Description
Think of your classic meatloaf, but cooked in a smoker for a couple of hours. Sliced into thin patties and placed on a hamburger bun, this just changes the whole game. Super tender and smoky, it results in a great sandwich.
Ingredients
- 3 slices White Bread, Crust Removed, Diced
- ½ cups Whole Milk
- 1 pound Ground Chuck
- ¾ cups Onion, Diced
- 1 whole Carrot, Shredded
- 2 Tablespoons Fresh Parsley, Chopped
- 2 cloves Garlic, Minced
- 1 whole Egg
- 1 teaspoon Salt To Taste
- 1 teaspoon Cracked Black Pepper, To Taste
- 2 Tablespoons Ketchup
- Hamburger Buns (optional)
- Your Favorite BBQ Sauce (optional)
Preparation
Start by soaking the bread in the milk. Then get a large mixing bowl out and add in the remaining ingredients (except buns and BBQ sauce).
Once the bread is soaked, add the bread to the mixture. Using your hands, combine to make sure all of the ingredients are nicely incorporated but not overly mixed.
Add the meatloaf into an aluminum pan and place into your preheated smoker (mine was stable at around 235ºF). Cover, and let this smoke for about 2 hours, or until internal temperature of the meatloaf is about 165ºF. Once that internal temperature has been met, carefully remove the pan—careful as it is hot, and there are plenty of juices. I use a couple of pair of tongs to do this.
Once the meatloaf has slightly cooled, remove it from the pan and cut it into slices.
I made mine into a sandwich, and lightly seared it on a nonstick skillet for a few minutes. I then slathered some of my favorite barbecue sauce on the bottom bun, topped with the smoked meatloaf, and garnished it with a pickle.
