APPS & SIDES

Bomb Meatloaf

Prep Time: 1hr 15 mins

Cook Time:  3hours 20minutes 20minutes 

Total Time: 4hours  15minutes 

This bomb meatloaf is a savory and satisfying main packed with flavor. All you need is ground beef (chuck preferably), aromatics, and a simple list of seasonings. Once combined, the meatloaf is smoked to perfection and finished with a sweet, tangy glaze. Serve it with a side of mashed potatoes and steamed vegetables for a classic and comforting meal.

Ingredients

Serving Sizes

Meatloaf

  • 2 pounds ground beef chuck 80% lean
  • ½ medium onion grated
  • 4 garlic cloves grated
  • ½ cup unseasoned breadcrumbs
  • 1 tablespoon soy sauce
  • 2 large eggs beaten
  • 1/3 cup whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • 3 tablespoons ketchup
  • Chopped fresh parsley for garnish

Glaze

  • ½ cup ketchup
  • 2 tablespoons light brown sugar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons soy sauce

Equipment

  • Z Grills Wood Pellet Grill
  • Z Grills Cherry Wood Pellets
  • Plastic Wrap
  • Baking Sheet
  • Aluminum Foil
  • Oven-Safe Wire Rack

Instructions

                                              • Step 1: Add the meatloaf ingredients to a large bowl and mix until well combined. It’s best to get in there with your hands.
                                              • Step 2: Transfer the meat mixture to a large sheet of plastic wrap, form it into a 9-inch loaf, and wrap it in the plastic.
                                              • Step 3: Refrigerate for 1-2 hours.
                                              • Step 4: Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 275 degrees Fahrenheit.
                                              • Step 5: Line a baking sheet with aluminum foil, place a wire rack on top, then place the meatloaf on the wire rack.
                                              • Step 6: Transfer the baking sheet to the grates, close the lid, and smoke the bomb meatloaf for 2 hours or until the internal temperature reaches 120-125 degrees Fahrenheit.
                                              • Step 7: Whisk the glaze ingredients in a bowl, then brush the meatloaf with some of the glaze.
                                              • Step 8: Close the lid and continue to smoke for another 1-1 ½ hours or until the internal temperature reaches 160 degrees Fahrenheit. Continue to reapply the glaze every 30 minutes.
                                              • Step 9: Remove from the grates, rest the meatloaf for 10 minutes, then slice and serve. Garnish with parsley before serving.

Ingredients

Serving Sizes

Meatloaf

  • 2 pounds ground beef chuck 80% lean
  • ½ medium onion grated
  • 4 garlic cloves grated
  • ½ cup unseasoned breadcrumbs
  • 1 tablespoon soy sauce
  • 2 large eggs beaten
  • 1/3 cup whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • 3 tablespoons ketchup
  • Chopped fresh parsley for garnish

Glaze

  • ½ cup ketchup
  • 2 tablespoons light brown sugar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons soy sauce

Equipment

  • Z Grills Wood Pellet Grill
  • Z Grills Cherry Wood Pellets
  • Plastic Wrap
  • Baking Sheet
  • Aluminum Foil
  • Oven-Safe Wire Rack