It’s been a hot minute since I’ve shown up here with a new meatloaf recipe, so I thought I’d better hop to it! I knew I wanted my husband to smoke it for me to give it some extra flavour, but I wanted another big, bold taste to it as well – and since I love whole roasted garlic cloves on my burger – I thought let’s throw some of these bad boys into the meatloaf mix. So we came up with this Garlic Clove Smoked Meatloaf.
I know people might be a little afraid of this much garlic, but I’m telling you, it works! It’s the perfect punch of flavour to the mellower meat mixture (which was done purposely because we used fresh farm beef), and the smoke just made the darn thing over-the-top good.
Garlic Clove Smoked MeatloafPrint Recipe
- 2 heads of garlic (approximately 12 to 14 cloves)
- 2 tablespoons of olive oil
- 1 pound of ground beef
- 1/2 pound of ground pork
- 1 Italian sausage
- 1 yellow onion
- 1 green pepper
- 1/2 cup of bread crumbs
- 1/4 cup of milk
- 1 egg
- 2 tablespoons of chopped parsley
- 1 1/2 teaspoons of salt
- 1 teaspoon of pepper
- 1/2 cup of ketchup or BBQ sauce
- First, preheat your oven to 400 degrees. Then grab 2 garlic bulbs and slice off the top 1/2 inch of the heads to see the top of the cloves. Add a tablespoon of olive oil on each bulb into the cloves. Wrap each bulb in foil and pop it into the oven. Cook the garlic for 30 to 40 minutes until slightly caramelized and completely tender. Once they are cooked, squeeze the cloves out and put them into a large bowl.
- Next, add the beef, pork, sausage (out of the casing), chopped onion, green pepper, bread crumbs, milk, the egg, chopped parsley, salt and pepper to the bowl with the garlic. Mix well with your hands or a large spoon. Form into a loaf and slather with your favourite BBQ sauce or regular old ketchup.
- Get your grill to medium-high heat and add a handful of hickory smoking pellets. Place the loaf on a grill grid pan and smoke that baby! Cook until internal temperature reaches 160 degrees.
- Remove the meatloaf from the grill and allow it to rest for 10 minutes. Slice and serve! I hope you guys love this dish as much as we did!