Smoked Meatloaf Recipe - How to BBQ Meatloaf using the Slow 'N Sear and Weber Kettle Grill Easy.
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- čas přidán 7. 03. 2018
- Smoked Meatloaf Recipe - How to make Meatloaf on the BBQ Easy **PURCHASE THE SLOW 'N SEAR HERE: abcbarbecue.com/products
When it comes to comfort food, a delicious meatloaf is one meal that is often on the list, which is why today we thought we would show you our recipe for Smoked Meatloaf that is packed full of flavor and definitely not your grandma’s oven baked meatloaf.
Meatloaf is a blank slate and can be adapted to any flavor profile. Regardless of what flavors you choose, the main thing to focus on is that you have the main components right, which are the correct blend of meat, bread crumbs and eggs. Beyond those core ingredients you can get creative, though the first time you should definitely give this recipe a try without substitutions because it’s fantastic!
SMOKED MEATLOAF - INGREDIENT LIST
- 1.5 lb Ground beef (73/27) (80/20)
- 0.5 lb Mild Italian sausage
- 1 Medium onion, finely diced
- 2 Cloves garlic, minced
- 1/2 c Fresh chopped parsley
- 1 c Italian flavored panko bread crumbs
- 1 Large egg
- 1/4 c Parmesan cheese
- 2 tsp Kosher salt
- 2 tsp Fresh ground pepper
BBQ RUB RECIPE WE USED: amazingribs.com/tested-recipe...
To start off you are going to place our beef and sausage together in a large bowl. Next you are going to take the parsley, onion and garlic and place that on top, followed by your Parmesan cheese, your bread crumbs, your salt and lastly your 1 egg.
Once all of your ingredients are in the bowl you will then go in with your hands and mix everything together thoroughly.
When everything is mixed together you can begin to form the loaf using a loaf pan lined with plastic wrap. This way you can easily form an even loaf shape, which promotes even cooking, and the plastic wrap allows us to remove it from the pan. You want as much surface area exposed as possible to create more of that flavourful crust we all love.
Once you have removed the meatloaf from the pan you are now going to place it into the freezer to help it firm up a bit and…. because this will help improve the smoke ring. The smoke ring is caused by nitrogen oxide and carbon monoxide from the smoke reacting with myoglobin, which is the clear red liquid in the meat. This reaction “fixes” the color of the myoglobin so that it stays pinkish red, and you get a better smoke ring! Otherwise Myoglobin turns brown as the meat becomes well done. Cool fact, huh?
Also, a moist surface will help capture the smoke and speed up the process, so once you transfer the meatloaf to the pit you will spray it with water... but for now while our loaf is chilling in the freezer you will get our grill set up for cooking at a desired temp somewhere between 325 F and 350 F.
Using the lighting instructions you can find on our website, you will begin the cook by adding a 1/2 chimney full of hot briquettes over ½ chimney of unlit briquettes so that's about 80 briquettes total if you count, but we don’t count. At this point you will add your wood chunk in preparation for the cook. For now you will leave the vents wide open, then once our temp hits 275 F we’ll close the bottom vent to about 1/3 open and adjust the top as necessary to settle in at a desired temp of 325 F to 350 F. Also you will not be adding water in the reservoir because we are cooking over 325 degrees.
Once we hit our target temp and we have thin white to clear smoke we’re ready to cook. Before you get our Meatloaf into the grill we are going to add some rub to the outsides then we are going to Place the loaf opposite the slow n sear and get our digital thermometer probe placed towards the bottom center of the loaf. Once that is done you will take our spray bottle with cool water and spritz the loaf. This is helpful because, as we mentioned earlier, the smoke created by our fire will attach itself onto the wet meat more easily, helping to create that smoke ring we all know and love.
Once that’s all done, you are going to close the lid and begin cooking at a temp of 325 F to 350 F until your meat’s internal temperature reaches 155 F, which should be around 1.5 to 2 hours.
NOTE: If you are adding sauce to the top of your meatloaf, we recommend doing so when your internal temperature reaches 140 F.
When your Meatloaf has hit it’s desired temperature of 155 F, it’s time to get it off the grill and onto the cutting board. We’ll let that rest a few minutes to evenly distribute the heat within the meatloaf. It should rest up to around 160 F.
