This smoky, tender meatloaf brings a Texas twist to a classic comfort food, perfect for gatherings or a hearty weeknight dinner. With rich barbecue flavors and a juicy texture, it’s sure to become a family favorite.
Start by grinding together the salt, cayenne, garlic powder, cumin, Mexican oregano, and thyme until you get a fine powder. Set that spice mix aside for now. In a big bowl, combine the beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic. Use your hands to gently mix everything until it’s just combined, then fold in the spice rub so it’s evenly distributed.
Next, poke some holes in the bottom of an aluminum foil pan and give it a good coat of grapeseed oil. Shape the meat mixture into a loaf and place it in the pan. Pop it in the fridge while you get your smoker ready. Heat your smoker to about 250°F, and set a pan of water under the grate where the meatloaf will go. Load the firebox with charcoal and add one chunk of pecan wood for that smoky flavor.
Place the meatloaf in the smoker, and mix together the apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a spray bottle. Every 30 minutes, give the outside of the meatloaf a good spritz with this mix to keep it moist and flavorful. Keep an eye on the firebox, adding more charcoal and a chunk of pecan wood every 45 minutes to maintain the heat—remember, a little wood goes a long way with ground meat.
After about 2 hours, when the internal temperature hits 130°F, switch gears and make the glaze. Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan. Bring it to a boil, then simmer until it thickens, about 20 minutes. Stop spraying the apple mixture and start brushing this glaze all over the meatloaf every 30 minutes.
Keep smoking the meatloaf until it reaches 160°F inside, which should take another 4 to 5 hours. When it’s done, take it out and let it rest for 10 minutes before slicing and serving.
- Use a meat thermometer to ensure the meatloaf reaches an internal temperature of 160°F for safe eating.
- Let the meatloaf rest for 10 minutes after smoking to keep it juicy and easier to slice.
- Consider adding soaked breadcrumbs or crushed crackers to keep the meatloaf moist and tender.
This dish combines the rich, smoky flavor of barbecue with the comforting texture of a classic meatloaf. It’s hearty and satisfying, perfect for gatherings or a family dinner. The smoky aroma fills the kitchen and makes the meal feel special without much extra effort.
Serve slices with a side of creamy mashed potatoes or grilled vegetables. A tangy barbecue sauce or a drizzle of homemade ranch dressing pairs well with the smoky flavor. For a true Texas touch, add pickles and a slice of sharp cheddar cheese on the side.
Allow the meatloaf to cool completely before wrapping it tightly in foil or plastic wrap. Store leftovers in the refrigerator for up to four days. For longer storage, freeze the meatloaf in an airtight container for up to three months and thaw overnight in the fridge before reheating.
