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Turn pellet grill to smoke setting.
Add ground beef, breadcrumbs, milk, onion, chili sauce, eggs, Worcestershire, Italian seasoning, garlic powder, and a couple large pinches of Kosher salt and fresh cracked pepper to a large bowl. Mix just until combined. Do not overmix.
Form into a loaf and place on a parchment-lined pizza pan, wire rack, or grill pan.
Place meatloaf in pellet grill - I love my Z Grill - and smoke for 10 minutes.
Combine topping ingredients.
Turn grill to 250 degrees and smoke for 4 hours, brushing it with a 1/4 cup of the topping every 30 minutes until it's gone.
Insert probe into meatloaf after a couple hours and remove meatloaf from the smoker when it reaches 160 degrees internally.
Allow meatloaf to rest for a few minutes, slice, and serve with my air fryer green beans and herb roasted baby potatoes!