As the winter chill settles in, there's nothing quite like the warmth and comfort of a hearty meal to chase away the cold. Enter our Smoked Meatloaf recipe, the perfect dish for those cozy evenings when you crave comfort food with a hint of smokiness. In this blog post, we'll walk you through creating a mouthwatering smoked meatloaf that will have your taste buds dancing and keep you snug on those chilly winter nights.
Prepare smoker at a temperature of 120C/250F. I recommend a medium smoking wood or pellet such as hickory for this cook.
Combine milk and bread. Set aside for about 10 minutes.
Add remaining ingredients to the bread mixture and combine until everything is evenly mixed. Try not to over-mix so that the ground meat retains texture.
Form the mixture into a loaf shape on a smoker safe pan, place pan in bbq and smoke until the internal temperature reaches 75C/165F. This will take approximately 2.5 hours.
Glaze with some more'Meat juice' BBQ sauce for the final 5-10 minutes, just long enough for the sauce to tack up.
Remove the meatloaf from the smoker when done, cover and allow to rest for 5-10 minutes before carving and serving.
Recipe Note
Sub the beef or kangaroo, venison or other game mince for a deeper flavour
