Texas Smoked Barbecue Meatloaf
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Description
It's dishes like this that keep up excited about food. Our love for barbecue 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 meatloaf, we started to think about incorporating regional barbecue ingredients into different loaves.
Ingredients
- 3 tablespoons salt
- 2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon dried thyme
- 2 pounds lean ground beef
- ½ cup almond flour
- 1 green bell pepper, shredded
- ½ yellow onion, shredded
- 1 fresh jalapeno pepper - stemmed, seeded, and minced
- 1 egg, beaten
- 2 cloves garlic, grated
- aluminum foil pan
- 1 tablespoon grapeseed oil, or as needed
- 2 pounds pecan wood chunks, soaked in water
- ½ cup unfiltered apple juice
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons bourbon whiskey
- 1 ½ tablespoons water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- ½ cup water
- ⅓ cup ketchup
- 3 tablespoons apple cider vinegar
- 1 ½ tablespoons Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon dry mustard
- 1 teaspoon fresh lemon juice
- ½ teaspoon honey, or to taste
- 1 dash liquid smoke
- 1 pinch ancho chile powder
- 1 pinch red pepper flakes
- 1 pinch ground black pepper
Directions
- 1. Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
- 2. Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
- 3. Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
- 4. Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
- 5. Place meatloaf in the hot smoker.
- 6. Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
- 7. Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours.
- 8. Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes.
- 9. Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.
Nutrition Facts
serving: 1 meatloaf
calories: 332.9 kcal
carbohydrates: 9.3 g
protein: 25.4 g
saturated fat: 6.2 g
cholesterol: 102.3 mg
sodium: 2750.5 mg
fiber: 2.1 g
sugar: 4.3 g
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