Ingredients:

  • 1 Tbsp Olive Oil (or neutral cooking oil)
  • 1 medium Yellow Onion, finely diced
  • 3 large Garlic Cloves, minced
  • 3/4 cup Panko Breadcrumbs
  • 1/2 cup Whole Milk (or buttermilk)
  • 2 Large Eggs, lightly beaten
  • 1 Tbsp Worcestershire Sauce
  • 2 lbs Ground Beef (80/20 blend)
  • 1/2 lb Ground Pork (or mild sausage meat)
  • 2 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Smoked Paprika (optional)
  • 1/2 cup Ketchup (or favourite BBQ sauce)
  • 1/4 cup Packed Light Brown Sugar
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Bourbon Whiskey (optional)
  • 1 tsp Mustard (Dijon or yellow)

Instructions:

  1. Sauté the Aromatics: Heat oil in a small pan over medium heat. Sauté the diced onion until softened and translucent (about 5-7 minutes). Add garlic and cook for 1 minute until fragrant. Set aside to cool completely. (Crucial step to prevent cooking the raw meat mix.)
  2. Combine Binder Ingredients: In a large bowl, whisk together the milk, beaten eggs, and Worcestershire sauce. Add the Panko breadcrumbs, salt, pepper, and smoked paprika. Stir and let sit for 5 minutes until the breadcrumbs have absorbed the liquid (this is called a panade).
  3. Mix the Loaf: Add the ground beef and ground pork (if using), along with the cooled sautéed aromatics, to the bowl with the panade.
  4. Gentle Mixing: Using your hands, gently combine the ingredients. Do not overmix. Mix only until everything is just incorporated. Overmixing results in a dense, tough meatloaf.
  5. Shape and Chill: Form the meat mixture into a uniform, tight loaf shape. Place the loaf onto a wire rack set over a sturdy baking sheet. Place in the refrigerator and chill for a minimum of 30 minutes. (Chilling helps the loaf maintain its shape during smoking.)
  6. Preheat the Smoker: Preheat your smoker to 225–250°F (107–120°C). Add smoking wood chips/chunks (Hickory, Oak, or Pecan are ideal).
  7. Smoke (The First Hour): Place the chilled meatloaf (on the wire rack/baking sheet) into the preheated smoker. Insert a probe thermometer into the very centre of the loaf. Smoke undisturbed for 60 to 90 minutes.
  8. Prepare the Glaze: While the loaf smokes, combine all glaze ingredients (ketchup, brown sugar, vinegar, bourbon, mustard) in a small saucepan. Bring to a low simmer, whisking until the sugar dissolves. Remove from heat.
  9. Glaze Application: Once the internal temperature reaches 130°F (54°C), brush a generous, thick layer of the bourbon glaze evenly over the top and sides of the meatloaf.
  10. Finish Smoking: Continue smoking until the internal temperature reaches a safe minimum of 160°F (71°C). This final cook time usually takes another 45-60 minutes after glazing.
  11. Rest: Remove the meatloaf from the smoker. Tent loosely with foil and let it rest on the counter for 10–15 minutes. (Resting allows the juices to redistribute, ensuring maximum moisture.)
  12. Slice and Serve: Slice the loaf thickly and serve immediately.