Smoked Meatloaf Recipe - How to make Meatloaf on the BBQ Easy **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products When it comes to comfort food, a delicious meatloaf is one meal that is often on the list, which is why today we thought we would show you our recipe for Smoked Meatloaf that is packed full of flavor and definitely not your grandma’s oven baked meatloaf. Meatloaf is a blank slate and can be adapted to any flavor profile. Regardless of what flavors you choose, the main thing to focus on is that you have the main components right, which are the correct blend of meat, bread crumbs and eggs. Beyond those core ingredients you can get creative, though the first time you should definitely give this recipe a try without substitutions because it’s fantastic! SMOKED MEATLOAF - INGREDIENT LIST - 1.5 lb Ground beef (73/27) (80/20) - 0.5 lb Mild Italian sausage - 1 Medium onion, finely diced - 2 Cloves garlic, minced - 1/2 c Fresh chopped parsley - 1 c Italian flavored panko bread crumbs - 1 Large egg - 1/4 c Parmesan cheese - 2 tsp Kosher salt - 2 tsp Fresh ground pepper BBQ RUB RECIPE WE USED: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe To start off you are going to place our beef and sausage together in a large bowl. Next you are going to take the parsley, onion and garlic and place that on top, followed by your Parmesan cheese, your bread crumbs, your salt and lastly your 1 egg. Once all of your ingredients are in the bowl you will then go in with your hands and mix everything together thoroughly. When everything is mixed together you can begin to form the loaf using a loaf pan lined with plastic wrap. This way you can easily form an even loaf shape, which promotes even cooking, and the plastic wrap allows us to remove it from the pan. You want as much surface area exposed as possible to create more of that flavourful crust we all love. Once you have removed the meatloaf from the pan you are now going to place it into the freezer to help it firm up a bit and…. because this will help improve the smoke ring. The smoke ring is caused by nitrogen oxide and carbon monoxide from the smoke reacting with myoglobin, which is the clear red liquid in the meat. This reaction “fixes” the color of the myoglobin so that it stays pinkish red, and you get a better smoke ring! Otherwise Myoglobin turns brown as the meat becomes well done. Cool fact, huh? Also, a moist surface will help capture the smoke and speed up the process, so once you transfer the meatloaf to the pit you will spray it with water... but for now while our loaf is chilling in the freezer you will get our grill set up for cooking at a desired temp somewhere between 325 F and 350 F. Using the lighting instructions you can find on our website, you will begin the cook by adding a 1/2 chimney full of hot briquettes over ½ chimney of unlit briquettes so that's about 80 briquettes total if you count, but we don’t count. At this point you will add your wood chunk in preparation for the cook. For now you will leave the vents wide open, then once our temp hits 275 F we’ll close the bottom vent to about 1/3 open and adjust the top as necessary to settle in at a desired temp of 325 F to 350 F. Also you will not be adding water in the reservoir because we are cooking over 325 degrees. Once we hit our target temp and we have thin white to clear smoke we’re ready to cook. Before you get our Meatloaf into the grill we are going to add some rub to the outsides then we are going to Place the loaf opposite the slow n sear and get our digital thermometer probe placed towards the bottom center of the loaf. Once that is done you will take our spray bottle with cool water and spritz the loaf. This is helpful because, as we mentioned earlier, the smoke created by our fire will attach itself onto the wet meat more easily, helping to create that smoke ring we all know and love. Once that’s all done, you are going to close the lid and begin cooking at a temp of 325 F to 350 F until your meat’s internal temperature reaches 155 F, which should be around 1.5 to 2 hours. NOTE: If you are adding sauce to the top of your meatloaf, we recommend doing so when your internal temperature reaches 140 F. When your Meatloaf has hit it’s desired temperature of 155 F, it’s time to get it off the grill and onto the cutting board. We’ll let that rest a few minutes to evenly distribute the heat within the meatloaf. It should rest up to around 160 F. Last thing to do is to slice your Smoked Meatloaf and enjoy. ______ Join our Facebook group! https://www.facebook.com/groups/1885522028370703/ PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear Like the thermometer we used? Find out more here: https://abcbarbecue.com/product-category/thermometers/