Texas Smoked Barbecue Meatloaf
Description
Take your meatloaf to the next level with this recipe that builds a loaf filled with spicy chile flavors and then smokes it over pecan wood.
Ingredients
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3 tablespoons salt
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2 teaspoons cayenne pepper
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2 teaspoons garlic powder
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1 teaspoon cumin
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1 teaspoon dried Mexican oregano
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1 teaspoon dried thyme
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2 pounds lean ground beef
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1/2 cup almond flour
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1 green bell pepper, shredded
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1/2 yellow onion, shredded
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1 fresh jalapeno pepper - stemmed, seeded, and minced
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1 egg, beaten
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2 cloves garlic, grated
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aluminum foil pan
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1 tablespoon grapeseed oil, or as needed
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2 pounds pecan wood chunks, soaked in water
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1/2 cup unfiltered apple juice
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2 tablespoons apple cider vinegar
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1 1/2 tablespoons bourbon whiskey
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1 1/2 tablespoons water
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1 tablespoon Worcestershire sauce
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1 tablespoon fresh lemon juice
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1/2 cup water
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1/3 cup ketchup
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3 tablespoons apple cider vinegar
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1 1/2 tablespoons Worcestershire sauce
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2 teaspoons smoked paprika
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1 teaspoon dry mustard
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1 teaspoon fresh lemon juice
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1/2 teaspoon honey, or to taste
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1 dash liquid smoke
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1 pinch ancho chile powder
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1 pinch red pepper flakes
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1 pinch ground black pepper
Directions
1
Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
2
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.
3
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.
4
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.
5
Place meatloaf in the hot smoker.
6
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.
7
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), about 2 hours.
8
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, about 20 minutes.
9
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 more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.