Cravethegood.com
Recipe developer and pellet burner at Crave The Good. Disciple of the No Carb Left Behind movement.
Your Guide
Grate onion over bread crumbs and toss to coat.
1
Add lean ground beef, eggs, and seasonings. Mix together, but avoid over-mixing.
2
Gently form the meatloaf into a large loaf and place on top of a tinfoil boat placed on wire mesh rack.
3
ADVICE
Allyson Letal
Combine vinegar, brown sugar, and ketchup together to create the sauce. Then liberally baste the meatloaf before placing on the smoker.
4
Smoke the meatloaf at 225f for 2 hours, baste it again, then continue smoking until the internal temperature reaches 165f.
5
Once cooked, allow meatloaf to rest at room temperature for 10 minutes before slicing and serving!
WELL DONE!