Chef Andrew Evans’ Meatloaf
MAKE AHEAD: You can make the meatloaf a day ahead and smoke the next
day–it will also freeze well and reheat for leftovers for up to 3 days if
well wrapped and refrigerated.
6 or more servings
36 oz ground beef 80/20
1/4 cup of you favorite BBQ sauce (you will need another 1/4 cup of same
sauce for glazing)
2 whole eggs
1 cup of bread crumbs (I like Panko since they absorb more liquid.)
8 oz. can of drained diced tomato
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 medium size chunk of hickory or 1 cup of soaked hickory chips
1 aluminum pan (9×9 works well)
Prepare a charcoal grill for indirect grilling: Light the charcoal in a
chimney starter and let the briquettes burn until the flames subside and a
light layer of ash covers the briquettes (about 20 to 25 minutes). Dump the lighted coals into a mound on one side of the grill. Place the water pan next the charcoal on the other side.
To cook in a gas grill: Place the wood chunk or chips in a smoker box or a foil packet with fork holes puncturing the top to let smoke escape. Prepare the grill for indirect heat (fire up only one side). Preheat the grill to high. When smoke appears, reduce the heat to low as it will go, about 200 degrees. Place the meatloaf pan on the cool, or indirect, side. Place the water pan next to the meatloaf, but not over the fire. (You don’t absolutely need to use a water pan, so if there is not enough space, it’s okay.) Smoke over indirect heat as close to 200 degrees as possible until
an internal temperature of 140 degrees.
At that point take the 1/4 cup of BBQ sauce and brush it on top of the meat loaf. The glaze will set while the temperature of the meatloaf goes up to its final temperature between 150-160 degrees. At that point, remove the meatloaf pan to a table and cover with aluminum foil and rest for 20 minutes than slice and serve along with your favorite sides.