Go Back
Print

Smoked Meatloaf

A classic meatloaf with a smoky twist. Beef and pork, a pecan rub, smoked on a Weber kettle at 250°F and finished with a sweet heat peach glaze.
Course Main Course
Cuisine American BBQ
Keyword bbq meatloaf, smoked meatloaf, weber kettle meatloaf
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 Servings

Equipment

  • Weber kettle
  • Slow and Sear or charcoal baskets
  • Loaf pan
  • Baking rack
  • Instant-read thermometer

Ingredients

Meatloaf

  • 2 lb ground beef 80/20
  • 1 lb ground pork
  • 1 sweet onion medium, diced
  • 2 cloves garlic minced
  • 1/2 cup heavy cream
  • 2 slices bread chopped
  • 2 eggs
  • 1/4 cup pecan rub Smoke and Bros
  • Northwood Smokehouse pork rub for the outside

Glaze

  • 2 oz peach mango hot sauce for heat
  • 6 oz Jimmy Ray's Sassy Sweet Just Peachy sauce
  • 1 tablespoon pecan rub
  • 1 tablespoon pork rub
  • apple cider vinegar a splash

Instructions

Mix

  • Fire the Weber kettle to 250°F with the slow and sear and one chunk of pecan.
  • Soak the chopped bread in the heavy cream. Lightly beat the eggs.
  • Combine the beef, pork, onion, garlic, eggs, soaked bread and 1/4 cup pecan rub. Mix gently, do not overmix.

Shape

  • Pack into a plastic-lined loaf pan, then flip onto a baking rack so air gets underneath.
  • Tuck the edges and season the outside all over with the Northwood pork rub.

Smoke

  • Smoke at 250°F until the internal hits 155°F.

Glaze and Finish

  • Simmer the glaze ingredients until the sugars melt and it thickens slightly, then brush over the meatloaf.
  • Cook to about 161°F.
  • Rest a few minutes, then slice.

Video

Notes

Do not overmix the meat or it gets dense. The cream-soaked bread keeps it moist. Glaze near the end so the sugars do not burn.