The Texas BBQ Forum

Cooked a smoked meatloaf this weekend. Love this recipe! Topped with BBQ sauce. Not sure I can eat a regular meatloaf again.

Ok, I gotta do this!

Yep it's a life changer only way I cook meat loaf anymore I really dig the leftovers for a Cold meatloaf sandwich with a slater of Dukes and a slice of toemater. I just made myself hungry

That looks good.

I was given a cast iron loaf pan. Wonder how that would work in the smoker?


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My kind of meatloaf!!!!!!

bsooner75 wrote:That looks good.

I was given a cast iron loaf pan. Wonder how that would work in the smoker?


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Never put a cast iron pan in the smoker but I've cooked a lot of cornbread in my dutch oven which gets about the same temp.

I use a pie pan to form the meatloaf.

May experiment. I will report back if I do.


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Inspired by this I smoked my first meatloaf. Opted not to do the cast iron.

OMG - I may never eat a meatloaf out of the oven again. Sucklebusters honey makes a heck of a glaze for it.


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I hear ya. Like BluDawg says it's a life changer. The leftovers are even better.

Didn't even mention the sammich… mmmmm that sammich


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How do I pen the recipe?

One great looking meatloaf. have never cooked one like that but will. I like it, thanks for the photos. CF

We don't eat meatloaf very often, but I think I'll smoke the next one. Sounds good.

samschertz wrote:How do I pen the recipe?

Here's my recipe:

Smoked Meatloaf

2 tablespoons butter
1/2 cup yellow onion (one small onion), finely diced
4 cloves garlic, finely chopped
1/2 cup bell pepper, finely diced
2/3 cup barbecue sauce, divided
1.5 pounds 80% ground chuck
3/4 pound ground breakfast sausage
2 tablespoons AP (all-purpose) Rub
2 large eggs slightly beaten
1 cup bread crumbs
1/4 cup fresh parsley leaves chopped

In a skillet add 2 tablespoons of butter, garlic, onions and bell peppers and sauté until tender. Remove from skilled and let cool. In a large mixing bowl mix ground chuck, ground sausage, slightly beaten eggs, bread crumbs, chopped parsley, AP rub, half the barbecue sauce and cooled onions together and mix until combined. Do not over work the meat as it will make it tough. Place mixture into greased pie pan, cover with plastic wrap and place in fridge for 2 hours or up to overnight to firm it up. Turn over pie pan and place meatloaf on foiled rack and set in smoker. When internal temp is at 145, brush on remaining barbecue sauce to the top and sides of meatloaf. Let cook until sauce has set and internal temperature is at 160. Remove from smoker and let rest for 20 minutes. Slice & serve.

Here's my recipe

1 lb ground beef
1 lb ground pork
1 cup rolled oats
1 cup buttermilk
1 package Lipton onion& mushroom soup mix
Salt
Pepper
1/2 tsp ground thyme
3 tbl worchestershire sauce divided
2/3 cup chiplote ketchup divided
2 large eggs
1 cup more or less Seasoned bread crumbs

1) In a big mixing bowl combine the Oats & Buttermilk and let stand for 20 min
2) add in the meat, soup mix, eggs, spices, 1/4 cup of the chipollte ketchup &1 tbl of worchestershire mix well to combine add enough bread crumb so that the mix is no longer sticky
3) line a loaf pan lined with plastic wrap and press the meat into the pan and refrigerate while you light the pit and bring it to 275
4) mix the remaining worchestershire & chipolte ketchup together
5) turn the meat loaf out on to a sheet of foil and brush on a coat of the chipolte/ worcestershire and go to the pit
6) baste the meat every 20 min until it reaches 165 IT in the center ( about 2 -2/12 hrs
7)rest it for 20-30 min before slicing