Smoked Brisket Meatloaf from Midway BBQ
Ingredients
Meatloaf Sauce
- 48 oz Tomato Sauce
- 22.5 oz Brown Sugar
- 2.5 oz Apple Cider Vinegar
- ½ Tbsp Worcestershire Sauce
- 3 Tbsp Chili Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Ground Mustard
- ½ Tbsp Kosher Salt
- ¼ Tbsp Black Pepper
Meatloaf
- 2½ lbs Ground Brisket Chuck Blend Meat
- 4 cups 4 Cups Chopped White Onions
- 64 oz Evaporated Milk
- 6 cups Quick Oats
- 2 Tbsp Black Pepper
- 1 Tbsp Kosher Salt
- Meatloaf Sauce
Instructions
For Meatloaf Sauce
- Combine ingredients in a pot. Bring to boil, set temperature to low and simmer 20-25 minutes, stirring often.
For Meatloaf
- Combine all ingredients except meatloaf sauce into large mixing bowl.
- Add ¾ cups of cooled meatloaf sauce to mixture and combine.
- Put meatloaf into ½ pan foil pan, and the loaf with ¼ cup of sauce.
- Smoker: Put Meatloaf into Freezer 20 minutes before putting in smoker. Remove foil pan so only the meat is on the rack. Smoke at 275℉ for 1 hour.
- Add ¼ cup of sauce and smoke another 20 minutes.
- Alternative Cooking Method. Cover with foil and bake in oven at 325℉ for 45 minutes. Remove from oven and drain grease. Bake uncovered for 10 minutes more.
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