Last thing to do is to slice your Smoked Meatloaf and enjoy.
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abcbarbecue.com/product-categ... - Jak na to + styl
SO SO GOOD! Best smoked meatloaf that I can remember eating! You guys are in for a treat.
It was scrumptious! We made it Saturday afternoon and my husband says, “Follow the recipe to a T, it is PERFECT!” Our relatives raved about the meatloaf and we have added it to our regular summer grilling recipes list. Thank you! 🌝
Made this tonight. First use of my Slow and Sear. Absolutely amazing! Best meatloaf ever!
Awesome! Thanks for letting us know! If you haven't already, join us here: facebook.com/groups/slownsear/
Made this on my Traeger today. It came out fantastic! ! Thanks for the recipe!!
Just made it and it was incredible. Thanks.
Best BBQ meatloaf recipe I have come across so far. Looks good!
This was the first thing I cooked after getting my slow and sear plus. Turned out amazing.
Great job explaining everything great video 👍
I liked the idea of forming the loaf inside the plastic wrap. I've done meatloaf on the grill before and spent a lot of time forming it by hand. Great tip!!!
Thanks Phil. Hope you give this one a try!
Beautiful! I'm always looking for new ways to enjoy ground venison on my grill. This looks awesome! All I'll add is some jalapeños. Great job, David!!
Awesome idea and it looks amazing! Good presentaion as well! A big thumbs up!
We just posted a meatloaf recipe video... So I found my way to your channel to see how every people do it. Your meatloaf looked really good. Keep up the good work. Looked like it tasted great!
I am SO doing this next week while I'm on vacation... thanks Jabin!
YES! Enjoy your vacation and enjoy your cooking, you are going to love this meatloaf recipe!
Great guide with the SNS. Thanks.
I really like how you talk and your recipe, well done !
The last time I cooked meatloaf I wasn’t too happy with it. I may have to give meatloaf another shot with this recipe. Thanks David!
That's an awesome idea! I bet it'd be a lot of fun, too.
Great vid!!! Mouth-watering meat loaf!!! never tryed since it's not a popular dish here in Catalonia but seeing your vid i've changed my mind, next bbq weekend a meat loaf goes in to my kettle, thank you!!!!
Glad you enjoyed the video. We really hope that you give this a try for the first time.. Cheers.
Looks fantastic, and thanks for posting the recipe. Can't wait to try it!
Your welcome, you are going to love this meatloaf recipe!
*you're
You hit all my combinations brotha!! Looks delicious!! Gotta love science lol.
Thanks Eric! YES, Science is AWESOME.
Looks so tasty!!!
Holy crap, Jabin! That looks freaking amazing. I've never craved meatloaf so hard before in my life. Great job, my friend!
Thanks Justin!
Justin, the goal here was to get your tastebuds excited! 1 point for us! Now go make some meatloaf!
I do love me some smoked meatloaf. One more for the grill to try this weekend.
Thanks Scott. Let us know how it turns out!
Great vid Jabin! This is definitely on the ‘to do’ list along with your pork loin! 👍🔥
Both are great. Let us know what you think!
Glad you enjoyed the video. Your going to enjoy this meatloaf for sure!
Hey, J.P nice different meatloaf I was darn near raised on that we had it most of the time on sundays after church made me think back to growing up in vidalia Ga, Thanks sir
Glad you enjoyed the recipe. I think most people have some good memories attached to meatloaf (or the gatherings meatloaf was present). Sunday lunch is one of those meals for a lot of people.. Hope you give this recipe a try.
Thanks for this incredible video and recipe. I have become a subscriber and have activated notifications. Job well done!
Thank you!
Nice work mate!
Thanks FtC!
Looks Good!
Thanks Paul.. Glad you enjoyed it!
top result👍👍👍
Thanks Jack! Much appreciated.
It looks delicious. I plan on smoking one later this week or this weekend. I love smoked meatloaf.
Doug you are going to really enjoy this recipe and method for Smoked Meatloaf. Glad you are going to give it a go.
