Description
This Smoked Meatloaf is a delightful dish packed with flavor and easy to prepare. Ground chuck, fresh herbs, and zesty barbecue sauce come together to create a comforting meal that everyone will love. Perfect for family dinners!
Ingredients
Scale
- 2 lbs. ground chuck 80/20 ratio
- 1 small onion grated
- ⅔ cup panko breadcrumbs
- ⅓ cup ketchup or barbecue sauce
- ¼ cup milk
- 2 large eggs slightly beaten
- 3 cloves garlic minced
- 2 tablespoons freshly chopped parsley
- 2 teaspoons italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅔ cup barbecue sauce for basting
Instructions
- Preheat the electric smoker to 225 degrees. Puncture holes about an inch apart into the bottom of one aluminum pan using a sharp knife.
- Crumble the ground chuck into a large mixing bowl. Add onion, breadcrumbs, ketchup, milk, eggs, garlic, parsley, and spices. Mix well by hand or with a wooden spoon. Shape the mixture into a loaf about 3 inches high and place it in the prepared pan.
- Let the meatloaf rest at room temperature for about 30 minutes while the smoker heats up.
- Add wood chips to the smoker and place the meatloaf pan on the smoker grate. Position a second pan below to catch drippings.
- After 1 hour, check the meatloaf's internal temperature with a digital thermometer. Continue cooking for an additional 2 hours or until it reaches 160 degrees.
- In the last 30 minutes of smoking, baste the meatloaf with barbecue sauce. Once cooked, slice and serve.
Notes
Make sure to use a digital thermometer to check the internal temperature accurately.
Let the meatloaf sit at room temperature before smoking to enhance flavor and texture.
You can substitute different sauces based on your preference for a unique flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 100mg