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How to Make Texas Smoked Barbecue Meatloaf - A Step-by-Step Guide

Are you ready to take your meatloaf game to the next level? If you're a fan of barbecue flavors and enjoy smoked meats, then you're going to love this Texas Smoked Barbecue Meatloaf recipe. This dish takes the classic comfort food to a whole new level with the addition of smoky, tangy barbecue sauce and a hint of heat from jalapenos.

Smoking a meatloaf might seem unconventional, but it's a game-changer. The smoky flavor infuses the meatloaf, creating a depth of flavor that you just ca...

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Ingredients

  • 3 tablespoons salt
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried thyme
  • 2 pounds lean ground beef
  • ½ cup almond flour
  • 1 green bell pepper, shredded
  • ½ yellow onion, shredded
  • 1 fresh jalapeno pepper - stemmed, seeded, and minced
  • 1 egg, beaten
  • 2 cloves garlic, grated
  • aluminum foil pan
  • 1 tablespoon grapeseed oil, or as needed
  • 2 pounds pecan wood chunks, soaked in water
  • ½ cup unfiltered apple juice
  • 2 tablespoons apple cider vinegar
  • 1 ½ tablespoons bourbon whiskey
  • 1 ½ tablespoons water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • ½ cup water
  • ⅓ cup ketchup
  • 3 tablespoons apple cider vinegar
  • 1 ½ tablespoons Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon honey, or to taste
  • 1 dash liquid smoke
  • 1 pinch ancho chile powder
  • 1 pinch red pepper flakes
  • 1 pinch ground black pepper

Information

  • Prep Time: 1 hr
  • Cook Time: 6 hrs
  • Total Time: 7 hrs
  • Servings: 8
  • Yield: 1 meatloaf

  • Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
  • Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
  • Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
  • Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
  • Place meatloaf in the hot smoker.
  • Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
  • Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours.
  • Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes.
  • Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.

    • Nutrition

    333 cal.

    • Total Fat: 21g
    • Saturated Fat: 6g
    • Cholesterol: 102mg
    • Sodium: 2751mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 25g
    • Vitamin C: 17mg
    • Calcium: 41mg
    • Iron: 3mg
    • Potassium: 450mg

    Categories

    Beef recipes
    Pork recipes
    Barbecue recipes
    Smoked recipes
    Meatloaf recipes