Smokey Texas BBQ Meatloaf: A Flavorful Twist

Step 1

Mix together a delightful blend of salt, cayenne pepper, garlic powder, cumin, fragrant Mexican oregano, and earthy thyme in a spice grinder until transformed into a flavorful powder. Set this aromatic rub aside for later use, letting the scents mingle and intensify.

Step 2

In a large bowl, gently combine ground beef, nutty almond flour, diced bell pepper, chopped onion, spicy jalapeno, a whisked egg, and minced garlic with your hands. Blend the ingredients until just loosely combined, then delicately fold in the prepared spice rub, ensuring an even distribution of flavors throughout the mixture.

Step 3

Prepare an aluminum foil pan by puncturing holes in the bottom and coating it lightly with grapeseed oil. Mold the meat mixture into a loaf shape and place it snugly in the pan. Allow the loaf to chill in the refrigerator while you get the smoker ready for a flavor-packed cooking session.

Step 4

Fire up the smoker to a low and slow 250 degrees F (120 degrees C). Position a pan filled with water underneath the grate where your savory creation will rest. Load the firebox with charcoal and a chunk of aromatic pecan wood to infuse the meatloaf with a rich, smoky essence.

Step 5

Gently lay the meatloaf in the smoker, where it will slowly transform into a mouthwatering masterpiece. Meanwhile, concoct a sweet and tangy apple spray by combining apple juice, vinegar, a hint of bourbon, water, Worcestershire sauce, and a splash of lemon juice in a spray bottle. Spritz the exterior of the meatloaf generously with this refreshing mist every half hour to enhance its flavors.

Step 6

Remember to replenish the firebox with charcoal and a single chunk of pecan wood every 45 minutes to ensure a consistent temperature. The ground meat readily absorbs the smoky essence, so moderation is key. Smoke the meatloaf until its internal temperature reaches a perfect 130 degrees F (55 degrees C), which should take approximately 2 hours of aromatic infusion.

Step 7

In a separate saucepan, combine water, ketchup, vinegar, Worcestershire sauce, vibrant paprika, zesty mustard, a squeeze of lemon juice, a touch of honey, a hint of liquid smoke, spicy ancho chile powder, fiery red pepper flakes, and a sprinkle of black pepper. Let this tantalizing glaze simmer over medium-high heat, allowing the flavors to meld and intensify for about 20 minutes.

Step 8

Bid adieu to the apple spray and instead, generously brush the delectable glaze over the entire surface of the meatloaf every half hour as it continues to absorb the flavorful smoke. Keep smoking until the internal temperature reaches a juicy 160 degrees F (71 degrees C), which may take an additional 4 to 5 hours of patient smoking.

Step 9

Once the meatloaf reaches its peak perfection, carefully remove it from the smoker and let it rest for a blissful 10 minutes before slicing into delectable portions and serving up a dish that's bound to impress with its complex flavors and tantalizing aromas.