Hickory Smoked Meatloaf
Nothing screams comfort food like a delicious hot meatloaf, and the only thing better than that is a moist meatloaf, elevated by the infusion of hickory smoke. This classic dish can be done on the Hybrid Fire Grill, the Shokunin Kamado or the Smoker Cabinet. Making dinner even easier is that the meatloaf mixture can be made a day ahead of time and refrigerated until it’s time to cook.
- 4 thick slices of Italian or white bread, cut into ½ inch squares
- 3/4 cup buttermilk
- 2 tablespoons olive oil
- 1 cup chopped celery
- 1 cup diced carrots
- 1 cup diced Vidalia onion
- 4 cloves garlic, minced
- 2 teaspoons coarse sea salt
- 2-pound lbs ground beef (80/20)
- 1 lb ground hot Italian sausage (mild can be used as well)
- 1/2 cup roasted red peppers, chopped
- 2 large eggs, beaten
- 2 tablespoons basic barbecue rub
- 1 cup barbecue sauce
- 2 tablespoons parsley, finely chopped
Add the buttermilk to the bread squares and set aside in a small mixing bowl. Then, place a large saute pan over medium-high heat on the cooktop. Add the olive oil and let it heat up for about a minute before adding the celery and carrots. Let them cook for four minutes, stirring often. Then, add in the onion and garlic and season with sea salt; cook for an additional three minutes, stirring often. Remove the pan from the heat and transfer veggies into a large mixing bowl to allow them to cool.
Next, in the large mixing bowl, use your hands to thoroughly combine: ground beef, sausage, cool cooked veggies, roasted red pepper, eggs, barbecue rub, and buttermilk-soaked bread chunks. Place mixture in the refrigerator for one hour, or overnight.
Tip: The refrigeration time will allow easier formation of the meatloaves.
While the mixture is chilling, light the Hybrid Fire Grill and establish the temperature at 235°F. For the K500, light either the left or right burner. For the K750 or K1000, light both outermost burners. Add premium hickory wood chunk to the charcoal drawer over an active burner.
For the Shokunin Kamado, set up for low and slow smoking and establish temperature at 235°F. Add the hickory wood chunk to the hot coals.
Remove the chilled mixture from the refrigerator and divide it into two equal portions, placing them on a sheet of parchment paper. Form the mixture into two loaves, roughly two inches high, six inches wide, and ten inches long. Trim the parchment paper closely around the loaves and place them onto a wire cooling rack.
Place the cooling rack on the grill over indirect heat, close the lid and allow them to cook until internal temperature reaches 150°F, about one hour.
Then glaze the loaves with the barbecue sauce, adjust the grill temperature to 350°F and continue to cook until the internal temperature reaches 165°F, about 15 minutes.
Remove the loaves from the grill and allow them to rest for ten minutes before garnishing with chopped parsley and slicing to serve with garlic mashed potatoes.