I love how you can change up a regular recipe just by cooking it on a pellet smoker. It can completely transform a dish like this smoked bbq meatloaf.
This smoked bbq meatloaf begins like most meatloaf recipes. It is comprised of breadcrumbs, onion, ground beef, eggs, and salt. Then there is also some garlic mixed in these. Now to help bring home that smoky flavor this recipe also includes some bbq rub mixed into the meatloaf.
I used 2 rubs in this, I used Meat Church’s The Gospel all-purpose rub and their Holy Cow BBQ Rub. The original recipe asked for 3 Tbsp of bbq rub. We found that the flavor was too intense with the bbq rub we used. So I cut the amount used in half. I recommend starting with the 1 ½ Tbsp first. Then you can adjust next time if you want more seasoning. This could vary all based on the bbq rub you use to make this.
The next part that makes this meatloaf wonderful is the glaze. As the meatloaf cooks, it runs down the sides and coats it well. Then halfway through the cooking process, you glaze the meatloaf again. The glaze consists of ketchup, vinegar, and brown sugar. It is the perfect accompaniment to the meat. The meatloaf cooks at 225 degrees for about 4 hours until it reaches an internal temperature of 165 degrees.
We absolutely loved this meatloaf! I also served it up with some smoked mashed potatoes. So be sure to stop by here on Friday to get the recipe for that. It was the perfect side to enjoy with this meatloaf.
- BREAD CRUMBS
- GROUND BEEF
- BBQ DRY RUB
- BROWN SUGAR
Smoked BBQ Meatloaf
Real Mom Kitchen
for the meatloaf:
- 1 cup bread crumbs
- ½ yellow onion finely chopped (I use my mini food processor to do this)
- 2 lbs lean ground beef
- 2 eggs
- 4 cloves garlic minced
- 1 tsp salt
- 1 ½ Tbsp BBQ dry rub I used 2 1/4 tsp Meat Church’s The Gospel all-purpose rub and 2 1/4 tsp of their Holy Cow BBQ Rub
for the glaze:
- ½ cup ketchup
- 2 Tbsp white vinegar
- 1 Tbsp brown sugar
- Preheat your smoker pellet smoker to 225 degrees. Prepare an aluminum foil boat and place it on a metal wire cooling rack or use a half sized aluminum pan if you prefer.
- In a large bowl, add the breadcrumbs with the onion and toss to coat.
- Add in the remaining ingredients and mix until combined. Avoid over-mixing.
- Form the meat mixture into a large loaf. Place the loaf on the prepared foil boat or in an aluminum half sized pan. Set aside.
- In a small bowl, whisk together the glaze ingredients.
- Spoon half of the sauce on the top of the meatloaf. Spread to even it out.
- When ready to smoke, place the metal cool rack with the meatloaf on in right on the grill grate.
- Smoke the meatloaf at 225 degrees for 2 hours. Spoon the remaining glaze over the top of the meatloaf and spread evenly. Continue to smoke for 2 more hours, or until the internal temperature reaches 165 degrees.
- Allow the meatloaf to rest for 10 minutes before serving.
This recipe is adapted from Crave the Good.