Smoked BBQ Meatloaf

5 from 1 vote

Course Main Dish

Cuisine Barbecue

Keyword meatloaf, smoker

Prep Time 15

Cook Time 4

Resting Time 10

Total Time 4 25

Servings servings

Calories 338kcal

Author Laura

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

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.