This meatloaf stays tender, juicy, and full of flavor thanks to a beef and pork blend and a steady cook. Finished with a rich glaze, it’s a dependable recipe that delivers every time.

• 1lb ground beef 90/10
• 1lb ground pork
• 2 eggs – lightly beaten
• 1 1/2 cup bread crumbs
• 1 medium onion finely diced
• 4 cloves minced garlic
• 1/4 cup chopped flat leaf parsley
• 1/4 cup ketchup
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons Killer Hogs AP Seasoning
• 1 Tablespoon Malcom’s Italian Stallion Seasoning

Classic Meatloaf Glaze:

• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 Tablespoon Worcestershire sauce
• pinch white pepper
• pinch cayenne pepper
• pinch paprika

Instructions

1. Combine the ground beef, ground pork, eggs, bread crumbs, onion, garlic, and parsley by hand. Add the ketchup, worcestershire and seasonings and mix thoroughly.
2. Line a baking sheet with parchment paper and form the meat mixture into a loaf shape.
3. Cook the meatloaf at 350°F using pecan pellets for 35 minutes – you can cook it in the oven if you prefer.
4. Combine the glaze ingredients in a small bowl and brush over the top of the meatloaf. Continue to cook for an additional 25 minutes or until the internal temperature reaches 165°F.
5. Remove the meatloaf from the grill and allow it to rest for 10 minutes before serving.

• Don’t overmix – Mix just until combined. Overmixing makes the meatloaf dense instead of tender.
• Pan vs free-form – Pan = softer, classic texture. Free-form = more surface area and better glaze.
• Cook to temp – Cook to 160°F internal, not by time, for a juicy, properly set loaf.
• Rest before slicing – Rest 10–15 minutes so it holds together and slices clean.

Ingredients