker. Allow meatloaf to rest for at least 10 minutes before slicing.
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Preheat smoker to 225°F. Mix all ingredients together in a large bowl. I do this by hand with food safe gloves because it's easier but you can mix with a large spoon or rubber scraper. Shape into loaf and place on a parchment lined cookie sheet. Place in smoker.
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When ready to smoke, keep the loaf on the wire mesh and place it right on the middle grill grate. Position your tinfoil-lined baking sheet on the bottom grate under the meatloaf. Smoke meatloaf at 225f for 2 hours, baste again, and continue to smoke for another 2 hours, or until the internal temperature reaches 165f.
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Step 3: Mix the Meatloaf. Place the 1 pound of ground chuck and 1 pound of ground sausage into a large mixing bowl. Add the bread, buttermilk and egg mixture to the top of the meat. Add the vegetable, sauce and rub mixture to the top of the meat as well. Add 1 teaspoon of salt to the top of the mixture and gently combine the ingredients together.
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Method 1: Oven. Preheat the oven to 225 to 250° F. Place the leftover smoked meatloaf in a shallow oven-safe dish. Pour 1-2 tablespoons of broth or water to keep the meatloaf moist. Cover the dish with foil and reheat for 25-30 minutes. Let the meatloaf rest for 10 minutes before serving.
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This meatloaf recipe utilizes two pounds of ground beef. When shopping, opt for a 90/10% or 85/15% mix of ground beef. You don't want too much fat or too little. The total cook time varies, depending on the shape of your meatloaf patty and the weather conditions when cooking. Plan on smoking for 3- 3.5 hours.
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Heat your smoker to 275 degrees. Carefully use the plastic wrap to remove the meatloaf from the loaf pan and transfer it to a wire cooking rack. Sprinkle additional barbecue rub on the top and sides of the meatloaf. Smoke for about 2 hours until an internal temp of 160 degrees.
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Instructions. Place the ground beef in a large bowl, along with two cloves of minced garlic, the bbq rub, Worcestershire, breadcrumbs and egg. Mix the half and half with the lemon juice, and then pour that in, followed by the 8 ounces of shredded cheese.
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Turn pellet grill to smoke setting. Add ground beef, bread crumbs, milk, onion, chili sauce, eggs, Worcestershire, Italian seasoning, garlic powder, salt, and pepper to a large bowl. Mix just until combined. Form into a loaf and place on a pizza pan, wire rack, or grill pan lined with parchment paper.
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While the meatloaf is smoking, combine the glaze ingredients in a pot over medium heat. Let simmer on low for 5 minutes and remove it from the heat to cool. Brush the glaze onto the top of the meatloaf after it reaches 155 F. and let it cook another 10-15 minutes or until it hits 165 F. internal.
Traeger Smoked Meatloaf Recipes »
Pre heat a smoker or pellet grill to 250f. In a small pan, heat the oil over medium heat and add the onion. Cook until softened, 7-10 minutes. Allow to cool completely. In a small bowl, combine milk and breadcrumbs to form a thick paste, stirring well. Leave 5 minutes to allow crumbs to absorb all the milk and swell.
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Spread half of the meatloaf mixture on the bottom of a grill basket. Layer the pepper jack cheese on top of the meatloaf, leaving about an inch of meat on all sides. Top with the remaining meatloaf mixture and press the edges together to seal completely. Any exposed holes and the cheese will leak out while cooking.
