Perfected Smoked Meatloaf
ID: da4bb8cb...
A perfected recipe for smoked meatloaf featuring a savory blend of ground beef, hot pork sausage, caramelized onions, bacon, and a rich combination of sauces and spices. Frozen solid before smoking, these loaves retain their perfect shape and absorb maximum smoke flavor.
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🍳 Cooking Flow
Combine ground beef, sausage, bread crumbs, caramelized onions, bacon, eggs, and seasonings in a bowl and mix well. → Press the mixture into three plastic-wrap-lined loaf pans and wrap tightly. → Freeze the loaves solid for 24 hours. → Unwrap the frozen loaves, apply a mustard binder, coat with rub, and smoke at 250°F (121°C) until the internal temperature reaches 165°F (74°C). → Brush with BBQ sauce, let rest, slice, and serve.
Cooking Steps
Brief Cooking Order
Combine ground beef, sausage, bread crumbs, caramelized onions, bacon, eggs, and seasonings in a bowl and mix well. → Press the mixture into three plastic-wrap-lined loaf pans and wrap tightly. → Freeze the loaves solid for 24 hours. → Unwrap the frozen loaves, apply a mustard binder, coat with rub, and smoke at 250°F (121°C) until the internal temperature reaches 165°F (74°C). → Brush with BBQ sauce, let rest, slice, and serve.
Introduction
A perfected recipe for smoked meatloaf featuring a savory blend of ground beef, hot pork sausage, caramelized onions, bacon, and a rich combination of sauces and spices. Frozen solid before smoking, these loaves retain their perfect shape and absorb maximum smoke flavor.
Step 1
Place the ground beef and hot pork sausage into a large mixing bowl and break them up by hand.
Step 2
Add the Italian bread crumbs, cooled caramelized onion, chopped bacon, brown sugar, ketchup, yellow mustard, and W sauce to the bowl.
Step 3
Add the competition BBQ sauce, eggs, and Dirty Bird Hot rub.
Step 4
Mix all the ingredients thoroughly by hand until completely combined.
Step 5
Line three loaf pans with plastic wrap, leaving plenty of overhang on all sides to wrap the meat later.
Ingredients List
Important Notes
Freezing the meatloaves solid is a critical step; it helps them hold their shape perfectly during the smoking process and allows them to absorb more smoke flavor as they thaw on the grill.
Make sure the caramelized onions are completely cooled before adding them to the raw meat mixture to avoid melting the fats prematurely.
Do not coat the bottom of the meatloaves with rub; leaving the bottom bare allows it to absorb more direct smoke from the cooker.
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