BBQ Smoked Meatloaf

Meatloaf gets a serious upgrade when it's smoked on the grill. A mix of beef mince and pork sausage meat, loaded with caramelised onions and Parmesan, formed into a free-standing loaf and slow-smoked over mesquite wood chips. The smoky bark on the outside and the glossy BBQ glaze make this something truly special.

Ingredients

• 680g beef mince (20% fat)
• 225g pork sausage meat
• 1 large egg, lightly beaten
• 100g panko breadcrumbs
• 2 medium onions, finely diced and caramelised
• 3 cloves garlic, minced
• 2 tablespoons flat-leaf parsley, finely chopped
• 40g Parmesan, finely grated
• 120ml BBQ sauce, plus extra for glazing
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Flaky sea salt and freshly ground black pepper
• 4 large handfuls mesquite or hickory wood chips, soaked for 45 minutes

Method

1. In a large bowl, combine the beef mince, sausage meat, beaten egg, panko, caramelised onions, garlic, parsley, Parmesan, and 120ml BBQ sauce. Mix with your hands until everything is evenly combined. Don't overwork it - a light touch keeps the texture tender.
2. Shape the mixture into a loaf on a clean surface, approximately 25cm long and 12cm wide. Transfer carefully to a lightly oiled grill grid or perforated tray.
3. Season the outside generously with smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Set up your charcoal grill for indirect heat. Light a chimney of lump charcoal and, once ashed over, arrange on one side of the grill. Drain the soaked wood chips and scatter over the hot coals. Place the grill grate back and close the lid, adjusting vents to maintain 160-175°C.
5. Place the meatloaf on the cool side of the grill (indirect heat). Close the lid and smoke for approximately 1 hour 15 minutes.
6. When the internal temperature reaches 65°C, brush the outside with a generous layer of BBQ sauce. Close the lid and continue cooking.
7. The meatloaf is done when the internal temperature reaches 75°C - the glaze should be sticky and set. As the meatloaf contains both beef and pork mince, it must be cooked through completely.
8. Rest for 10 minutes, then slice into thick pieces and serve.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.