For an extra layer of flavor, consider adding a touch of your favorite barbecue sauce to the meat mixture. The type of wood used for smoking can significantly impact the flavor. Experiment with different woods like hickory or mesquite to find your preference. Ensure the internal temperature reaches a safe level for ground beef. Use a reliable meat thermometer for accurate readings.
Texas Smoked Barbecue Meatloaf
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PREP TIME1 hrs
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COOK TIME6 hrs
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TOTAL TIME7 hrs
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SERVING8 People
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VIEWS6
Elevate your comfort food game with this Texas Smoked Barbecue Meatloaf! Infused with smoky flavors and a tangy glaze, this meatloaf is a delicious twist on a classic, bringing the taste of the barbecue pit right to your dinner table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol102 mg
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Fiber2 g
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Protein25 g
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Saturated Fat6 g
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Sodium2751 mg
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Sugar4 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
02
Step
0 mins
Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
03
Step
0 mins
Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker. (30 minutes)
04
Step
0 mins
Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
05
Step
0 mins
Place meatloaf in the hot smoker.
06
Step
30 mins
Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
07
Step
2 hrs
Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C). (2 hours)
08
Step
20 mins
Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced. (20 minutes)
09
Step
5 hrs
Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C). (4 to 5 hours)
10
StepRemove meatloaf from smoker and let rest 10 minutes before cutting and serving.
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RECIPE REVIEWS
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Please Rate
Anabel Davis
Jul 2, 2025I halved the recipe and it worked perfectly for a smaller gathering.
Felicity Kerluke
Jul 2, 2025I added a bit more jalapeno for extra heat, and it was perfect for my taste.
Cordia Herzog
Jul 1, 2025My family loved this! It's a new favorite.
Raoul Morissette
Jul 1, 2025The spice rub is fantastic. I've started using it on other meats as well.
Ed Hane
Jul 1, 2025This is the best meatloaf I've ever made.
William Willms
Jul 1, 2025This recipe is a game-changer! The smoky flavor is incredible.
Mohamed Cremin
Jul 1, 2025The resting period is crucial. Don't skip it!
Jaunita Schuppe
Jul 1, 2025The apple spray really keeps the meatloaf moist, and the glaze is the perfect finishing touch.
Maggie Aufderhar
Jul 1, 2025I was skeptical about smoking meatloaf, but this recipe proved me wrong. It's delicious!
Enos Carter
Jun 30, 2025The glaze is the star of the show. So much flavor!