THE RECIPE JOURNAL · Main Course
Texas Smoked Meatloaf with Barbecue Flavor
This hearty meatloaf is packed with smoky barbecue flavors that bring a delicious Texas twist to a classic comfort food. Perfect for family dinners or gatherings, it’s sure to become a new favorite with its rich, savory taste.
FROM THE KITCHEN • Texas Smoked Meatloaf with Barbecue Flavor
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by grinding together the salt, cayenne, garlic powder, cumin, Mexican oregano, and thyme until you get a fine powder—set that spice rub aside for now. In a big bowl, mix the ground beef with almond flour, chopped bell pepper, onion, jalapeno, egg, and garlic. Use your hands to gently combine everything until it’s just mixed, then fold in the spice rub so it’s evenly spread throughout the meat.
02
Step 2
Next, poke some holes in the bottom of a foil pan and rub it with grapeseed oil. Shape the meat mixture into a loaf and place it in the pan. Pop it in the fridge to chill while you get your smoker ready.
03
Step 3
Heat your smoker to about 250°F, and place a pan of water under the grate where the meatloaf will sit. Add charcoal and one chunk of pecan wood to the firebox. Put the meatloaf inside the smoker and mix together apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a spray bottle. Spray the loaf every half hour to keep it moist and add flavor.
04
Step 4
Keep the firebox stocked with charcoal and just one piece of pecan wood every 45 minutes—too much wood can overpower the meat since it soaks up smoke easily. Smoke the meatloaf until it hits 130°F inside, which should take about two hours.
05
Step 5
While the meat smokes, make a glaze by simmering together water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper. Let it boil then simmer until it thickens up, about 20 minutes.
06
Step 6
Once the meatloaf reaches 130°F, stop spraying the apple mixture and start brushing the glaze all over the top and sides every 30 minutes. Keep smoking until the internal temperature hits 160°F, which will take another 4 to 5 hours. When it’s done, take it off the smoker and let it rest for 10 minutes before slicing and serving.
Why you’ll love it
This dish combines the rich, smoky flavors of barbecue with the comforting texture of meatloaf. It’s a unique twist on a classic that brings bold taste and hearty satisfaction to your table. Perfect for gatherings or a cozy family dinner.
How to serve
Serve slices alongside classic barbecue sides like baked beans, coleslaw, or cornbread. A tangy barbecue sauce or spicy pickles also complement the flavors well, adding a nice contrast to the smoky meat.
Storage & leftovers
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, cover with foil and warm in the oven to maintain moisture. This meatloaf also freezes well—wrap tightly and freeze for up to 3 months.
