This recipe involves smoking a meatloaf in a cast iron skillet.
— Glaze Ingredients —
3/4 cup honey
1/4 cup hot honey (Or use an additional 1/4 cup of regular honey)
1 tablespoon adobo sauce (optional)
3 tablespoons sweet chili sauce
1/2 tablespoon Worcestershire sauce
— Meatloaf Ingredients —
2.5 lbs ground beef or turkey
1/2 tablespoon breakfast sausage seasoning (optional)
1 yellow onion chopped
1 red or green bell pepper diced
1/2 tablespoon smoked paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/8 cup Tony Chachere’s Original Creole Seasoning
1/8 cup Killer Hog All Purpose Seasoning (Or use your favorite seasoned salt, like Lawry’s.)
1 large egg (whisked)
3/4 cup half and half
1 sleeve Ritz crackers crushed
1/2 tablespoon canola oil
— Dipping Sauce Ingredients —
Remaining glaze sauce after the meatloaf is done. The amount will vary.
Ketchup – Use the same amount as however much glaze you have left at the end of cooking.
PREPARE THE SMOKER
Fire up your smoker and get the temperature to 275 degrees F. When up to temp, move the coals to one side of the smoker then add a chunk of cherry or apple wood.
PREPARE THE GLAZE SAUCE
In a small bowl, whisk together the honey, adobo sauce, horseradish, sweet chili sauce and Worcestershire sauce. Set the glaze aside.
PEPARE THE MEATLOAF
In a large mixing bowl add the ground meat. Mix in the onion, bell pepper, smoked paprika, garlic powder, onion powder, Tony’s cajun seasoning, and all purpose seasoning.
Mix everything together with your hands.
Next, add the whisked egg, half & half, crushed Ritz crackers and 1/4 cup of the glaze sauce, then mix again.
Add the canola oil to cast iron skillet and spread it around. Add the ground meat mixture and make sure it is distributed evenly in the cast iron pan. Set the cast iron skillet on the smoker on the indirect side of the heat. Shut the lid and smoke the meatloaf
After 30 minutes, baste the meatloaf with the glaze sauce. Baste every 30 minutes for about 2-2.5 hours or until the internal temperature is 165 degrees F.
When the meatloaf is done take it off the smoker and let it rest in the cast iron pan for about 15 minutes.
PREPARE THE DIPPING SAUCE
Add the remaining glaze sauce to a small pot with an equal amount of ketchup. Whisk togeter, then bring to a boil and simmer for about 7 minutes.
Move the meatloaf to a cutting board, slice and serve warm with a cup of dipping sauce on the side.