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 if you prefer 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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- Hands-on Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Smoker Temperature: 225-240°F
- Meat Finish Temp: 160°F
- Recommended Wood: Hickory, Pecan or Mesquite*
*Mesquite has a wonderful flavor but it is one of the strongest tasting woods that ever was. Use less of it than you would normally use until you decide if you like it and how much works best with certain meats and recipes.
- 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.
Note: At low smoker temperatures <275°F and indirect heat, there is no need to soak the plank before using.
Place the plank with the meatloaf on a Bradley rack, Weber grill pan or a cooling rack if you have one. A rack helps support the meat during transport to and from the smoker but is not entirely necessary.
Any smoker or grill will do a great job on this providing you can maintain an average of 225-240°F throughout the cook and you can supply some hard wood smoke to the meatloaf for at least 1.5 hours.
I have used electric, charcoal, propane, pellets and even a gas grill for this and it's out of the ballpark better than anything you can do in your home oven.
Fill it with 100% hardwood pellets, plug it in, turn it on and let it go. It's really that simple.
Please note that I recommend cooking everything for at least 1 hour on the “Lo Smoke” Setting in this unit to maximize your smoke flavor. After that, just turn it up to the recommended temperature of 225°F.
This will add about 30 minutes to your cook time but it's so worth it.
Regardless of what smoker or grill you use, make sure the heat is indirect.
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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- 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.
Place the ground beef, sausage, bread crumbs, jalapeños, onions, buttermilk, eggs and Jeffs' original rub into a large bowl and combine.
Remove the meatloaf mixture and form it into a loaf that is rectangular in shape and about 2 to 3 inches thick on top of a wood plank.
This can be made in advance if you wish and put into the fridge until you are ready to smoke it.
Set up your smoker for cooking at 225-240°F with indirect heat. If your smoker has a water pan, fill it up.
Place the plank with the meatloaf on the smoker grate and cook with smoke until the internal temperature of the meatloaf reads 160°F as measured by a digital probe meat thermometer.
About 30 minutes before the meatloaf is finished cooking, add a layer of Jeff's original barbecue sauce to the top and sides of the meatloaf.
When the meatloaf is finished cooking, remove it from the smoker.
Let it rest for about 10 minutes before serving.
Slice into ½ inch pieces and enjoy!