Flavor-Packed Smoked Meatloaf
Tender and juicy and full of smoky flavor this smoked meatloaf recipe takes your everyday meatloaf to a whole new level.
Ingredients
- 2 Pounds Ground Meat
- 1 Each Yellow Onion diced
- 1 Each Green Bell Pepper diced
- 3 Cloves Garlic crushed
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 Each Large Eggs beaten
- 2 Tablespoons Worcestershire Sauce
- ½ Cup Barbecue Sauce divided
- ½ Cup Panko Breadcrumbs
- ½ Cup Italian Breadcrumbs
- 1 Tablespoon Cajun Seasoning
Instructions
- Preheat your smoker to 275°F, using hickory pellets/chips.
- In a large mixing bowl add the ground meat, diced onion, diced bell pepper, crushed garlic, onion powder, garlic powder, Worcestershire Sauce, 2 tablespoons barbecue sauce, breadcrumbs, eggs and Cajun seasoning2 Pounds Ground Meat, 1 Each Yellow Onion, 1 Each Green Bell Pepper, 3 Cloves Garlic, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 2 Each Large Eggs, 2 Tablespoons Worcestershire Sauce, ½ Cup Barbecue Sauce, ½ Cup Panko Breadcrumbs, ½ Cup Italian Breadcrumbs, 1 Tablespoon Cajun Seasoning
- Mix together with your hands then form an even loaf shape.
- Place the meatloaf into a grill pan or a cast iron skillet.
- Place onto the grill of the smoker. If you're using a probe, insert into the center of the meatloaf.
- Close the lid and cook/smoke for 2 hours.
- At this point brush the remaining barbecue sauce all over the meatloaf.½ Cup Barbecue Sauce
- Continue cooking another 30 minutes or so - until the meatloaf comes to 160°F (for beef).
- Remove and cover with a foil tent for about 30 minutes. Then serve.
Storage Instructions
Once the smoked meatloaf has cooled completely and you have leftovers, store in an airtight container for up to 4 days. This recipe does freeze well too. Wrap in plastic wrap and aluminum foil, then place in a ziplok bag in the freezer for up to 3 months.Notes
Keep your meatloaf shaped uniformly so that the ends are not a lot smaller than the rest of the meatloaf, if they are then they'll cook too fast and dry out.
Use your favorite barbecue sauce for this recipe, it will make a difference.
Use beef or venison for this recipe. If you use venison smoke for less time - you will only need to cook to 140-145.
Did You Make This?Please consider Leaving a Review!
Nutrition
Serving: 1g | Calories: 442kcal | Carbohydrates: 24g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 877mg | Fiber: 1g | Sugar: 8g
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
