BBQ Meatloaf March 18 2014, 0 Comments

  • 1 1/2 pounds ground chuck
  • 1/2 pound ground pork
  • 3 slices white bread, crumbled
  • 1/2 cup BBQ sauce
  • 1/4 cup whole milk
  • 1/2 medium onion, finely chopped
  • 1 egg


Prepare smoker for a 3 hour smoke at a temperature of 250 degrees F.

Combine milk and bread. Set aside for about 10 minutes, stirring a couple of times. Add remaining ingredients and combine until everything is even mixed. Try not to over mix so that the ground meats retain their texture.

Form the mixture into a loaf shape on a smoker safe pan or parchment paper. Place on heated smoker with a small amount of mild wood. Smoke the meatloaf at 250 until the internal temperature passed 165 degrees F. Remove the meatloaf from the grill when done, cover and allow to rest for 5 to 10 minutes before carving and serving.