YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“This in NOT your mama’s meatloaf! If you’re a fan of BBQ, you’ve likely tried smoked brisket. But have you ever considered turning it into a meatloaf? Are you ready to elevate your weeknight dinners? Personal BBQ brisket smoked meatloaves are here to impress. These flavorful loaves blend the rich taste of BBQ with the comfort of home cooking. Perfect for game day, they bring a crowd-pleasing twist to traditional meatloaf. Plus, they freeze well for future meals, making meal prep a breeze.”
—
Recipe from thekitchenwhisperer.net
Learn more about the YS640S Pellet Grill:
https://www.yodersmokers.com/pellet/the-ys640s-pellet-grill/
INGREDIENTS
- 2 pounds ground Beef
- 1 pound ground Pork
- 3 large Eggs
- 1/3 cup minced sweet Onion
- 1 tablespoon minced Garlic
- 1 tablespoon dried Parsley
- 1 tablespoon Steak Seasoning
- 5 slices wheat/white Bread, torn
- 3/4 cup Milk
- 1 cup BBQ Sauce, divided
INSTRUCTIONS
- Preheat the Yoder Smokers YS640S Pellet Smoker to 240F.
- To a bowl, add the torn bread and the milk. Gently press the bread into the milk. Allow to set for 5 minutes. This is known as the panade.
- To a different large bowl, add the beef, pork, eggs, onion, garlic, parsley, steak seasoning, panade (milk/bread), and 1/2 cup of BBQ sauce). Gently mix until combined. Do not over mix as the meatloaf will be tough.
- Line a rimmed baking pan with parchment paper (at this point you can also add a cooling rack inside the pan as well if desired). Using damp hands, form the meatloaf (meatloaves). You want the meatloaf/meatloaves to be snug/compact and hold the shape.
- Place onto the pan/cooling rack. Place the whole tray into the smoker, top rack. After 30 minutes, baste the meatloaf/meatloaves. Continue doing this every 30 minutes until the internal temp reads 165F. Depending on your smoker and the size of your meatloaf/loaves this can take 2-4 hours.
- Remove from the smoker, allow to cool for about 10-15 minutes before slicing and serving.
“This in NOT your mama’s meatloaf! If you’re a fan of BBQ, you’ve likely tried smoked brisket. But have you ever considered turning it into a meatloaf? Are you ready to elevate your weeknight dinners? Personal BBQ brisket smoked meatloaves are here to impress. These flavorful loaves blend the rich taste of BBQ with the comfort of home cooking. Perfect for game day, they bring a crowd-pleasing twist to traditional meatloaf. Plus, they freeze well for future meals, making meal prep a breeze.”
—
Recipe from thekitchenwhisperer.net
Learn more about the YS640S Pellet Grill:
https://www.yodersmokers.com/pellet/the-ys640s-pellet-grill/
INGREDIENTS
- 2 pounds ground Beef
- 1 pound ground Pork
- 3 large Eggs
- 1/3 cup minced sweet Onion
- 1 tablespoon minced Garlic
- 1 tablespoon dried Parsley
- 1 tablespoon Steak Seasoning
- 5 slices wheat/white Bread, torn
- 3/4 cup Milk
- 1 cup BBQ Sauce, divided
INSTRUCTIONS
- Preheat the Yoder Smokers YS640S Pellet Smoker to 240F.
- To a bowl, add the torn bread and the milk. Gently press the bread into the milk. Allow to set for 5 minutes. This is known as the panade.
- To a different large bowl, add the beef, pork, eggs, onion, garlic, parsley, steak seasoning, panade (milk/bread), and 1/2 cup of BBQ sauce). Gently mix until combined. Do not over mix as the meatloaf will be tough.
- Line a rimmed baking pan with parchment paper (at this point you can also add a cooling rack inside the pan as well if desired). Using damp hands, form the meatloaf (meatloaves). You want the meatloaf/meatloaves to be snug/compact and hold the shape.
- Place onto the pan/cooling rack. Place the whole tray into the smoker, top rack. After 30 minutes, baste the meatloaf/meatloaves. Continue doing this every 30 minutes until the internal temp reads 165F. Depending on your smoker and the size of your meatloaf/loaves this can take 2-4 hours.
- Remove from the smoker, allow to cool for about 10-15 minutes before slicing and serving.
