Smoked Meatloaf

Smoke-Roasted Meatloaf

This recipe was developed for Drum Smokers.

6 Servings

Ingredients

  • 1 lb. ground chuck
  • 1 lb. ground veal
  • 1 lb. ground pork
  • 1 small to medium chopped onion (I prefer sweet onions)
  • 1 small green zucchini - minced
  • 1 small yellow zucchini - minced
  • 2 Pablano peppers - chopped
  • 1 Red Bell pepper - chopped
  • 1 Yellow Bell pepper - chopped
  • 2 eggs
  • 1 cup of Panko bread crumbs
  • ½ cup of grated Parmesan cheese
  • 1 cup of your favorite barbecue sauce
  • ¼ cup Balsamic vinegar
  • ¼  cup of chopped Kalamata olives
  • 6 to 10 sprigs of fresh thyme
  • ¼ cup of chopped Italian flat leaf Parsley
  • 2 to 4 cloves of fresh garlic
  • 4 small cremini or portabella style mushrooms; washed & stems removed - chopped.
  • Kosher salt
  • Cracked black pepper

Instructions

  1. Sauté vegetables with garlic for 3 to 5 minutes; until soft.
  2. Whisk eggs and herbs in a bowl.
  3. Mix meat, eggs, herbs, Panko bread crumbs, ½ cup of barbeque sauce, half of the Balsamic vinegar, Parmesan cheese and vegetables in a bowl.
  4. “Mold” mixture into meat loaf pans or a baking dish.
  5. Place the molded mixture on the Drum Smoker cooking grid when the Drum Smoker internal is at approximately 275 degrees F.
  6. Smoke-Roast until the internal temperature of the mixture is 160 F to 165 F.
  7. Mix the remaining barbecue sauce and Balsamic vinegar and evenly brush onto the meatloaf.
  8. Smoke-Roast for an additional 10 to 15 minutes.
  9. Remove finished meat loaf from Drum Smoker and allow to rest for at least 10 to 15 minutes before serving.