Smoked Meatloaf with BBQ Glaze

By Sprig Originals ✓ · with credit

Adapted from meatloafandmelodrama.com

Classic meatloaf gets four hours in the smoker, so the whole loaf takes on hickory smoke and a lacquered barbecue crust. It slices clean, tastes like a cookout, and asks almost nothing of you once it's on the grate.

Ingredients

• 2 large eggs
• 2 lb ground beef (80/20)
• 1 tbsp dried minced onion
• 1 tsp garlic powder
• 1 tsp sea salt
• 1 tsp ground black pepper
• 1/4 cup barbecue sauce
• 1/2 cup Ritz cracker crumbs or dried breadcrumbs

• 1/2 cup barbecue sauce

Instructions

1. Fire up your smoker and bring it to a steady 225°F. Load it with hickory chips or chunks — they give this beef the classic smokehouse flavour without turning bitter over a long cook. Apple or cherry wood works if you want something milder.
2. Crack the eggs into a large mixing bowl and beat them lightly with a fork.
3. Add the ground beef, dried minced onion, garlic powder, salt, pepper, 1/4 cup barbecue sauce, and cracker crumbs. Mix with your hands just until everything is evenly combined — stop as soon as you no longer see streaks of seasoning, or the loaf will turn dense.
4. Shape the mixture into a free-form loaf about 9 inches long and 4 inches wide, and set it on a grill topper or perforated tray so the smoke can circulate underneath.
5. Place the loaf in the smoker, insert a probe thermometer into the centre if you have one, and smoke undisturbed for 2 hours.
6. Brush the top and sides with the remaining 1/2 cup barbecue sauce and continue smoking for about 2 more hours, until the internal temperature at the centre reads 160°F.
7. Move the meatloaf to a board and let it rest 5 to 10 minutes before slicing into thick slabs.

Chef's tips

Nutrition (per serving, estimated)

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