Delicious Weber smoked meatloaf recipe - perfect for a flavorful twist on a classic dish. Learn how to make it step-by-step!
Course
Main Course
Prep Time20minutes
Cook Time3hours
Servings6
Ingredients
2lbs900g ground beef (80% lean)
1/2lb225g ground pork
1cupfresh breadcrumbs
1/2cupminced onions
3clovesgarlicminced
2large eggs
1/4cupketchup
1tablespoonWorcestershire sauce
1tablespoonDijon mustard
1tablespoonbrown sugar
2teaspoonskosher salt
1teaspoonblack pepper
1teaspoonsmoked paprika
1/2teaspooncayenne pepperadjust to taste
1/2teaspoondried thyme
1/2teaspoondried oregano
For the BBQ Sauce:
1cupketchup
1/4cupbrown sugar
2tablespoonsapple cider vinegar
1tablespoonWorcestershire sauce
1/2teaspoonsmoked paprika
Salt and pepper to taste
Instructions
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.