Bourbon Glazed Smoked Meat Loaf
Bourbon Glazed Smoked Meatloaf
Meatloaf is a very popular dish in most homes in America. Every family has their own secret recipe. In our house we like to play around with the ingredients, and the way we make ours. This recipe was created recently in our family, and will be staple moving forward. Thank you for checking out our recipe, and please send us your feedback.
2 lbs Certified Angus Beef from Notorious mEATS
1/2 Cup White Onion Diced
1/2 Green Pepper Diced
1/2 Cup Breadcrumbs (can add more to get the consistency that you like)
1/4 Cup W Sauce American Worcestershire
1/2 Cup Notorious PIG BBQ Hypnotizer Rub (11.8oz)
2 Cups Head Country BBQ Sauce ORIGINAL
1 Cup of Bourbon of your choice
Preheat smoker to 275-300 degrees.
Mix burger, onion, green pepper, egg, Notorious PIG BBQ Hypnotizer Rub (11.8oz), and breadcrumbs in a mixing bowl. Once you mix everything together feel free to add more breadcrumbs to get the texture you want to form a good meatloaf. You do not want the mix to be tacky.
Layer a small loaf pan with a sheet of wax paper and put your meatloaf mix in the pan. Form the meatloaf by leveling the mixture around the outside edges of the loaf pan. This will give your meatloaf the form you are looking for.
If you are cooking on an indirect smoker place on the smoker upside down and take the wax paper and loaf pan off. This recipe was cooked on a RecTeq Bullseye and was cooked using a sheet pan, and a rack. Fill your sheet pan up with your favorite bourbon for extra bourbon flavor (feel free to cook on a rack even if you are using a indirect smoker).
Mix the Head Country BBQ Sauce, and bourbon in a small saucepan over low heat constantly stirring to keep from burning.
Looking for an internal temp of 155 degrees and the meatloaf is done. Start glazing the meatloaf around 130 degrees internal temp giving it time to caramelize on the outside of the meatloaf. If you are in need of a good meat thermometer look at the ThermoWorks- ThermoPop- Red.
Allow the meatloaf to rest for 10 minutes before slicing.