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A hearty, comfort-food classic reinvented for the smoker. This meatloaf replaces traditional ketchup with BBQ sauce and adds a kick of Worcestershire sauce for a rich, smoky flavor profile with a perfect bark.
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Mix meats, onions, eggs, sauces, seasonings, and the milk-soaked bread binder. → Firmly pack the mixture into a lined loaf pan and freeze for 4 hours to set the shape. → Unwrap the loaf, apply a binder and BBQ rub to the exterior. → Smoke at 250°F until the internal temperature reaches 160°F. → Glaze with BBQ sauce, rest for 15 minutes, and slice.
Mix meats, onions, eggs, sauces, seasonings, and the milk-soaked bread binder. → Firmly pack the mixture into a lined loaf pan and freeze for 4 hours to set the shape. → Unwrap the loaf, apply a binder and BBQ rub to the exterior. → Smoke at 250°F until the internal temperature reaches 160°F. → Glaze with BBQ sauce, rest for 15 minutes, and slice.
A hearty, comfort-food classic reinvented for the smoker. This meatloaf replaces traditional ketchup with BBQ sauce and adds a kick of Worcestershire sauce for a rich, smoky flavor profile with a perfect bark.
Combine the ground chuck and breakfast pork sausage in a large mixing bowl.
Add the diced onion to the meat mixture.
Prepare the binder: Cube 4 slices of white bread in a separate bowl and pour in the milk. Mix until the bread has soaked up the liquid.
Add the soaked bread mixture and 2 eggs to the large mixing bowl with the meat and onions.
Pour in 1/4 cup of BBQ sauce and 1/4 cup of Worcestershire sauce.
Using an 80/20 ground chuck is important to ensure the meatloaf stays moist and sticks together.
Freezing the meatloaf for 4 hours is a key step that allows you to cook it directly on the grill grates for a better bark without it falling apart.
Substituting BBQ sauce for ketchup provides a deeper, tangier flavor that pairs perfectly with smoke.
Letting the meatloaf rest before slicing prevents it from crumbling and keeps the moisture inside.
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