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.

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Recipe Summary

prep:
1 hr
cook:
6 hrs
total:
7 hrs
Servings:
8
Yield:
1 meatloaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Brisket Rub:
Meatloaf:
Apple Spray:
Glaze:

Directions

Instructions Checklist
  • Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.

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  • 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.

  • 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.

  • 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.

  • Place meatloaf in the hot smoker.

  • 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.

  • 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.

  • 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.

  • 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.

Cook's Note:

Use walnut flour in place of almond flour, if you prefer.

Nutrition Facts

333 calories; protein 25.4g 51% DV; carbohydrates 9.3g 3% DV; fat 20.6g 32% DV; cholesterol 102.3mg 34% DV; sodium 2750.5mg 110% DV. Full Nutrition
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