TEXAS SMOKED BARBECUE MEATLOAF
It's dishes like this that keep up excited about food. Our love for barbecue could be a cause for worry from outsiders. And we also enjoy a great meatloaf. In fact, meatloaf is the epitome of classic home-cooking for us. Because we're no stranger to barbecuing meatloaf, we started to think about incorporating regional barbecue ingredients into different loaves.
Provided by RealGrubbin
Categories Main Dish Recipes Meatball Recipes
Time 7h
Yield 8
Number Of Ingredients 34
Steps:
- Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
- Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
- Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
- Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
- Place meatloaf in the hot smoker.
- Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
- Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours.
- Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes.
- Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 9.3 g, Cholesterol 102.3 mg, Fat 20.6 g, Fiber 2.1 g, Protein 25.4 g, SaturatedFat 6.2 g, Sodium 2750.5 mg, Sugar 4.3 g
SMOKED MEATLOAF
Steps:
- Prepare a smoker for cooking at 225 degrees F.
- Put ground beef and ground pork in a large bowl.
- Stir together dry mustard, paprika, basil, garlic powder, onion powder, thyme, salt and pepper in a second bowl. Add the barbecue sauce, breadcrumbs and eggs to the spice mixture and stir well.
- Pour over the ground meat mixture.
- Using your hands, mix together until the color is even.
- Put meatloaf in a 9-by-5-inch loaf pan. Reshape the mixture into a loaf. Smoke over indirect heat until the internal temperature reaches 165 degrees F, 3 to 3 1/2 hours.
SPICY SMOKED MEATLOAF
This is like a little taste of pure masterfulness. I am a fanatic of meatloaf and wandered around aimlessly for 20-odd years looking for an answer... This is it!
Provided by LJNew
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 2h55m
Yield 12
Number Of Ingredients 23
Steps:
- Preheat smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Grease a loaf pan with cooking spray.
- Combine ground beef, diced tomatoes, eggs, onion, panko bread crumbs, seasoned salt, 2 teaspoons pepper, hot banana peppers, pink salt, onion salt, garlic salt, paprika, and liquid smoke flavoring in a large bowl. Mix well with your hands. Pack it into the prepared loaf pan, doming the top.
- Smoke meatloaf for 2 hours, adding wood chips to the drip tray according to manufacturer's instructions.
- Whisk ketchup, chile sauce, sugar, 1 tablespoon pepper, hot sauce, Worcestershire sauce, salt, red chile pepper, and red pepper flakes together to make sauce.
- Drain excess grease from meatloaf; spread sauce on top. Return to smoker for 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 439.8 calories, Carbohydrate 15.9 g, Cholesterol 143 mg, Fat 32.6 g, Fiber 1.4 g, Protein 22 g, SaturatedFat 12.8 g, Sodium 2073.9 mg, Sugar 8 g
MY MAN'S CHEESY SMOKED MEATLOAF
Had to in some way invent a meatloaf with absolutely no ketchup or tomatoes. My fiance absolutely loves cheese, so I embellished and also took from other recipes here and there. Trying this, I believe you will love it. It has been a success. Good with red wine and twice-baked potatoes for homecooked TLC.
Provided by NicoleS
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h44m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ground beef, red onion, bread crumbs, eggs, salt, and pepper together in a large bowl. Divide mixture in half. Press half of the mixture in the bottom of a loaf pan.
- Run 2 fingers lengthwise down the center of the beef mixture. Fill hollowed space with mozzarella cheese. Mold remaining beef mixture around cheese, pressing down firmly.
- Heat oil in a large skillet over medium-high heat. Cook bacon slices until lightly browned, about 5 minutes. Arrange bacon slices over beef mixture.
- Cook and stir 3/4 teaspoon mustard and 3/4 teaspoon Worcestershire sauce in the bacon grease in the skillet for 1 minute. Add bell pepper; cook until softened, 3 to 4 minutes. Spread bell pepper over bacon.
- Place remaining mustard, Worcestershire sauce, and mushrooms in the skillet; cook and stir until soft, about 5 minutes. Spread evenly over bell pepper. Scatter feta cheese over mushrooms.
