🍖Smoker BBQ
Smoked Meatloaf
Classic meatloaf taken to another level in the smoker, with a sticky BBQ glaze and deep smoky flavour.
20 min
Prep
2 hr 30 min
Cook
Easy
Difficulty
10
Ingredients
5
Steps
Ingredients
Servings
- 500 g beef mince
- 250 g pork mince
- 1 small onion, finely diced
- 1 egg
- 60 g breadcrumbs
- 2 tbsp BBQ rub
- 2 tbsp Worcestershire sauce
- 1 tsp garlic granules
- 120 ml BBQ sauce, to glaze
- Hickory or oak wood
Method
- 1
Mix the beef, pork, onion, egg, breadcrumbs, BBQ rub, Worcestershire and garlic until just combined — don't overwork.
- 2
Shape into a tight loaf on a piece of foil or in a perforated tray.
- 3
Smoke at 120°C (250°F) over hickory until the internal temperature reaches 65°C (150°F) — about 1½–.
- 4
Brush generously with BBQ sauce and continue until it hits 71°C (160°F) and the glaze is set — about more.
- 5
Rest before slicing thickly.
Notes
- A 50/50 beef-and-pork mix keeps it moist; all-beef can be dry.
- Leftover slices griddled for a sandwich are a thing of beauty.