Smoked Meatloaf with BBQ Glaze

A very tender, aromatic and juicy dish looks extremely appetizing and tasty

Smoked Meatloaf with BBQ Glaze

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, Phosphorus, Zinc, Choline, and a good source of Potassium

14 Ingredients

makes 8 servings

3-4 hours

Nutrition information per serving: 350 Calories; 147 Calories from fat; 16.4 g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 103.4 mg Cholesterol; 572.6 mg Sodium;  12.6 g Total Carbohydrate; 1.14 g Dietary Fiber; 36.2 g Protein; 4.2 mg Iron; 631.6 mg Potassium; 0.32 mg Riboflavin; 7.8 mg Niacin; 0.5 mg Vitamin B6; 3.4 mcg Vitamin B12; 8 mg Zinc; 27.2 mcg Selenium; 110.6 mg Choline


  • 2 lbs. Ground Beef

  • 1 Tbsp. olive oil/ 1 ст. л. оливкового масла
  • ½ onion, finely chopped (about 1 cup)
  • ¾ cup Italian bread crumbs
  • 2 Tbsp. tomato paste, divided
  • 1 cup milk
  • 2 tsp. garlic powder
  • 1 Tbsp. Worcestershire sauce
  • 2 eggs, beaten
  • 1 tsp. paprika
  • 1 tsp. kosher salt
  • 2 tsp. dried parsley
  • ½ cup barbecue sauce
  • 1 Tbsp. apple cider vinegar


1. Preheat a smoker or pellet grill to 250ºF.

2. In a small pan, heat the oil over medium heat and add the onion. Cook until softened, 7-10 minutes. Allow to cool completely.

3. In a small bowl, combine milk and breadcrumbs to form a thick paste, stirring well. Leave 5 minutes to allow crumbs to absorb all the milk and swell.

4. In a large bowl, combine the Ground Beef, onion, breadcrumb mixture, 1 Tbsp. of tomato paste, garlic, Worcestershire sauce, eggs, paprika, salt, and parsley. Using hands, mix lightly but thoroughly.

5. Carefully scrape the meat out onto a wire rack or a loaf pan, and shape into a loaf.

6. In a bowl, combine remaining tomato paste, BBQ sauce and vinegar to make a sauce.

7. Brush meatloaf with the first coating of sauce, and place the entire rack into the smoker. Brush with the sauce during cooking every 35-40 minutes.

8. Cook the meatloaf until it reaches an internal temperature of 165ºF, about 3-4 hours.


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