Meatloaf is comfort food at its finest. I grew up in the south and my Mom made us meatloaf all the time. We didn't have a lot of money, so it was a way to feed the family a hearty meal on a budget. In the video and recipe we will substitute BBQ sauce for the traditional ketchup. We will also add my secret ingredient, Worcestershire sauce! Of course I have to add my smoke element to everything I make as I don't cook indoors. We are going to roll this low and slow on an offset smoker although it's fine to cook it hotter and can also be done on a pellet grill.
This recipe makes 2 meat loafs in a 9x13 pan. You need 4 lbs of ground meat. We typically use beef, but this is a great place to use some of that ground wild game you have in the freezer. Elk and venison are great choices!
How to YouTube video for this recipe: https://youtu.be/3vVHGHD26J0
- 3 pounds ground chuck (sub your fav ground meat such as wild game)
- 1 lb ground pork (1 tube of breakfast sausage)
- 4 slices white bread, crumbled
- 1/3 C whole milk
- 1/4 C Meat Mitch Whomp BBQ sauce (sub your favorite sauce)
- 1/4 C Worcestershire Sauce - We love The W Sauce Fireshire
- 1 medium yellow or white onion, finely chopped
- 2 eggs, beaten
- 2 T, Meat Church Garlic & Herb
- Thermoworks MK4 Instant Read Thermometer
- loaf pan
- saran wrap
Prepare smoker at a temperature of 250 degrees F. We recommend oak, hickory or pecan for this cook. In this Smoked BBQ Meatloaf video we smoked this on a Mill Scale offset with post oak.
Combine milk and bread. Set aside for about 10 minutes.
Mix remaining ingredients in a large bowl. Add the bread. Combine by hand.
Line a loaf pan with saran wrap. This recipe makes 2 loafs, so if you have 2 pans, do this twice.
Divide the meatloaf mixture into the 2 pans.
Cover with the saran wrap.
Place in the freezer for at least 4 hours. I have also done this over night.
Remove the meatloaf from the saran wrap.
Paint with a binder. We used more The W Sauce Fireshire.
Season with with Meat Church Holy Gospel All Purpose BBQ Rub.
Place the meatloaf in the smoker. Smoke the meatloaf at 250 until the internal temperature reaches 165 degrees F. This will take approximately 4 hours at 250.
You can also choose to cook this hotter if you want it to be less smoky or if you don't have 4 hours. The important piece if to get the meatloaf to 160 internal temp using your instant read thermometer.
Remove the meatloaf from the smoker and allow to rest. It will carryover cook to get to 165 internal.
Glaze with additional BBQ sauce.
Slice with a brisket slicer and enjoy!