Big Green Egg Smoked Meatloaf

Today, we’re diving headfirst into the smoky wonders of the culinary world. Picture this: a chunk of heavenly meatloaf, kissed by the tantalizing embrace of the Big Green Egg. I know, your taste buds are already doing a happy dance! Let’s explore this delicious Big Green Egg smoked meatloaf.

How to Make Smoked Meatloaf on Big Green Egg

Step 1: Prep Like a Pro

Grab your ground meat—I’m talking a mix of beef and pork, none of that lean stuff; we’re here for flavor, folks. Mix in some breadcrumbs, eggs, onions, garlic, and a dash of Worcestershire sauce. Oh, and here’s the kicker—add a sprinkle of brown sugar. Trust me, it’s the secret weapon for that perfect balance.

Step 2: Mold and Shape

Now, take that flavor-packed concoction and mold it into the meatloaf of your dreams. Go wild with the shape! Big Green Egg doesn’t judge. If you want a meatloaf rocket ship, you do you.

Step 3: Fire Up the Big Green Egg

Time to get that ceramic beauty roaring! Pick your favorite wood for smoking—I’m a hickory fan, but pecan or applewood works wonders too. Chuck that wood in, set the Egg to a smokin’ 225°F, and let the magic begin.

Step 4: The Smokin’ Ballet

Place your masterpiece on the grill and let the smoky ballet commence. Keep it slow and low, my friends. We’re not rushing flavor perfection here.

Step 5: Glaze it Up

In the last hour, whip up a glaze with ketchup, mustard, and a dash of hot sauce. Brush it on your meatloaf masterpiece, and watch it transform into a glossy, caramelized work of art.

Step 6: Taste the Victory

Once that internal temperature hits 160°F, your Big Green Egg smoked meatloaf is ready to steal the spotlight. Let it rest for a bit—it’s been working hard to make your taste buds dance.

Choosing the Wood: The Wood Whisperer’s Guide

Now, let’s talk wood, my smokin’ comrades. Choosing the right wood for your Big Green Egg adventure is crucial. It’s like picking the perfect fishing spot; you want something that complements the flavor, not steals the show.

For meatloaf magic, I lean towards hickory. Its robust, slightly sweet flavor plays harmoniously with the meaty goodness. Pecan is another winner, offering a milder touch that lets the meatloaf shine. Experiment, my friends, and find your woodsy soulmate.

Tips From the Trenches: Battle-Tested Wisdom

1. Don’t Fear the Smoke: Embrace it! That smoky goodness is what sets Big Green Egg apart. Your neighbors might get jealous, but that’s a risk we BBQ rebels take.
2. Experiment with Fillings: Feeling adventurous? Stuff that meatloaf with cheese, jalapeños, or even more meat. It’s a flavor explosion waiting to happen.
3. Temperature is Key: Invest in a good meat thermometer. Nothing ruins a barbecue like undercooked or overcooked meat. Be the temperature maestro.

Sides That Sizzle: What to Serve

Now that your taste buds are tingling, let’s talk sides. You can’t have a smokin’ meatloaf without some equally impressive accompaniments.

1. Loaded Mashed Potatoes: Creamy, cheesy, and loaded with bacon. It’s the meatloaf’s trusty sidekick.
2. Grilled Veggies: Toss some veggies in olive oil, sprinkle with your favorite herbs, and let them sizzle on the grill alongside your meatloaf.
3. Fish Dip Surprise: Okay, here’s a curveball. A zesty fish dip adds a coastal twist to the smoky affair. Trust me; it’s a game-changer.

Well, my smokin’ compadres, there you have it—a journey through the tantalizing world of Big Green Egg smoked meatloaf. From the first sizzle to the last bite, it’s a culinary adventure that’ll have you hooked like a trout on a lazy Sunday.

Overall, this isn’t just about cooking; it’s about creating memories, sharing laughs, and savoring the flavorful journey. So, grab that apron, fire up the Big Green Egg, and let the meatloaf madness begin!

And to all you flavor seekers out there, thank you for joining me on this smokin’ ride. Until next time, keep those grills hot and your hearts warmer than a hickory-infused hug. Remember, in the world of barbecue, every bite is a story, and every sizzle is a symphony. Stay smoky, my friends!

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Big Green Egg Smoked Meatloaf

Savor the rich, smoky flavors of a Big Green Egg smoked meatloaf with our simple yet irresistible recipe. Elevate your grilling game!

Course Main Course

Prep Time 20 minutes

Cook Time 3 hours

Servings 6

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 cup breadcrumbs
• 2 eggs
• 1 onion finely chopped
• 3 cloves garlic minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• Salt and pepper to taste

For the Glaze:

• 1/2 cup ketchup
• 2 tablespoons mustard
• 1 tablespoon hot sauce

Instructions

Prep Like a Pro

1. Mixing the Magic: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, eggs, chopped onion, minced garlic, Worcestershire sauce, brown sugar, salt, and pepper. Get your hands in there and mix it like you mean it. This is where the flavor magic begins!
2. Shape the Beast: Mold the meat mixture into your dream meatloaf shape. Don't be shy; this is your masterpiece. Rocket ship, football, or classic loaf, it's all fair game.

Fire Up the Flavor

1. Preheat the Big Green Egg: Fire up your Big Green Egg and set it to a smokin' 225°F. It's time to turn that ceramic wonder into a flavor factory.
2. Choose Your Wood Adventure: Select your favorite wood for smoking. I'm a hickory fan, but pecan or applewood will do the trick. Toss that wood in and let the Egg do its smoky dance.

The Smokin' Ballet

1. Place it on the Grill: Once the Egg is billowing with flavorful smoke, gently place your meatloaf masterpiece on the grill. Close the lid and let the smoky ballet begin.
2. Low and Slow Wins the Race: Maintain a steady temperature of 225°F. This isn't a sprint; it's a slow and savory marathon. Let your meatloaf soak in that smoky goodness for 2 to 2.5 hours.

Glaze it Up

1. Mix and Glaze: In a small bowl, whisk together ketchup, mustard, and hot sauce to create the glaze. About an hour before your meatloaf hits the finish line, brush that luscious glaze all over. Watch it transform into a glossy work of art.

Taste the Victory

1. Check the Temp: Around the 2-hour mark, start checking the internal temperature. Once it hits a juicy 160°F, your Big Green Egg smoked meatloaf is ready to steal the show.
2. Rest and Revel: Let your flavor bomb rest for at least 10 minutes. It's been working hard to make your taste buds dance, so give it the standing ovation it deserves.