Best 3 Texas Smoked Barbecue Meatloaf Recipes

Get ready to embark on a culinary adventure as we dive into the world of "Texas Smoked Barbecue Meatloaf." In this article, we'll guide you through the steps to create a mouthwatering dish that combines the smoky flavors of Texas barbecue with the comforting goodness of a classic meatloaf. Prepare to tantalize your taste buds as we explore the perfect blend of spices, the art of smoking, and the techniques to achieve that irresistible crust. Whether you're a seasoned pitmaster or a home cook looking to add a twist to your menu, this article will provide you with all the knowledge and inspiration you need to create a "Texas Smoked Barbecue Meatloaf" that will leave your family and friends craving for more.

Here are our top 3 tried and tested recipes!

TEXAS BARBECUE MEATLOAF

Texas Barbecue Meatloaf image

It's dishes like this that keep up excited about food. Our love for barbecue at Real Grubbin could be a cause for worry from outsiders. And we also enjoy a great meatloaf. In fact, meatloaf is the epitome of classic home-cooking for us. Because we're no stranger to barbecuing meatloafs (http://realgrubbin.com/beef/smoked-meatloaf-recipe), we started to think about incorporating regional barbecue ingredients into different loafs. For this loaf, we thought of the Texan methodology of barbecue. In the Lone Star State, 'cue means beef, chiles, mops and a hard wood that's gives a neutral smoky flavor. Some may say mesquite, but since we don't want our food tasting like burnt tree sap, we're ignoring that tradition. To keep true to the rest of the method, about the only thing we've done differently is swapped out the brisket for a lean ground beef and added a few aromatics.

Provided by RealGrubbin

Categories Meatloaf

Time 6h45m

Yield 1 meatloaf, 7-8 serving(s)

Number Of Ingredients 35

Ingredients

3 tablespoons salt
3 tablespoons black peppercorns
1 1/2 teaspoons smoked paprika
1 tablespoon dried ancho chile powder
2 teaspoons cayenne pepper
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon dried Mexican oregano
1 teaspoon dried thyme
2 lbs lean ground beef
1/2 cup walnut flour or 1/2 cup almond flour
1/2 yellow onion, shredded
1 green bell pepper, shredded
1 fresh jalapeno, stemmed, seeded, minced
2 garlic cloves, grated
1 whole omega-3 egg, beaten
2 lbs pecan wood chunks, soaked in water
1/2 cup unfiltered apple juice
2 tablespoons apple cider vinegar
1 1/2 tablespoons Bourbon
1 1/2 tablespoons water
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/3 cup organic ketchup
3 tablespoons apple cider vinegar
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dried yellow mustard
1 teaspoon fresh lemon juice
1 dash liquid smoke
1 pinch of ancho chile powder
2 teaspoons smoked paprika
1 pinch red pepper flakes
1 pinch ground black pepper
1 dash honey
1/2 cup water

Steps:

In a spice grinder, combine the brisket rub ingredients and grind together until a powder is formed.
In a bowl, place the beef, nut flour, shredded onion, shredded bell pepper, jalapeno, grated garlic and egg.
Mix lightly with your hands until loosely combined.
Cover the mixture with enough of the brisket rub to completely coat the outside of the mixture ball.
Gently fold in the spice rub into the mixture until distributed well throughout.
Spray a grilling grid (or a foil pan with holes punched in the bottom) with a high temperature oil (grapeseed or safflower).
Form the meat into a loaf and place on the grilling grid. Chill in the fridge while prepping your smoker.
Get your smoker up to 250-275 degrees F.
Place a water-filled pan under the grate where your meatloaf will be placed.
Once up to temp, place the meatloaf on the grilling grid on the grate directly above the water-filled pan.
Combine the ingredients for the Apple Spray and place in an all-purpose spray bottle.
Spray the outside of the loaf well with the Apple Spray every 30 minutes.
Refill the firebox with charcoal and wood every 45 minutes to maintain your temperature, but only use 1 chunk at a time as ground meat absorbs smoke very easily.
When the internal temperature of the loaf reaches 130 degrees F, combine the Glaze ingredients in a saucepot.
Bring the Glaze to a boil over medium-high heat and then reduce to simmer. Cook for 20 minutes until reduced.
Don't use the Apple Spray anymore and brush the Glaze over the entire top and sides of the meatloaf every 30 minutes.
Continue smoking until the internal temperature of the meatloaf reaches 160 degrees F, about 6-7 hours.
Remove from the smoker and let rest 10 minutes before cutting and serving.

Nutrition Facts : Calories 296.4, Fat 14.3, SaturatedFat 5.6, Cholesterol 114.5, Sodium 3289.7, Carbohydrate 11.1, Fiber 1.8, Sugar 6.6, Protein 28

SMOKED BARBECUE MEATLOAF

Smoked Barbecue Meatloaf image

Make and share this Smoked Barbecue Meatloaf recipe from Food.com.

Provided by mightyro_cooking4u

Categories Meat

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs ground beef, 80/20
3 large eggs
2 1/2 cups breadcrumbs, dried seasoned
2 1/2 cups milk
1 cup barbecue sauce, plus more for serving
3 ounces onion soup mix, Lipton
onion, grilled, for garnish

Steps:

Heat a smoker to 225°F.
Combine the meat, eggs, bread crumbs, milk, barbecue sauce, and soup mix. Shape the mixture into a tube or loaf and place it inside a tin baking pan. Place the pan inside the smoker for 4 hours. Pat uses cured applewood in the smoker.
Serve with a ribbon of your favorite barbecue sauce with grilled onions on top.

Nutrition Facts : Calories 700.1, Fat 40.1, SaturatedFat 15.6, Cholesterol 226.6, Sodium 1290.3, Carbohydrate 30.8, Fiber 2.1, Sugar 4.5, Protein 50.8

TEXAS-STYLE BBQ SAUCE

Texas-Style BBQ Sauce image

We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. -Sandy Klocinski, Summerville, South Carolina

Provided by Taste of Home

Time 25m

Yield 1-3/4 cups.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 small onion, chopped
2 garlic cloves, minced
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder

Steps:

In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

Nutrition Facts : Calories 56 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 296mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

Choose the Right Meat: Use a combination of ground beef and ground pork for a moist and flavorful meatloaf.
Seasoning is Key: Don't skimp on the seasonings! A good blend of garlic, onion, paprika, chili powder, cumin, and salt and pepper will give your meatloaf a delicious flavor.
Bind it Well: Use eggs and bread crumbs to bind the meatloaf together. This will help keep it from falling apart during cooking.
Smoke it Low and Slow: The key to great smoked meatloaf is cooking it low and slow. Aim for a smoker temperature of 225°F (107°C) and cook the meatloaf for 2-3 hours, or until it reaches an internal temperature of 160°F (71°C).
Use a Water Pan: Placing a water pan in the smoker will help keep the meatloaf moist and prevent it from drying out.
Let it Rest: Before slicing and serving, let the meatloaf rest for 10 minutes. This will allow the juices to redistribute throughout the loaf, resulting in a more tender and flavorful meatloaf.

Conclusion:

Smoked meatloaf is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make a smoked meatloaf that is sure to impress your family and friends. So fire up your smoker and give this recipe a try today!