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Saturday, July 15, 2017

Low- and Slow-Smoked Meatloaf

Deb Lindsey for The Washington Post


Smoking a meatloaf is not much more complicated than throwing it into the oven, but the flavor that results is outstanding. Chef Andrew Evans uses his restaurant's special rib rub and sauce, but any favorite rub and tomato-based barbecue sauce will work.

Make Ahead: You can assemble the meatloaf a day in advance and smoke it the next day. The cooked meatloaf can be wrapped and refrigerated for up to three days or frozen for up to 3 months. To reheat, defrost if frozen. Wrap in aluminum foil and bake at 350 degrees for about 30 minutes or until heated through.



36 ounces/1kg 80-20 ground beef
1/4 cup tomato-based barbecue sauce, plus 1/4 cup for glazing
2 large eggs
1 cup plain dried bread crumbs, such as panko
8 ounces/224g canned diced tomatoes, drained
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper


Prepare the grill for indirect heat. For a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, dump them into a mound on one side of the grill. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds. For a gas grill, place the wood chunk or chips in a smoker box or a foil packet with fork holes puncturing the top to let smoke escape. Prepare the grill for indirect heat (fire up only one side). Preheat the grill to high. When smoke appears, reduce the heat to as low as it will go, about 200 degrees.

Combine the ground beef, sauce, eggs, bread crumbs, tomatoes, salt and pepper in a large bowl and mix well. Pack the mixture into a 5-by-9-inch loaf pan or 6-by-10-inch baking dish.

When the grill is ready, place the meatloaf pan on the cool, or indirect, side of the grill. Fill a 9-by-9-inch aluminum pan with an inch of water and place it on the other side of the grill. (If there's not enough space for the pan, that's okay; you can omit it.) If using a charcoal grill, add the hickory chunk or chips to the coals now. Cover the grill, and smoke the meatloaf over indirect heat as close to 200 degrees as possible until the interior temperature of the meatloaf registers 140 degrees on an instant-read thermometer. At that point, brush the remaining 1/4 cup of barbecue sauce on top of the meatloaf and cover the grill. The glaze will set while the meatloaf reaches its final temperature of 150 to 160 degrees. The total cooking time will depend on the heat of your fire and the size of your baking pan or dish, but 3 hours is a good estimate.

Transfer the meatloaf pan to a heatproof surface, cover it with aluminum foil and allow it to rest for 20 minutes before slicing and serving.


Adapted from Andrew Evans, chef-owner of the BBQ Joint in Easton, Md.

Nutritional Facts
Calories per serving (based on 8): 400
% Daily Values*
Total Fat: 28g 43%
Saturated Fat: 11g 55%
Cholesterol: 145mg 48%
Sodium: 740mg 31%
Total Carbohydrates: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 5g
Protein: 25g

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