How to make the BEST smoked MEATLOAF

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup

Homemade BBQ sauce can be healthier with less sugar, and ketchup is a budget-friendly alternative.

Start with 2 lbs of 80/20 ground chuck, which is ideal for meatloaf due to its fat content.

Add 2 eggs to the meat mixture as a binder.

In a separate bowl, soak 1/2 cup of breadcrumbs in 1 cup of milk to create a paste for moisture.

Dice a small yellow onion and sauté it in olive oil until translucent, then let it cool.

Roast a whole head of garlic by cutting off the top, drizzling with olive oil and salt, wrapping in aluminum foil, and baking at 350°F for about an hour until soft.

Once cooled, squeeze the roasted garlic into the meat mixture.

Add a handful of chopped parsley, a few dashes of Worcestershire sauce, and a squeeze of horseradish mustard for flavor.

Season the mixture with an all-purpose rub that includes salt, pepper, garlic, and paprika.

Gently mix all ingredients together until well incorporated, being careful not to overmix.

Transfer the meat mixture to a sheet pan lined with butcher paper and shape it into an oval, sealing the edges.

Season the outside of the meatloaf with the all-purpose rub for extra flavor and to create a bark.

Prepare the smoker by filling the hopper with Weber Grill Master Blend pellets and ensuring it's clean.

Preheat the smoker to 250°F and place the meatloaf inside once it's ready.

Prepare a glaze by simmering sweet and tangy barbecue sauce in a small saucepan until thickened.

After 1 hour of smoking, apply the glaze to the meatloaf on all sides, reapplying every 30 minutes.

Continue smoking until the internal temperature reaches 160°F, ensuring the meatloaf is well done.

Remove the meatloaf from the smoker and let it rest for 10 to 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens