This meatloaf is a quick and easy weeknight dinner! The sauce makes it good enough to serve to company!!
Ingredients
For the Meatloaf
2 pounds ground beef
1/2 cup barbeque sauce
2 Tablespoons Worcestershire sauce
2 Tablespoons mustard
2 whole eggs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
2 teaspoons dried parsley
3/4 cup panko bread crumbs
For the Meatloaf Glaze
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup honey
1 Tablespoon cider vinegar
1 teaspoon Worcestershire
1 teaspoon onion powder
Instructions
How to Smoke Meatloaf
Preheat the smoker to 250 degrees.
Line a loaf pan with aluminum foil and spray with nonstick baking spray. Set aside.
Whisk egg. Add bbq sauce and breadcrumbs. Let soak for about 5 minutes.
Add the ground beef, meatloaf seasonings, and diced onions. Gently mix with your hands being careful to not overmix. Press the meatloaf mixture into the prepared pan.
Invert the meatloaf directly on the smoker rack, a wire rack, or pan with holes in the bottom and remove the aluminum foil.
Smoke until the internal temperature of the meatloaf is 140 degrees. The amount of time will vary depending on the thickness of the meatloaf. I usually plan on about 2 hours.
Brush about a 1/3 of the glaze over the meatloaf. (See note below) I like to use a long handled basting brush or take the meatloaf out of the smoker to glaze it then put it back on the smoker for 15 minutes, or when the meat has an internal temperature between 145-150.
Glaze the meatloaf again using about 1/3 of the sweet sauce. Smoke until the internal temperature is 155℉.
Remove the meatloaf from the smoker. Glaze with the remaining glaze. Tent with aluminum foil. Rest for 10 minutes. Serve