Delicious Smoked Meatloaf Recipe
If you’re looking for a hearty, flavorful meal with a bit of a twist, this recipe for Smoked Meatloaf is for you. This flavorful comfort food combines traditional meatloaf ingredients with smokey, wood-fired flavor for a unique and delicious dinner.
Ingredients
– 2 pounds lean ground beef
– 2 eggs
– 2 tablespoons Worcestershire sauce
– 1 teaspoon garlic powder
– 2 tablespoons Italian seasoning
– 1 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup ketchup
– 1/4 cup BBQ sauce
– 2 slices smoked bacon, diced
– 1 cup onion, finely diced
– 1 cup fresh mushrooms, finely diced
– 2 cloves garlic, minced
– 2 slices smoked bacon, diced
Method
1. Preheat oven to 350°F (175°C).
2. In a large bowl mix together the ground beef, eggs, Worcestershire sauce, garlic powder, Italian seasoning, salt and pepper.
3. In a small bowl combine the ketchup, BBQ sauce and diced bacon.
4. Add the ketchup and BBQ sauce to the ground beef mixture and mix until fully combined.
5. In a separate bowl combine the onion, mushrooms, minced garlic and diced bacon.
6. Add the onion and mushroom mixture to the ground beef mixture and mix until fully combined.
7. Grease an oven-safe baking dish.
8. Transfer the meatloaf to the baking dish and shape into a loaf.
9. Bake uncovered for 1 hour.
10. To give the meatloaf a smoky flavor, heat up your grill to medium flame and place the fully baked meatloaf on the grill.
11. Grill the meatloaf for about 20 minutes, flipping the loaf halfway through the cooking time.
12. Cut the meatloaf into slices and serve.
This Smoked Meatloaf is a great way to combine the comforting flavors of classic meatloaf with the smoky, wood-fired flavor of a steakhouse. The combination of the juicy ground beef and savory herbs results in a delicious, flavorful and memorable dish. The diced bacon adds an extra layer of texture and smokiness to the meatloaf, while the ketchup and BBQ sauce infuse a classic BBQ flavor. For a truly unique and delicious meal, give this Smoked Meatloaf a try.
