Smoked Meatloaf
- Author
- Matt Hussey
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Servings
- 4-6
Ingredients
- 2 lbs ground beef (or preferred meat blend)
- 1 cup panko breadcrumbs
- 2 eggs
- 2–3 Tbsp Worcestershire sauce
- 1 cup whole milk or half & half
- 1 tsp beef powder
- 2–3 tsp Blackstone Essentials seasoning
- ½ cup chopped yellow onion
- 1 Tbsp Bacon Up (or bacon grease, or other oil)
- 1–2 tsp garlic paste (or 2 minced garlic cloves)
- 1 Tbsp BBQ rub
- ⅓ cup ketchup
- 3 Tbsp brown sugar
- 2 Tbsp yellow mustard
- Splash of Worcestershire sauce
Directions
- Preheat your griddle on low heat and your pellet grill to 350°F.
- On the griddle, sauté the chopped onions in Bacon Up (or other oil) until soft and translucent. Add garlic paste near the end and cook briefly. Set aside to cool.
- In a large bowl, mix the ground meat, panko, sautéed onion and garlic, and 1 tsp Blackstone Essentials seasoning.
- In a separate bowl, whisk together the milk, eggs, Worcestershire sauce, beef powder, and 1 tsp Blackstone Essentials seasoning.
- Pour the wet mixture into the meat mixture and gently mix until just combined. Avoid overmixing.
- Line a baking sheet with parchment paper or foil. Transfer the meat mixture to the sheet and shape it into a loaf. Sprinkle with BBQ rub if desired.
- Place the loaf on the pellet grill and cook for about 30 minutes.
- While it cooks, prepare the glaze by mixing the ketchup, brown sugar, mustard, and a splash of Worcestershire sauce in a small bowl.
- When the internal temperature of the meatloaf reaches about 150°F, brush the glaze over the top.
- Continue cooking until the internal temperature reaches 160–165°F and the glaze is set.
- Optional: Add a second layer of glaze before slicing.
- Slice and serve.