SMOKED MEAT LOAF
Here's a new take on a family classic-smoked meat loaf. Make several loaves at once to take full advantage of the space in your smoker during the long cook time; the leftovers freeze nicely. I like to use a serrated knife when I cut this into slices because it's on the delicate side. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. , In a large bowl, combine eggs, onion, bread crumbs, milk, 1/4 cup barbecue sauce, Worcestershire sauce, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 10x4-in. loaf on a greased smoker rack. Combine rub ingredients; rub over meat loaf. Place in smoker; smoke until a thermometer reads s145°, about 1 hours. Brush generously with remaining 3/4 cup barbecue sauce. Smoke until a thermometer reads 160°, 10-15 minutes. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 318 calories, Fat 15g fat (6g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein.
SMOKED MEATLOAF
Steps:
- Prepare a smoker for cooking at 225 degrees F.
- Put ground beef and ground pork in a large bowl.
- Stir together dry mustard, paprika, basil, garlic powder, onion powder, thyme, salt and pepper in a second bowl. Add the barbecue sauce, breadcrumbs and eggs to the spice mixture and stir well.
- Pour over the ground meat mixture.
- Using your hands, mix together until the color is even.
- Put meatloaf in a 9-by-5-inch loaf pan. Reshape the mixture into a loaf. Smoke over indirect heat until the internal temperature reaches 165 degrees F, 3 to 3 1/2 hours.
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- Place the ground beef in a large bowl, along with two cloves of minced garlic, the bbq rub, Worcestershire, breadcrumbs and egg. Mix the half and half with the lemon juice, and then pour that in, followed by the 8 ounces of shredded cheese.
- Keep the cheese grater out, and after removing the outer layers of the onion, grate the onion into the mixture too. Sure you can just dice the onion, but grating it adds moisture and eliminates the need to cook the onion prior.
- With your hands, gently work the ingredients together until everything is combined. It's gonna be messy and you're going to feel like the mixture is too wet. It's not.
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