I Use This Super Simple Smoked Meatloaf Recipe Whenever My Superman Asks Me To Cook Something Spicy

Photo by Juliana Malta on Unsplash

This requires a bbq grill, smoker tube, dual temp probe, and your oven (to finish)

Read the entire instructions and make a list of needed equipment ahead of time.

Ingredients

• 4 lbs — 80/20 beef
• 1 cup mayo
• 1/2 cup bbq sauce (I used sweet baby rays)
• 1/2 cup grated parm cheese
• 1 onion
• 1 red pepper
• 3 cloves minced garlic
• 1/2 tsp salt
• 1 tsp pepper
• DRY RUB DUST OF YOUR CHOICE

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Glaze

• 1/2 cup sweet baby rays
• 1/4 cup medium heat taco sauce (hotter if you like)

I did this on a grill and a smoker tube with pellets. You can use whatever equipment you have.

DO AHEAD (2–3 hours before putting meatloaf together)

1. Sauté the red pepper and onions for 3–4 minutes, a pinch of salt and pepper, until sweated and almost cooked through.
2. Add garlic for another 30 seconds to 1 minute.
3. Take off heat, line a bowl with paper towels, put peppers/onions in the bowl.
4. Put the bowl in the fridge and get cold

2 hours later

DO AHEAD — PART 2 The Meatloaf

1. In a large bowl, crumble the ground beef into a small piece as you can.
2. Mix in all ingredients, EXCEPT RUB DUST, including the pepper/onion/garlic.
3. Using a disposable aluminum extra-large bread pan, line the pan with saran wrap, so it hangs over the sides all the way around.
4. Put the meatloaf mixture in, and press it down so it is packed tight, and it’s even across the top.
5. Put in the fridge for at least 1 hour to completely firm up

The COOK (this is for a grill and smoker tube; you can use your smoker if you like)

1. Prep smoker tube and get it smoking.
2. Using at least a 4-burner grill, start two burners, leave two off.
3. Place smoker tune in between the direct/indirect zone
4. Please the meatloaf over the indirect side. FLIP the pan over and it will pop right out! remove the saran wrap.
5. Place a dual temp probe, one at the grate, one into the center of the meatloaf.
6. Lightly dust the entire top and side of the meatloaf, to your liking. (I go light on this, you aren’t getting a “bark”)
7. Close grill.
8. Maintain grill gate temp to 240–275 (the higher, the faster it will cook)
9. DO NOT OPEN THE GRILL, UNTIL READY TO REMOVE.
10. At an internal temp of 125 (meat), bring your oven to 375.
11. Mix your glaze mix together, microwave in 10-second increments until warmed and ready to glaze.
12. Bring internal temp to 135 (meat), and immediately take off the grill, put on a roasting pan.
13. Glaze the meatloaf.
14. Put in oven and bring meatloaf temp to 145
15. Take out, and rest on the counter, uncovered, and temp will carry over to about 155 (about 10–15 minutes)
16. Serve it and enjoy it!

NOTE: Whatever final internal temp you want on your meatloaf, you need to pull it out of the oven 10 degrees lower. Adjust the directions above accordingly.