This easy smoked meatloaf recipe is one of our signature dishes and is fast becoming a family favorite! It has great flavor and a little kick at the end that’s just right! What we love about it is the quick prep and the easy smoking. If you are newer to smoking, this is a great recipe to try and wow your friends and family!
Here is a breakdown of the action:
- 1/3 Cup plain breadcrumbs
- 1 Cup Milk
- 3 Tablespoons onion, chopped
- 2 Tablespoons Fire For Effect Sweet Heat Rub
- 2 eggs, beaten
- 2 Pound Ground Beef
- 1/3 Pound mild Italian ground sausage
- ½ - 1 Cup of your favorite BBQ sauce
The Smoker: Char-Griller Smokin’ Pro Horizontal Smoker with offset firebox
The Fuel: Kingsford Original Briquettes with Hickory wood chips
The Method: Smoking
The Tools: Wire cooking rack, heat resistant gloves, tin foil drip pan
Approx. Time 15 min prep, 2-2.5 hours cooking time
Variations: Try apple or cherry wood for a fruitier flavor. Make your own BBQ sauce
- Get the coals ready (check out our blog on how to use a charcoal grill for help with the set up) and get the smoker to 225° F
- Prepare the meatloaf while the smoker is getting up to temp.
- Combine breadcrumbs, milk, onion, and Fire For Effect. Add beaten eggs. Add both ground beef and ground sausage, mix well. Form mixture into a loaf, packing tightly.
- Transfer the meatloaf to a wire rack and chill in the refrigerator until the smoker is ready
- Once the smoker reaches 225°F, transfer the wire rack to the smoker (place the tinfoil pan under the grates to catch any falling juices). Throw a handful of wood chips on for smoke. Cook for 2-2.5 hours, or until it reaches an internal temperature of 160° F, replenish coals and wood chips as necessary (about every 45-60mins)
- For the glaze: use your homemade or favorite store bought BBQ sauce and glaze the meatloaf during the last 20 minutes of cooking.
- Let the meatloaf rest for 5 to 10 minutes before slicing! Enjoy!
What’s your favorite way to smoke meatloaf? Give this one a try and let us know what you think….
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