Smoked Meatloaf

This recipe has been the most controversial recipe in our home to date.  Prior to my first smoked meatloaf Kendra had fancied herself the meatloaf champion in our house.  As we were eating the first meatloaf she said, “you ruin everything that I cook well.”  This recipe has become one of our favorites.

With a traditional meatloaf that is baked in a loaf pan all of the grease is trapped in the pan,  with the smoked meatloaf all of the grease drops out.  My opinion is that this is part of what makes it better than a traditional meatloaf.

I also like this recipe because it is relatively easy and can be completed in under three hours.

Meatloaf

2 pounds ground chuck

1 pound ground pork sausage

2 eggs

1/4 cup chopped onion

3 cloves garlic minced 

1/2 cup ketchup

1/4 cup milk

2/3 cup crackers crushed into crumbs

1 Tbsp kosher salt

1/2 tsp black pepper

Combine the meatloaf ingredients in a large bowl and form into an approximately 12” log on a baking sheet.  Setup your smoker or grill for hot fast cooking (cooker temp of about 350 degrees).

Meatloaf Sauce

1/2 cup ketchup

1/4 cup brown sugar

1 Tbsp chili powder

1 tsp kosher

Combine the meatloaf sauce ingredients and store in the fridge.

Cool the meatloaf for about an hour then apply half of the meatloaf sauce.  Cook for another 1-1.5 hours or until the internal temperature reaches 160 degrees.  Once the meatloaf is removed from the cooker let it rest 15 minutes prior to slicing.

If you try this recipe out let me know how it turned out for you.