- Cover loaf pan with aluminum foil; place on top of a baking sheet.
- Bake in the preheated oven until an instant-read thermometer inserted into the beef reads at least 160 degrees F (71 degrees C), 60 to 90 minutes.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 12.8 g, Cholesterol 158.2 mg, Fat 32 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 15.1 g, Sodium 843.3 mg, Sugar 3.3 g
SMOKED MEATLOAF
Slow and steady wins the race for this smoky meatloaf. We use barbecue-flavored corn chips as the binder - and to reel in some extra smokiness.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Soak the wood chips in water for at least an hour and then drain.
- Whisk together the ketchup, tomato paste, vinegar, Worcestershire and chipotle powder in a large bowl. Remove about a third of this mixture and set aside for the glaze.
- Pulse the corn chips in a food processor until finely ground, then transfer to a large bowl. Add the ketchup mixture along with the eggs. Stir to combine and let sit for long enough for the corn chips to soften, about 10 minutes. Add the garlic, onion, beef, pork, turkey, 1 tablespoon salt and a few grinds of pepper. Use your hands to mix together until nicely incorporated.
- Lay out a long piece of foil and shape the meat mixture into a loaf about 10-inches long and 2-inches thick. Top with another piece of foil and crimp and fold the edges shut. Poke several holes on both sides of the foil packet.
- Prepare your smoker with the drained wood chips for 275 degrees F according to the manufacturer's instructions. Set up a drip pan. Smoke until the meatloaf is about 130 degrees F, about 1 hour and 30 to 45 minutes. Cut open the foil and pull it back, then brush the reserved glaze all over the top. Continue to cook until it reaches an internal temperature of 165 degrees F, about 1 hour and 25 to 30 minutes more.
- Let the meatloaf rest for about 10 minutes, then slice and serve.
SMOKED CHEDDAR/JALAPENO RANCH MEATLOAF
Make and share this Smoked Cheddar/Jalapeno Ranch Meatloaf recipe from Food.com.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Partially cook the bacon in an ovenproof skillet over low heat for 5 minutes.
- Do not let the bacon get hard.
- Transfer to a large bowl, add all the other ingredients, and mix very well.
- Put the mixture back into the skillet or into a standard 8-inch loaf pan and bake for 1 hour.
SMOKED BBQ BACON MEATLOAF
Smoked meatloaf with bacon, brushed with BBQ sauce.
Provided by cstenner
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 3h25m
Yield 8
Number Of Ingredients 11
Steps:
- Mix beef, bacon, 1 cup BBQ sauce, onion, bell pepper, Cheddar cheese, bread crumbs, eggs, garlic, salt, and pepper together in a bowl. Shape into a loaf.
- Place meatloaf onto a wire rack. Place the rack into a smoker. Add wood chips according to manufacturer's directions. Smoke until center of meatloaf reaches 165 degrees F (74 degrees C), 3 to 4 hours. Brush the top with remaining BBQ sauce during the last hour of cooking.
Nutrition Facts : Calories 763.1 calories, Carbohydrate 28.5 g, Cholesterol 212.5 mg, Fat 47.5 g, Fiber 1.4 g, Protein 51.8 g, SaturatedFat 18 g, Sodium 2117.5 mg, Sugar 14.4 g
SMOKED BARBECUE MEATLOAF
Make and share this Smoked Barbecue Meatloaf recipe from Food.com.
Provided by mightyro_cooking4u
Categories Meat
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat a smoker to 225°F.
- Combine the meat, eggs, bread crumbs, milk, barbecue sauce, and soup mix. Shape the mixture into a tube or loaf and place it inside a tin baking pan. Place the pan inside the smoker for 4 hours. Pat uses cured applewood in the smoker.
- Serve with a ribbon of your favorite barbecue sauce with grilled onions on top.
Nutrition Facts : Calories 700.1, Fat 40.1, SaturatedFat 15.6, Cholesterol 226.6, Sodium 1290.3, Carbohydrate 30.8, Fiber 2.1, Sugar 4.5, Protein 50.8
MONSTER SMOKED MEATLOAF
Great smoked meatloaf for a crowd.
