Smoked Meatloaf

Smoked Meatloaf is better than any other meat loaf you may have eaten. ­⬇️⬇️🔥🔥 CLICK FOR RECIPE 🔥🔥⬇️⬇️ #smokedmeatloaf #smokedmeat #smokerrecipes
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Ingredients ⬇️
1 tablespoon canola oil, or light flavored oil
1 small yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 pounds lean ground beef, 85/15 or 80/20
2 chiles in adobo, chopped (not the whole can!)
2 large eggs, lightly beaten
2 tablespoons worcestershire sauce
1/2 cup panko breadcrumbs
4 tablespoons light brown sugar, divided
1/2 cup TSRI Barbecue Sauce, or sauce of your choice, divided
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions ⬇️
Preheat the smoker to 225°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
In a medium skillet over medium-low heat saute the onion, bell pepper, and garlic in the oil until softened, about 5 minutes. Cooking at low temp helps to release the sugar in the onions so don’t crank up that temp. Set aside to cool.
In a large bowl combine the ground beef, chiles in adobo, eggs, worcestershire sauce, breadcrumbs, 2 tablespoons of the brown sugar, ¼ cup of the bbq sauce, salt, and pepper. Mix to combine. Add in the cooled onion and peppers and mix to combine, do not over mix, just until everything is incorporated.
In a 9×13 foil container or container of your choice, form the mixture into a loaf.
Add the remaining 2 tablespoons of brown sugar and ¼ cup of bbq sauce to a small bowl and mix to combine. Brush half of the glaze all over the meatloaf.
Smoke for 2-3 hours, basting with the remaining glaze after an hour and a half. Meatloaf is done when the internal temperature reaches 165°F.
Let cool at least 10 minutes before slicing and serving.
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