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Begin by preheating the electric smoker to 250 degrees F. 2. In a large bowl, mix together the eggs, almond flour, parmesan cheese, cup of Worcestershire sauce, seasonings, and ground beef together. 3. Form the meatloaf mixture into a loaf shape and place it in an aluminum pan. Add to the top of the meatloaf lots of ketchup or bbq sauce.

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Turn pellet grill to smoke setting. Add ground beef, bread crumbs, milk, onion, chili sauce, eggs, Worcestershire, Italian seasoning, garlic powder, salt, and pepper to a large bowl. Mix just until combined. Form into a loaf and place on a pizza pan, wire rack, or grill pan lined with parchment paper.

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Smoking the Meatloaf. Open the lid once the smoker has fully preheated and let the white smoke dissipate. Place the formed meatloaf on the grill grate of the Woodfire and close the lid. After about 30-45 minutes, check the hopper, and when the pellets have reduced by about 50%, add another ¼ cup of pellets.

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Preheat and prepare electric smoker to 325 degrees F. according to manufacturer's directions. In a large mixing bowl combine all ingredients. Shape into a loaf. Place on smoker and smoke until the internal temperature is 165 degrees F which should take about 1 ½ hours.

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Pre-heat your smoker to 225°F using oak wood chips. To begin the meatloaf, combine all ingredients for the meatloaf in the large bowl and mix by hand until all seasonings are evenly distributed. Lightly press the meatloaf mixture into the loaf pan. Place the meatloaf in the smoker and set your timer for 1 hr 30 min.

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Smoke the meatloaf. Place the meatloaf in the smoker, and smoke at 275°F (135°C) for 2 hours. After two hours, generously apply the remaining ⅓ cup of BBQ sauce over the top of the meatloaf. Continue to smoke for another hour or until the meatloaf reaches 160°F (72°C).

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Instructions. 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.

The Best Smoked Meatloaf Ever Recipe Bradley Smokers

Instructions. Get the smoker set up and ready at 250°F. Mix up the bread crumbs, milk and eggs in a large bowl and put aside for 5 minutes. In a large mixing bowl mix the bread crumb mixture with the remaining meatloaf ingredients, except the BBQ rub.

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Prepare and preheat your smoker to 250F. In a large bowl, mix all of the meatloaf ingredients until combined. Mold the meat mixture into a log or loaf shape. In a medium bowl, combine the ingredients for the honey whisky sauce and brush half of it onto the meatloaf. Set the remaining sauce aside.

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Cook/smoke uncovered for about 2 hours at 225ºF degrees. Remove from the smoker and pour the BBQ sauce on top of the meatloaf and return to the smoker for about 30 more minutes. Smoke to an internal temperature of 175ºF degrees. The meatloaf should be a bit firm. Serve the meatloaf with a big scoop of mashed potatoes.

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Step 3: Mix the Meatloaf. Place the 1 pound of ground chuck and 1 pound of ground sausage into a large mixing bowl. Add the bread, buttermilk and egg mixture to the top of the meat. Add the vegetable, sauce and rub mixture to the top of the meat as well. Add 1 teaspoon of salt to the top of the mixture and gently combine the ingredients together.

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Charcoal - To make on the grill with charcoal, pre-heat the coals and dump them in the middle of the smoker. Open the vents, as needed, to maintain the temperate between 225-250° F. Create smoke by placing wood chunks directly on the pre-heated coals, right before cooking. Pellet/Electric Smoker (Traeger Meatloaf) - To make pellet grill.

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Preheat the electric smoker to 225 degrees. Use a paring knife with a sharp tip to carefully puncture holes about an inch apart into the bottom of one of the aluminum pans. Into a large mixing bowl, crumble the ground chuck. Add the onion, breadcrumbs, ketchup, milk, eggs, garlic, parsley, and spices.

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Heat your smoker to 275 degrees. Carefully use the plastic wrap to remove the meatloaf from the loaf pan and transfer it to a wire cooking rack. Sprinkle additional barbecue rub on the top and sides of the meatloaf. Smoke for about 2 hours until an internal temp of 160 degrees.

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Line a 9×5 loaf pan with plastic wrap and set that aside. In a large bowl combine all the meatloaf ingredients. Using your hands (recommend some neoprene gloves), mix together the ingredients until well combined. Put the meatloaf mixture into the plastic lined loaf pan and press down well.

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Heat your smoker to 250°F. In a large bowl, add the ground beef, ground pork, onion, garlic, eggs, ½ cup BBQ sauce, bread crumbs, salt, and pepper. Using your hands, knead the meat mixture until everything is well combined. Mold the meat into a log/loaf shape. Place the meatloaf in an aluminum pan.