Smoked Meatloaf

Smoked Meatloaf

This is a smoked meatloaf that is very brisket in flavor.   I recommend having a light smoke as the meat absorbs the smoke flavor quickly.  I prefer to use the Traeger, as it is a controlled and light smoke.  

Ingredients:

• 3 lbs 80/20 ground beef
• 50 grams milk powder (or additional crackers as a binder)
• 15 grams kosher salt
• 8 grams garlic powder
• 14 grams paprika
• 4 grams red pepper flakes
• 3 whole eggs
• 5 grams mustard powder
• 5 grams onion powder
• 8 grams dried tomato powder
• 2 tablespoons dried parsley
• 8 whole saltine crackers (crushed into fine crumbs)
• 1/8 cup Sweet Baby Ray's BBQ sauce
• 5 whole jalapeños, diced and seeded
• 1 whole white onion, diced (approximately 3/4 cup, or to taste)
• 3-6 splashes Worcestershire sauce
• To taste Lawry's seasoning
• To taste black pepper (16 mesh recommended for BBQ)
• To taste white pepper (optional)
• To taste Head Country BBQ Sauce (as a final glaze)

Instructions:

1. Prepare the Vegetables:

   • Dice the white onion and jalapeños. Sauté them in a pan over medium-high heat with olive oil until they begin to soften.
   • If desired, add about 1/4 cup beef broth or stock and continue to cook until the vegetables are tender but not mushy. (This step is optional.)

2. Mix the Ingredients:

   • In a large bowl, combine the milk powder, kosher salt, garlic powder, paprika, red pepper flakes, mustard powder, onion powder, dried tomato powder, dried parsley, and crushed saltine crackers.
   • Add the sautéed onions and jalapeños to the mixture.
   • Add the ground beef and eggs, then mix everything together by hand until well combined.

3. Shape the Meatloaf:

   • Mold the mixture into your desired shape. You can use two bread pans lined with plastic wrap to help prevent sticking.

4. Optional Refrigeration:

   • If time allows, refrigerate the meatloaf for 3-4 hours or overnight. This helps the flavors meld and makes the meatloaf easier to handle.

5. Season and Smoke:

   • Remove the meatloaf from the fridge and place it on a cutting board. Season the exterior as you would a brisket: a light coat of Lawry's seasoning, followed by white pepper (optional), and then a generous amount of black pepper.
   • Place the meatloaf on a smoker preheated to 225°F. Smoke until the internal temperature reaches 160°F (approximately 2 hours).
   • For extra flavor, spray the meatloaf lightly with Worcestershire sauce once it reaches 120°F, repeating as desired until it hits 160°F.

6. Final Glaze:

   • During the final stages of smoking, you can apply your favorite BBQ sauce (Head Country BBQ Sauce recommended) to glaze the meatloaf. If you wish, increase the smoker temperature to 350°F when the meat reaches 120°F to help finish the cooking faster.
7. Serve:   

• Slice and serve with with saltine crackers and extra sauce on the side.