This is comfort food at its finest. MeatChurch’s Matt Pittman grew up on meatloaf, but of course had to add his own smoked element to it to make it a BBQ Meatloaf.
You need 4 lbs of meat, but this is where you can get creative. This is a great place to use some of that ground wild game you have in the freezer. We also replace the traditional ketchup with BBQ sauce.
- 3 pounds ground elk
- 1 lb ground pork (1 tube of breakfast sausage)
- 4 slices white bread, crumbled
- 1/2 cup Meat Mitch Whomp BBQ sauce (sub your favorite sauce)
- 1/4 cup whole milk
- 1 medium onion, finely chopped
- 2 eggs, beaten
- 1 T, Meat Church Holy Cow
- Instant Read Thermometer
- 9″ x 13″ greased pan
Prepare smoker at a temperature of 250 degrees F. I recommend a medium smoking wood or pellet such as hickory for this cook.
Combine milk and bread. Set aside for about 10 minutes.
Add remaining ingredients to the bread mixture and combine until everything is even mixed. Try not to over mix so that the ground meats retain the texture.
Form the mixture into a loaf shape on a smoker safe pan or parchment paper.
Place pan in the smoker. Smoke the meatloaf at 250 until the internal temperature reaches 165 degrees F. This will take approximately 2 1/2 hours at 250.
Glaze with additional BBQ sauce the final 5 – 10 minute of the cook. Just long enough time for the sauce to tack up.
Remove the meatloaf from the smoker when done, cover and allow to rest for 5 to 10 minutes before carving and serving.