{"product_id":"bbq-smoked-meatloaf","title":"BBQ Smoked Meatloaf","description":"\u003cp\u003eMeatloaf 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e680g beef mince (20% fat)\u003c\/li\u003e\n  \u003cli\u003e225g pork sausage meat\u003c\/li\u003e\n  \u003cli\u003e1 large egg, lightly beaten\u003c\/li\u003e\n  \u003cli\u003e100g panko breadcrumbs\u003c\/li\u003e\n  \u003cli\u003e2 medium onions, finely diced and caramelised\u003c\/li\u003e\n  \u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons flat-leaf parsley, finely chopped\u003c\/li\u003e\n  \u003cli\u003e40g Parmesan, finely grated\u003c\/li\u003e\n  \u003cli\u003e120ml BBQ sauce, plus extra for glazing\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon garlic powder\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon onion powder\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e4 large handfuls mesquite or hickory wood chips, soaked for 45 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eIn 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.\u003c\/li\u003e\n  \u003cli\u003eShape 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.\u003c\/li\u003e\n  \u003cli\u003eSeason the outside generously with smoked paprika, garlic powder, onion powder, salt, and pepper.\u003c\/li\u003e\n  \u003cli\u003eSet 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.\u003c\/li\u003e\n  \u003cli\u003ePlace the meatloaf on the cool side of the grill (indirect heat). Close the lid and smoke for approximately 1 hour 15 minutes.\u003c\/li\u003e\n  \u003cli\u003eWhen the internal temperature reaches 65°C, brush the outside with a generous layer of BBQ sauce. Close the lid and continue cooking.\u003c\/li\u003e\n  \u003cli\u003eThe 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.\u003c\/li\u003e\n  \u003cli\u003eRest for 10 minutes, then slice into thick pieces and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545892135296,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/bbq-smoked-meatloaf-6836758.jpg?v=1775134206","url":"https:\/\/kitcheninthegarden.co.uk\/products\/bbq-smoked-meatloaf","provider":"Kitchen In The Garden","version":"1.0","type":"link"}