Best Smoked Party Meatloaf Recipes

SMOKED MEATLOAF

Steps:

• Place the ground beef in a large bowl, along with two cloves of minced garlic, the bbq rub, Worcestershire, breadcrumbs and egg. Mix the half and half with the lemon juice, and then pour that in, followed by the 8 ounces of shredded cheese.
• Keep the cheese grater out, and after removing the outer layers of the onion, grate the onion into the mixture too. Sure you can just dice the onion, but grating it adds moisture and eliminates the need to cook the onion prior.
• With your hands, gently work the ingredients together until everything is combined. It's gonna be messy and you're going to feel like the mixture is too wet. It's not.
• Dump the mixture out onto a large sheet of parchment paper, and then form a loaf with your hands. Use the parchment paper to help. Once the loaf is made, carefully roll the loaf onto a grill rack that is set on top of a cookie sheet lined with foil. Place in the refrigerator to chill.
• After the meatloaf has chilled for 30 minutes turn your smoker on and get it ready to cook at 225 degrees.
• Remove the meatloaf from the refrigerator and sprinkle the outside with more of your favorite bbq rub. I used Blackened Saskatchewan for the inside, and Beef Rub for the outside.
• When the smoker gets up to temp place the meatloaf inside. Let it smoke for 4-5 hours. The meatloaf is done when the internal temp hits 160 degrees
• About 15 minutes before the meatloaf is ready, brush on some bbq sauce to the exterior of the loaf. This will add to the flavor profile of the loaf, and bring home a winning end result.

TEXAS SMOKED BARBECUE MEATLOAF

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.

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.

SMOKED PARTY MEATLOAF RECIPE

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.