If you love Momma’s traditional meatloaf, then just wait till you test drive Dad’s slow smoked meatloaf cooked outdoors. This bad boy is savory, mouthwatering, and bursting with flavor so fire up your pit pitmaster!
You Will Need:
- Small sweet onion
- 1 carrot, large
- 1 red pepper, small
- 2 lbs ground 80/20 beef
- 2 pork sausage links
- 9oz garlic & cheese croutons
- 1 egg
- BBQ rub
- BBQ sauce
Slow Smoked Meatloaf Recipe
First things first: get your carrot, red pepper and onion chopped and sliced. Then put them in the blender, making sure NOT to completely puree them – you still want a nice texture. Set them aside, and use the blender to crumble up the croutons.
Season the beef and sausage links with your favorite BBQ rub. Now place all of the ingredient (plus the egg) in a bowl, and mix gently so you don’t lose the texture of the meat.
Form the meat into whatever loaf pan you are using. Transfer the formed loaf onto a cooking rack, and give it a dusting with your BBQ rub for extra color!
Fire up your smoker, stabilizing temps in the 325-350 ºF. Place the cooking rack with the meatloaf over indirect heat, and monitor internal temperature.
Target core temperature is 160ºF. About 15 minutes before the end, glaze it with a BBQ sauce of your choice. Once the glaze has set, and core temp reached, your super easy smoked meatloaf is ready!