Dinner doesn't get any easier than with this Barbecue Smoked Meatloaf! Experience an explosion of bold, smoky flavor with just a few simple ingredients, sure to make your dinner taste like a special occasion.
WHAT YOU’LL LOVE
- Bean Buddy inside and out: One jar of the sweet, smoky bean starter is mixed into the meat for moisture and flavor, and the other half goes on as a glaze.
- Cheese pockets: Diced fresh mozzarella and grated Parmesan mixed into the loaf melt into creamy, savory pockets.
- Smoke first, then a hotter finish: About 45 minutes at 250°F takes the loaf to 100°F with smoke, and 350°F finishes it and sets the glaze.
- Free-form loaf: Shaping it by hand on the grill shelf, instead of using a pan, gives it more surface for rub and bark, and the fat drains away.
Barbecue Smoked Meatloaf
Tom Jackson
Rated 4.0 stars by 80 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
3 hours
Calories
886
Simplify your dinner plans with this fantastic Barbecue Smoked Meatloaf, using a couple key ingredients that pack a big flavor punch!
Ingredients
- 2 lbs ground beef, pork, sausage
-
1 jar (2 cups) Plowboys BBQ Bean Buddy
- 1 cup panko bread crumbs
- 1 egg
- 1/2 cup onion, minced
- 1/2 cup parmesan, grated
- 1/2 cup (3.5 oz) fresh mozzarella, diced
-
Plowboys BBQ Bovine Bold Rub
Directions
Preheat your Yoder Smokers YS640 Pellet Grill to 250°F, set up for smoking.
Combine the ground meat(s), 1 cup of Plowboys BBQ Bean Buddy, panko, egg, onion and cheeses in a bowl and mix well by hand.
Place the mixture on a work surface and form the meat into a loaf shape. Season well with Plowboys BBQ Bovine Bold Rub.
Smoke the meatloaf on the second shelf of the smoker and cook for about 45 minutes, or 100°F internal temperature. Increase the grill temperature to 350°F and glaze the meatloaf with the remaining Plowboys BBQ Bean Buddy.
- Cook until the internal temperature reaches 160°F. Remove from the grill. Slice to serve.
Recipe Note
Recipe FAQ
Why use Bean Buddy in meatloaf?
Plowboys BBQ Bean Buddy is a sweet, smoky bean starter that works like a thick barbecue sauce. Mixed into the meat, it adds moisture and flavor, and brushed on top, it caramelizes into a glaze.
What meat blend works best?
The recipe allows beef, pork, and sausage in any combination. A fattier blend, such as 80/20 ground beef with ground pork or breakfast sausage, keeps the loaf juicy.
Why form the loaf by hand instead of using a loaf pan?
A free-form loaf has more surface area exposed to smoke and rub, and the rendered fat drains away instead of pooling around the meat.
Why smoke at 250°F first and then raise the heat to 350°F?
The first 45 minutes let the loaf take on smoke gently. Raising the temperature then finishes the cook and sets and caramelizes the glaze on the surface.
What internal temperature should the meatloaf reach?
Ground meat needs to reach 160°F. Check the center of the thickest part with an instant-read thermometer before removing it from the grill.
Why wait until the loaf reaches 100°F to glaze it?
The glaze contains sugar, which can burn during a long cook. Adding it after the first stage, when the temperature goes up, lets it set without scorching.
How do I glaze the loaf safely?
Pour the Bean Buddy you'll use for the glaze into a small bowl before brushing, instead of dipping the brush into the jar. A brush that has touched the raw meat shouldn't go back into the jar.
Should the meatloaf rest before slicing?
A rest of about 10 minutes lets the juices settle and the loaf firm up, so it slices cleanly and holds together.
How should I store leftovers?
Refrigerate within 2 hours of cooking. Meatloaf keeps for about 3-4 days, and it freezes well for up to 3 months.
How indoor-friendly is this recipe?
4 out of 5. A 350°F oven bakes the loaf on a rimmed sheet pan to the same temperature, and the glaze goes on partway through, though you'd lose the smoke.
Recipe Highlights
Bean Buddy mix-in and glaze: Adds moisture, sweetness, and smoke flavor.
Mozzarella and Parmesan: Melt into creamy, savory pockets.
Smoke, then a hotter finish: Builds flavor and sets the glaze.
Free-form loaf: Gets more bark and drains its fat.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.44 oz
- per serving
- Calories
- 886
- Carbs
- 11 grams
- Protein
- 91 grams
- Fat
- 61 grams
- Sodium
- 403 milligrams
