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Hickory Smoked Meatloaf by Ned Plumer


3 pounds of your favorite ground beef. (I used beef chuck)

1 medium onion, minced

1 medium bell pepper, minced

1 small jalapeno pepper, minced (optional)

6 eggs

1 stacks of Ritz crackers

cup of grated Parmesan cheese (I used the parmesan and Romano cheese)

1/3 cup of Texas BBQ Rub

cup of Worcestershire sauce

cup of your favorite BBQ sauce (I used Texas’ Own BBQ Sauce-Original)

1 large foil loaf pan or pan approx 10x5x4

Wood: hickory

In a large bowl, mix all the ingredients. It is best to use your hands for this, as a spoon just does not work as well. Form into a loaf in the aluminum pan.

Smokin’ – Cut about 6 slits in the side of the aluminum pan before placing the meat loaf in your SmokinTex smoker. Cut them about half way up the sides of the pan. This will allow some of the meats juices to escape so the meat loaf is not so full of grease. Cook/smoke uncovered for about 2 hours at 225F degrees. Remove from the smoker and pour the BBQ sauce on top of the meatloaf and return to the smoker for about 30 more minutes. Smoke to an internal temperature of 175F degrees. The meatloaf should be a bit firm.

Serve the meatloaf with a big scoop of mashed potatoes. When you are making the potatoes try adding about 1 tablespoon of Texas BBQ Rub to the tators for an additional great taste. Also try adding about 2 tablespoons of cream cheese to the tators for a creamy delight.

Feeds about 6 people."

Ned Plumer

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