Smoked Meatloaf on the Pit Boss Pro Series 1600 Elite
Ingredients -
1 - Pound American Kobe Ground Beef
1 - Pound Ground Pork
2 - Eggs
1 Cup - Bread Crumbs
Italian Season
Dried Chopped Onions
Cheese
Worcestershire Sauce
Killer Hogs The BBQ Rub
BBQ Sauce of your choice
Mix all of the ingredients into a bowl and use your hands to mix/combine everything together except for the Killer Hogs The BBQ Rub and BBQ Sauce. Add Italian Seasoning & Dried Chopped Onions to your taste.
Line Aluminum Pan with plastic wrap and stuff the meatloaf mixture into the pan. Set the pan into the refrigerator for 1-2 hours.
Fire up the Pit Boss 1600 to 250 Degrees.
Remove Meatloaf from the pan and add the Killer Hogs The BBQ Rub to all parts of the Meatloaf.
Put the meatloaf onto the Pit Boss 1600 and let to smoke for 1 hour. After the 1st hour add temperature probe to monitor the internal temperature. Once the internal temperature reaches 155 degrees put the BBQ Sauce onto the meatloaf and then let it finish cooking and pull the meatloaf off once it reaches 165 degrees.
Pull off and let meatloaf rest for 10 minutes and then slice it up for a great dinner.
00:00 - Introduction
00:41 - Mixing The Ingredients
03:01 - Forming The Meatloaf
04:00 - Remove Meatloaf From Pan And Add Rub
05:45 - Putting Meatloaf On Pit Boss
06:12 - 1 Hour Check & Adding Meat Temp Probe
07:21 - Time To Add BBQ Sauce - 155 Degrees
08:48 - Reached 165 Degrees Internal
09:22 - Slice Up Mealoaf
09:55 - Taste Test
10:30 - The End
Amazon Associate Link -
Killer Hogs The BBQ Rub | Championship Grill Seasoning for Beef, Steak, Burgers, Pork, and Chicken | 16 Ounce by Volume (11oz by Net Weight)
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