Zutaten für Smoked Barbecue Meatloaf
- Ground Beef
- 2 large eggs
- Breadcrumbs
- ½ cup milk
- 1 cup your favorite barbecue sauce
- Onion Soup Mix
- Onion
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Zubereitung von Smoked Barbecue Meatloaf
- Preheat your smoker to 225°F (107°C). If using a gas smoker, ensure it reaches a stable temperature before proceeding.
- In a large bowl, gently combine 2 lbs ground beef (80/20 blend recommended), 2 large eggs, 1 cup breadcrumbs (panko recommended), ½ cup milk, 1 cup your favorite barbecue sauce, and 1 packet dry onion soup mix.
- Shape the meat mixture into a loaf and place it in a well-greased 9x5 inch loaf pan. For a more rustic look, shape it into a freeform tube.
- Place the pan in the preheated smoker. Maintain a consistent temperature of 225°F for 4 hours, or until the internal temperature reaches 160°F (71°C). Add wood chips as needed to maintain smoke.
- Pat Barber recommends using cured applewood for smoking. Experiment with other woods for a unique smoky flavor profile.
- Remove the meatloaf from the smoker and let it rest for 10-15 minutes before slicing. Serve with a generous ribbon of your favorite barbecue sauce and grilled onions for a delicious finishing touch.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
17g
Fat
77g
Carbs
10g
