Smoked Meatloaf
Want to make the juiciest most delicous smoked meatloaf with a yummy glaze? You have to try this simple yet tasty recipe for smoked meatloaf.
Ingredients
The Meat:
- 2 lb ground beef or venison
- 2 lb ground pork
The Binder:
- 4 eggs whisked
- 1 cup Panko bread crumbs
- ½ cup milk
The Seasonings:
- 2 tsp lawrys season salt
- 2 tsp garlic powder
- 1 tsp celery salt
- 1 tsp black pepper ground
- 1 large yellow onion chopped
- 1 cup shredded cheddar cheese optional
The Sauce:
- Cup Barbecue sauce or ketchup
- Mustard
Instructions
- Combine the ground beef and pork in with the breadcrumbs and beaten eggs and seasonings in a mixing bowl.
- If it's still looking a little dry, add a squirt of the barbecue sauce to help hold it all together.
- Mix to blend all the ingredients evenly, but don't over mix or it will become tough.
- Once the meat mixture is combined, turn it out onto a piece of greaseproof paper on a wire rack and gently shape it into two loaf shapes.
- Coat it in a barbecue rub or seasoning mix of choice, for some extra smoky flavor.
- Smoke meatloaf on the temperature between 250°F - 300°F.
- In a smaller bowl, mix together the sauce and the mustard to form the glaze.
- After an hour of smoking, or when the internal temperature hits 100F, coat the glaze mix over the entire loaf and increase the heat of the grill to 350F.
- Coat as many times as needed to the level of flavor desired.
- Once the meatloaf has reaches an internal temperature of around 160°F, you can take it off the grill.
- Wrap it in aluminum foil and allow let it rest for a 5-10 minutes. Now, slice it up, and get ready to enjoy.