Smoky Texas BBQ Beef Loaf
Indulge in the rich flavors of the Lone Star State with our Smoky Texas BBQ Beef Loaf, a delightful twist on the classic meatloaf that’s not only packed with bold barbecue spices but also infused with aromatic vegetables for added depth. This dish combines lean ground beef with a sensational blend of ancho chili, smoked paprika, and a hint of bourbon for a unique glaze that caramelizes beautifully as it smokes to perfection. Inspired by Texas barbecue culture, we eschew harsh woods for a subtle pecan smoke that has just the right touch of sweetness, ensuring a mouthwatering experience in every bite. Perfect for family gatherings or casual dinners, this meatloaf serves 7-8 and promises to become a household favorite.
N/A
Servings
N/A
Calories
35
Ingredients
Ingredients
Salt
3 tablespoons (none)
Black Peppercorns
3 tablespoons (whole)
Smoked Paprika
1 1/2 teaspoons (none)
Dried Ancho Chile Powder
1 tablespoon (none)
Cayenne Pepper
2 teaspoons (none)
Garlic Powder
2 teaspoons (none)
Cumin
1 teaspoon (none)
Dried Mexican Oregano
1 teaspoon (none)
Dried Thyme
1 teaspoon (none)
Lean Ground Beef
2 lbs (none)
Walnut Flour or Almond Flour
1/2 cup (none)
Yellow Onion
1/2, shredded (shredded)
Green Bell Pepper
1, shredded (shredded)
Fresh Jalapeno
1, minced (stemmed, seeded, minced)
Garlic Cloves
2, grated (grated)
Omega-3 Egg
1, beaten (beaten)
Pecan Wood Chunks
2 lbs, soaked (soaked in water)
Unfiltered Apple Juice
1/2 cup (none)
Apple Cider Vinegar
2 tablespoons (none)
Bourbon
1 1/2 tablespoons (none)
Water
1 1/2 tablespoons (none)
Worcestershire Sauce
1 tablespoon (none)
Fresh Lemon Juice
1 tablespoon (none)
Organic Ketchup
1/3 cup (none)
Apple Cider Vinegar (for glaze)
3 tablespoons (none)
Worcestershire Sauce (for glaze)
1 1/2 tablespoons (none)
Dried Yellow Mustard
1 teaspoon (none)
Fresh Lemon Juice (for glaze)
1 teaspoon (none)
Liquid Smoke
1 dash (none)
Ancho Chile Powder (for glaze)
1 pinch (none)
Smoked Paprika (for glaze)
2 teaspoons (none)
Red Pepper Flakes
1 pinch (none)
Ground Black Pepper
1 pinch (none)
Honey
1 dash (none)
Water (for spritzing)
1/2 cup (none)
Instructions
1
Begin by prepping your spice blend. In a spice grinder or a bowl, combine the spices: salt, black peppercorns, smoked paprika, ancho chili powder, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme. Grind or mix until well combined and set aside.
2
In a large mixing bowl, add the lean ground beef, nut flour (walnut or almond), shredded yellow onion, shredded green bell pepper, minced jalapeno, grated garlic, and the beaten egg.
3
Gently mix the meat mixture with your hands until just combined, being careful not to overwork it.
4
Take the spice blend and cover the exterior of the meat mixture completely, then fold the rub into the meat until evenly incorporated.
5
Shape the meat mixture into a loaf and place it on a grilling grid or a foil pan with holes punched in the bottom that has been sprayed with high-temperature oil.
6
Chill the formed loaf in the refrigerator while preparing your smoker.
7
Preheat your smoker to a steady temperature of 250–275°F and place a water-filled pan directly below the grate where the meatloaf will sit to maintain moisture.
8
Once the smoker has reached the desired temperature, carefully place the meatloaf on the grilling grid over the water pan.
9
To create an apple spray, combine unfiltered apple juice, apple cider vinegar, bourbon, water, Worcestershire sauce, fresh lemon juice, and a dash of liquid smoke in a spray bottle.
10
Every 30 minutes, generously mist the outside of the meatloaf with the apple spray. Ensure you refill the firebox with charcoal and wood as needed, using only one chunk of wood at a time.
11
When the meatloaf reaches an internal temperature of 130°F, prepare the glaze by mixing ketchup, apple cider vinegar, Worcestershire sauce, yellow mustard, fresh lemon juice, a dash of honey, and spices in a saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer for 20 minutes until thickened.
