Smoked Meatloaf With BBQ Glaze

• servings: 8 servings
• active time: 20 minutes
• total time: 2 hours 20 minutes

Ingredients

2 pounds ground beef, 85% or 90% lean

1 medium onion, finely chopped

2 eggs

3 garlic cloves, minced

3 tablespoons ketchup

3 tablespoons fresh parsley, finely chopped

3/4 cups Panko breadcrumbs

1/3 cup milk

1 1/2 teaspoons salt

1 1/2 teaspoons Italian seasoning

1 teaspoon Worcestershire sauce

1/4 teaspoon black pepper

1/2 teaspoon paprika

3/4 cups ketchup

2 1/2 tablespoons brown sugar

1 1/2 teaspoons white vinegar

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/4 teaspoon salt

Directions

Preheat the smoker

Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.

Mix meatloaf ingredients

In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.

Shape the meatloaf

Form mixture into a meatloaf shape by hand or use a standard size loaf pan to form it easily by layering a piece of parchment paper inside the pan and then pressing the meat into the pan. If using a pan, remove meat by grabbing the parchment paper and lift out. Discard the parchment paper.

Smoke the meatloaf

Place meatloaf on the smoker and cook until an internal temperature of 140°F.

Make the BBQ glaze

Combine all of the glaze ingredients in a small bowl and spread over the meatloaf. You can do this on the grill with a long brush to avoid getting burned or remove it from the grill, glaze it, and then return it to the grill. Optionally, continue doing so every 15 minutes to build a nice layer of glaze. Continue cooking the meatloaf until it reaches an internal temperature of 155°F using an internal meat thermometer.

Let the smoked meatloaf rest

Transfer the smoked meatloaf to a cutting board, glaze one final time, test loosely with foil, and let rest for 10-20 minutes before serving.