Best Smoked Meatloaf I've Ever Made With This Sauce
Smoked Meatloaf With a Smoked Ketchup Glaze
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Introduction
BBQ Meatloaf Over Direct Heat
What's up BBQ fans! Comfort food season is here, and today I'm making BBQ meatloaf on the Komodo Kamado. About a year ago, I made a glaze for meatloaf on my Yoder, and it took meatloaf to a whole new level. Today we're doing it again, with the fat dripping right into the lump.
The Setup
Fuel: Komodo Kamado Coco Char, which is neutral, plus white oak and Bear Mountain Cherry for the flavor.
Temp: a small fire running at 250°F.
Placement: directly over the fire on a rack. With 30 mph winds and a few cooks going, it was a busy day on the patio.
The Meatloaf
4 lb fresh-ground chuck from my butcher, about 75/25 to 80/20. You need that fat, or you'll get dry meatloaf.
1 large onion, rough chopped. I like a little chew.
A little fresh parsley for brightness and color.
Fresh cracked smoked pepper from the Pepper Cannon (use code: RUMANDCOOK to save 10%)
Salt, garlic powder and onion powder
A good splash of Worcestershire sauce. Don't be shy with a lot of meat.
Smoked ketchup, smoked with oak (I made it in my Burger 2.0 video)
2 eggs. With this much moisture, you don't need more.
Red wine, the key ingredient. It goes great with beef and adds moisture.
Plain breadcrumbs, not seasoned. For 4 lb, I used about half a container.
Break up the beef first so the seasoning gets all the way through, not just on the outside. The breadcrumbs help bind it and hold in moisture. Fold it all together until the onions are spread through the middle.
Form It
Spray the rack well. I free-formed one big solid loaf, patted tight so it slices cleanly, and kept it even so it cooks evenly. Normally I'd form it in a pan. With my big onion chunks, it was a little crumbly, but I love onions, so I'm not complaining.
The Cook
The fat renders and drips into the lump, adding delicious flavor. At exactly 2 hours, it hit 155°F.
The Glaze
¼ cup apple cider vinegar
2 tbsp brown sugar
1 tsp garlic powder and 1 tsp onion powder
1 cup smoked ketchup
Stir the sugar into the vinegar first to break it down, then add the ketchup. I warmed it on the kamado for about 5 minutes to finish dissolving the sugar, then painted on a nice thick coat. I let it go 15 minutes so the glaze could tack up.
It came off at 162°F, with a lot of moisture from all that fat. Rest it about 20 minutes, loosely tented.
Taste Test
Getting it off the rack was a fight. The bottom got dark from sitting over direct fire the whole time, and I sacrificed maybe 1/16 inch of it. That flavor from the lump was worth it. Next time I'll grab a metal spatula.
Inside, it was bright red, juicy, with a nice little smoke ring. That glaze takes it over the edge. I kept extra glaze for dipping. The dogs approved, too.
Final Thoughts
If you're not the biggest meatloaf fan, give this one a shot. My dad hates meatloaf, and I keep threatening to make this for him. Use fatty chuck, add red wine and plain breadcrumbs, cook it over the fire at 250°F and glaze it with smoked ketchup.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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