The BEST Smoked BBQ Meatloaf

hey guys it's matt with meat church and welcome back to my outdoor kitchen today we're going to be making barbecue meatloaf [Music] this video has been a long time coming because this is the very first recipe i ever wrote for meatchurch.com back in 2014 and i always say this ain't your mama's meatloaf for sure so we all grew up on meatloaf it's ketchup based this is going to have barbecue sauce in it which is the big differentiator plus i don't cook anything inside so we're cooking it on the smoker i'm going to talk to you about a lot of options as we go through it but this is really good really hearty really easy and my family loves it so i think you need to give it a shot all right so let's jump into what we're doing we're going to start out with three pounds of ground chuck so 80 20 meat that's important 80 meat 20 fat um that way the meat can kind of stick together it's the same thing i use in burgers then we are going to use one pound of breakfast sausage this is a tube of whataburger breakfast sausage just pork sausage it's a good mix let me throw my gloves on here and let's talk about all of our ingredients so i have one diced onion it was probably large my recipe calls for medium but we like a lot of onions so i've diced up one one onion on the bigger side uh right here here's a little little complicated step for you instead of using bread crumbs i'm going old school to something my mom did this is four slices of white bread it's a great use of old bread something's getting stale so i just cubed them up and then i put white milk on it since again we're not using bread crumbs this is between a quarter and a half cup it's not that important but this is going to also help bind things together so i'm going to mix that up and let it soak while we mix some other stuff up here my recipe says let it sit 10 minutes but when you mix it up like that you really don't have to let it sit that long heck let's just throw it on in here okay two eggs we'll mix all this up and i'm gonna add some seasoning and some sauce let me do that first to keep the keep the gloves clean so the big difference like i said instead of ketchup we're using barbecue sauce and i got a measuring cup here somewhere it's over here hidden so you need a half a cup of barbecue sauce you guys know i love meat minch womp sauce so that's what i'm doing but i'm gonna kick it up a little further with something i have not done yet i'm gonna go half and half womp sauce i also love my friend bear holmen's w sauce this is an amazing worcestershire sauce but he just came out with this new version actually it comes out next week at the time of filming nobody has this but me i'm proud to say this is a hot worcestershire sauce called fireshire by the time this video comes out it will no doubt be out and i'm sure you will all be enjoying it so again half a cup of liquid you can just do half a cup of your favorite barbecue sauce so this is a quarter cup because i'm doing a quarter cup of the fire shire there we go okay let's get some some seasoning in here i go about two tablespoons i also don't measure a whole lot i'm gonna put my garlic and herb so season with what you want you could use salt and pepper get one more glove and now let's just mix it all up you want to mix this very thoroughly and this is actually going to make enough for two meatloaves let me just get to mixing this up okay that's mixed up super duper good let's talk about the next step so when i first wrote this recipe i actually cook this in a pan just in the pan in a pellet grill and you can do that but talking my buddy jonathan fox owner of fox brothers in atlanta the kings of georgia barbecue you know we were talking about different ways that they do smoked meatloaf he recently posted by the way cling wrap my least favorite thing in any kitchen uh jonathan posted a picture on instagram recently of a meatloaf with just an amazing bark and i was like dude how did you do that and i'm not going to give away all the secrets but it got me to thinking how could i get this out of this pan where i could get bark on the entire thing and so what i'm gonna do is put this loaf down into this loaf pan and i'm gonna put it in the freezer for about four hours just to make sure it's nice and firm and hold shape now this is a 9 by 13 pan so depends on the size of your pan and this you know you could do it in any pan that you want but this is a tried and true method and like i said this mixture of four pounds of meat actually will make two meatloaves in this size pan and if you're making two i'd put them together at the same time so that you can evenly distribute the amount of meat and keep them both the same size but that's not like that important so i'm gonna pack this in and then i'm gonna wrap it up i want it nice and filled out filling all those corners that looks good then we're just going to cover it up and when this comes out of the freezer this cling wrap comes