12
Stop using the apple spray and brush the glaze over the entire meatloaf every 30 minutes until it reaches an internal temperature of 160°F, which usually takes about 6–7 hours.
13
Once done, remove the meatloaf from the smoker and let it rest for 10 minutes before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Texas BBQ Beef Loaf?
It is a flavorful twist on classic meatloaf that combines lean ground beef with bold Texas barbecue spices, aromatic vegetables, and a unique bourbon glaze, all smoked over pecan wood.
How many servings does this recipe provide?
This recipe serves 7 to 8 people, making it ideal for family gatherings or casual dinners.
What type of meat is used in this recipe?
The recipe calls for 2 lbs of lean ground beef.
What is the recommended wood for smoking?
Pecan wood chunks are recommended because they provide a subtle smoke with a touch of sweetness that isn't too harsh.
What binder is used instead of breadcrumbs?
The recipe uses 1/2 cup of nut flour, specifically walnut or almond flour, as a binder.
What vegetables are included in the meatloaf mixture?
The mixture includes shredded yellow onion, shredded green bell pepper, minced jalapeno, and grated garlic.
How should the jalapeno be prepared?
The fresh jalapeno should be stemmed, seeded, and finely minced before being added to the meat.
What temperature should the smoker be set to?
The smoker should be preheated and maintained at a steady temperature between 250 and 275 degrees Fahrenheit.
Why is a water pan used during smoking?
A water-filled pan is placed directly below the meatloaf to maintain moisture throughout the long smoking process.
What is in the apple spray used for misting?
The apple spray consists of unfiltered apple juice, apple cider vinegar, bourbon, water, Worcestershire sauce, fresh lemon juice, and a dash of liquid smoke.
How often should I spray the meatloaf?
You should generously mist the outside of the meatloaf with the apple spray every 30 minutes.
At what internal temperature is the glaze applied?
You should start brushing on the glaze once the meatloaf reaches an internal temperature of 130 degrees Fahrenheit.
What are the ingredients for the barbecue glaze?
The glaze is made from organic ketchup, apple cider vinegar, Worcestershire sauce, yellow mustard, lemon juice, honey, and a blend of spices.
What is the final target internal temperature?
The meatloaf is fully cooked when it reaches an internal temperature of 160 degrees Fahrenheit.
How long does it take to smoke the meatloaf?
The smoking process usually takes about 6 to 7 hours.
Should the meatloaf rest after cooking?
Yes, let the meatloaf rest for 10 minutes before slicing to ensure the juices redistribute.
What spices are in the dry rub blend?
The spice blend includes salt, black peppercorns, smoked paprika, ancho chili powder, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme.
Do I need to chill the meatloaf before smoking?
Yes, you should chill the formed loaf in the refrigerator while you prepare your smoker.
What is the purpose of the bourbon in the recipe?
Bourbon is used in both the apple spray and the glaze to provide a unique depth of flavor and assist in caramelization.
Can I use almond flour instead of walnut flour?
Yes, the recipe specifically allows for either walnut flour or almond flour to be used as the binder.
How should the onion and bell pepper be prepared?
Both the yellow onion and the green bell pepper should be shredded.
What type of egg is recommended?
The recipe suggests using one beaten Omega-3 egg.
How do I prevent the meatloaf from sticking to the grill?
The grilling grid or foil pan should be sprayed with a high-temperature oil before placing the meatloaf on it.
How should the spices be incorporated?
The spice blend should first cover the exterior of the meat and then be folded into the mixture until evenly incorporated.
What is the suggested method for shaping the loaf?
Shape the meat mixture into a loaf and place it on a grilling grid or a foil pan with holes punched in the bottom.
How much salt and pepper is used in the rub?
The rub uses 3 tablespoons of salt and 3 tablespoons of whole black peppercorns.
What type of oregano is used?
The recipe specifically calls for dried Mexican oregano.
Is there honey in the glaze?
Yes, a dash of honey is added to the glaze for sweetness.
What size wood chunks should be added to the fire?
The instructions recommend adding only one chunk of wood at a time to the firebox.
Is liquid smoke used in this recipe?
Yes, a dash of liquid smoke is used in the apple spray to enhance the smoky flavor profile.