"Smoking meatloaf adds depths of flavor to this classic. And the crushed pork rinds lend a subtle crunch and whole burst of salty goodness beyond the usual breadcrumbs. "
1½ pounds ground beef, 85/15 meat-to-fat ratio
1½ pounds ground pork
¼ cup milk
¼ cup chopped onion
3 cloves garlic, minced
1 cup crushed pork rinds
1 tablespoon kosher salt
½ teaspoon black pepper
for the meatloaf glaze:
½ cup ketchup
¼ cup light brown sugar
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon granulated garlic
In a large bowl, mix the ground beef, ground pork, eggs, milk, onion, garlic, pork rinds, salt, and pepper. Place the meat mixture in a greased 9 x 5–inch loaf pan.
Heat up the WSM [Weber Smokey Mountain Cooker Smoker] to 375°F with an empty, foil-lined water pan for easy cleanup. Use a full chimney of lit charcoal and dump the hot coals into the charcoal ring. Dump another half chimney of unlit charcoal over the lit coals. Wait 10 minutes, then reassemble the cooker.
For the meatloaf glaze, in a small bowl, mix the ketchup, brown sugar, chili powder, Worcestershire sauce, salt, and garlic.
Spread the glaze over the top of the meatloaf and place it on the top rack of the smoker. Cook the meatloaf until the internal temperature reaches 135°F, about 60 minutes. At this point, cover the meatloaf with the foil and cook until it reaches 150°F, about 15 minutes.
Remove the meatloaf and allow it to rest for about 15 minutes before carefully removing it from the pan.