Monday, January 17th, 2022

Smoked Meatloaf With BBQ Glaze

Growing up, the thought of meatloaf made me cringe. Maybe it was because my Mother always dried it out or maybe the name meatloaf just sounded weird. But boy do I wish I had this smoked meatloaf then! Make this Smoked Meatloaf With BBQ Glaze at your next gathering and change everyone’s mind about how meatloaf should taste.

INGREDIENTS

Meatloaf

  • 2 pounds ground beef, 85% or 90% lean
  • 1 medium onion, finely chopped
  • 2 eggs
  • 3 garlic cloves, minced
  • 3 tablespoons ketchup
  • 3 tablespoons fresh parsley, finely chopped
  • 3/4 cups Panko breadcrumbs
  • 1/3 cup milk
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika

BBQ Glaze

  • 3/4 cups ketchup
  • 2 1/2 tablespoons brown sugar
  • 1 1/2 teaspoons white vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

STEPS

1.     Preheat the smoker

Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.

2.     Mix meatloaf ingredients

In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.

3.     Shape the meatloaf

Form mixture into a meatloaf shape by hand or use a standard size loaf pan to form it easily by layering a piece of parchment paper inside the pan and then pressing the meat into the pan. If using a pan, remove meat by grabbing the parchment paper and lift out. Discard the parchment paper.

4.     Smoke the meatloaf

Place meatloaf on the smoker and cook until an internal temperature of 140°F.

5.     Make the BBQ glaze

Combine all of the glaze ingredients in a small bowl and spread over the meatloaf. You can do this on the grill with a long brush to avoid getting burned or remove it from the grill, glaze it, and then return it to the grill. Optionally, continue doing so every 15 minutes to build a nice layer of glaze. Continue cooking the meatloaf until it reaches an internal temperature of 155°F using an internal meat thermometer.

6.     Let the smoked meatloaf rest

Transfer the smoked meatloaf to a cutting board, glaze one final time, test loosely with foil, and let rest for 10-20 minutes before serving.

 

 

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