Today, I’m gonna spill the beans on one of my all-time favorite BBQ creations: Weber Smoked Meatloaf. You’re in for a treat if you haven’t tried it yet. Trust me, this dish is so good it’ll have your taste buds doing the tango!
How to Make Smoked Meatloaf on Weber
Alright, folks, grab your aprons ’cause it’s time to dive into the meaty goodness. Making smoked meatloaf on a Weber grill is like conducting a flavor orchestra. Here’s the lowdown in a nutshell:
- Prep Your Grill: Fire up your Weber grill to a steady 250°F (120°C). You want that sweet, slow smoke action!
- The Meat Mix: In a big ol’ bowl, mix together ground beef (I prefer 80% lean), ground pork, breadcrumbs, minced onions, garlic, eggs, and your favorite BBQ rub. Let those flavors mingle, folks!
- Shape It Up: Form your meat mix into a classic meatloaf shape. Pro tip: Create a little well in the middle to catch all those tasty juices.
- Smoke Time: Now, the magic moment! Place your meatloaf masterpiece on the grill, add wood chips (we’ll get to those in a bit), and let it smoke away for about 2-3 hours. You’re aiming for an internal temp of 160°F (70°C).
- Saucy Finish: About 30 minutes before it’s done, brush on some BBQ sauce. That sticky, smoky glaze will have you drooling!
- Rest & Slice: Don’t rush it! Let the meatloaf rest for a bit before slicing. That way, all the juices stay locked in.
Best Wood to Use
Choosing the right wood for your smoke is like picking the perfect wine for your meal. For meatloaf, I’m all about using hickory or applewood chips. They add a mild, sweet smokiness that pairs beautifully with the flavors in your meat mix. Remember, it’s all about balance!
Best Sides: Completing the Feast
Now that we’ve nailed the main event, let’s talk sides. Meatloaf deserves some tasty companions, right? Here are a few of my favorites:
- Mashed Potatoes: Creamy, buttery goodness is the perfect match for meatloaf.
- Roasted Veggies: A colorful array of roasted carrots, broccoli, and bell peppers adds a healthy crunch.
- Garlic Bread: Can’t go wrong with some crusty garlic bread to sop up those savory juices.
What to Do with Leftovers: The Encore Performance
Sometimes, you make a meatloaf so epic that you’ve got leftovers. Fear not! Here are some ways to keep the deliciousness going:
- Meatloaf Sandwich: Layer slices of meatloaf on a bun with lettuce, tomato, and a dollop of BBQ sauce.
- Meatloaf Hash: Chop up your meatloaf and sauté it with diced potatoes and onions for a hearty breakfast hash.
- Meatloaf Tacos: Yep, you heard me right. Crumble that meatloaf into taco shells with all your favorite fixings.
Well, there you have it, folks! The lowdown on Weber Smoked Meatloaf, the ultimate comfort food with a smoky twist. It’s a labor of love that’ll have your taste buds dancing the meatloaf mambo!
I hope you give this recipe a whirl and savor every bite. And hey, if you’ve got any secret ingredients or tips of your own, don’t be shy—share ’em in the comments below! Thanks for hanging out with me today, and remember, keep smokin’ and stay hungry, my friends.
Weber Smoked Meatloaf
Delicious Weber smoked meatloaf recipe - perfect for a flavorful twist on a classic dish. Learn how to make it step-by-step!
- 2 lbs 900g ground beef (80% lean)
- 1/2 lb 225g ground pork
- 1 cup fresh breadcrumbs
- 1/2 cup minced onions
- 3 cloves garlic minced
- 2 large eggs
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For the BBQ Sauce:
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Prepare the Meat Mixture
- In a large mixing bowl, combine the ground pork and ground beef. Mix them together thoroughly by hand.
- Add the fresh breadcrumbs, minced onions, minced garlic, eggs, ketchup, Worcestershire sauce, Dijon mustard, brown sugar, kosher salt, black pepper, smoked paprika, cayenne pepper, dried thyme, and dried oregano to the meat mixture.
- Use your hands to mix all the ingredients together until well combined gently. Be careful not to overmix; you want a tender meatloaf.
- Shape the meat mixture into a classic meatloaf shape on a piece of aluminum foil. Create a well in the middle of the meatloaf to catch juices during cooking.
Preparing the Grill and Smoking the Meatloaf
- Prepare your Weber grill for indirect grilling by lighting charcoal briquettes on one side of the grill. Let them burn until they turn white.
- Place a drip pan on the side opposite the charcoal. Fill the drip pan halfway with water to create a moist cooking environment.
- Sprinkle soaked hickory or applewood chips onto the hot coals. This will generate the smoky flavor we're looking for.
- Place the cooking grate on the grill, cover it with the lid, and allow the grill to preheat to around 250°F (120°C). Maintain this temperature throughout the cooking process.
- Carefully place the meatloaf on the cooking grate above the drip pan. Close the lid, ensuring the vent is over the meatloaf to draw the smoke.
Smoking and Glazing the Meatloaf
- Smoke the meatloaf for about 2.5-3 hours, or until it reaches an internal temperature of 160°F (70°C). Check the temperature using a meat thermometer inserted into the thickest part of the meatloaf.
- While the meatloaf is smoking, prepare the BBQ sauce. Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and pepper in a small saucepan. Simmer over low heat for 10-15 minutes, stirring occasionally, until it thickens.
- About 30 minutes before the meatloaf is done, brush a generous amount of the BBQ sauce over the top and sides of the meatloaf. Repeat this every 10 minutes until it's done.
Resting and Serving
- Once the meatloaf reaches the desired temperature and has a beautiful, caramelized glaze, carefully remove it from the grill using tongs and place it on a cutting board.
- Let the meatloaf rest for 10-15 minutes. This allows the juices to redistribute and makes for easier slicing.
- Slice your smoked meatloaf into hearty portions, serve it alongside your favorite sides, and drizzle with extra BBQ sauce if desired.