Let’s face it; meatloaf is AMAZING no matter the time of year. When prepared and cooked correctly, it has tons of flavor, texture, and can definitely wow a crowd! This recipe is not only easy to follow but will have your taste buds dancing and your friends impressed with your smoking skills!
Ingredients Needed
You can have this recipe done in 90 minutes from prep to eating. Prep will take you about ten minutes, cook time is around an hour, and it’ll need to rest for about ten minutes. You will need:
- 2.25 pounds of ground beef
- The best beef is an 80/20 blend because the fat content will keep your meatloaf moist
- 1 package of Lipton Beefy Onion Soup Mix
- 2 eggs
- MITCH TIP: break the eggs and beat them in a separate bowl prior to mixing into the meat
- 1 cup of ketchup
- ¾ cup of water
- 2 cups of breadcrumbs
- 1 tablespoon of ground black pepper
Smoking Instructions
Set your smoker to 350 and then start putting together your ingredients for your meatloaf.
I prefer mixing all the ingredients together by hand and then forming the loaf into a 13×9 glass baking pan. By spreading it out wide, you’re opening up more surface area to be in contact with the smoke from the fire which creates an amazing crust at the end.
When your smoker reaches temp, place your meatloaf on your grill for about an hour.
MITCH TIP: If you prefer an even smokier version, set your smoker to 325 and let it roll for about 90 minutes or 160 IT. Whateer comes first.
Keep an eye on the internal temp, you want the meatloaf to hit 160 degrees F. That’s the ideal temp to cook this meatloaf to. Once it hits 160, pull from the grill and let it rest for at least ten minutes before enjoying it!
