1cupJack’s Old South Hickory Sauceor make your own
1cupfinely crushed Ritz crackersabout 20 crackers
1½poundsground beef
½poundground pork
2largeeggslightly beaten
½teaspoonground nutmeg
½cupgrated Parmesan cheese
1largeegglightly beaten
1tablespoonJack’s Old South Hickory Rubor make your own
Kosher saltto taste
Freshly ground black pepperto taste
Instructies
Thirty minutes before you’re ready to cook the meatloaf, prepare a smoker and heat it to 200°F.
Grease a 9 by 5-inch loaf pan with cooking spray or butter.
In a large bowl, whisk together the milk and ¾ cup of the sauce.
Stir in the crackers, ground beef, ground pork, eggs, nutmeg, Parmesan, beaten egg, and rub, and mix gently to combine, taking care not to overmix the meatloaf.
Season to taste with salt and pepper.
Pack the meat mixture into the prepared pan.
When the smoker is ready, place the meatloaf pan inside.
Cover and smoke the meatloaf, checking the temperature frequently to maintain a consistent 200°F, until the internal temperature of the meatloaf registers 140°F on an instant-read thermometer, about 2 hours.
At that point, brush the remaining ¼ cup of sauce on top of the meatloaf.
Close the smoker and continue to smoke the meatloaf until it reaches its final temperature of 155°F, about 1 hour more.
The total cooking time should be about 3 hours.
Transfer the meatloaf pan to a cutting board, cover it loosely with aluminum foil, and allow it to rest for 20 minutes before slicing and serving.
