Smoked Meatloaf
A 2-pound beef meatloaf with softened onion and milk-soaked crumbs, smoked at 250°F and brushed with a tangy BBQ glaze until the center reaches 160°F.
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Ingredients
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1/2 onion finely diced, about 1 cup
- 3/4 cup bread crumbs
- 1 cup milk
- 2 eggs beaten
- 2 tablespoons tomato paste divided
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 2 teaspoons parsley dried or fresh
- 1 tablespoon BBQ rub 1 to 2 tablespoons
- 1/2 cup BBQ sauce
- 1 tablespoon cider vinegar
Instructions
- Preheat a smoker or pellet grill to 250°F.
- Heat the oil in a small pan over medium heat, add the onion and cook until softened, 7 to 10 minutes. Let it cool completely.
- In a small bowl, stir the milk and bread crumbs into a thick paste. Leave it 5 minutes so the crumbs absorb the milk.
- In a large bowl, combine the ground beef, cooled onion, crumb paste, eggs, garlic powder, paprika, Worcestershire sauce, 1 tablespoon of the tomato paste, salt and parsley. Mix quickly until combined, without overmixing.
- Turn the mixture out onto a wire rack, shape it into a loaf and sprinkle the top with the BBQ rub.
- Stir the remaining 1 tablespoon tomato paste, the BBQ sauce and the cider vinegar together.
- Smoke the meatloaf, brushing it with the glaze every 35 to 40 minutes, until the center reaches at least 160°F on a food thermometer, about 3 to 4 hours.
Notes
Go by the thermometer, not the clock: a hotter smoker cooks it faster. Rest 5 to 10 minutes before slicing. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 513kcalCarbohydrates: 27.1gProtein: 34.3gFat: 28.9gSodium: 1423mgFiber: 1.8gSugar: 13.3g