Pit notes
Go wild with the mince. Swap the beef for kangaroo, venison or other game mince for a deeper flavour.
Don't over-mix. Mix just until everything's combined so the meatloaf keeps its texture.
Tack up the glaze. Brush on Meat Juice for the last 5–10 minutes, just long enough for it to go sticky.
Que Club Recipe · Beef · Family Meal
The Best Smoked Meatloaf
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 cosy 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.
Ingredients
- 1.5kg beef mince
- 500g pork mince
- 4 slices white bread, crumbled
- ½ cup or 120ml Rum & Que Meat Juice BBQ Sauce
- ¼ cup or 60ml whole milk
- 1 medium onion, finely chopped
- 2 eggs, beaten
- 2tbsp Tuffy Stone Daily Grind Coffee Rub
How to cook it
Prepare smoker at a temperature of 120°C (250°F). 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 mince keeps its texture.
Form the mixture into a loaf shape on a smoker safe pan, place the pan in the BBQ and smoke until the internal temperature reaches 75°C (165°F). 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.
