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.