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–+ servings

Classic Hickory-Smoked Meatloaf with Tangy Tomato Glaze

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef, preferably 80% lean
  • ½ cup plain breadcrumbs
  • ¼ cup whole milk
  • 1 large egg
  • ¼ cup finely diced yellow onion
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ cup ketchup, divided
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • Hickory pellets, for the pellet grill

fremgangsmåte
 

  • Preheat the pellet grill to 250°F using hickory pellets. Set it up for indirect cooking so the meatloaf can smoke without sitting over direct heat.
  • In a large bowl, stir together the breadcrumbs and milk. Let them stand for a minute, then mix in the egg, diced onion, Worcestershire sauce, salt, pepper, and garlic powder.
  • Add the ground beef and 2 tablespoons of the ketchup. Mix gently with your hands just until combined. Avoid packing the mixture tightly, which can make the loaf dense.
  • Shape the mixture into a loaf on a sheet of foil or a grill-safe tray, leaving the top and sides exposed to the smoke. Place it on the grill and smoke until the center reaches 150°F on an instant-read thermometer.
  • While the meatloaf smokes, stir together the remaining ketchup, apple cider vinegar, and brown sugar in a small bowl. Brush the glaze over the top and sides of the loaf.
  • Continue cooking until the center reaches 160°F. Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing.

merknader

For a more pronounced tang, add a little extra apple cider vinegar to the glaze before brushing it on. Use a thermometer to check the center rather than relying on the outside color, and slice the rested loaf with a sharp knife for neat portions.
Course: Main Course
Cuisine: American
Equipment: Pellet Grill, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer