Ingredients:

  • 1 lb Ground Beef (80/20 lean-to-fat ratio)
  • 1 lb Ground Pork
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup Panko breadcrumbs
  • 2 large eggs, beaten
  • 2 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 0.5 tsp cayenne pepper
  • 1.5 cups BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp honey

Instructions:

  1. Preheat your smoker (Traeger, Pit Boss, or Offset) to 225°F (107°C) using hickory or oak pellets.
  2. In a large bowl, combine the ground beef, ground pork, diced onion, minced garlic, panko, beaten eggs, Worcestershire sauce, and dry seasonings. Mix by hand until just combined, being careful not to overwork the meat.
  3. Shape the mixture into a free-form loaf. Place the loaf onto a wire cooling rack to ensure 360-degree heat and smoke circulation.
  4. Place the wire rack with the meatloaf directly onto the smoker grates. Smoke at 225°F.
  5. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, Dijon mustard, and honey to create the glaze.
  6. When the meatloaf is approaching an internal temperature of 160°F (71°C), brush the glaze generously over the exterior.
  7. Continue smoking until the internal temperature reaches a safe 160°F (71°C) and the glaze has become tacky and lacquered.
  8. Remove from the smoker and let the meatloaf rest for 15 minutes before slicing to retain juices.