Smoked Whiskey-Barbecue Meatloaf
Smoked BBQ Meatloaf is one that you'll want to make all the time and once you've had smoked meatloaf you'll see how it adds a fantastic flavor profile that you can't get from traditional cooking in the oven. It's easy delicious, easy, moist, and tender, not to mention stuffed with cheese!
Servings: 8 servings
Chef Alli
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Ingredients
Meatloaf Ingredients
- 2 1/2 lbs. good ole traditional ground beef (80-20 blend or 85-15 blend)
- 1/2 cup panko bread crumbs
- 1/4 cup milk
- 1 tsp. granulated onion
- 3 garlic cloves, minced or crushed
- 2 eggs, beaten
- 1 Tbs. Worcestershire sauce
- 3 Tbs. whiskey, we prefer Weller's
- 1 Tbs. your favorite steak seasoning
- 6 oz. cheddar or Colby Jack Cheese, cut into strips about 2-inches long and 1/2-inch thick, I always use Alma Creamery Cheese
Whiskey Barbecue Sauce Ingredients
- 1/2 cup ketchup
- 1/3 cup packed dark brown sugar
- 1 Tbs. red wine vinegar
- 1/4 cup whiskey or bourbon, we like Wellers whiskey
- 2 tsp. your favorite steak seasoning
- 1/2 - 1 tsp. crushed red pepper flakes, depending on how spicy you like it
Instructions
Make the Whiskey-Barbecue Sauce
- Place all ingredients into a large skillet over medium heat, whisking until well combined; simmer until nicely thickened, then remove from the heat.
Make the Meatloaf
- Preheat the smoker to 250 degrees F.
- In a small bowl, combine the panko bread crumbs with the milk; let rest for no less than 10 minutes so the bread crumbs can absorb moisture from the milk - this helps the meatloaf to be tender and moist in texture.
- Meanwhile, In a large mixing bowl gently combine the ground beef with the ground pork; add the panko/milk mixture, granulated onion, garlic, eggs, Worcestershire, whiskey, steak seasoning, and milk: combine all ingredients just until evenly mixed...don't overwork.
- Lay out a large sheet of foil or parchment paper onto work surface; press the prepared meatloaf mixture out over waxed paper to create a large rectangle, approx. 3/4" thickness. Place cheese strips onto center of meat rectangle, then use waxed paper to gently fold meat over the cheese, creating a large meat roll; seal and fold in the ends to create a meatloaf.
- Lift the meatloaf into a 5" x 9" loaf pan, gently pressing it down into all areas of the pan. Drizzle about one-third of the prepared barbecue sauce over the top of the meatloaf, using a silicone basting brush to spread it out over the loaf.
- Place the meatloaf, uncovered, onto the preheated smoker rack, closing the smoker. Smoke the meatloaf at 250 degrees F. for about 2 hours, basting it intermittently with more barbecue sauce.
- At the 1 1/2 hour mark, test the internal temperature of the meatloaf. Smoke the meatloaf until it reaches 155 degrees F. at the center when tested with an instant-read meat thermometer.
- Remove the meatloaf from the smoker and cover with foil so the internal temperature can rise to 165 degrees F. as a finished temperature. Once the covered meatloaf has rested for about 10 minutes, remove the foil and tip the pan to the corner to pour off any fats that have accumulated in the pan as the meatloaf cooks.
- Slice the meatloaf and serve at once with additional barbecue sauce on the side.
Notes
**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.
Nutrition
Calories: 468kcalCarbohydrates: 20gProtein: 36gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 155mgSodium: 461mgPotassium: 618mgFiber: 1gSugar: 13gVitamin A: 683IUVitamin C: 2mgCalcium: 227mgIron: 5mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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