The Best Smoked Meatloaf of All Time!

Step 1

Slice the bacon and dice the white onion.

Step 2

Fry the bacon in a skillet. Then remove the fried bacon, but keep the grease. Sautee the diced onion in the bacon grease until translucent.

Step 3

Combine the onion & bacon in a large bowl, and let them cool down, but not all the way.

Step 4

Add the ketchup, mustard, BBQ, and Worcestershire sauce, as well as the maple brown sugar to the bowl and combine.

Step 5

Add the minced meat, and do a light mix. Then add breadcrumbs, and mix thoroughly.

Step 6

Get enough disposable loaf pans for the quantity you made (will vary depending on pan size). Line the pans with saran wrap.

Step 7

Fold excess saran wrap over the loaf pan, and put in the fridge for at least 12 hours (24 is recommended).

Step 8

About 1 hour prior to cooking, bring the pans out of the freezer. Let them partially thaw, about 1/8th of an inch deep.

Step 9

Unwrap, slather with mustard, and season with Dirty Bird Hot.

Step 10

Place on a cooker preheated to 280ºF (138ºC). Use pecan wood for smoke.

Step 11

Cook to an internal temperature of 165ºF (74ºC). Pull of the heat, top with more BBQ sauce, and rest for 10-15 minutes.

Step 12

Slice and enjoy!