Texas Barbecue Meatloaf Recipes

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.

TEXAS BARBECUE MEATLOAF

Steps:

• In a spice grinder, combine the brisket rub ingredients and grind together until a powder is formed.
• In a bowl, place the beef, nut flour, shredded onion, shredded bell pepper, jalapeno, grated garlic and egg.
• Mix lightly with your hands until loosely combined.
• Cover the mixture with enough of the brisket rub to completely coat the outside of the mixture ball.
• Gently fold in the spice rub into the mixture until distributed well throughout.
• Spray a grilling grid (or a foil pan with holes punched in the bottom) with a high temperature oil (grapeseed or safflower).
• Form the meat into a loaf and place on the grilling grid. Chill in the fridge while prepping your smoker.
• Get your smoker up to 250-275 degrees F.
• Place a water-filled pan under the grate where your meatloaf will be placed.
• Once up to temp, place the meatloaf on the grilling grid on the grate directly above the water-filled pan.
• Combine the ingredients for the Apple Spray and place in an all-purpose spray bottle.
• Spray the outside of the loaf well with the Apple Spray every 30 minutes.
• Refill the firebox with charcoal and wood every 45 minutes to maintain your temperature, but only use 1 chunk at a time as ground meat absorbs smoke very easily.
• When the internal temperature of the loaf reaches 130 degrees F, combine the Glaze ingredients in a saucepot.
• Bring the Glaze to a boil over medium-high heat and then reduce to simmer. Cook for 20 minutes until reduced.
• Don't use the Apple Spray anymore and brush the Glaze over the entire top and sides of the meatloaf every 30 minutes.
• Continue smoking until the internal temperature of the meatloaf reaches 160 degrees F, about 6-7 hours.
• Remove from the smoker and let rest 10 minutes before cutting and serving.

TEXAS-STYLE BBQ SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

BARBECUE MEAT LOAF

Steps:

• In a small bowl, combine sauce ingredients; set aside. In a large bowl, mix together meat loaf ingredients. Add half of the sauce to the meat loaf mixture; mix well. Press into a 9x5-in. loaf pan. Bake at 350° for 1 hour. Remove from oven; drain. Pour remaining sauce over loaf. Return to oven and bake 20 minutes longer or until no pink remains.

TEXAS MEATLOAF

Steps:

• Preheat oven to 350.
• Soak the crushed tortilla chips in milk until soft.
• Combine chips with beef, 1 cup of salsa, and eggs. Mix thoroughly; I usually dig in with my hands at this point because it seems to work the best when mixing.
• Pack into a greased loaf pan, or form into desired shape in shallow baking dish.
• Spread remaining salsa over top of the loaf.
• Bake for 1 hour.

UPSIDE-DOWN BARBEQUE MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands.
• Stir breadcrumbs, egg, ketchup, mustard, and Worcestershire sauce into meat mixture until thoroughly combined; form into a loaf shape.
• Spread barbeque sauce out into the bottom of a loaf pan; place meatloaf on top of barbeque sauce and press into pan.
• Bake meatloaf in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan and invert pan over a plate to transfer meatloaf. Let rest for 5 minutes before slicing.