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Smoked Meatloaf with BBQ Glaze

This delectable meatloaf has a smoky, barbecue flavor that makes any meal Lone Star worthy.

Smoked Meatloaf with BBQ Glaze | Winni Wanderer

Ingredients:

·         2 lbs. Ground Beef

·         1 Tbsp. olive oil

·         ½ onion, finely chopped (about 1 cup)

·         ¾ cup Italian breadcrumbs

·         2 Tbsp. tomato paste, divided

·         1 cup milk

·         2 tsp. garlic powder

·         1 Tbsp. Worcestershire sauce

·         2 eggs, beaten

·         1 tsp. paprika

·         1 tsp. kosher salt

·         2 tsp. dried parsley

·         ½ cup barbecue sauce

·         1 Tbsp. apple cider vinegar

Instructions:

1.      Preheat a smoker or pellet grill to 250ºF.

2.      In a small pan, heat the oil over medium heat and add the onion. Cook until softened, 7-10 minutes. Allow it to cool completely.

3.      In a small bowl, combine milk and breadcrumbs to form a thick paste, stirring well. Leave 5 minutes to allow crumbs to absorb all the milk and swell.

4.      In a large bowl, combine the Ground Beef, onion, breadcrumb mixture, 1 Tbsp. of tomato paste, garlic, Worcestershire sauce, eggs, paprika, salt, and parsley. Using hands, mix lightly but thoroughly.

5.      Carefully scrape the meat out onto a wire rack or a loaf pan and shape it into a loaf.

6.      In a bowl, combine remaining tomato paste, BBQ sauce and vinegar to make a sauce.

7.      Brush meatloaf with the first coating of sauce and place the entire rack into the smoker. Brush with the sauce during cooking every 35-40 minutes.

8.      Cook the meatloaf until it reaches an internal temperature of 165ºF, about 3-4 hours.

 

Source: “Smoked Meatloaf with BBQ Glaze”. Recipe. www.beeflovingtexans.com. N.p. Web. 14 June 2024.

 

By Recipe Contributor

 


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Measuring utensils, mixing bowl Measuring utensils, knife set, smoker or pellet grill, small pan, mixing bowl, scraper, wire rack, pastry brush










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