Time to Cook
Preheat a smoker or pellet grill to 250ºF.
In a small pan, heat the oil over medium heat and add the onion. Cook until softened, 7-10 minutes. Allow to cool completely.
In a small bowl, combine milk and breadcrumbs to form a thick paste, stirring well. Leave 5 minutes to allow crumbs to absorb all the milk and swell.
In a large bowl, combine the Ground Beef, onion, breadcrumb mixture, 1 Tbsp. of tomato paste, garlic, Worcestershire sauce,, eggs, paprika, salt, and parsley. Using hands, mix lightly but thoroughly.
Carefully scrape the meat out onto a wire rack or a loaf pan, and shape into a loaf.
In a bowl, combine remaining tomato paste, BBQ sauce and vinegar to make a sauce.
Brush meatloaf with the first coating of sauce, and place the entire rack into the smoker. Brush with the sauce during cooking every 35-40 minutes.
Cook the meatloaf until it reaches an internal temperature of 165ºF, about 3-4 hours.
Nutrition facts based on 90% lean ground beef.
Nutrition information per serving: 350 Calories; 147 Calories from fat; 16.4 g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 103.4 mg Cholesterol; 572.6 mg Sodium; 12.6 g Total Carbohydrate; 1.14 g Dietary Fiber; 36.2 g Protein; 4.2 mg Iron; 631.6 mg Potassium; 0.32 mg Riboflavin; 7.8 mg Niacin; 0.5 mg Vitamin B6; 3.4 mcg Vitamin B12; 8 mg Zinc; 27.2 mcg Selenium; 110.6 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, Phosphorus, Zinc, Choline, and a good source of Potassium.