Recipe: Smoked Meatloaf

If you thought the classic comforting dinner food couldn’t get any better, think again! By smoking meatloaf rather than baking it in the oven in a traditional loaf pan, this recipe lends a tasty grilled flavor to the entire meatloaf. It’s quick to whip up and easier than you think to smoke! You can use either an aluminum grill pan or several sheets of aluminum foil to start out the meatloaf. It’s the perfect way to get ready for summertime with a hearty entree out on the grill: Try a batch of mashed potatoes and some roasted or grilled vegetables, like a Savory Grilled Vegetable Salad to complete the meal!

That classic juicy meatloaf taste comes simply from the worcestershire-forward Brisket Mop BBQ Mud and fresh chopped white onion. A traditional binding blend of your favorite breadcrumbs and egg will ensure the loaf shape stays a loaf! And by using both direct and indirect heat, the loaf will have crispy edges and will be cooked all the way through. Just be sure to use a meat thermometer to check the internal temperature before removing the loaf and turning off the grill. A couple tablespoons of BBQ Sauce smothered over the meatloaf while it’s still hot give it extra moisture and outside flavor!

1 lb ground beef
1⁄3 cup white onion, chopped
1⁄2 cup traditional breadcrumbs
1egg
2 tbsp Brisket Mop BBQ Mud
4 tbs Sweet BBQ Sauce
3 tbs Savory Pecan Rub

Preheat the smoker to 250 degrees.
In a medium bowl, combine the ground beef, white onion, breadcrumbs, eggs, Savory Pecan Rub, and Brisket Mop BBQ Mud.
Using your hands, shape the meat mixture into a loaf on an aluminum grill pan. Alternatively, you can use a triple layer of aluminum foil.
Place the aluminum grill pan in the smoker.
Let smoke for 45 minutes to 1 hour.
It is finished when the internal temperature reaches 150 degrees.
Remove meatloaf from the smoker and spread Sweet BBQ Sauce evenly over the top of the loaf. Let rest for 10 minutes before slicing and serving.