Smoked BBQ Meatloaf
- by Omaha Steaks
It’s All About the Meat
An incredible, juicy meatloaf starts with high-quality ground beef. An 80/20 fat ratio is the best choice for a moist meatloaf. The fat will melt into the meat as it cooks creating a juicy meatloaf. Our premium ground beef made from real Omaha Steak trimmings that have been naturally aged 21 days for a bold steak-heavy flavor.
In this recipe, we add our Applewood Steak-Cut Bacon for another layer of flavor and smokiness to this meatloaf. Bacon makes everything better!
Preparing the Meatloaf
Assemble the meatloaf at least one hour and up to one day before you plan to smoke for the best flavor. The meat mixture includes the cooked bacon and sautéed vegetables, BBQ potato chips, BBQ sauce, eggs, Worcestershire sauce, and yellow mustard. We’ve replaced the traditional filler of breadcrumbs in this meatloaf with crushed BBQ potato chips. This adds a delicious saltiness and savory BBQ flavor you won’t get from plain breadcrumbs.
Once the mixture is ready, add ground beef and mix gently. Don’t overmix or compress the meat! This is a very common mistake that can result in a dry meatloaf. Once the ingredients are mixed in the ground beef, stop. Then, shape your loaf into an oval, making sure the meat is even height. Wrap in foil, place on a baking sheet and refrigerate until ready to smoke.
Pro Tip: Don’t have a smoker? See how you can turn your grill into a smoker.
Making the BBQ Glaze
Glaze your meatloaf during the last 15 minutes of smoking time. A simple glaze of BBQ sauce, Worcestershire sauce, mustard, brown sugar, and ketchup will give your meatloaf a smoky, sweet finish.
How Long to Smoke the Meatloaf?
This meatloaf will cook low and slow on a 250°F smoker for approximately 1 hour and 15 minutes. Outdoor cooks can be difficult to maintain consistent temperature, so the most accurate way to check for doneness is to insert a meat thermometer in the center of the meatloaf. When the temperature registers 165°F, your meatloaf is fully cooked and ready to rest.
Why Rest Your Meatloaf?
You may be tempted to slice open your smoked BBQ meatloaf immediately, but it’s worth the wait. Let your meatloaf rest 20 minutes to allow the juices to redistribute and lock the moisture into your meatloaf. This will ensure every bite is incredible, tender, and juicy.
Smoked BBQ Meatloaf
- 2 lbs. Omaha Steaks premium ground beef thawed
- ½ lb. Omaha Steaks Applewood Steak-Cut Bacon thawed, cut into ¼” dice
- 1 large yellow onion finely chopped
- 1 medium green pepper finely diced
- 3 cloves garlic minced
- 6 oz. BBQ potato chips crushed finely
- 2 eggs beaten
- 2/3 cup BBQ sauce divided
- 2 T. Worcestershire sauce divided
- 2 T. yellow mustard divided
- ¼ cup brown sugar
- ¼ cup ketchup
- Preheat a large skillet to medium-high. Once preheated, add bacon and cook until slightly browned and starting to crisp. Remove bacon from pan with a slotted spoon and set aside in a large bowl. Add onion and green pepper to the pan and sauté for 5-7 minutes, until vegetables soften and brown. Then add garlic and cook for 1 minute. Remove vegetables from the pan and add to the large bowl with the bacon. Allow to cool for 15 minutes.
- Add crushed BBQ potato chips, 1/3 cup BBQ sauce, beaten eggs, 1 T. Worcestershire sauce, and 1 T. yellow mustard to the bacon and vegetable mixture. Stir to combine. Add ground beef and mix gently with hands just until ingredients are combined.
- Lay out two sheets of foil 36” long x 24” wide. Place meatloaf mixture in the middle of the foil. Form a long oval out with the meat mixture, making sure the meat is even height. Wrap meatloaf securely in foil, making sure the seam is on top of the meatloaf. Place the meatloaf on a baking sheet and refrigerate for at least 1 hour and up to one day.
- Preheat smoker to 250°F. Poke 8-10 holes in the top of the foil-wrapped meatloaf for venting, place on the smoker, and cook for 1 hour.
- To prepare the glaze, combine remaining 1/3 cup BBQ sauce, 1 T. Worcestershire sauce, 1 T. yellow mustard, ¼ cup brown sugar, and ¼ cup ketchup.
- After it’s cooked for 1 hour, partially unwrap the meatloaf, exposing the top of the meatloaf. Brush with the glaze and cook for an additional 15 minutes, or until a thermometer registers 165°F in the center of the loaf.
- Remove from the smoker onto a baking sheet. Lightly wrap the meatloaf and let rest for 20 minutes. Then, unwrap the meatloaf, slice and serve.
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