Meatloaf was a staple growing up in the Blue Ridge Mountains of North Carolina and my favorite way to eat it was between two slices of bread made up like a burger with all the fixins.
Add in some sweet corn, mashed potatoes and a blackberry cobbler and oh my goodness!
Just when I thought something great could not get any better, I decided one day to try it in the smoker and the amazing smoked meatloaf was born. All of the wonderfulness of meatloaf with that added smoke flavor and you'll swear to never make it in the oven again.
Everyone has their own favorite meatloaf recipe but it's not completely about the recipe. Use the same recipe you always use and just make it in the smoker instead of the oven and I guarantee that you will be mesmerized by the flavor and wonder of it all.
If the rest of your family thinks you're a little crazy at first for making smoked meatloaf, just have a little patience with them. Once they taste it, their thinking will change completely!
Be sure to try it soon!
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My rub is not only great on ribs and all pork, but it is absolutely amazing on poultry, beef, fish, seafood and even vegetables like corn!
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To make my jalapeno buttermilk meatloaf recipe, you'll need:
- 1-1/3 lbs ground beef (I use 85/15 or 90/10)
- 2/3 lb hot breakfast sausage, ground
- 2 eggs, beaten
- 1 cup buttermilk
- 3 TBS onions, chopped
- 4 TBS pickled jalapenos, chopped
- 3/4 cup bread crumbs
- 3 TBS of Jeff's original rub (purchase recipe here)
- 3 TBS of Jeff's original barbecue sauce (purchase recipe here)
- 1 plank of wood, cedar, oak, maple, etc.
I use a scale to measure out my beef and sausage. If you don't have a scale, just buy the correct amount or to the nearest pound and get it as close as you can.
Combine ingredients with a spatula or just get in there with your hands if you are so inclined.
Form a loaf on top of the plank
Place the plank with the meatloaf on a Bradley rack if you have one. It helps support it during transport to and from the smoker but is not entirely necessary.
Smoke the meatloaf at 225-240°F for about 2.5 hours (or until it reaches 160°F in the center) using hickory or mesquite or you can use a different smoking wood if you prefer.
Tip 1: Keep the smoke flowing for the entire time for best results.
Tip 2: Use a water pan if your smoker has one.
Once the meatloaf is finished, let it rest for 10 minutes and then slice it up and serve immediately.
I chose to eat my first slice on a meatloaf sandwich complete with fresh tomato, lettuce, onions and mayo.
***Note: you get the Texas style rub recipe free with your order!
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