Smoked Meatloaf Recipe

Course BBQ, Grilling

Cuisine American

Keyword Smoked Meatlof Recipe

Prep Time 45

Cook Time 2 10

Servings servings

Calories 432kcal

Author Bon Appeteach

Equipment

Meat Thermometer

Ingredients

Meatloaf

2 lbs. Ground Beef
12 Saltine Crackers crushed
3 tbsp Melted Butter
3 tbsp Beef Broth
1 small Onion diced
2 Eggs beaten
1 tbsp Ketchup
1 tbsp Worcestershire Sauce
1 tsp Salt
1 tsp Black Pepper
1 tsp Paprika
2 tsp Garlic Powder

BBQ Glaze

1 cup Ketchup
3 tbsp Brown Sugar
1 tbsp Honey
2 tbsp Apple Cider Vinegar
5 dashes Tabasco Sauce optional for heat
1/4 tsp Salt

Instructions

Preheat the smoker to 300 F. and set for indirect heat.
Add the crackers to a bag and crush them with your fingers. Then place them into a small bowl and add the butter and the beef broth. Mix well to soak them fully and set them aside.
To a larger mixing bowl, combine the ground beef, onions, ketchup, Worcestershire sauce, eggs and spices. Pour in the soaking cracker mixture.
Gently mix the ground beef mixture together with your hands until fully combined. Do not over mix the meat.
Place two slightly overlapping pieces of plastic wrap down onto the counter.
Pour the meatloaf mixture onto the center and form an even shaped log. Wrap tightly in the plastic wrap.
Place the meatloaf into the freezer to set up for about 30 minutes. Do not skip this!
Remove the meatloaf from the freezer and carefully take off the plastic wrap. Transfer the meatloaf onto a wire rack (this will make smoking much easier).
Take the rack with the meatloaf and place it directly onto the grill grates. Close the lid and let the meatloaf smoke until it hits an internal temperature of 155 F. (about 1 hour and 45 minutes).
While the meatloaf is smoking, combine the glaze ingredients in a pot over medium heat. Let simmer on low for 5 minutes and remove it from the heat to cool.
Brush the glaze onto the top of the meatloaf after it reaches 155 F. and let it cook another 10-15 minutes or until it hits 165 F. internal.
Remove the meatloaf from the smoker and let it cool for 10 minutes before removing it from the cooling rack and slicing and serving. Serve with extra glaze if desired.

Notes

Easily sub out 1 lb of ground beef for 1 lb of ground pork for a different flavor/ fat ratio. Follow the same steps as above.

Nutrition