Provided by TUBB
Categories Main Dish Recipes Meatloaf Recipes
Time 7h25m
Yield 20
Number Of Ingredients 22
Steps:
- Mix salsa, eggs, onion, 1/4 cup barbeque sauce, 1/4 cup mustard, 1/4 cup ketchup, Parmesan cheese, sriracha sauce, soy sauce, malt vinegar, meatloaf seasoning mix, salt, garlic powder, and black pepper together in a large bowl. Stir beef and sausage into salsa mixture until thoroughly mixed. Add enough bread crumbs to bring meatloaf mixture together.
- Line a container with plastic wrap. Pack meatloaf mixture into the container. Chill until set, 3 to 4 hours.
- Preheat smoker to 250 degrees F (121 degrees C) according to manufacturer's directions.
- Line a wire rack with aluminum foil. Position in a cake pan lined with aluminum foil. Use plastic wrap to lift meatloaf onto the prepared wire rack.
- Smoke meatloaf until no longer pink in the center, about 3 hours.
- Combine barbeque glaze, 2 tablespoons barbeque sauce, 2 tablespoons mustard, 2 tablespoons ketchup, and Worcestershire sauce in a small bowl. Baste meatloaf with topping.
- Continue smoking until an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), 1 to 2 hours more.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 11.1 g, Cholesterol 134.5 mg, Fat 27.8 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 10.3 g, Sodium 1448 mg, Sugar 4.2 g
SMOKED STUFFED MEATLOAF
I decided to try something different for my first grill outing of the year. This turned out wonderful, even my step-daughter who isn't a meatloaf fan said I could make this again! Note: directions are based on using a gas grill. Adjust for your particular circumstances. Prep time does not include freezer time.
Provided by KeithInWPG
Categories Breads
Time 3h20m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all meatloaf ingredients in a bowl. Blend the mixture about 4-5 minutes.
- Spread mixture flat on saran wrap. Top meat mixture with brown sugar, shredded cheese, and 1 cup ketchup (in that order), spreading evenly over meat. Roll up loaf using saran wrap to form. Twist ends of saran wrap and place in freezer for approximately 1 hour to firm up.
- Prepare smoke pouch with 1 handful of wet mesquite chips and 2 handfuls of dry chips using aluminum foil. Poke several holes in the pouch with a fork so smoke can escape. Light one side of grill to high, leaving other side off. Place smoke pouch on hot side of grill, and wait for pouch to start smoking. Once pouch is smoking, place meatloaf on grill. Smoke until loaf registers 160 deg. in middle (approx 3 hours). Cover with remaining 1/2 cup of ketchup during last 30 minutes of cook time.
- Remove from grill and allow to rest 15-20 minutes. Slice and serve.
Nutrition Facts : Calories 427.4, Fat 14.7, SaturatedFat 5.5, Cholesterol 123.3, Sodium 1220.2, Carbohydrate 55.5, Fiber 1.3, Sugar 39.9, Protein 20.6
BACON WRAPPED SMOKED MEATLOAF
It all started as a regular meatloaf, then turned into a Bbq sauce meatloaf, and then a meatloaf with a couple strips of bacon on it, all cooked in the oven. Until I decided I was bent on giving myself a heartattack! Behold the Bacon Weaved Wrapped Bbq Meatloaf. I have mettled with different ideas and different ingredients and...
Provided by Ron Clark
Categories Meatloafs
Time 4h45m
Number Of Ingredients 13
Steps:
- 1. Add the diced onion, green pepper, and ground meat to a mixing bowl. Mix Next, add the bbq sauce, eggs, bread crumbs, salt & pepper to the bowl. Mix & form and set aside.
- 2. On a piece of tin foil (shiny side up) or parchment paper, which will help later on when applying the weave to your meatloaf, start to make your bacon weave. Drizzle some BBQ sauce all over the weave & on top of the meatloaf.
- 3. Place the formed meatloaf in the center of the weave and fold the weave onto it making sure to keep the crease at the top. This is where the bbq sauce will come in handy by sticking to the meatloaf. You can use toothpicks to keep everything together if you are having a hard time! Set aside in the fridge while you prep your grill if you already haven't to smoke/cook!
