SMOKY BBQ MEAT LOAF

Makes 4 to 6 servings

MEAT LOAF

2 lb (905 g) 80/20 ground beef

1 lb (455 g) ground pork

½ cup (80 g) chopped yellow onion

2 tsp (6 g) minced garlic

2 large eggs, beaten

1 tbsp (15 ml) Worcestershire sauce

1 cup (115 g) unseasoned dried bread crumbs

1½ cups (173 g) shredded Cheddar cheese

1 tsp salt

1 tsp freshly ground black pepper

MEAT LOAF GLAZE

½ cup (120 ml) ketchup

¼ cup (60 g) packed light brown sugar

1 tbsp (15 ml) cider vinegar

2 tsp (5 g) chili powder

Nonstick spray

Sweet and Smoky BBQ Rub (here)

Prepare the meat loaf: In a large bowl, mix together the ground beef, ground pork, onion, garlic, eggs, Worcestershire sauce, bread crumbs, cheese, salt and black pepper until just combined, being careful not to overmix the meat.

Prepare two loaf pans by lining each pan with a piece of plastic wrap that is twice the size of the pan, leaving the excess wrap hanging over the sides. Cut the meat loaf mixture in half and gently press each half down into a prepared loaf pan. Cover the pans with the overhanging plastic wrap and refrigerate them for 1 hour.

Prepare the glaze: In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder, stirring to dissolve the sugar. Cover and refrigerate until ready to use.

Set up the EGG for 275°F (140°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with two or three chunks of smoking wood. For beef, I like to use hickory or pecan wood. With the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 275°F (140°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 15 percent open. Make minor adjustments as necessary.

Spray a baking rack with nonstick spray and place the rack in a disposable aluminum half pan.

Once the cooker reaches temperature, unmold the meat loaves onto the rack-topped pan. Lightly dust the loaves with BBQ rub and place the pan in the smoker. Close the lid and cook for about 1 hour 45 minutes, or until the loaves reach an internal temperature of 150°F (66°C); start checking your temperature at the 90-minute mark. Brush the meat with the glaze and return the pan to the cooker until the loaves reach an internal temperature of 160°F (71°C), about 15 minutes.

Remove the meat loaves from the smoker and let them rest for 10 minutes before slicing.