We love this version of meatloaf—just like mom’s but, if you can believe it, better. This smoked meatloaf is packed with tried-and-true ingredients such as onion-soup mix, Italian sausage, and a mix of red and green peppers. It’s all topped with a sticky layer of Head Country Hot & Spicy Bar-B-Q sauce.
Matt Eads is a former US Marine and self-taught grillmaster. Building on a lifelong passion for cooking and the memories of his dad's less-than-stellar BBQ, Matt has learned the ways of the grill through reading, practical application, and a lot of trial and error.
FOLLOW GRILLSEEKER2 Tbsp. olive oil
1/2 C. chopped celery
1/4 C. diced red bell pepper
1/4 C. diced yellow bell pepper
1 medium jalapeno, seeded and minced (optional)
4 slices white bread, torn into small chunks
3/4 C. buttermilk
1.5 lbs. 80/20 ground beef
1 lb. ground Italian sausage
1 package dried onion soup mix
2 Tbsp. Worcestershire sauce
2 large eggs
1 1/2 C. Head Country Bar-B-Q Sauce (The Original or Hot & Spicy)
Preheat the grill, setting up for two-zone heating—stack lit charcoal on one side of the grill, or light just half the burners on a gas grill. Heat the cooker to 235 degrees F.
Heat olive oil in a pan on the stove and saute onions, celery, bell peppers, and jalapeno. Cook until the onions are translucent and the peppers have softened slightly. Set aside to cool.
Combine the chunks of white bread and the buttermilk in a medium bowl. Allow to soak while you prepare the meat mixture.
Place the ground beef, sausage, and onion soup mix in a large bowl and, using your hands, mix thoroughly.
Add the Worcestershire sauce, eggs, cooled onions, and peppers, plus the milk-soaked bread pieces, and ¾ C. of the Head Country Bar-B-Q sauce to the meat mixture. Fold gently to combine.
Tear off a sheet of aluminum foil and place the meat mixture on the foil, shaping into a large loaf about 2 in. thick. Place the loaf on a metal cooling rack.
Add any wood chunks you're using to the grill or smoker. Set meatloaf on metal rack on the grate of your cooker, over the indirect-heat side. Insert the temperature probe from your thermometer, if you have one.
When the internal temperature of the meatloaf reaches 150 degrees F, brush on the remaining BBQ sauce. Increase the heat of your cooker to 350 degrees F (add more charcoal, or turn up burners).
Once the loaf hits 160 degrees F, remove from the cooker and allow to rest for 10 minutes. Slice and serve. Enjoy!
