This richly flavored smoked meatloaf is loaded with bold barbeque seasonings and lacquered in a sticky BBQ sauce. This can be made in a smoker or grill.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
- 1/2 Red Onion (diced)
- 2 teaspoons Cooking Oil
- 2 lbs 80/20 Ground Beef
- 1 cup Plain Breadcrumbs
- 1 cup Beef Broth
- 1 Egg (beaten)
- 4 teaspoons Worcestershire sauce
- 1 1/2 tablespoon Brown Sugar
- 1 1/4 teaspoon Table Salt
- 1 teaspoon Yellow Mustard
- 3/4 teaspoon Black Pepper
- 3/4 teaspoon Paprika
- 3/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper
- Hickory Wood Chips (or your favorite smoking wood)
Preheat smoker to 250 degrees.
Add cooking oil and diced onion to a skillet set over medium heat. Saute until onions are tender and beginning to brown.
While onions are cooking gently crumble beef into a large bowl and set aside.
Combine all wet ingredients in a separate bowl, then add all dry ingredients and seasonings. Mix in cooked onions when done cooking. Pour mixture in the bowl with crumbled beef. *
Gently combine meat with seasoning mixture, then place meatloaf mixture on parchment paper and shape into a loaf approximately 2" thick.
Add wood chips and meatloaf to the smoker. Let smoke for 2-3 hours, or until the meatloaf reaches 165 degrees. Paint the meatloaf liberally with BBQ sauce halfway through cooking.
Remove the meatloaf from the smoker and let rest for 5 minutes, then cut and serve.
*Mixing the wet and dry ingredients in a separate dish allows them to incorporate more evenly into the meat with less mixing so the meat does not get overly dense.
**If you want to make the BBQ sauce from scratch, click the link in the recipe.
IF YOU LIKED THIS RECIPE check out these Smoked Mushrooms to serve with your meal!
Calories: 490kcal | Carbohydrates: 18g | Protein: 30g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 134mg | Sodium: 927mg | Potassium: 520mg | Fiber: 1g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 1.2mg | Calcium: 76mg | Iron: 4.3mg