Description
In this smoked meatloaf recipe, ground beef and pork are seasoned with onions, bell pepper, and celery and double-smoked on a wood pellet grill to create a super moist and flavorful smoke-infused dish.
Ingredients
Units
Scale
- 1 1/2 lbs ground beef (80% fat)
- 1/2 lb ground pork
- 1 tbsp Kosher salt
- 2 tsp black pepper
- 2 large eggs
- 1 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1/3 cup diced red bell pepper
- 1/3 cup diced onion
- 1/3 cup diced celery
- 1/2 cup barbecue sauce (divided in half)
Instructions
- In a large bowl, combine all the ingredients and mix well (keeping 1/4 cup of barbecue sauce in reserve for basting).
- Form the mixture into a log or loaf by rolling it into a sheet of aluminum foil or parchment paper.
- Refrigerate the loaf for one hour after it has been wrapped in foil/parchment.
- For smoking, set your pellet smoker to 225 degrees Fahrenheit and add hickory pellets or wood pellets of your choice. Remove the wrapped meatloaf from the refrigerator.
- Unwrap the meatloaf to season the entire exterior with salt and pepper (or your favorite dry rub).
- Place the seasoned meatloaf into the smoker. Smoke the meatloaf for one hour at 225 degrees Fahrenheit.
- Glaze the top and sides of the meatloaf with reserved bbq sauce after opening the smoker.
- The pellet grill should then be heated to 325 degrees Fahrenheit.
- Smoke for another 30-45 minutes until an internal temperature of 160 degrees Fahrenheit is reached.
- Remove the smoked meatloaf from the grill and allow it to cool for 30 minutes before slicing.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 343