Smoked Meatloaf

4.67 from 6 votes

Meatloaf is one of those meals that's usually just ok. But our barbecue smoked meatloaf takes it to a whole new level that will leave your family asking for more!

Prep Time30

Cook Time2

Resting time20

Total Time2 50

Course: Main Course

Cuisine: American, Barbecue

Keyword: meatloaf

Servings:

Calories: 447kcal

Author: David Gafford

Equipment

Smoker
Wire Cooking Rack
loaf pan

Ingredients

1½ lb. ground beef
½ lb. pork sausage
¼ cup carrot finely diced
¼ cup celery finely diced
¼ cup red pepper finely diced
¼ cup onion finely diced
2 cloves garlic minced
2 eggs
¼ cup heavy whipping cream
2 Tb. barbecue sauce
1 tsp salt
½ tsp black pepper
1 Tb. Pork Protocol barbecue rub
½ cup panko bread crumbs
¼ cup grated parmesan cheese
1 cup barbecue sauce
¼ cup Pork Protocol barbecue rub

Instructions

In a large bowl combine the beef, sausage, carrot, celery, red bell pepper, onion, garlic, and 2 Tb. of barbecue sauce.
In a separate bowl, whisk the eggs and cream together.
Add the wet ingredients to the meat mixture and stir together.
In a separate bowl, blend the salt, pepper, Pork Protocol, bread crumbs and parmesan cheese. Add this to the meat mixture and blend it all together thoroughly without overworking the meat.
Spray a loaf pan with nonstick spray. Line the loaf pan with a large piece of plastic wrap being sure to press it into all the corners. Transfer meatloaf mixture into the loaf pan and gently press it down to eliminate air pockets.
Cover and refrigerate for at least 1 hour up to overnight.
Heat your smoker to 275 degrees.
Carefully use the plastic wrap to remove the meatloaf from the loaf pan and transfer it to a wire cooking rack.
Sprinkle additional Pork Protocol on the top and sides of the meatloaf.
Smoke for about 2 hours until an internal temp of 160 degrees.
Glaze meatloaf with barbecue sauce and leave it on the grill for an additional 10 minutes.

Video

Nutrition