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Kosmo's Perfect Meatloaf Recipe

Kosmo's Perfect Meatloaf Recipe

We've developed the perfect meatloaf recipe - we couldn't help but share it with the world! This isn't your grandma's meatloaf - it's a flavor-packed, smoky masterpiece that'll have your taste buds dancing. Let's dive right in!

You Will Need

  • 2 lbs 80/20 Ground Beef
  • 1 lb Hot Breakfast Sausage
  • 1 lb thin-cut Fried Bacon (Cut into little pieces)
  • 3 Eggs 1 Large Yellow Onion, cubed
  • 2 Cups Italian Bread Crumbs
  • ½ Cup Brown Sugar
  • ½ Cup Kosmo’s Q Comp BBQ Sauce
  • 3 Tbsp. Ketchup
  • 3 Tbsp. Dirty Bird HOT
  • 3 Tbsp. Yellow Mustard
  • 2 Tbsp. Worcestershire Sauce

The Prep

Before getting started, let's prep the ingredients. Start by frying up the bacon. When it's crispy to taste, set it aside to cool. Hold onto that bacon grease - we're going to use it to sauté the onions. After chopping those into into small pieces, trhow them into the bacon grease, and let them release their aromatic goodness. When translucent, pull off the heat and set aside.

Grab a large mixing bowl, and combine the ground beef, sausage, sautéed onions, and the bacon pieces along with its flavorful grease. Also add the eggs, Italian bread crumbs, brown sugar, Kosmo’s Q Comp BBQ Sauce, ketchup, Dirty Bird HOT, yellow mustard, and Worcestershire sauce. Gently mix everything by hand, making sure not to overwork the mixture. 

To ensure our meatloaf holds its shape and flavor, we're going to pop it into a loaf pan lined with saran wrap. After distributing the ground beef mix evenly inside the pan, place it in the fridge and let it chill in the freezer overnight.

The Cook

Time to get cooking!

When you're ready to smoke, remove the meatloaf from the freezer. Take it out of the loaf pan and saran wrap, and place it on a wire mesh rack. To give it some extra flavor, a light coat of mustard followed by a generous dusting of Kosmo’s Q Dirty Bird HOT will do the trick.

Let's fire up the grill! Aim for a temperature range of 275-300°F (135-149ºC) using pecan wood for smoke. Pecan brings a mellow, nutty smokiness that perfectly complements the flavors in your meatloaf. Place the meatloaf on the grill and let it cook until it reaches an internal temperature of 165°F (74ºC). 

The Payoff

Once your meatloaf has reached the target temperature, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute, ensuring each slice is as juicy and flavorful as the last.

Then, grab a sharp knife and get ready to savor the fruits of your labor. Slice, serve, and enjoy!

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