Smoked Meatloaf on the Blackstone Pellet Grill Combo

If you could relive one childhood meal, what would it be? For Hussey, it's Mom’s classic meatloaf: simple, hearty, and full of comfort. Today, he's firing up the pellet grill to bring that memory to life with a smoky twist.

Smoked Meatloaf: https://blackstoneproducts.com/blogs/recipes/smoked-meat-loaf

Ingredients
2 lbs ground beef (or preferred meat blend)
1 cup panko breadcrumbs
2 eggs
2–3 Tbsp Worcestershire sauce
1 cup whole milk or half & half
1 tsp beef powder
2–3 tsp Blackstone Essentials seasoning
½ cup chopped yellow onion
1 Tbsp Bacon Up (or bacon grease, or other oil)
1–2 tsp garlic paste (or 2 minced garlic cloves)
1 Tbsp BBQ rub
⅓ cup ketchup
3 Tbsp brown sugar
2 Tbsp yellow mustard
Splash of Worcestershire sauce

Directions
1. Preheat your griddle on low heat and your pellet grill to 350°F.
2. On the griddle, sauté the chopped onions in Bacon Up (or other oil) until soft and translucent. Add garlic paste near the end and cook briefly. Set aside to cool.
3. In a large bowl, mix the ground meat, panko, sautéed onion and garlic, and 1 tsp Blackstone Essentials seasoning.
4. In a separate bowl, whisk together the milk, eggs, Worcestershire sauce, beef powder, and 1 tsp Blackstone Essentials seasoning.
5. Pour the wet mixture into the meat mixture and gently mix until just combined. Avoid overmixing.
6. Line a baking sheet with parchment paper or foil. Transfer the meat mixture to the sheet and shape it into a loaf. Sprinkle with BBQ rub if desired.
7. Place the loaf on the pellet grill and cook for about 30 minutes.
8. While it cooks, prepare the glaze by mixing the ketchup, brown sugar, mustard, and a splash of Worcestershire sauce in a small bowl.
9. When the internal temperature of the meatloaf reaches about 150°F, brush the glaze over the top.
10. Continue cooking until the internal temperature reaches 160–165°F and the glaze is set.
11. Optional: Add a second layer of glaze before slicing.
12. Slice and serve.

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