Summer Meatloaf

Written By Dana Carey

Meatloaf isn’t typically something you make in the summer, but It feeds a crowd, uses ingredients that you likely have on hand, and this one has a summer bbq twist you can do on your smoker.

Ingredients

  • 3 pounds ground beef

  • 2 pounds pork sausage I used venion sausage

  • 4 strips of bacon cut in pieces

  • 3 eggs

  • 4 slices of toast chopped up

  • ½ cup milk

  • 1 small onion, finely diced

  • 3 cloves garlic, minced

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons ketchup

  • 1 tablespoon Dijon mustard

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon smoked paprika

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 tablespoon sage

  • ½ teaspoon dried thyme (optional)

  • 2 tablespoons chopped fresh parsley (optional)

BBQ Glaze

Mix together:

  • ½ cup ketchup

  • ¼ cup BBQ sauce

  • 2 tablespoons brown sugar

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Worcestershire sauce

Directions

  1. Preheat your smoker to 300°F. If you don’t have a smoker you can do this in the oven. The smoker is nice so you don’t heat up the house.

    • Hickory gives a classic BBQ flavor.

    • Oak is a little milder.

    • Cherry adds beautiful color.

      Honestly I just use whatever I have

  2. Mix all the meatloaf ingredients just until combined. Don't over mix or it can become dense.

  3. Use a large foil disposable pan if you have one.

  4. Smoke for about 2 hours.

  5. When the internal temperature reaches 145–150°F, brush on a generous layer of the glaze.

  6. Continue cooking until the internal temperature reaches 160°F (usually another 20–40 minutes).

  7. Let it rest for 10–15 minutes before slicing

This recipe pairs really well with some fresh corn on the cob, or smoked mac and cheese. It is also great for a meatloaf sandwich the next day.

Dana Carey
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