Ingredients
Scale
For the Meatloaf
- 2 lbs Ground Beef
- 1 lb Italian Sausage
- 1 cup White Onion (small dice)
- 1/2 cup Bell Pepper (small dice)
- 1/2 cup Poblano (small dice)
- 1/8 cup Spiceology X Derek Wolf Maple Bourbon blend
- 1 1/2 cup Panko
- 2 Eggs
- 1 cup Spiceology Maple Bourbon BBQ Sauce (see recipe below)
Maple Bourbon BBQ Sauce & Glaze
- 1 cup Ketchup
- 1/2 cup Apple Cider Vinegar
- 1/8 cup Brown Mustard
- 2 Tbsp Worcestershire Sauce
- 2 cups Maple Syrup (the real stuff)
- 2 Tbsp Spiceology X Derek Wolf Maple Bourbon blend
- The Glaze: 1 cup Maple Bourbon BBQ Sauce 1/2 cup Apple Cider
Instructions
- Preheat your smoker to 225 degrees F and if you have it, super smoke setting.
- Combine all the BBQ sauce ingredients in a medium bowl and whisk until thoroughly combined.
- In a small mixing bowl, set aside 1 cup of the Maple Bourbon BBQ Sauce and 1/2 a cup of Apple Cider. Whisk and set aside. This is your Glaze for later. Much later.
- In a large mixing bowl, combine all of the ingredients for the meatloaf. I prefer to glove up and mix by hand like my grandma used to. Make sure everything is incorporated evenly.
- Meatloaf should feel as if it would fall apart.
- Mold meatloaf into an actual loaf in a loaf pan and set aside for ten minutes to allow panko to swell and provide structure to your loaf.
- Remove the meatloaf from the loaf pan and place meatloaf in the smoker (directly on grill) and cook to 160 degrees for approximately 1 hour and 30 minutes.
- Apply Maple Bourbon BBQ glaze after 1 hour on the grill and baste every 10 minutes.
- Remove from smoker and let rest for 10 minutes before slicing and serving.
- Serve yourself. You earned it.
Notes
The key in this recipe is taking your time and letting the meatloaf rest in the loaf pan before the smoke. It is similar to letting a dough rest for the gluten molecules to develop and give a bread structure. If you don’t wait, the meatloaf will fall through the grill grate.