Smoked Meatloaf Recipe
A delicious meatloaf is a go-to meal for many when it comes to comfort food. A smoked meatloaf elevates the rich, meaty goodness to new heights. Forget what you thought you knew about cooking it in the oven...take it outside to the grill and be amazed!
One of the great things about meatloaf is that it can be adapted to any flavour profile that works with beef. Whatever flavours you choose, there are a few key components you'll want to include in your mix:
- Fat – If your meat does not have enough fat, your meatloaf will be dry and crumbly. We recommend 80/20 ground beef with the addition of additional fat content from ground pork, sausage, or bacon. A store-bought "meatloaf mix" will also work.
- Bread or bread crumbs – aids in moisture retention and prevents your meatloaf from turning into a giant hamburger.
- Eggs – aids in the binding of all the ingredients.
Beyond those basic ingredients, you can get creative, but the first time you should try this recipe without any substitutions because it's fantastic!
- 680.38 grams Ground beef (73/27) (80/20)
- 226.76 grams Mild Italian sausage
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/2 c Fresh chopped parsley
- 1 c Italian flavoured panko bread crumbs
- 1 large egg
- 1/4 c Parmesan cheese
- 2 tsp Kosher salt
- 2 tsp Freshly ground pepper
- Your favourite BBQ Sauce to coat at the end
We'll be cooking at a temperature of 325-35°F. Simply fill the Slow ‘N Sear with half a chimney's worth of unlit coals (approximately 40 coals), then top with the other half of the lit and ready coals, spread them out evenly, and adjust your vents accordingly to lock in temperature. The water reservoir is installed in the Slow 'N Sear Deluxe, but there is no water in it.
Always wash your hands before preparing any food recipe. In a large mixing bowl, combine the ground beef, Italian sausage, onion, parsley, egg, breadcrumbs, parmesan cheese, salt, and black pepper. Make sure to thoroughly combine this as it is critical to keeping the meatloaf together during the cooking process.
Wrap a loaf pan in plastic wrap (this will make it easier to remove the meatloaf after shaping) and gently spoon the meatloaf mixture into the pan, pressing down lightly to form the meatloaf. Continue until the pan is completely full. Then, gently flip it over onto a wire rack and remove the plastic wrap. The wire rack will make getting the meatloaf on and off the grill a breeze. While you set up your cooker, place the meatloaf in the freezer for 30 minutes.
Once the Slow ‘N Sear Kettle is up to temp and burning clean smoke, place the meatloaf on the indirect side with the wire rack. Place a meat temperature probe into the deepest, coolest part of the meatloaf centre, place lid on the cooker and allow the meatloaf to cook until it reaches roughly 110°F, then rotate it. Allow it to continue cooking to 140°F, then coat it with your favourite BBQ sauce as shown in the video, cover again, and allow it to finish cooking on the cooker to 155°F, then remove it from the cooker. Allow it to rest for a few minutes before continuing to cook to the final finish temperature of 160°F.
Now SLICE, EAT, ENJOY!