I love using sausage in my meatloaf too. I can't wait to try a smoked one on my kettle, yours looked so delicious. I top mine with BBQ sauce too, Loyd won't eat it with ketchup, I can eat it either way. Thanks for sharing😃
Christy's Cooking Channel you are in for a real treat if you have never cooked one on the kettle. Good luck with it.
I’m with Loyd 😝
Knocked that one out of the park Jabin! Nice video!
Glad you enjoyed the video Jason. Keep crushing it over over on GQUE!
Looks good. Meatloaf is one of my favorite things to smoke - and eat!!!
I use minute rice instead of bread crumbs. Seems to help keep the meat moist better than the bread crumbs.
Give that a try sometime and see what you think.
Great job, Jabin...
Glad you enjoyed our latest recipe! Hope you give it a try.
MMM that sure looks good!
Thanks Jeremy, we hope you give it a try soon.
Very nice Jabin. Good flavour combo too.
I like to add a stuffing of smoked ham and cheese :)
No doubt that would be awesome. Thanks Lasse!
Glad you enjoy it man!
Going to give this a try! Is that grated or shredded Parmesan cheese and how long did you keep loaf in freezer?
Got my 2 loafs going on the Q and am following your recipe pretty darn closely. I'm wondering if smoke pellets in an Amazen mini-barrel might work as the smoking mechanism. Only trouble I see is my 22" Weber can't handle many "things" on it.. Anyway, thanks much for posting this. Very good video presence. (Talking about the loaf of course. haha)
Very nice meatloaf
Thanks Lyle! Much appreciated.
Followed exact directions and best meatloaf I have ever tasted. Great instruction, Jabin. Only curious if you left out the adding wood chunks intentionally or just an oversight. You can see later in the vid there are a couple chunks in there.
Glad you loved the meatloaf recipe! As for wood we left it out of the video but added it at the beginning of cooking. We recommend though adding it after the coals are in the kettle while you are bringing it up to temp.
That looks outstanding. I’m gonna have to try some substitutions as I am on a Paleo diet so...no breadcrumbs, no rubs or sauces with sugar. I’ll figure something out and be sure to try me some smoked meatloaf soon
Glad you enjoyed this video. I'm sure you already have some substitutions in mind. Enjoy.
How long does it stay in the freezer for? Also what wood did you use for the smoke?
What type of wood was used?
I"m going to be cooking meatloaf for the very first time in my life and going to be smoking it. I'm not doing this exact recipe but going to to follow the cooking directions
Was 350 degrees the grate temp or the lid reading?
OK, I'm cooking for just my wife and myself. This looks awesome... any tips on making a smaller meatloaf? I see so many things I want to grill with my Weber and my SNS, I just end up with too many leftovers! Not that I don't enjoy leftovers... yummy! Can't wait to try this meatloaf. Thanks for including the full recipe and instructions here.
You can either just cut the recipe in half, and pack it into one side of the loaf pan, or pack it into a two (or three) mini loaf pans. A smaller loaf will cook a touch faster so make sure to monitor your internal tempreture. Hope that helps.
Leftover meatloaf makes the best sammies ever!
Making this today. Bro-in-law coming to visit, this should be an awesome meal. Just mixed all the ingredients and it already smells fantastic! I'll post my results when done. And I don't expect there will be ANY leftovers! Gee, that means I'll have to make it again!
Question... how long should it sit in the freezer? I won't start cooking for a couple hours, I figure that would be way too long, it would freeze. I'll give it 20 minutes if I don't hear back in time...
"...go to town" Yep!
Yep, we certainly went there, thanks for watching!
you didn't show how you transferred from the grate to the cutting board? Looks great!!!
Brian Skala just work under it with a spatula and it should slide off the rack/grate. Work a thin cutting board under it as you loosen it from the grate. It’ll stay together, no worries!
What wood did you use? If you mentioned it, I must have missed it.
I tried this today and it turned out awesome!
Are the onions supposed to cook down a bit? Mine were still pretty raw bit I'm wondering if it's because my kettle ran hot and finished early.
I always cook the onions first in a skillet along with the garlic before adding to the meatloaf.
I just use the basic recipe like you use. I have never tried barbecue sauce I will try it this Sunday. I do have one problem, I have a very hard time controlling the temperature with the slow and seer. What can you advise.
