Smoked meatloaf recipe for the BBQ or smoker
Tender and infused with smoky flavor, this smoked meatloaf is a game changer. The Kitchen Bucket List takes this ordinary dinner to a whole new level.
Equipment
- Smoker or BBQ with indirect cooking setup
- Parchment paper
- Small cookie sheet
- Rack (Needs to fit in or over the cookie sheet and be heatproof.)
Ingredients
- 2 pounds ground beef
- 2 garlic cloves, minced
- 2 teaspoons salt
- 2 teaspoons Italian seasoning
- 1 teaspoon lemon pepper
- 1 teaspoon smoked Paprika
- 1 cup Panko breadcrumbs
- ½ cup diced onions (I used sweet onions but you can also use red onions.)
- 1 cup milk
- 2 eggs
Instructions
- Preheat the smoker or BBQ with an indirect cooking setup to 225℉.
- In a large mixing bowl, add the ground beef, garlic cloves, salt, Italian seasoning, lemon pepper, Paprika, breadcrumbs, and diced onions.
- Mix until all ingredients are combined. You can use a mixing spoon or your hands. Don't overmix.
- Make a well in the middle. Add the milk and eggs. Mix until all ingredients are incorporated.
- Shape the meat mixture into a meatloaf and place over a parchment paper (8 x 10 inches) on the rack.
- Place the meatloaf with the cookie sheet to catch the drippings on the grill grate.
- Smoke for 45 minutes. No peeking!
- Brush the meatloaf with BBQ sauce and keep smoking for an additional 30 minutes.
- Brush a second time with the remaining BBQ sauce to make a nice glaze.
- Continue smoking until the internal temperature reaches 155℉ - 160℉. In our case, another 60 minutes then remove to rest.
- Rest the smoked meatloaf for 10 minutes.
- Serve and Enjoy!
Notes
The cooking time may vary according to the size of the meatloaf and the temperature you smoke at.
