14 garlic clove smoked meatloaf
An easy and tasty meatloaf recipe that’s simple to make, has loads of flavor and makes fabulous leftovers!
It’s been a hot minute since I’ve shown up here with a new meatloaf recipe, so I thought I’d better hop to it! I knew I wanted Dave to smoke it for me to give it some extra flava-flave but I wanted another big bold taste to it as well – and since I LOVE whole roasted garlic cloves on my burger – I thought let’s throw some of these bad boys into the meatloaf mix.
I know people might be a lil’ afraid of this much garlic, but I’m telling you, it works! It’s the perfect punch of flavor to the mellower meat mixture (which was done purposely because we used farm fresh beef, YUM) and the smoke just made the darn thing over-the-top good.
Next time I make it I’m going to roast the garlic in the oven first so it gets a little sweeter and caramelized (which is in directions below). Oh momma.
Cook Time: approx 1.5 hours
2 heads of garlic (approximately 12-14 cloves)
2 tbs olive oil
1 lb ground beef
1/2 lb ground pork
1 Italian sausage
1 yellow onion
1 green pepper
1/2 cup bread crumbs
1/4 cup milk
2 tbs chopped parsley
1 1/2 tsp salt
1 tsp pepper
1/2 cup ketchup or BBQ sauce
First, preheat your oven to 400 degrees. Then grab two garlic bulbs and slice off the top 1/2 inch of the heads so that you can see the top of the cloves. Pour a tablespoon of olive oil over each bulb, into the cloves. Wrap each bulb in foil and pop into the oven. Cook for 30-40 minutes until slightly caramelized and completely tender. Once they are cooked, squeeze the cloves out and put them into a large bowl.
Next, add the beef, pork, sausage (out of the casing), chopped onion + green pepper, bread crumbs, milk, the egg, chopped parsley, salt and pepper to the bowl with the garlic. Mix well with your hands or a large spoon. Form into a loaf and slather with your favorite BBQ sauce, or regular old ketchup.
Get your grill to medium high heat and add a handful of hickory smoking pellets. Place the loaf on a grill grid pan and smoke that baby! Cook until internal temperature reaches 160 degrees.
Remove from the grill and let rest for 10 minutes. Slice and serve! I hope you guys love this dish as much as we did!