Beef, Family Recipes by Revolution Barbecue, Kansas City BBQ Rub, Pork, Recipes, Recipes by Glenn Connaughton
Ultimate Smoked Barbecue Meatloaf : A Flavorful Twist on a Classic Comfort Food
Welcome to a family favorite: Smoked Barbecue Meatloaf. This recipe isn’t just a dish; it’s a warm embrace of comfort food, a culinary journey that evokes cherished memories around the dinner table. Say goodbye to the notion of bland, uninspired meatloaf – this creation is anything but ordinary.
Crafted with a blend of hearty beef and succulent pork, each bite offers a symphony of flavors that dance on your palate. The marriage of these meats creates a harmonious balance, ensuring every slice is moist, tender, and bursting with savory goodness.
But what truly elevates this meatloaf to legendary status is the addition of Revolution Barbecue’s Kansas City BBQ Rub. This signature blend of spices adds depth and complexity, infusing the dish with smoky undertones and a tantalizing aroma that will have your taste buds singing.
One of the beauties of this recipe lies in its versatility. By simply swapping out the potato chips, you unlock a world of endless possibilities. Whether you opt for classic barbecue, spicy jalapeño, or tangy sour cream and onion, each variation offers a unique twist on this timeless classic.
So, bid farewell to your grandma’s boring meatloaf and embark on a flavor-packed adventure with our Barbecue Meatloaf. It’s a dish that not only fills your belly but also warms your soul. Dive in and discover why this recipe has earned its rightful place as a cherished family favorite. Recipe by Glenn Connaughton. Read more about Glenn here.
Smoked Barbecue Meatloaf
Ingredients
- 1 tablespoon canola or vegetable oil
- 1 medium white onion diced
- 3 cloves garlic minced
- 8 oz bag barbecue potato chips
- 2 pounds 80/20 ground chuck
- 1 pound ground pork
- ¾ cup ketchup
- ¼ cup tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Revolution Barbecue Kansas City BBQ Rub
Instructions
- In a small pan, heat the oil and cook the onion on medium heat until translucent. Add the garlic, stirring constantly, and cook for another 2 minutes. Remove from heat and set aside.
- Crush the potato chips in the bag until they resemble breadcrumbs.
- In a small bowl, combine the onion mixture, ketchup, tomato paste, brown sugar, and Worcestershire sauce. Set aside ¼ cup of this mixture.
- In a large bowl, add the meat, potato chips, BBQ Rub, and sauce and mix well until thoroughly incorporated. On a foil-lined baking sheet, form the meat into a 12-inch loaf. Cover and refrigerate for one hour.
- Preheat your smoker to 250 °F with three chunks of hickory wood.
- Using the foil, turn the loaf out on to the smoker. Brush the remaining sauce on to the meatloaf and allow to smoke for 4 hours or until an internal temperature of 160 degrees. Remove from the smoker on to a baking sheet and allow to rest for 20 minutes. Slice and serve.
Notes
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