One of my very favorites and may be the easiest item to cook is smoked meatloaf. This is a great way to feed the masses and be a hero in your community. I make it very simple and easy but you may add additional ingredients to spice it up and make it even more enjoyable.
Set smoker to 225-250 degrees F. Be prepared to cook for 3 hours. Hickory and Cherry wood.
- 5 pounds ground beef. I use 80-20
- 1 cup of old-fashioned oats
- 1 cup of Worcestershire sauce – Lea and Perrins
- 3 fresh eggs
- 2 tablespoons of garlic salt
- 1 tablespoon of seasoning salt
- 1 tablespoon of chili powder
- 1 tablespoon of cayenne pepper
Bring together first the ground beef, oats, Worcestershire sauce and eggs. Mix in a bowl by hand, yes it is messy. I allow my children to perform this little messy chore. Once it’s all mixed well, add the remaining ingredients and mix well again.
Roll or form a roll of meat about 18″ long by 2-3″ round. Try to get all the same thickness, helps with cooking evenly.
Place on indirect heat on smoker set at 225-250 degrees F. I always place on the second shelf of my smoker and place an aluminum pan with water under the meatloaf. This catches all the juices and adds humidity to the air.
I use two internal meat probes to closely watch the meat at both ends of the loaf, and I use a thermapen to check and monitor the middle.
Keep the doors closed and allow to cook for about 2 hours then check meat temperature. This is about the time when I will roll the meatloaf over on its top to allow those yummy juices to flow back thru the meat with the help of gravity. Do this for about 30 minutes then roll back. Not required, just something I like to do.
When the internal temperature reaches 140 degrees F, pour a generous amount your favorite BBQ sauce over the top. Allow to drip off sides. Close doors and allow the temperature to reach between 150-160.
Pull off smoker, slice and enjoy while hot. Be the hero.
What are your thoughts on this amazing smoked meatloaf recipe? Tell me what you think in the comment section below.