8:57 AM Derek , 0 Comments
We're going with old fashioned comfort food this week. Using a smoker, rather than a convection oven, our beef and pork meatloaf has a beautiful smoke ring that adds a whole new dimension of flavor. Additionally, BBQ sauce is added to homestyle brown gravy for a unique, savory topping that's awesome on both meat and potatoes.
1.5 lbs ground beef (80/20)
1 lb breakfast sausage
1 small onion (diced)
2 tablespoons of breadcrumbs
3 cups beef broth
1/4 cup butter
1/4 cup flower
2 teaspoons cornstarch
2 tablespoons water
Salt and pepper
Makes 6 servings
Prep / Cook time: 2 Hours
Mix the meat, onions, eggs and breadcrumbs thoroughlly with your hands. You can use all beef, but I love the added fat and flavor that breakfast sausage brings to the table.
Form the mixture into a loaf. For even cooking try to make the loaf equally thick throughout. Season the outside liberally with your favorite BBQ rub. This will give the outside a nice dark crust. Place the loaf in an aluminum pan.
Set up your grill or smoker for indirect cooking. We're shooting for a temp of 325 degrees. Cook time should be about an hour and forty-five minutes. I used hickory wood for it's smooth, but bold smoke flavor. Mesquite would also be a good option.
When the meatloaf is nearly done, it's time to start on the gravy. Melt the butter in a sauce pan over medium heat. Add the flour and wisk thoroughly for a couple minutes.
Add 3 cups of beef broth. Dissolve the corn starch in 2 tablespoons of water and add to the broth. Bring to a boil and continue to wisk until the gravy thickens. Season with salt and pepper.
Check the meatloaf with an instant read thermometer. We're looking for an internal temp of 160 degrees. When the meatloaf is done, remove from the pan and let rest for 10-15 minutes before slicing.
Serve with mashed potatoes and your favorite vegetable. This meatloaf is comfort food at its absolute best. You'll be amazed how much the smoke adds to the meat's flavor.