We have a ton of instructions and tips on our website, and several tips videos. If you've checked those out and are still having issues call us and we'll help out. It's not the Slow 'N Sear that's the problem... It's your kettle or how you're using your kettle.
That looks damn good. Quick question: Does the sauce take on an "oversmoked" flavor at all after being on the grill for an hour or so? I try to not keep sauced stuff on the grill/in my smoker for too long so it doesn't turn bitter.
We added sauce only for the last 15 to 20 minutes of the cook. It has what we feel is just the right amount of smoke flavor. Be sure to check the sauce you use. Many have liquid smoke added, and that might be adding to your "oversmoked" taste issue.
Adrenaline Barbecue Company Ahhh ok. Saucing the last 15-20 minutes or so would definitely turn out better results than what I originally thought was happening. I usually make my own sauce and am not a fan of the flavor of liquid smoke so I stay away from that. I just wanted to make sure that when I try this recipe, I don't leave the sauced meatloaf in too long.
I wish I could subscribe to this channel twice.
Haha.. Thanks for the support! You are going to love this meatloaf recipe!
I love good meatloaf but seem to mess up every batch I make especially in the oven. Going to give this one a try on the grill with the same setup, sure looks good! I think I pack it too much. :-) Smoked anything is better than out of the oven so it should be good.
Where do I find the Charcoal separator thingy I see in your grill
Thank you!!!!
here you go: abcbarbecue.com/product/slow-n-sear-2-0/
I have one of your rib rub recipes I got from one of your videos. Would it work good for this?
Oh yeah! That's actually what we used!
Forgot to tell us about the wood chunk he added, what kind?
what temp did you sauce the meatloaf at? looks amazing, can't wait to try it!
5:55
So how long do you leave it in the freezer?
we left it in about 25 minutes just to firm it up and chill it down a bit. This way when we spritz it with the water we have a cool moist surface which will help create a better smoke ring.
I like to wrap it in bacon then sauce it. 🔥
Now get some ketchup on there and we’ll be set. Great job, Jabin!! ✌️
Now ketchup is one of those classic meatloaf condiments. I hope you give this recipe a try one day.
Love meatloaf vids, but why are most vegetable loafs?
NEW Smoked Meatloaf Recipe!! QUESTION: What is your favourite flavour combinations in your meatloaf?
Bacon, More Bacon, Scallions, Bacon...Onions... Stuff with flavor!
Bacon for sure!
Marshmallows and peanut butter.
Will give this a go, minus the smoke. Mrs. does not like anything smoked. Maybe make two , one with and one without smoke. Now that I have my Limited Edition. What type of wood?
Make two for sure (maybe even three!), it's a winning recipe!. We used some hickory on ours but use what you like.
You never used wood??
So...when did the wood go on??
We recommend adding the wood right after you add the lit charcoal.
This would be a good example where something almost always go sideways during my cooks. When the loaf was put on the grill the chunk of wood was still on the table. Obviously it was not put on just after the lit coals were added as recommended. In a case like this would it be best to take the meat off the grill to give the wood a chance to burn properly or do you just toss it in and smoke it as is?
26 thumbs down? I will pray for those poor lost souls. #veganscantdance
Great way, but 325?
Yep! Really gives the meatloaf a nice crust!
Gee buddy you weren't kiddin when you said large bowl.
Do one without the bread? I can't eat breads or potatoes any longer due to diabetes. There is a large market now for Keto friendly foods. Just a word to the wise is sufficient.
Intro song is very over played with so many CZcams channels.... great video though!!!!
Sausage in meatloaf? Wtf? Ground pork, yes, but sausage? I don’t want a smoked meat block.
Followed this today and it didn't turn out very good at all. It was so dry it was inedible and I threw most of it out. Just realizing this recipe calls for no milk or any kind of moisture in it like a traditional meatloaf. I want to try it again but this recipe isn't it.
THIS MEATLOAF LOOKS PRETTY GOOD BUT,NOT AS GOOD AS SHOTGUN RED'S BBQ MEATLOAF THAT I MADE AND RECEIVED MULTIPLE PRAISES ON---CHECK HIM OUT ON UTUBE