Beef Smoked Meatloaf

navydroid

Well-known member
Military Veteran
Messages
113
Location
Randleman, NC
Grill(s) owned
  1. Bull
  2. Trailblazer
INGREDIENTS
MEATLOAF:
  • 2 LBS. GROUND BEEF
  • 1/4 LB. GROUND SAUSAGE
  • 1 CUP BREADCRUMBS
  • 1 CUP MILK
  • 2 TBSP. ONION, CHOPPED
  • 1/2 TSP. GROUND SAGE
  • 2 TSP. SALT
  • 1-2 EGGS, BEATEN
GLAZE:
  • 1 CUP Rec Tec BBQ Sauce
  • 1/2 CUP APPLE JUICE

PREPARATION
Turn on Rec Tec temperature to 225 degrees F and preheat.
Combine breadcrumbs, milk, onion, sage, and salt. Add beaten eggs. Add both ground beef and ground sausage and mix well.
Form mixture into a loaf, packing tightly. Place on a well-greased cookie sheet or mesh grilling mat.
Place pan/mat on grill and cook meatloaf at 225 degrees F. Cook for 2 hours, or until it reaches an internal temperature of 160 degrees F.
Meanwhile, take BBQ sauce and combine with apple juice. Glaze meatloaf during last 20 minutes of cooking.

NOTES: (Full Disclaimer- I got this recipe from a Traeger Site)
I actually pre-made this the night before. I forgot to take it out to warm up so I put it on cold. At the 2 hr mark, I was only at like 110°. I bumped the temp up to 350 at that point and finished it up to 160°. Great sticky sweet crust.

For a different flavor, try using Italian sausage and Italian bread crumbs.

Screenshot_20180818-094118_Instagram.jpg
 
I will try your recipe this time. We have another but it's more complicated.
 
I will try your recipe this time. We have another but it's more complicated.

Let me know how it turned out. The reason I liked this recipe was because it was simple and didn't require a whole lot of different ingredients.
 
Let me know how it turned out. The reason I liked this recipe was because it was simple and didn't require a whole lot of different ingredients.
I'm interested in hearing about the results too. The recipe looks great.
 
INGREDIENTS
MEATLOAF:
  • 2 LBS. GROUND BEEF
  • 1/4 LB. GROUND SAUSAGE
  • 1 CUP BREADCRUMBS
  • 1 CUP MILK
  • 2 TBSP. ONION, CHOPPED
  • 1/2 TSP. GROUND SAGE
  • 2 TSP. SALT
  • 1-2 EGGS, BEATEN
GLAZE:
  • 1 CUP Rec Tec BBQ Sauce
  • 1/2 CUP APPLE JUICE

PREPARATION
Turn on Rec Tec temperature to 225 degrees F and preheat.
Combine breadcrumbs, milk, onion, sage, and salt. Add beaten eggs. Add both ground beef and ground sausage and mix well.
Form mixture into a loaf, packing tightly. Place on a well-greased cookie sheet or mesh grilling mat.
Place pan/mat on grill and cook meatloaf at 225 degrees F. Cook for 2 hours, or until it reaches an internal temperature of 160 degrees F.
Meanwhile, take BBQ sauce and combine with apple juice. Glaze meatloaf during last 20 minutes of cooking.

NOTES: (Full Disclaimer- I got this recipe from a Traeger Site)
I actually pre-made this the night before. I forgot to take it out to warm up so I put it on cold. At the 2 hr mark, I was only at like 110°. I bumped the temp up to 350 at that point and finished it up to 160°. Great sticky sweet crust.

For a different flavor, try using Italian sausage and Italian bread crumbs.

