BARBEQUE MEATLOAF RECIPES

Steps:

• Preheat oven to 450 degrees F.
• Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
• Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up.
• Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.
• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe. 
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

Steps:

• Combine everything EXCEPT 1/4 cup of bbq sauce and the beef rub in a large bowl and mix well.
• Roll the mixture onto a sheet of aluminum foil or parchment paper and form into log/loaf.
• Wrap the loaf in the foil/parchment and refrigerate for one hour to help the loaf set.
• Set your pellet smoker to 225F and use hickory pellets for smoke.
• Remove the wrapped meatloaf from the refrigerator and season the top and sides with the beef rub.
• Use the foil to transport the meatloaf to the smoker and then use the foil to roll the loaf so that the seasoned side is DOWN.
• Season the TOP of the meatloaf with the remaining rub.
• Smoke the meatloaf for one hour at 225F.
• Open the smoker and glaze the top of the meatloaf with the bbq sauce.
• Raise the temperature of the pellet grill to 325F.
• Smoke for another 30-45 minutes until an internal temperature of 160F.
• Carefully remove the smoked meatloaf from the grill and allow to cool for 30 minutes for easier slicing.