Texas-Inspired Smoked Meatloaf

Ingredients 0/24

Step 1

Grind together the salt, cayenne, garlic powder, cumin, Mexican oregano, and thyme until you have a fine spice mix. Set that aside for now. In a big bowl, gently mix the beef with almond flour, chopped bell pepper, onion, jalapeno, egg, and garlic—just enough to bring everything together without overworking it. Then fold in the spice blend evenly throughout the meat.

Step 2

Poke a few holes in the bottom of an aluminum foil pan and give it a good coating of grapeseed oil. Shape the meat mixture into a loaf and place it in the pan. Pop it into the fridge to chill while you get the smoker ready.

Step 3

Heat your smoker to about 250°F, and place a water pan underneath where the meatloaf will sit. Add some charcoal and a chunk of pecan wood to the firebox for that lovely smoky flavor. Once it’s up to temperature, put the meatloaf in. Mix together apple juice, vinegar, bourbon, water, Worcestershire, and lemon juice in a spray bottle, then spritz the loaf every half hour to keep it moist and flavorful.

Step 4

Keep the smoker steady by adding charcoal and a single chunk of pecan wood every 45 minutes—too much wood can overpower the meat. Smoke the meatloaf until it hits around 130°F inside, which should take about two hours.

Step 5

While that’s going, make the glaze by simmering water, ketchup, vinegar, Worcestershire, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan. Let it bubble gently until it thickens, about 20 minutes. Once the meatloaf reaches 130°F, stop spraying the apple mix and start brushing on the glaze every 30 minutes. Keep smoking until the internal temp climbs to 160°F, which usually takes another 4 to 5 hours.

Step 6

When it’s done, take the meatloaf out and let it rest for 10 minutes before slicing. Enjoy that smoky, spicy, tender goodness!