View attachment 60
INGREDIENTS
MEATLOAF:
  • 2 LBS. GROUND BEEF
  • 1/4 LB. GROUND SAUSAGE
  • 1 CUP BREADCRUMBS
  • 1 CUP MILK
  • 2 TBSP. ONION, CHOPPED
  • 1/2 TSP. GROUND SAGE
  • 2 TSP. SALT
  • 1-2 EGGS, BEATEN
GLAZE:
  • 1 CUP Rec Tec BBQ Sauce
  • 1/2 CUP APPLE JUICE

PREPARATION
Turn on Rec Tec temperature to 225 degrees F and preheat.
Combine breadcrumbs, milk, onion, sage, and salt. Add beaten eggs. Add both ground beef and ground sausage and mix well.
Form mixture into a loaf, packing tightly. Place on a well-greased cookie sheet or mesh grilling mat.
Place pan/mat on grill and cook meatloaf at 225 degrees F. Cook for 2 hours, or until it reaches an internal temperature of 160 degrees F.
Meanwhile, take BBQ sauce and combine with apple juice. Glaze meatloaf during last 20 minutes of cooking.

NOTES: (Full Disclaimer- I got this recipe from a Traeger Site)
I actually pre-made this the night before. I forgot to take it out to warm up so I put it on cold. At the 2 hr mark, I was only at like 110°. I bumped the temp up to 350 at that point and finished it up to 160°. Great sticky sweet crust.

For a different flavor, try using Italian sausage and Italian bread crumbs.

View attachment 60
Doubled the recipe (why not?!) and they’re at 145 degrees. I’m gonna use the wife’s ketchup/brown sugar/ground mustard glaze. Mmmmmmm
 
I gotta do this...looks great!
 
Well, the meatloaf looked awesome and had a decent smoke ring even. I’m not entirely sure I really love this though even though the rest of the fam said they did. I think if I do it again, which I’m sure I will, I’ll crank up the temp and instead of nearly 3 hours at 225, I’ll cook hotter/ faster to reduce the smoke. I love the smoke on everything, but my brain is trying to compute it with meatloaf. I’d also add some black pepper and maybe some hatch green chili’s for a little zip. Glad I tried it. One of the two I cooked is in the freezer.
 

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Looks great. Not usually a meatloaf fan but im going to try your recipe on wednesday, when i get some ground beef. Thanks for the pics, that's what did it for me. ??
 
These look good. I have not had meatloaf in years. This would be a great way to try one again...
 
We do meat loaf all the time on the grill. It always turns out great. I usually preheat grill to 225, put loaf on, let it ride about 30 minutes, then run the grill up to 375 and finish it off. When the meat hits 150, I will hit it with some ketchup or bbq sauce. When the meat finishes, the sauce is nice and sticky.
 
Thinking about giving this recipe a shot this weekend, love a good meatloaf. May try doubling the recipe to cook one at 225deg F. and another at 350-375deg F. to compare the two to see which one we like best.
Very nice.
If you like Chorizo give that one a try too. Was a good loaf!
Great idea!
 
Here's my version of the above recipe. I followed it for the most part, with few additions. One hour on extreme smoke, then up to 375°F for another 90 mins or so till done at 165°F. I used 1/4lb hot Italian for the sausage, replaced the bread crumbs with crushed pork rinds and used 1/2 cup of heavy cream instead of 1 cup of milk. 2 eggs, plus 1 tsp of fine ground black pepper. I wrapped it in bacon, well because it's bacon! I also brushed it with a mustard/vinegar based BBQ sauce when the temp probe read 135°F.

Came out quite good, I'm gonna definitely make this again.
 

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Here's my version of the above recipe. I followed it for the most part, with few additions. One hour on extreme smoke, then up to 375°F for another 90 mins or so till done at 165°F. I used 1/4lb hot Italian for the sausage, replaced the bread crumbs with crushed pork rinds and used 1/2 cup of heavy cream instead of 1 cup of milk. 2 eggs, plus 1 tsp of fine ground black pepper. I wrapped it in bacon, well because it's bacon! I also brushed it with a mustard/vinegar based BBQ sauce when the temp probe read 135°F.

Came out quite good, I'm gonna definitely make this again.
OMG sounds great.???
 
I'm doing the Rec Tec meatloaf and the Rec Tec Mac and cheese recipes today
 

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