Smoked Meatloaf

• 1.5 lbs ground beef (80/20)
• 1.5 lbs ground pork (80/20)
• 1 cup Ritz crackers, crushed
• 2 large eggs
• 1 tablespoon olive oil
• ½ sweet onion, chopped
• 1 tablespoon fresh garlic, chopped
• ½ cup ketchup
• ¼ cup yellow mustard
• 2 tablespoons Worcestershire sauce
• 1 cup whole milk
• 2 tablespoons black pepper
• 1 tablespoon kosher salt
• 1 cup BBQ sauce

• Royal Oak® 100% All Natural Hardwood Lump Charcoal
• Charcoal smoker or grill
• Half-size foil steam table pan
• Instant-read thermometer
• Large mixing bowl
• Skillet (for sautéing)

1. Preheat the smoker

Set up your smoker or grill for indirect heat and preheat to 350°F (177°C) with the lid closed. Add your wood of choice for smoke flavor.

2. Sauté the aromatics

In a skillet over medium heat, sauté the chopped onion in olive oil for 3–4 minutes until translucent. Add the chopped garlic and cook for an additional minute. Remove from heat and set aside to cool slightly.

3. Mix the meatloaf

In a large bowl, combine the ground beef, ground pork, crushed crackers, eggs, ketchup, yellow mustard, Worcestershire sauce, milk, black pepper, salt, and the sautéed onion and garlic. Mix thoroughly with your hands until fully incorporated.

4. Fill the pan

Pour the meatloaf mixture into a half-size foil steam table pan and spread evenly.

5. Add the BBQ sauce

Spoon the BBQ sauce over the top of the meatloaf, spreading it in an even layer.

6. Smoke the meatloaf

Place the pan in the smoker and cook for 30 minutes. Remove from the smoker and carefully tilt the pan to drain off any excess grease. Return to the smoker and cook for an additional 30 minutes, or until the internal temperature reaches 165–170°F (74–77°C).

7. Rest and serve

Remove the meatloaf from the smoker and drain off any remaining grease. Let rest for 10 minutes, then slice and serve.