Ingredients

The following ingredients have 4 Servings
  • 3 ⅓ pounds 80% lean ground chuck
  • 1 cup quick oats ((and up to 1/4 cup more if you feel it needs it))
  • 1 cup whole milk
  • 2 large eggs ((beaten))
  • 1 ½ tablespoons dried onion
  • 1 ½ teaspoons minced garlic
  • ½ teaspoon ground sage
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground mustard
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 cup barbecue sauce

Instruction

  • Place the ground chuck in a large bowl.
  • Add 1 cup of oatmeal, milk, eggs, onion, garlic, sage, paprika, mustard, salt and pepper. Mix well. If you feel the mixture is too wet and needs another 1/4 cup oatmeal, go ahead and add it in.
  • Shape into a loaf (about 10” long and 8” wide). Pack tightly.
  • Place the loaf on a wire rack. The wires on the rack should not be widely spaced, but rather small squares so the loaf does not fall through.
  • Place the rack with the loaf in the smoker and set to smoke.
  • Allow the meatloaf to smoke for 30 minutes, then set the temperature to 225º Fahrenheit.
  • Cook for 2 hours or until the internal temperature reaches 160º Fahrenheit.
  • Glaze the meatloaf with your favorite bbq sauce during the last 20 minutes of cooking. The meatloaf is done when the internal temperature reaches 165º Fahrenheit.
  • Let the meatloaf rest for 5 to 10 minutes before slicing and serving.