Smoked Meatloaf

8 standard portions

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Ingredients

• ¾ cup Italian breadcrumbs
• ½ cup milk
• 2 eggs
• 2 pounds (900g) ground beef (80/20)
• 1 medium yellow onion (finely chopped or grated)
• 3 cloves garlic (minced finely or pressed)
• 1 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons chopped fresh parsley (optional)
• ¼ teaspoon cayenne
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup BBQ sauce

Method

1. Preheat the smoker to 225-250°F/107-120°C.
2. In a large bowl, combine breadcrumbs with milk and eggs. Allow to sit for 5-10 minutes.
3. Add the rest of the ingredients and mix until just combined, do not over mix.
4. Shape the meat into a 8x4 inch loaf and compress it to hold its shape, and place it on the prepared baking sheet (or shape it over the baking sheet). You can also use a loaf pan for this.
5. Line a sheet pan with foil, and fit with a wire rack. Spray the wire rack with non stick spray, and place the meatloaf on top. If you have a smoker that has wire racks, then you don’t need the sheet pan and you can place the meatloaf directly in the smoker.
6. Smoke for about 2-3 hours in total, or until the internal temp is 160°F. When the internal temp is 145°F, brush the meatloaf with bbq sauce.
7. Allow the meatloaf to rest for 10 minutes before slicing. Serve over mashed potatoes, and steamed broccoli or green beans.