Meatloaf is good, smoked meatloaf is better. If you've never had smoked meatloaf, this ultimate comfort food should be at the top of your must cook list.
Course Main Course
Keyword barbecue, meatloaf
Prep Time 50minutes
Cook Time 4hours
Total Time 4hours50minutes
1cuphalf and half
8ouncescheeseI like Muenster
1tbspfavorite bbq rub
Place the ground beef in a large bowl, along with two cloves of minced garlic, the bbq rub, Worcestershire, breadcrumbs and egg. Mix the half and half with the lemon juice, and then pour that in, followed by the 8 ounces of shredded cheese.
Keep the cheese grater out, and after removing the outer layers of the onion, grate the onion into the mixture too. Sure you can just dice the onion, but grating it adds moisture and eliminates the need to cook the onion prior.
With your hands, gently work the ingredients together until everything is combined. It's gonna be messy and you're going to feel like the mixture is too wet. It's not.
Dump the mixture out onto a large sheet of parchment paper, and then form a loaf with your hands. Use the parchment paper to help. Once the loaf is made, carefully roll the loaf onto a grill rack that is set on top of a cookie sheet lined with foil. Place in the refrigerator to chill.
After the meatloaf has chilled for 30 minutes turn your smoker on and get it ready to cook at 225 degrees.
Remove the meatloaf from the refrigerator and sprinkle the outside with more of your favorite bbq rub. I used Blackened Saskatchewan for the inside, and Beef Rub for the outside.
When the smoker gets up to temp place the meatloaf inside. Let it smoke for 4-5 hours. The meatloaf is done when the internal temp hits 160 degrees
About 15 minutes before the meatloaf is ready, brush on some bbq sauce to the exterior of the loaf. This will add to the flavor profile of the loaf, and bring home a winning end result.