Smoked BBQ Meatloaf adapted from one of my favorite BBQ Gurus- Malcolm Reed @HowToBBQRight

Here’s an easy to prepare , hearty and delicious BBQ meatloaf that takes a couple hours on the smoker at 275 to complete.

I adapted this from one of my favorite BBQ gurus Malcolm Reed of “How to BBQ Right

I changed up a couple of the ingredients mainly because I didn’t have the ones he listed but I don’t think I would change up the way I did it.

Changes to the ingredient list were: all 80/20 burger meat, no celery, instead of green onions I used yellow onions and I used a tablespoon of soy and a tablespoon of Worcestershire sauce instead of the Moore’s original marinade.

Here’s Malcom’s recipe which is the one I pretty much followed:

Formed
BBQ Rub Applied
On The Weber Kettle @ 275F
Internal temp 140F
Glazed With Sweet Baby Ray’s BBQ Sauce
Pulled Off At 145F
Delicious

Smoked Garlic Mashed Potatoes

Start out with store bought mashed potatoes.

Transfer the container of mashed potatoes to a tin container, cut up a half a stick of butter and insert the pads of butter evenly.

Scoop out a couple of tablespoons of minced garlic and spread evenly on top.

Set up the smoker for indirect grilling, pit temp between 300-350, add wood for smoke.

When the top just starts to brown up a little whip it up a little to distribute the butter and garlic and then cover it and let it go for another 10 minutes.

Finished product

I cooked it along side my wife’s chicken pot pie leftovers from the day before.

Chicken pot pie on a smoker brings it to the next level.

Make my Black Bean Salsa Cottage Cheese Dip. It’s healthy and stupid delicious

Soooo simple

2 big scoops lowfat cottage cheese

2 big scoops of black bean salsa (any brand)

Garlic powder to taste

Sriracha to taste.

Mix it up.

Top with shredded Mexican cheese.

You want more? Double the recipe.

Even a dummy like me can make it in under a minute and it doesn’t require you to have a crazy amount of ingredients that you probably don’t already have.