This is not your Mommas meatloaf!
Forget everything you know about dry, boring meatloaf. This recipe uses the low-and-slow power of the Kamado Joe to lock in moisture while adding a ton of flavor!
Finished with a Sweet Thai Chili Bourbon Glaze that caramelizes into a sticky, glossy coating, this is the meatloaf that will have everyone asking for seconds (and the recipe!).
Get a meatloaf pan and these come out perfect everytime!
Tips for Success:
- Don’t Over-Mix: This is the #1 rule of meatloaf! Use your hands to gently combine the ingredients. If you over-work the meat, it will become dense and tough rather than tender and juicy.
- Temperature is King: Don’t cook by time; cook by temp. You are looking for an internal temperature of 160°F. Pull the meatloaf when it hits 155°F, as carryover cooking will bring it up to the final mark while it rests.
- The Glaze Double-Dip: Apply the Sweet Thai Chili Bourbon glaze twice. Brush the first layer on when the meatloaf hits 145°F. Let it set and get tacky for 10 minutes, then apply a second thick coat for that professional, mirror-like finish.
- Let it Rest: Resist the urge to slice immediately! Letting the meatloaf rest for at least 15 minutes allows the juices to redistribute. If you cut it too soon, all that moisture (and the glaze) will run right off.
Kamado Joe Smoked Meatloaf with Sweet Thai Chili Bourbon Glaze
Ingredients
- 2 lbs ground beef 80/20
- 1/2 cup quick oats
- 3 tbsp milk
- 3 tbsp ketchup
- 3 tbsp sweet Thai chili sauce
- 2 tbsp bourbon
- 1 yellow onion minced
- 4 garlic cloves minced
- 2 tbsp Worcestershire sauce
- 2 tbsp prime rib steak seasoning
Glaze:
- 1/4 cup sweet Thai chili sauce
- 3 tbsp ketchup
- 2 tbsp brown sugar
Instructions
- Fire up your Kamado Joe and get it to a steady 225°F. Add applewood chunks or chips for smoke.
- In a large bowl combine oats and milk. Add ketchup, sweet Thai chili sauce, bourbon, minced onion, minced garlic, and Worcestershire sauce. Stir everything together and let the oats soak up all those flavors for at least 10 minutes. This is the secret to the flavor in every single bite.
- Mix together sweet Thai chili sauce, ketchup, and brown sugar for the glaze. Stir until brown sugar dissolves. Set aside.
- Add ground beef and prime rib seasoning to the oat mixture. Mix with your hands until just combined. Don’t overmix — just until everything comes together.
- Shape into a free form loaf on a grill mat or foil. No loaf pan — you want the smoke to get all the way around for maximum flavor.
- Place on the Kamado Joe grates and smoke at 225°F for 45 minutes. No peeking.
- At the 45 minute mark brush a generous layer of glaze over the entire meatloaf. Close the lid and smoke for another 15 minutes until internal temperature reaches 160°F and the glaze is sticky and caramelized.
- Pull off the Kamado Joe and rest for 10 minutes before slicing.
Notes
NOTES
- The longer everything soaks in the oats the better — 15-20 minutes if you have time
- Don’t pack the meatloaf too tight — keep it loose for better smoke penetration
- Applewood gives a mild sweet smoke that complements the Thai chili perfectly
- No loaf pan on the smoker — free form so smoke gets all the way around
- Internal temp of 160°F is your target — use a meat thermometer
- Leftovers make incredible sandwiches the next day — slice cold and pan fry in butter
Tried this recipe?Let us know how it was!
