Smoked Meat Loaf Recipes

SMOKED MEATLOAF

Steps:

• 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.
• Keep the cheese grater out, and after removing the outer layers of the onion, grate the onion into the mixture too. Sure you can just dice the onion, but grating it adds moisture and eliminates the need to cook the onion prior.
• With your hands, gently work the ingredients together until everything is combined. It's gonna be messy and you're going to feel like the mixture is too wet. It's not.
• Dump the mixture out onto a large sheet of parchment paper, and then form a loaf with your hands. Use the parchment paper to help. Once the loaf is made, carefully roll the loaf onto a grill rack that is set on top of a cookie sheet lined with foil. Place in the refrigerator to chill.
• After the meatloaf has chilled for 30 minutes turn your smoker on and get it ready to cook at 225 degrees.
• Remove the meatloaf from the refrigerator and sprinkle the outside with more of your favorite bbq rub. I used Blackened Saskatchewan for the inside, and Beef Rub for the outside.
• When the smoker gets up to temp place the meatloaf inside. Let it smoke for 4-5 hours. The meatloaf is done when the internal temp hits 160 degrees
• About 15 minutes before the meatloaf is ready, brush on some bbq sauce to the exterior of the loaf. This will add to the flavor profile of the loaf, and bring home a winning end result.

SMOKED MEATLOAF

Steps:

• Prepare a smoker for cooking at 225 degrees F.
• Put ground beef and ground pork in a large bowl.
• Stir together dry mustard, paprika, basil, garlic powder, onion powder, thyme, salt and pepper in a second bowl. Add the barbecue sauce, breadcrumbs and eggs to the spice mixture and stir well.
• Pour over the ground meat mixture.
• Using your hands, mix together until the color is even.
• Put meatloaf in a 9-by-5-inch loaf pan. Reshape the mixture into a loaf. Smoke over indirect heat until the internal temperature reaches 165 degrees F, 3 to 3 1/2 hours.

TEXAS SMOKED BARBECUE MEATLOAF

Steps:

• Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
• Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
• Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
• Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
• Place meatloaf in the hot smoker.
• Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
• Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours.
• Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes.
• Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.

SMOKED MEAT LOAF

Steps:

• Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. , In a large bowl, combine eggs, onion, bread crumbs, milk, 1/4 cup barbecue sauce, Worcestershire sauce, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 10x4-in. loaf on a greased smoker rack. Combine rub ingredients; rub over meat loaf. Place in smoker; smoke until a thermometer reads s145°, about 1 hours. Brush generously with remaining 3/4 cup barbecue sauce. Smoke until a thermometer reads 160°, 10-15 minutes. Let stand 10 minutes before slicing.

MONSTER SMOKED MEATLOAF

Steps:

• Mix salsa, eggs, onion, 1/4 cup barbeque sauce, 1/4 cup mustard, 1/4 cup ketchup, Parmesan cheese, sriracha sauce, soy sauce, malt vinegar, meatloaf seasoning mix, salt, garlic powder, and black pepper together in a large bowl. Stir beef and sausage into salsa mixture until thoroughly mixed. Add enough bread crumbs to bring meatloaf mixture together.
• Line a container with plastic wrap. Pack meatloaf mixture into the container. Chill until set, 3 to 4 hours.
• Preheat smoker to 250 degrees F (121 degrees C) according to manufacturer's directions.
• Line a wire rack with aluminum foil. Position in a cake pan lined with aluminum foil. Use plastic wrap to lift meatloaf onto the prepared wire rack.
• Smoke meatloaf until no longer pink in the center, about 3 hours.
• Combine barbeque glaze, 2 tablespoons barbeque sauce, 2 tablespoons mustard, 2 tablespoons ketchup, and Worcestershire sauce in a small bowl. Baste meatloaf with topping.
• Continue smoking until an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), 1 to 2 hours more.