Ingredients:

  • 5 lbs Ground Beef (80/20 ratio)
  • 5 lbs Ground Pork
  • 1 cup Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp Worcestershire Sauce (for the loaf)
  • 1 large Egg, lightly whisked
  • ¾ cup Panko Breadcrumbs
  • ½ cup Whole Milk
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika (optional)
  • 1 ½ tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • ½ cup Ketchup or high quality BBQ Sauce (for the glaze)
  • 2 Tbsp Dark Brown Sugar, packed (for the glaze)
  • 1 Tbsp Apple Cider Vinegar (for the glaze)
  • 1 tsp Worcestershire Sauce (for the glaze)
  • ½ tsp Hot Sauce (optional)

Instructions:

  1. Sauté Aromatics: Heat a tablespoon of oil in a small pan. Sauté the diced onion until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and allow to cool completely. (Crucial: Hot aromatics will start cooking the meat.)
  2. Bloom the Binder: In a small bowl, combine the milk and Panko breadcrumbs. Let sit for 5 minutes until the breadcrumbs have absorbed the liquid.
  3. Combine Wet Ingredients: In the large mixing bowl, whisk the lightly beaten egg, 1 Tbsp Worcestershire sauce, salt, pepper, thyme, and smoked paprika.
  4. Add Meat and Aromatics: Add the ground beef, ground pork, cooled sautéed aromatics, and the bloomed breadcrumb mixture to the bowl.
  5. Mix Gently: Using clean hands, mix the ingredients just until they are combined. Avoid overmixing, as this develops the protein strands and results in a dense, tough meatloaf.
  6. Shape and Chill: Form the mixture into a free-form loaf (approx. 10 inches long and 4 inches high) directly on a foil-lined baking sheet or smoker rack. Chill the loaf in the refrigerator for at least 30 minutes to help it hold its shape.
  7. Prepare the Glaze: While the meatloaf chills, whisk together all the Glaze ingredients (Ketchup/BBQ sauce, brown sugar, apple cider vinegar, 1 tsp Worcestershire, and hot sauce) in a small saucepan. Bring to a gentle simmer, cook for 2 minutes, then remove from heat. Set aside.
  8. Preheat Smoker: Prepare your smoker, bringing the temperature to a steady 225°F (107°C). Use your chosen wood (Pecan, Hickory, or Cherry recommended).
  9. Smoke (Naked): Place the chilled meatloaf directly onto the smoking rack. Smoke the loaf for approximately 90 minutes, allowing the smoke to fully penetrate the meat.
  10. Apply Glaze: After 90 minutes, insert the probe thermometer into the center. Once the internal temperature reaches 130°F (54°C), brush half of the prepared glaze evenly over the top and sides of the meatloaf.
  11. Finish Smoking: Continue smoking until the internal temperature reaches 160°F (71°C). This usually takes another 45-60 minutes. Apply the remaining glaze for the last 15 minutes of cooking, allowing it to caramelise nicely.
  12. Rest: Once the loaf hits 160°F (71°C), remove it carefully from the smoker. Tent it loosely with foil and allow it to rest for 15 minutes. (The temperature will rise slightly during resting, reaching a safe final temp of 165°F/74°C.)
  13. Slice and Serve: Slice the loaf thickly using a sharp knife. Drizzle any remaining pan juices over the slices before serving.