Smoked BBQ Meatloaf

Instructions

1. 01

   In a large bowl, combine the panko breadcrumbs and whole milk. Let the mixture sit for 2–3 minutes. This step—known as a panade—is the secret to a tender, moist meatloaf. The breadcrumbs absorb the milk and create a barrier that keeps the meat from drying out during the cook.

2. 02

   Add all remaining meatloaf ingredients to the bowl with the panade. Gently fold everything together until just combined. Do not overwork the meat—overmixing develops the proteins and can result in a dense, tough loaf. Mix until everything is evenly incorporated and stop there.

3. 03

   Form the mixture into a loaf shape on a greased wire rack set over a sheet pan. Place it in the refrigerator for 20 minutes. This rest helps the loaf hold its shape during the cook and gives the flavors time to come together.

4. 04

   Fire up your Masterbuilt Gravity Series 1150 and set the temperature to 325–350°F. Allow the smoker to fully come to temperature before adding the meatloaf.

5. 05

   Place the rack and meatloaf in the smoker. Cook for 1 hour, then carefully rotate the loaf for more even cooking. Continue smoking for an additional 30 minutes to 1 hour, checking for doneness. The meatloaf is ready when it reaches an internal temperature of 165–175°F. Total cook time is approximately 2 hours.

6. 06

   Remove the meatloaf from the smoker and allow it to rest for 10 minutes before slicing. This keeps all the juices locked inside where they belong.