Bomb Meatloaf
This bomb meatloaf is a savory and satisfying main packed with flavor. All you need is ground beef (chuck preferably), aromatics, and a simple list of seasonings. Once combined, the meatloaf is smoked to perfection and finished with a sweet, tangy glaze. Serve it with a side of mashed potatoes and steamed vegetables for a classic and comforting meal.
Equipment
- Z Grills Wood Pellet Grill
- Z Grills Cherry Wood Pellets
- Plastic Wrap
- Baking Sheet
- Aluminum Foil
- Oven-Safe Wire Rack
Ingredients
Meatloaf
- 2 pounds ground beef chuck 80% lean
- ½ medium onion grated
- 4 garlic cloves grated
- ½ cup unseasoned breadcrumbs
- 1 tablespoon soy sauce
- 2 large eggs beaten
- 1/3 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- 3 tablespoons ketchup
- Chopped fresh parsley for garnish
Glaze
- ½ cup ketchup
- 2 tablespoons light brown sugar
- 2 tablespoons Dijon mustard
- 2 teaspoons soy sauce
Instructions
- Add the meatloaf ingredients to a large bowl and mix until well combined. It’s best to get in there with your hands.
- Transfer the meat mixture to a large sheet of plastic wrap, form it into a 9-inch loaf, and wrap it in the plastic.
- Refrigerate for 1-2 hours.
- Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 275 degrees Fahrenheit.
- Line a baking sheet with aluminum foil, place a wire rack on top, then place the meatloaf on the wire rack.
- Transfer the baking sheet to the grates, close the lid, and smoke the bomb meatloaf for 2 hours or until the internal temperature reaches 120-125 degrees Fahrenheit.
- Whisk the glaze ingredients in a bowl, then brush the meatloaf with some of the glaze.
- Close the lid and continue to smoke for another 1-1 ½ hours or until the internal temperature reaches 160 degrees Fahrenheit. Continue to reapply the glaze every 30 minutes.
- Remove from the grates, rest the meatloaf for 10 minutes, then slice and serve. Garnish with parsley before serving.
Notes
Stick to 80% lean ground beef for this recipe. Anything leaner will result in a dry meatloaf.
i love my Zgrill the only complaint is there is not enough smoke as in my regular smoker
I agree! I usually don’t see smoke coming out of the stack and that is always a beautiful thing to behold. I’m not sure if pellet grills don’t put out as much smoke or it’s the type of pellets I’m using.
This was literally, the BOMB! It was fantastic! There were no leftovers for sandwiches the next day, that was the only disappointing about this recipe.
Never smoked a meat loaf before, but as the name implies, this was the bomb! Added some siracha to the mix (original mix and the glaze) and it was excellent. Will be doing this one again for sure!