No announcement yet.

Smoked French Kiss Meatloaf

  • Filter
  • Time
  • Show
Clear All
new posts

  • Smoked French Kiss Meatloaf

    Smoked this today, it was very good!

    From Perfect Barbecue Method cookbook
    Serves 6

    Estimated smoke time 2 to 2-1/2 hours
    Smoke temp 326
    Wood chips Oak, Pecan or Mesquite

    2 lbs ground beef
    2 Tbsp extra-virgin olive oil
    2 large onions, thinly sliced
    2 eggs, lightly beaten
    2 garlic cloves, minced
    1 cup fresh white bread crumbs
    1/2 cup whole milk
    Dash of Tabasco sauce
    1 Tbsp English Pub Rub (see recipe below)
    1/2 cup Balsamic Barbecue Sauce (see recipe below)


    In a large bowl, mix together breadcrumbs and milk, set aside.

    In a large skillet, heat the olive over medium heat.
    Add the onions and reduce heat to medium low. Allow the onions to cook slowly, first becoming translucent, then caramelizing. Once the onions are caramelized, set aside to cool.

    To the breadcrumb mixture, add the ground beef, garlic, eggs, Tabasco sauce, and English Pub Rub. Use your hands to thoroughly combine.

    Divide the mixture in half, forming two 5”x9” loaves.
    Transfer loaf to a disposable aluminum pan.
    Spread the caramelized onions down the center of the meatloaf leaving a half inch rim around the edge of the loaf.
    Lay the remaining loaf on top, lightly pressing the edges to seal the onions inside.SMOKING

    Set the pan with the meatloaf on the smoker grate.
    Smoke the meatloaf for 1-1/2 to 2 hours or until the afternoon internal temperature reaches 155 F.

    Brush the meatloaf with Balsamic Barbecue Sauce and return it to the smoker for 30-30 minutes or until the meatloaf reaches 160F.

    Remove the meatloaf from the smoker, carve and serve after 10 minutes of resting to prevent carryover cooking.

    1 cup Balsamic vinegar
    3/4 cup ketchup
    1/3 cup brown sugar
    1 clove garlic, minced
    1 Tbsp Worcestershire sauce
    1 Tbsp Dijon mustard
    1/2 tsp salt
    1/2 tsp black pepper

    In a small saucepan, combine all ingredients and heat over low heat 15 to 20 minutes until sugar is dissolved and sauce is thickened. Brush over meat in the last 30 minutes of smoking to ensure it doesn’t burn.

    1 beef bouillon cube, pulverized
    2 cloves garlic, crushed
    1 small shallot, finely diced
    1 tsp kosher salt
    1/4 cup extra virgin olive oil

    Combine ingredients in a small bowl and slather on the steaks. Allow to sit at least 30 minutes before smoking.

    Charlene’s notes 5-31-2021: Very good, prepped it the day before.
    Last edited by CharleneG; 05-31-2021, 09:04 PM. Reason: Formatting problem

  • #2
    We had some of the leftovers last night and it tasted even better than the first night. When I make this again I’ll let it cool and refrigerate it for a day or so before serving. The flavor was much more complex after resting and chilling.