Big Green Egg Smoked Meatloaf
The recipe for smoked meatloaf can work on any smoker or grill. It can also be used to add a smokey flavor to your favorite meatloaf recipe.
Ingredients
- wood chips apple or hickory
- 10 strips bacon about 12 ounces
- 1 pound ground beef
- 1 pound ground pork or veal
- 1 onion roughly chopped
- 3 cloves garlic
- 2 carrots roughly chopped
- 1 tablespoon vegetable oil
- 1 egg
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons soy sauce
- 1 teaspoon chili powder
- 1 cup milk
- ¼ cup dried parsley
- 1 cup breadcrumbs
- 8 ounces shredded cheddar cheese
- 2 jalapeno peppers diced
Glaze
- 1 cup ketchup or chili sauce
- 3 Tablespoon brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
Instructions
- In a food processor combine onion, carrot and garlic. Pulse until finely chopped. Heat 1 tablespoon oil in a skillet. Add onion mixture and sauté until softened, about 5 minutes. Set aside mixture to cool
- Preheat Big Green Egg to 300 degrees.
- In a bowl combine egg, salt, pepper, soy sauce, chili powder, parsley and milk. Add meat and onion mixture to bowl and stir to blend. Add breadcrumbs and with spoon or hands combine into a solid mixture. Add small amounts of milk or breadcrumbs to get desired consistency.
- Line small baking sheet with aluminum foil. Lay half of bacon slices on foil. Place meat mixture on top of bacon in square shape about 12" by 12". Add shredded cheese and jalapenos to cent of meat, running lengthwise. Roll lengthwise into a log so that cheese and jalapenos are in the center.
- Setup Big Green Egg for indirect cooking. Add a handful of wood chips. Add meatloaf and smoke until internal temperature reaches 155 degrees, about 1 to 2 hours.
- While meat is cooking combine glaze ingredients in a bowl.
- When meatloaf reaches 155 degrees brush meatloaf with glaze and cook for another 15 minutes. Remove meatloaf and let cool for about 15 minutes. Slice and serve.