Smoked Meatloaf with BBQ Glaze
Smoked Meatloaf with BBQ Glaze, a Summer Favorites beef recipe, ready in 240 minutes, serves 8 Servings.
Recipe Courtesy Of:
Cook Time: 4 hrs
Servings: 8
Ingredients: 14
Ingredients
Preparation
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Step 1
Preheat a smoker or pellet grill to 250ºF.
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Step 2
In a small pan, heat the oil over medium heat and add the onion. Cook until softened, 7-10 minutes. Allow to cool completely.
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Step 3
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.
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Step 4
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.
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Step 5
Carefully scrape the meat out onto a wire rack or a loaf pan, and shape into a loaf.
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Step 6
In a bowl, combine remaining tomato paste, BBQ sauce and vinegar to make a sauce.
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Step 7
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.
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Step 8
Cook the meatloaf until it reaches an internal temperature of 165ºF, about 3-4 hours.
Nutrition Information
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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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