Smoked Meatloaf with BBQ Glaze

Cook: 3 to 4 hr | Yield: 8 servings

Ingredients

• 2 pounds ground beef
• 1 tablespoon olive oil
• 1/2 onion, finely chopped (about 1 cup)
• 3/4 cup Italian bread crumbs
• 2 tablespoons tomato paste, divided
• 1 cup milk
• 2 teaspoons garlic powder
• 1 tablespoon Worcestershire sauce
• 2 eggs, beaten
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 2 teaspoons dried parsley
• 1/2 cup barbecue sauce
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat a smoker or pellet grill to 250 degrees F.
2. In a small pan, heat the oil over medium heat and add the onion. Cook until softened, 7 to 10 minutes. Allow to cool completely.
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.
4. In a large bowl, combine the ground beef, onion, breadcrumb mixture, 1 tablespoon of tomato paste, garlic, Worcestershire sauce, eggs, paprika, salt and parsley. Using hands, mix lightly but thoroughly.
5. Carefully scrape the meat out onto a wire rack or a loaf pan, and shape into a loaf.
6. In a bowl, combine remaining tomato paste, BBQ sauce and vinegar to make a sauce.
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 to 40 minutes.
8. Cook the meatloaf until it reaches an internal temperature of 165 degrees F, about 3 to 4 hours.

Nutrition

Per serving based on 90% lean ground beef: 350 Calories; 147 Calories from fat; 16.4g Total Fat (6g Saturated Fat; 7g Monounsaturated Fat;) 103.4mg Cholesterol; 572.6mg Sodium; 12.6g Total Carbohydrate; 1.14g Dietary Fiber; 36.2g Protein; 4.2mg Iron; 631.6mg Potassium; 0.32mg Riboflavin; 7.8mg Niacin; 0.5mg Vitamin B6; 3.4mcg Vitamin B12; 8mg Zinc; 27.2mcg Selenium; 110.6mg Choline

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, Phosphorus, Zinc, Choline, and a good source of Potassium.

Attribution

Recipe and photo used with permission from: Texas Beef Council
Recipe courtesy of: Jess Pryles, jesspryles.com