Smoked Meatloaf Balls

Disclosure: This post was sponsored by Head Country Bar-B-Q, but all words and opinions are my own.


I did not grow up eating meatloaf. I do not think I had my first bite of it until I was in college. I always wanted to try it. There is a generalization that meatloaf is boring. What is there not to like? It is basically a patty of meat. With the holidays right around the corner, I thought making some smoked meatloaf balls would be fun to serve at holiday parties. They are easy to make and cook much faster. It takes about an hour to smoke.

Ingredients:
1 T of Head Country Championship Seasoning, Original
1/4 cup of Head Country Bar-B-Q Sauce, Original
2 pounds of 90/10 ground beef
1/4 cup of ketchup
1 T of black pepper
1 egg
3/4 of a cup of bread crumbs
1/2 of a diced medium yellow onion

Instructions:
1. Preheat your smoker to your desire temperature. Anywhere between 225-275F should be fine.

2. Combine the seasoning, black pepper, egg, bread crumbs, and onions in with the beef.



3. Grab a handful of the meat mixture and roll them into the balls. They were about 2 inches in diameter.


4. Put them in the smoker.


5. Mix the BBQ sauce and ketchup together.


6. Once the internal meat is about 140 degrees, brush the sauce all over the surface area.


7. Remove the meatballs from the smoker once the internal temperatures hit 160 degrees.


8. Let them rest for about 10 minutes. They would be really hot if you ate them right away.

9. Enjoy.

Until next time, happy smoking...

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