- 4. Preheat grill to about 250-275 and make sure you are using the indirect cooking method! place your woodchips on for only about 45 mins of the cook time, you don't want to overpower your meatloaf. Cook for about 2 1/2 hrs or until temp is at 135 degrees, and baste the meatloaf with a light coat of bbq sauce. Then continue for about another hour or so or until the internal temp is 165 degrees!
- 5. Remove the meatloaf add another layer of bbq all of the meatloaf and cover with tinfoil for 15 mins! Cut and enjoy!
SMOKED PARTY MEATLOAF RECIPE
Provided by bsoares67
Number Of Ingredients 16
Steps:
- Combine the ketchup, tomato paste, chipotle peppers and cocoa powder in a large mixing bowl. Remove 1/3 cup of the mixture and set aside. Pulse the potato chips in the food processor until they are a coarse breadcrumb consistency, approximately 12 pulses. Transfer the potota chips to the bowl with the ketchup mixture. Combine the garlic, carrots, chile and onions into the bowl of a food processor and process until finely chopped but not pureed, approximately 10 pulses. Heat the olive oil in a 10-inch cast iron pan set over medium heat. Once the oil shimmers, add the onion mixture, sage and salt and cook, stirring frequently until the vegetables soften and begin to brown slightly, approximately 5 minutes. Add the mixture to the mixing bowl with the potato chip mixture and stir to combine and cool the vegetables slightly. Add the ground chuck, sirloin, pork and eggs and use your hands to thoroughly combine. shape into a loaf that is approximately 12 by 4 by 2 inches. Make sure to press the meat into a compact, uniform loaf. Wrap the loaf in heavy-duty aluminum foil. Set aside at room temperature for 1 hour. Heat a propane gas smoker to 250 degree F. Place 1 hardwood chunk in the smoker's wood tray. Flip over the meatloaf pouch and poke 12 to 15 holes in the aluminum foil package to allow the fat to drain off. Turn the pouch back over. Set the meatloaf in the smoker and place a drip pan on the rack immediately below the meatloaf. Cook for 45 minutes. After 45 minutes open the foil pack and fold down the sides of the foil to create a shallow "pan" around the meatloaf. Brush with the reserved glaze. Insert a probe thermometer into the meatloaf and cook until the internal temperature reaches 140 degrees F, approximately 40 minutes. remove the meatloaf from the smoker and rest for 30 minutes before slicing and serving.
SMOKED MEATLOAF
This meatloaf recipe combines ground beef with fresh Italian sausage, and always comes out tasting excellent.
Provided by Timothy H.
Categories Meatloaf
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- The temperature needs to be right at 250 degrees Fahrenheit for meatloaf. When smoking ground meat recipes, the internal temperature needs to rise above the danger zone as quickly as possible.
- Saute the chopped green pepper, onion and garlic in the olive oil until soft. Spoon the veggies out of the frying pan, and combine with the rest of the ingredients, mixing thoroughly.
- Form the ground meat mixture into one large loaf, or several smaller loaves. I usually divide the smoked meatloaf recipe into four smaller loaves. They cook quicker, and they make nice looking leftovers.
- Place the loaf/loaves into a shallow baking pan, and pop it into the smoker. Use your favorite wood for smoke. When the internal meatloaf temperature reaches 160F, it's done. Smaller loaves may be done in as little as two hours. A large loaf may take 3 to 4 hours.
- If you like, you can top the smoking meatloaf with ketchup or barbecue sauce one-half hour before removing it from the smoker. I like barbecue sauce, myself.
- Give the meatloaf at least fifteen minutes to rest before serving so it firms up a little.
Nutrition Facts :
MUSHROOM & SMOKED GOUDA MEATLOAF
Steps:
- Preheat oven to 350 degrees. Combine all ingredients using 1/2 can cream of mushroom soup for meatloaf mixture and other 1/2 to spread over top of loaf before baking. Form mixture into 9x4 loaf and bake for 50-65 minutes.
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