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Meatloaf is one of those “feel good” meals and I want to share with you how I do individual “smoked mini meatloaf” using a smoker.
For this recipe I’m starting with 2lbs of 80/20 ground beef. Place the ground beef in a large bowl and add chopped onion, tomato, pimento peppers, parsley, garlic, bread crumbs, and 1 egg. Combine this mixture by hand and season with a good dose of Salt, Pepper, and Garlic…my Killer Hogs AP Rub works great here.
– 2lbs Ground Chuck 80:20
– 2 cups Bread Crumbs
– 1 cup Onion diced
– 1 cup Tomato diced
– ¼ cup Pimento Peppers diced
– ¼ cup Parsley chopped
– 2 cloves Garlic minced
– 1 Tablespoon Killer Hogs AP Rub
– 1 Egg slightly beaten
– 8 Slices Think Cut bacon
To create individual size portions I’m using a mini loaf pan, and to add an extra touch of goodness, line each cavity with a slice of bacon. Portion out the meatloaf into 4-5oz servings and add to each cavity of the mini loaf pan.
I’m using my Yoder YS640 for this cook, but any smoker/grill set up for indirect cooking will do the job.
Run the pit at 350⁰ using Apple pellets from BBQr’s Delight. You can add any type wood you like for smoke flavor; I like the mild fruity flavor apple gives this recipe.
Once the smoker is up to temp, place the mini loaf pan on the center of the cooking grate, and cook until the internal temperature reaches 160⁰ or about 45 minutes.
At this point remove the pan from the smoker and carefully transfer each portion to a wire cooking rack (my Killer Hogs Pork Rack works great here). Brush each with Meatloaf Glaze and return to the smoker for 15 minutes or until internal temp reaches 165.
– 1 cup Killer Hogs The BBQ Sauce
– 2 Tablespoons Brown Sugar
– 1 Tablespoon Dijon Mustard
– 1 Tablespoon Hot Sauce
I always serve meatloaf with mashed potatoes, and Chelle makes a killer version with Yukon Gold potatoes. Plate up a heaping serving of them along with the meatloaf and top with a pinch of fresh parsley for garnish.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/