SmokeBarbecue
Smoked meatloaf
A loaf that takes smoke, then a glaze. Not the steam pan from a cafeteria.
Made it?
3 hr · 25 min hands-on · pull 160°F · rest 10 min
Ingredients
2 lb on the fire · ~1.1 lb to the table · 2 plates at 8 oz
- ground beef, 80/202 lb
- ground pork2 lb
- breadcrumbs1 cup
- egg1
- milk1/2 cup
- onion, grated1
- kosher salt2 tsp
- barbecue sauce, for glaze1/2 cup
Method
- 1
Mix just to combine. Free-form loaf on a wire rack, not a loaf pan — you want bark on all sides.
- 2
250–275°F until 155°F, 90–120 minutes. Glaze. Back on 15 minutes to 160°F.
- 3
Rest 10. Slice thick. It should have a smoke ring and a set glaze, not a grey steamed block.
If you don’t have it
- ground beef → meatloaf mix. Keep the same pull. Leaner cooks faster and dries sooner.
- ground beef, 80/20 → What you actually have, if it is the same muscle family. A loaf pan traps steam. Rack or a sheet with a rack.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min