Ingredients
Equipment
Method
Preparations
- Setup your grill for indirect heat and preheat to 225°F.
- For the best results, you will need to modify an aluminum pan that will maximize the smoke and minimize the grease. A traditional baking dish will not drain away the excess grease as the meatloaf cooks and a standard two-part meatloaf pan will prevent smoke from reaching all four sides of the meatloaf.
- Cut a few holes in the bottom of an aluminum pan. If you are using grill where you cannot put a water pan directly below the meatloaf, place the water pan elsewhere inside the grill. Then, make 5 or 6 small balls of aluminum foil about ½-inch in thick. Place those in the bottom of another aluminum pan and then place the pan containing the holes directly on top of the aluminum foil balls. The balls will create a gap between the pans to catch the grease.
- If you are using a Big Green Egg or Kamado Joe, place the other aluminum pan on the deflector plate directly below the grill grate and half filled with cold water. Place the pan with the meatloaf directly above the water pan. As the meatloaf cooks, the grease will drain into the water pan.
Meatloaf
- Heat the oil in a medium sauté pan. Add the chopped onions and cook over medium-low heat, stirring occasionally, for about 8 minutes. The onions should be soft and translucent. Add the garlic and parsley and cook for 1 additional minute. Do not let the garlic burn. Remove from the heat.
- Add the chicken stock, Worcestershire sauce, tomato paste, paprika, dry mustard, salt and pepper. Stir to combine. Let the mixture cool for 10 minutes or it will cook the eggs in next step.
- In a large mixing bowl, add the eggs and panko breadcrumbs. Stir to combine. Then, add the ground beef and the onion mixture. Using clean hands with gloves, gently mix to combine. Do not overwork the mixture or the meatloaf will be dense. Transfer the meatloaf mixture to the aluminum pan with holes and shape it into a loaf.
- Meatloaf is very porous and will easily absorb smoke. Good lump charcoal will produce enough smoke to flavor the meatloaf. For extra flavor, add a small handful of wood chips that have been soaked in water for 30 minutes.
- Place the meatloaf pan directly on the smoker. Allow it to smoke for 3-4 hours, or until an instant-read meat thermometer reads a minimum internal temperature of 160°F.
- While the meatloaf smokes, combine the barbecue sauce, tomato paste, apple cider vinegar, honey, Worcestershire sauce, and dry mustard in a small saucepan. Heat on medium heat until smooth and slightly thickened.
- During the last 30 minutes of cook time, brush the tangy BBQ glaze generously over the top of the meatloaf. The glaze will caramelize, creating a rich, bold flavor that complements the smoky meat.
- Once the meatloaf reaches the desired internal temperature, remove it from the smoker and let it rest for 5 minutes. This allows the juices to redistribute, ensuring the cooked meatloaf stays moist. Slice and serve with sides like mashed potatoes and green beans for a classic comfort food experience.
Nutrition
Video
Notes
Watch my video about Why You Need a Fireboard Temperature Control Device here: https://youtu.be/L5ybR3GnTbQ
Watch my video How to Trim a Beef Brisket here: https://youtu.be/L2Q9AcBKOoE Watch my video Smoke Beef Brisket and Burnt Ends here: https://youtu.be/Jj2Dmtp_yoE
Read my post on How Long to Cook a 15 Pound Brisket for Best Results here: https://austin-eats.com/how-long-to-cook-a-15-pound-brisket-for-best-results/
Read my post on How to Know When a Brisket is Done here: https://austin-eats.com/how-to-know-when-a-brisket-is-done/
Read my post on Using a Water Pan in Your Smoker for the Best Results here: https://austin-eats.com/using-a-water-pan-in-your-smoker-to-get-the-best-barbecue/
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Fireboard 2: https://www.fireboard.com/shop/fireboard-2/?fba_ref=16
Fireboard Pro: https://www.fireboard.com/shop/fireboard-2-pro/?fba_ref=16