Smoked Meatloaf

This smoked meatloaf is an easy, tasty meal, minimum fuss.

An easy, tasty meal, minimum fuss.

Smoked in a pellet smoker at 225 degrees for 3 ½ hours, we use Texas blend Traeger Pellets. You can also use a propane fired vertical smoker with wood chips (hickory, mesquite or a combination of the 2) twice during smoking. You can also use a regular grille, using indirect heat with a smoker box for wood chips on the hot side. This will need to be refilled 2 to 3 times during the cooking process.

Ingredients

2 lbs. premium ground beef 2 lbs. ground bison, elk, moose, or other game meat. 1 cup GF bread crumbs ¾ cup Township 27 Catsup Sauce 1/3 cup whole milk, oat milk, or almond milk 1 large shallot, diced 4 to 5 cloves garlic, diced 1 egg 2 tsp. kosher salt 1 tsp. fresh ground black pepper 1 tbs. ancho chilis, ground

Township 27 Maple Spice BBQ Sauce

Method

Fire up the smoker and pre-heat to 225 degrees. Our Trager 650 smoker has a super smoke setting that we use for this recipe.

Combine milk, egg, catsup, seasonings, bread crumbs, shallots and garlic together in a bowl big enough for the meat. Mix well and let stand a minute or 2.

Add the ground meat to the mixture. Mix real well to combine all ingredients. Let sit for 5 minutes or so.

Place the meat on a baking pan, shape into a loaf, and then on to the grille. Close the lid, and don’t pester it, only to add wood chips if you are using the vertical smoker or the regular grille!

After 3 hours or so, check the temperature, it should be around 165 degrees or more. Turn up the heat to 350 degrees or so, and for the last 30 to 45 minutes, baste the meatloaf with the Township 27 Maple Spice Barbeque Sauce every 15 minutes to infuse the meat with the maple spice flavor.

Remove from the grille, tent with tin foil for 15 minutes, the slice and enjoy!

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