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.
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.
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.