Troy’s Smoked Meatloaf
A fresh take on meatloaf, made in a smoker (or on an offset grill) rather than in the oven. In this case, I use a barrel grill with a side box, and smoke the meatloaf at 275 for about two hours, until the internal temperature reaches 155 degrees Fahrenheit.
| Servings | Prep Time |
| 6-8 | 20-30minutes |
| Cook Time | Passive Time |
| 2-2.5hours | 10minute rest |
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Ingredients
- 8ounces bread crumbs or Panko
- 1/2teaspoon ground black pepper
- 1/2teaspoon cayenne pepper
- 1teaspoon chili powder
- 1teaspoon dried thyme
- 1/2 onionroughly chopped
- 1 carrotpeeled, broken, and chopped
- 3cloves wholegarlic
- 1/2 red bell pepper
- 18ounces ground turkey or ground chuck
- 18ounces ground sirloin
- 1 1/2teaspoon kosher salt
- 1 egg
For the Glaze
- 1/2cup catsup
- 1teaspoon cumin
- 1dash Worcestershire sauce
- 1dash Favorite hot sauce
- 1tablespoon honey
Optional Substitute Bourbon Glaze
- 1/2cup Bourbon (Bulliet Rye preferred)
- 1/4 cup honey
- 1tablespoon soy sauce
- 1tablespoon molasses (if desired)
- 1clove garlic
- 1 teaspoon black pepper
- 1pinch cayenne pepper
Instructions
Prepare Your Smoker
- Preheat your smoker to 275 degrees, or start the fire in your side box smoker, and bring temp to approximately 275. In this case, you will need to have presoaked some wood chunks in water, enough for two hours of smoke in your smoker.
- In the case of a pellet smoker, be sure your hopper contains enough wood for two hours of smoking.
- In either case, I use applewood for this recipe, but cherry wood or mesquite would work as well.
Food Preparation
- Using a food processor, combine all spices and the bread crumbs, and pulse until you have a fine texture. Pour into a large mixing bowl.
- Add onion, garlic, peppers, and carrot to the food processor. Pulse until finely chopped, but not pureed.
- Combine the vegetables, ground beef and turkey (or ground chuck), and bread crumbs. Season with kosher salt, add egg, and mix thoroughly. Avoid squeezing the meat if possible.
Form and Cook Your Meatloaf
- You can either form your meatloaf using a 10-inch loaf pan, or you can do like my wife does, and form a loaf by hand. Either way, turn out the loaf in the center of a parchment paper lined baking tray.
- If you have a remote sensor probe, insert it at a 45-degree angle into the meat, not touching the bottom of the tray.
- Place the baking tray in the center of your smoker, and smoke until the internal temperature reaches 155 degrees.
Make the Glaze
- Whichever glaze you choose to make, combine all ingredients in a saucepan over medium heat and stir until well combined.
- Brush over the meat approximately halfway through the cooking process.
Recipe Notes
