Smoked Meatloaf
A beef meatloaf with vegetables and barbecue sauce, shaped on a rack and smoked until done.
Servings 6 servings
Ingredients
Meatloaf
- 2 lb ground beef 80/20 or 85/15
- 1 small onion finely chopped
- ½ green bell pepper finely chopped
- 2 garlic cloves minced; optional
- 1 cup fresh breadcrumbs or saltine crumbs
- 2 eggs lightly beaten
- ¾ cup Jeff's barbecue sauce
- ¼ cup milk
Finishing
- Jeff's barbecue sauce for brushing over the outside
Instructions
- Combine all meatloaf ingredients in a large bowl and mix until evenly blended; the source describes mixing for about 4–5 minutes.
- Form into a loaf on a smoker-safe rack or supported perforated surface. A foil loaf pan can be used as a mold, then inverted and removed.
- Prepare the smoker for 225–240°F, aiming near 240°F. Mesquite is the author's favorite, though other smoking woods work.
- Place the loaf in the smoker with a pan beneath to catch drippings. Keep smoke flowing for at least 3 hours or about 75% of the cooking time.
- Plan about 4–4.5 hours, depending on loaf thickness. At about 154°F, or roughly 30 minutes before finishing, brush with barbecue sauce.
- Finish when the center reaches 160°F. Rest about 15 minutes before slicing.
Notes
Estimated yield: 6 servings from the listed 2 lb beef mixture. The author often doubles the recipe and forms a large sandwich-sized loaf; thickness and batch size affect timing. The illustrated cook took about 4.5 hours. Use the thermometer to determine doneness.