Smoked Barbecue Meatloaf
Elevate your comfort food game with this irresistible Smoked Barbecue Meatloaf, a smoky twist on a classic dinner favorite. Made with a perfectly balanced blend of ground beef and pork, this meatloaf is infused with bold flavors from barbecue sauce, Worcestershire, and smoked paprika. Carefully smoked over hickory or apple wood, the slow cooking process imparts a rich, smoky aroma that pairs beautifully with the sweet and tangy barbecue glaze brushed on during cooking. The result? A tender, juicy meatloaf with a caramelized outer crust that's perfect for slicing and serving. Whether paired with creamy mashed potatoes or a slice of warm cornbread, this dish is a surefire crowd-pleaser for family dinners, weekend gatherings, or special occasions. Dive into this ultimate comfort meal that redefines what meatloaf can be!
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Recipe Information
Ingredients
- 2 pounds Ground beef (80/20)
- 1 pound Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 2 large Eggs
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Barbecue sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Barbecue sauce (for glazing)
Instructions
Preheat your smoker to 225°F (107°C) and add wood chips of your choice, such as hickory or apple, for a smoky flavor.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, onion, garlic, barbecue sauce, Worcestershire sauce, smoked paprika, salt, and black pepper.
Using clean hands, mix everything until just combined. Do not overmix, as this can make the meatloaf dense.
Transfer the meat mixture to a sheet of parchment paper and shape it into a loaf, approximately 9 inches long and 4 inches wide.
Carefully place the meatloaf onto a wire rack or grill-safe pan to ensure airflow underneath and even cooking.
Place the meatloaf in the preheated smoker. Close the lid and cook for 2 to 2.5 hours, or until the internal temperature reaches 160°F (71°C).
After the first hour of smoking, brush the top and sides of the meatloaf with barbecue sauce for glazing. Repeat the glaze application 1-2 more times while cooking.
Once the meatloaf reaches the desired internal temperature, remove it from the smoker and let it rest for 10 minutes to retain juices.
Slice the meatloaf and serve with additional barbecue sauce or your favorite side dishes like mashed potatoes, coleslaw, or cornbread.
Nutrition Facts
Calories |
4817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.4 g | 383% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1434 mg | 478% | |
| Sodium | 7909 mg | 344% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 118.4 g | ||
| Protein | 304.9 g | 610% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 685 mg | 53% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 3510 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
