Smoked meatloaf. It’s meatloaf, but better. The smoker gives it a bark on the outside that you can’t get from an oven, and the smoke flavor works its way through the whole thing. I make this pretty regularly because it’s easy and everyone likes it.
What you need
- 2 lbs ground beef (80/20)
- 1/2 cup breadcrumbs
- 2 eggs
- 1/2 onion, diced small
- 2 cloves garlic, minced
- 1 tbsp Worcestershire
- Salt and pepper
- Your favorite BBQ rub — I use Meat Church Holy Gospel
Glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
How to make it
1. Mix everything together in a bowl. Don’t overwork it. You want it combined, not compressed into a brick. Shape it into a loaf by hand — freeform, no pan. A pan traps moisture and you won’t get bark on the sides.
2. I put mine on a perforated grill pan so smoke can get underneath. Season the outside with your rub.
3. Smoker at 225. Hickory or oak. Put the loaf on and leave it alone for about an hour.
4. Mix up the glaze. After the first hour, brush it on. Do another coat 30 minutes later.
5. Pull it when you hit 160 internal. Usually takes about 2 to 2.5 hours total depending on how thick you shaped it. The glaze should be tacky and caramelized.
6. Let it rest 10 minutes before slicing. The bark on the outside is the best part.
I’ve made this on a grill pan on the grates and also directly on the grates with foil underneath to catch drips. Both work. The perforated pan is easier to deal with and you still get great bark all around.
