Smoked Meatloaf

What you didn't know you needed in your life.

I prefer mesquite or pecan for this cook. Smoking temp at around 250-275 F for 1.5-2 hours.

Recipe:

• 1.5 lbs lean ground beef
• 2 eggs
• 2 tablespoons steak sauce
• 1/4 cup ketchup
• around 3/4 packet of dry onion soup mix (if doubling I just use one)
• 1/4 cup of crushed butter round crackers (this is about 1 of those small sleeves)
• Optional: Hatch green chili peppers (to your taste)

Directions:

Mix ingredients together with a stand mixer or by hand. Dump it out into a disposable sheet or a aluminum pan. This will lose some grease as it cooks so I like to give it room to drain some or I may try to remove some of the grease to give the meatloaf a slightly dryer texture that I prefer (this meatloaf can be moist). Form it into the shape of a loaf. I typically just get my hands dirty here - that's what hand soap is for.

Put in smoker until internal temperature reaches between 160-165 F. Coat the outside with ketchup and let it to continue to smoke until the internal temp is at least 165 F AND the outside layer of ketchup has firmed up.

This recipe has worked all-right with ground lamb too. Lamb seems to drain a little more grease than beef. I don't think it can be helped.

Sources:

Give credit where credit's due. This has been modified from the "Rempel Family Meatloaf" recipe. Theirs uses cheddar and a whole onion soup mix packet. I think a whole packet is a little too much and the cheddar doesn't do much for it; however, if you are using a stick burner instead of pellets you may consider using cheddar as another way to bring moisture into the meatloaf as the open flame seems to dry it out a little more. https://www.allrecipes.com/recipe/20675/rempel-family-meatloaf/