right off here which i'll show you all when this one comes out there we go i'm headed to the freezer i will see y'all in four hours all right guys this has been in the freezer for four hours and this is how easy it is slides right out and you could just peel this right away um i think you could you know you could go longer if like overnight is easier but you only need about four hours and by the way when we were putting this together you know there's a mix of like how wet do you want to make it so you don't dry it out in the smoker but i don't want to make it too wet because i don't want the loaf to fall apart when i'm smoking it all right so now i'm going to put a binder on it because i'm going to season this i'm just going to put more of the worcestershire sauce on it i always say binders are optional and you can use whatever you want if you use one i'm making it barbecue meatloaf so we're gonna season it i'm just using my all-purpose holy gospel use anything you like there we go beautiful i'm not wasting any time i'm going straight in the pit there are multiple ways to cook this when i first wrote the recipe like i mentioned i cooked it in a pan and i cooked it hotter on a pellet grill so think about this do you want it smoky do you want it to be barbecuey which that's my goal today i want a smoked meatloaf i love smoked and part into so many of my dishes so i want to taste that smoke which is why we created this loaf now while we're going to drop down and go 250 degrees with post oak on the middle scale offset from experience this is going to take about four hours to get to 165 degrees internal temperature so that's what we're shooting for today so in the pit we go i'm not gonna do a thing to it we'll see y'all in four hours when we are to temp all right guys the meatloaf has been smoking right at four hours and obviously that depends on the size of your meatloaf look at that man it's got amazing bark out here i did not do a thing haven't spritzed it nothing the temperature was you know there abouts 250 sometimes it was a little higher a couple times it was around 225 and that's just fine i'm heating up some barbecue sauce in there because we're gonna glaze this [Music] i think we did really well it held shape it looks great i mean i feel like this is going to be a winner but we gotta let it cool off we cooked it to 160. it's going to carry over to closer to 165. so let's give this probably 15 minutes to cool off and we're going to glaze it and then try it normally i have a cocktail but this is what pairs with meatloaf the way i grew up all right let me get my sauce because we wanted to make this barbecue meatloaf even more barbecuey oh yeah look at that i have a feeling it's not gonna suck i did make it difficult to slice now looks like a little molten lava cake okay oh yeah and a nice little smoke ring there might be a little difficult for you guys to see with the sauce but um let me stack some pieces up here for you guys but you can see it's got that good smoke penetration on the mill scale i'm gonna eat that one as expected you guys could have cooked this on anything you want smoker pellet grill whatever you got my sauce is so good i'm gonna get in here dude that's good sorry mom that's better than yours i'm just going to say that um interesting new twist with the fire shire it's not hot you just know it's there it just gives like a depth of flavor that i didn't really expect i didn't put a lot in there but that's really really really pretty good man that's super good but i love womp sauce that's always icing on the cake for me sprinkles on a cupcake whatever you want to call it but garlic and herb worked really good in there by the way this is a cheap meal this was 15 bucks to make this and it made two of them so 750 besides the sauces super cheap goes a long way this is more than enough to feed my family of four and you can make them you can wrap them up you can freeze them you can keep them for a long time you can cook them and you know hang on to them reheat them during the week this is a great meal option so if you like what we're doing please like and subscribe to our channel don't miss out on the hardcore barbecue series this is part of season two where we've got loads of delicious barbecue videos in that playlist as always this recipe is down in the description as well as on meatchurch.com cheers see you all next time [Music]

Channel: Meat Church BBQ

Views: 997,348

Keywords: meatloaf, meatloaf recipe, easy meatloaf recipe, how to make meatloaf, bbq meatloaf, smoked meatloaf recipe, mill scale, franklin pit, smoked meatloaf, bbq smoked meatloaf, smoked meatloaf pellet grill, meat church, matt pittman, traeger, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church, Matt Pittman, BBQ, Barbecue, Grilling, how to, how to make, cooking, comfort food, comfort food recipes, brisket meatloaf, pellet grill meatloaf

Id: 3vVHGHD26J0

Length: 12min 38sec (758 seconds)

Published: Wed Jul 06 2022