Smoked Meatloaf
Forget the oven – this meatloaf is smoked to perfection, packed with flavor, and finished with a delicious glaze.
Servings: 6 servings
Ingredients
- 4 slices day old Italian bread, torn into 1/2” chunks
- 1 1/2 cup buttermilk
- 2 lbs. Omaha Steaks Ultra-Premium Ground Beef thawed
- 1 large yellow onion, finely diced and lightly sautéed, room temperature
- 1 red pepper, finely diced and lightly sautéed, room temperature
- 2 cups finely diced mushrooms, lightly sautéed, room temperature
- 1/4 cup Omaha Steaks Seasoning
- 2 large eggs
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup dried bread crumbs
- 1 cup sauce, favorite sweet and tangy BBQ sauce
Instructions
- Combine the bread chunks and buttermilk. Mix thoroughly and refrigerate.
- Light your grill and set it up for two zone cooking. Add a large chunk of oak wood and establish the temperature at 385°F.
- In a large mixing bowl, combine all ingredients (except sauce, and two tablespoons of the parsley) with buttermilk-soaked bread and mix with hands, being careful not to overwork the mixture. Place the mixture in the refrigerator for ten minutes while the grill is preheating.
- Form the mixture into two equally sized loaves on the parchment paper.
- Transfer the parchment paper to a wire cooling rack, then place the rack on the grill over indirect heat. Allow the loaves to smoke for 40 minutes, or until the internal temperature is 155°F.
- Glaze each loaf with the sauce and allow them to continue to smoke for an additional 5-10 minutes, or until the internal temperature is 160°F.
- Remove the loaves from the grill and garnish with remaining parsley.
- Slice and serve hot with Omaha Steaks Roasted Garlic Mashed Potatoes and Green Beans in Butter Sauce.