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This is one super moist and
savory meatloaf and to date, my
favorite meatloaf recipe.
First things first! Get out
there and fire up your smoker.
In this smoke I used Hickory
wood pellets in my Yoder YS640.
Pre-heat your pit to 245
degrees.
Place 2 1/2 to 3 lbs of 80/20
ground beef into a large mixing
bowl. Do not use anything less
then 80/20 ground beef. In a
medium mixing bowl combine 3
eggs, 1/2 cup Yoshidas, 1 packet
Lipton's onion soup mix, coarse ground
black pepper, onions, garlic and
peppers. Mix this up
thoroughly.
Next pour the mixture over the
meat. Now that
you have all the goodies in the
bowl it's work time. Using latex
food grade cloves thoroughly
hand mix
the contents. You want to work
the spices and flavor deep into
the meat.
Once mixed, form
the meat into to a loaf of
desired size.
Once you have formed the meatloaf turn
it over and
rub Ketchup on the bottom and
apply Mad Hunky All Purpose Rub.
Turn the meatloaf back over and do the
same to the top and sides.
Pepper to taste. Let stand for
30 minutes.
Place the meatloaf near the
center of your smoker. The
smoker should be pre-heated to
245 degrees. Cook the meatloaf
until it reaches 150 degrees. At
this time mop on a liberal
amount of Ketchup and continue
cooking until the internal
temperature reaches 165 degrees.
Pull the meatloaf when the
internal temperature reaches 165 degrees. Let stand 15
minutes and then cut the bad
boy open. Slice only what you
eat. This will keep the rest of
the meat that gets refrigerated
stay nice and moist.
For each slice of meatloaf I
recommend drizzling with
Bone Suckin Hot BBQ sauce. It's not
that hot at all but has a nice
flavor that enhanced the flavor
profile of the meatloaf.
This is a very easy recipe to
make and requires little
preparation time.
Enjoy the meal!
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