📝 About This Recipe
Elevate the humble comfort food classic into a backyard masterpiece by infusing it with deep, aromatic hickory smoke and a sticky bourbon-infused glaze. This recipe moves away from the soggy oven-baked loaf, opting for a free-form shape that maximizes surface area for a beautiful 'smoke ring' and a savory bark. The combination of ground brisket, pork, and sautéed aromatics ensures a juicy interior that stands up perfectly to the low-and-slow heat of the pit.
🥗 Ingredients
The Meat Base
- 1.5 lbs Ground Beef (80/20 blend or ground brisket for best fat content)
- 1 lb Ground Pork (high-quality fatty pork)
- 4 strips Applewood Smoked Bacon (finely minced)
Aromatics & Panade
- 1 Yellow Onion (finely diced and sautéed)
- 4 Garlic Cloves (minced)
- 1 cup Panko Breadcrumbs (toasted)
- 1/2 cup Whole Milk (to soak the breadcrumbs)
- 2 Large Eggs (beaten)
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons BBQ Rub (your favorite sweet and savory blend)
Bourbon BBQ Glaze
- 1 cup Ketchup
- 1/4 cup Bourbon (Kentucky straight bourbon preferred)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
👨🍳 Instructions
-
1
Preheat your smoker to 250°F (120°C) using a hardwood like hickory, oak, or cherry for a robust flavor profile.
-
2
In a small skillet over medium heat, sauté the diced onions and minced bacon until the onions are translucent and the bacon fat has rendered. Add the garlic for the last 60 seconds, then set aside to cool completely.
-
3
In a small bowl, combine the panko breadcrumbs and milk. Let it sit for 5-10 minutes until it forms a soft paste (a panade); this is the secret to a moist loaf.
-
4
In a large mixing bowl, lightly whisk the eggs with the Worcestershire sauce and BBQ rub.
-
5
Add the ground beef, ground pork, cooled onion/bacon mixture, and the soaked breadcrumbs to the egg mixture.
-
6
Using cold hands, gently fold the ingredients together. Do not overwork the meat, as this will result in a tough, dense meatloaf. Mix just until combined.
-
7
Line a baking sheet with parchment paper or use a wire cooling rack placed over a tray. Shape the meat mixture into a uniform loaf, roughly 4 inches wide and 10 inches long.
-
8
Place the loaf (on the wire rack if using) directly into the smoker. Close the lid and smoke until the internal temperature reaches 140°F (60°C), which typically takes about 2 hours.
-
9
While the meat smokes, whisk together all the 'Bourbon BBQ Glaze' ingredients in a small saucepan over low heat. Simmer for 5 minutes until thickened and glossy.
-
10
Once the meatloaf hits 140°F, generously brush the top and sides with the bourbon glaze.
-
11
Continue smoking until the internal temperature reaches a final 160°F (71°C). The glaze should be tacky and caramelized.
-
12
Remove the meatloaf from the smoker and let it rest for at least 15 minutes. This allows the juices to redistribute so the loaf doesn't fall apart when sliced.
-
13
Slice into thick 1-inch slabs and serve immediately.
💡 Chef's Tips
Always use a meat thermometer; temperature is more important than time for a juicy result. Avoid using extra-lean beef; the fat from the 80/20 blend and the pork is what carries the smoke flavor. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks. For a 'Tex-Mex' twist, swap the BBQ rub for taco seasoning and use a chipotle-based glaze. Letting the sautéed aromatics cool before adding them to the raw meat prevents the meat from 'cooking' prematurely and ensures a better texture.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes and smoked honey-glazed carrots. Pair with a bold, oaky Bourbon or a dark Stout beer to complement the smoky notes. Leftovers make the ultimate 'Pitmaster Sandwich' on toasted sourdough with extra glaze and pickles. A crisp coleslaw with a vinegar-based dressing provides a perfect acidic contrast to the rich meat.