Smoked Meatloaf

• 2.5lb 80/20 Fine Ground beef
• 1.5lb 0/30 Fine Ground Pork
• 1.25 cups Panko bread crumbs
• ¾ cup Shredded Parmesan (chopped fine)
• ¼ cup BXtreme Grilling Dust
• 1 tbsp. Rainier Garlic Herb
• ½ tbsp. Pepper paradise
• Vegetable cooking spray
• 1lb cheap thin cut bacon (Fine diced raw)
• ½ of a sweet onion (Fine Diced)
• 12oz water
• 7oz Blues Hog Champion Blend sauce

• Royal Oak®100% Charcoal Pellets
• Charcoal Grill
• Cast Iron Skillet
• Baking Sheet
• Meat Thermometer

1. Cook bacon until fully rendered and starting to brown.

2. Add in onion and simmer low to fully caramelize the onions and crisp the bacon.

3. Set aside to cool. After cooling, dice very finely.

Panko Mix

1. Mix Panko, all seasoning, and cheese in a gallon bag.

2. Use cooking spray in bag of Panko to aid in binding the seasoning to the Panko.

3. Mix shaking bag adding oil as needed to bind the seasoning and Panko.

Mix

1. Mix the meat by hand in a large bowl until well broken up.

2. Add the bacon and onion mixture.

3. Add in Panko mix and loose mix until dispersed.

4. Add water as needed to get a smooth and slightly sticky/dry mixture.

5. Portion loaf into large loaf pan, packing as tightly as possible.

6. Freeze raw loaf (cooking from raw yields better texture and smoke penetration).

Cook

1. Smoke @ 275-300° until 150° or desired color sauce heavily and foil wrap tightly return to pit and cook until 165°.

Slice and serve

1. Reheat.

2. Dice or slice up cooked/cold meatloaf.

3. Place in a metal half tin or 8×13 pan with all juices from foil wrap.

4. Add additional sauce BBQ sauce to preference and 1/2-1c of water.

5. Wrap with foil.

6. Cook 350° until 165° tossing every 10 minutes.