Smoked Meatloaf

• Meat

  • 1 1/4 lbs Ground beef chuck
  • 1 lb Ground pork
  • 1 1/4 lbs Ground turkey

• Produce

  • 4 Garlic cloves, fresh
  • 1/3 cup Onion
  • 1 tbsp Oregano, dried

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 1/2 cup Barbecue sauce, homemade or separated

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt

• Bread & Baked Goods

  • 3/4 cup Bread crumbs, fresh

• Other

  • heavy duty aluminum foil to make your own loaf pan or 2 disposable aluminum foil pans

Found on tastyeverafter.com

Description

Ingredients

• 1¼ pounds ground beef chuck
• 1¼ pounds ground turkey
• 1 pound ground pork
• 2 roasted red bell peppers, chopped (at home roasting instructions below)
• ¾ cup fresh bread crumbs
• ⅓ cup onion, finely chopped
• 4 fresh garlic cloves, minced
• 2 eggs, beaten
• 1 tablespoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1½ cup barbecue sauce, homemade or separated
• heavy duty aluminum foil to make your own loaf pan or 2 disposable aluminum foil pans

Directions

• TO ROAST RED BELL PEPPERS:
• Grill bell peppers over a gas or charcoal grill. Grill all sides of each pepper until blackened, about 15-20 minutes. Place blackened peppers in a small bowl and cover with a plate to allow the steam to loosen up the skin on the peppers. Let steam about 15 minutes and then peel off the pepper skins and scrap out the seeds. DO NOT rinse the peppers under water to remove the skin and seeds because that will remove all the smokey flavor. Chop the bell peppers and set aside.
• In a large bowl, combine all ingredients but only add ½ cup of the 1½ cup of barbecue sauce. Reserve other 1 cup of sauce to top the meatloaf later. Mix all ingredients in the bowl together until thoroughly combined.
• Take a small baking sheet and make a foil loaf pan by taking a 24 piece of heavy duty aluminum foil and doubling it over by folding it half. Mold the foil sides upwards to form a loaf pan. Fill the loaf pan with the meatloaf mixture. Set aside.
• Prepare the smoker and set it at 225F degrees (I like to use fruit woods with this, like cherry or apple). Place the meatloaf pan directly on the rack of an indirect heat source of the smoker and smoke for 3-4 hours, or until middle of meatloaf registers 165F degrees. Brush top of meatloaf with remaining 1 cup of barbecue sauce during the last hour of cooking time.
• **Alternative oven cooking method to smoking: Bake meatloaf in a preheated 350F degree oven for 1½ hours or until middle registers 165F. Top the uncooked meatloaf with the 1 cup of remaining barbecue sauce before placing it in the oven.
• Remove fully cooked meatloaf from the smoker or oven, allow it cool for a couple of minutes, then remove from pan and cut into slices. Enjoy!