Ingredients:

  • 2 lbs Ground Beef (80/20)
  • 1 lb Ground Pork
  • 1 cup Panko Breadcrumbs
  • ½ cup Whole Milk
  • 2 Large Eggs, lightly beaten
  • 1 cup Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Smoked Paprika
  • 1 tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • ½ cup Ketchup (or favourite BBQ Sauce)
  • 2 tbsp Dark Brown Sugar, packed
  • 1 tbsp Apple Cider Vinegar

Instructions:

  1. Sauté Aromatics: Heat a small pan over medium heat. Sauté the diced onion until softened and translucent (about 5–7 minutes). Add garlic and cook for 1 minute until fragrant. Cool completely.
  2. Prepare the Binder: In a small bowl, combine the Panko breadcrumbs and milk. Let stand for 5 minutes until the breadcrumbs have fully absorbed the liquid.
  3. Combine Ingredients: In the large mixing bowl, gently combine the ground beef, ground pork, cooled aromatics, soaked breadcrumbs, eggs, Worcestershire sauce, paprika, salt, and pepper.
  4. Mix Gently: Use your hands to mix until just combined. Overmixing will result in a tough, rubbery meatloaf.
  5. Shape the Loaf: Form the mixture into a free-standing, torpedo-shaped loaf (approx. 10–12 inches long and 4 inches high). Place the loaf onto a rack set over a disposable foil pan.
  6. Chill: Place the shaped meatloaf in the refrigerator for at least 30 minutes. This helps the loaf hold its shape during the smoking process.
  7. Preheat the Smoker: Set your smoker to a consistent temperature of 225°F (107°C). Add your chosen smoking wood (Hickory or Oak recommended).
  8. Initial Smoke: Place the chilled meatloaf (on the rack/pan) into the preheated smoker. Smoke for 2.5 hours without interruption or glaze application.
  9. Prepare Glaze and Apply: While the meatloaf smokes, whisk together the ketchup/BBQ sauce, brown sugar, and apple cider vinegar. When the internal temperature reaches 145°F (63°C), brush a generous layer of the BBQ glaze over the top and sides of the meatloaf.
  10. Finish Cooking: Return the loaf to the smoker and continue cooking until the internal temperature reaches 160°F (71°C). This usually takes another 45–60 minutes.
  11. Rest and Serve: Remove the meatloaf from the smoker and place it on a cutting board. Cover loosely with foil and let rest for 10 minutes. Slice thickly and serve.