Description
Discover the secrets to making a perfectly smoked meatloaf that’s juicy, flavorful, and packed with smoky goodness. These five tips will help you achieve delicious results every time.
Ingredients
- 2lb ground beef
- 1 tablespoon olive oil
- ½ onion, finely diced (about 1 cup)
- ¾ c bread crumbs
- 2 tablespoons tomato paste, divided
- 1 cup milk
- 2 teaspoons garlic powder
- 1 tablespoon Worcestershire sauce
- 2 eggs, beaten
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 2 teaspoon dried or fresh parsley
- ½ cup bbq sauce
- 1 tablespoon cider vinegar
- 1–2 tablespoons of Hardcore Carnivore Red seasoning
Instructions
Preheat your smoker or pellet grill to 250°F.
In a small pan over medium heat, warm the oil and add the onion. Cook for 7–10 minutes until softened, then let the onion cool completely.
In a small bowl, mix the milk and breadcrumbs to create a thick paste. Stir well and let sit for 5 minutes so the breadcrumbs absorb the milk and swell.
In a large bowl, combine the ground beef, cooled onion, breadcrumb mixture, eggs, garlic, paprika, Worcestershire sauce, 1 tablespoon of tomato paste, salt, and parsley. Mix quickly and thoroughly, but take care not to overwork the meat.
Gently transfer the mixture onto a wire rack and shape it into a loaf. Sprinkle the top with Hardcore Carnivore red seasoning.
In another bowl, mix the remaining tomato paste, BBQ sauce, and cider vinegar to make a glaze. Brush the meatloaf with this sauce every 35–40 minutes during cooking.
Smoke the meatloaf until it reaches an internal temperature of 165°F, which should take about 3–4 hours.
Notes
For best results, use fresh wood chips and avoid overmixing the meat to keep the meatloaf tender. Letting the meatloaf rest before slicing helps retain juices.
- Prep Time: PT20M
- Cook Time: PT4H
- Category: Main Course
- Method: Smoking
- Cuisine: American