Farmboy’s full recipe for their Smoked Meatloaf!
Farmboy Market, Meats, Sandwiches in Chandler, Arizona is serving up some amazing farm to table dishes and owner Oren Molovinsky is sharing one of his famous recipes with AZTV Channel 7! Here’s the full recipe for Farmboy’s Smoked Meatloaf…
Prep Time: 25 minutes
Cook Time: 4 hours
Smoker Temp: 225-240°F
Meat Finish Temp: 160°F
Recommended Wood: Arizona Pecan
What You’ll Need
2 lbs of Arizona Grass Raised Ground Beef (85/15) 1 cup Sourdough bread crumbs
1/3 cup BBQ Seasoning / Rub
1 cup minced onions
1-1⁄2 cups AZ Farms Cheddar Cheese, grated
1 cup buttermilk or Danzeisen Whole Milk
Mix Up the Meatloaf
When making meatloaf, one of the things to remember is that over mixing a meatloaf
will make it tough so you have to find away to get good dispersion of ingredients
without mixing it too much.
Just put everything into a bowl and mix it together.. only enough to make sure that
things are dispersed, no more than that.
Form Into a Loaf
Drop the meatloaf mix into a loaf pan and carefully press it out to fill the pan. Place it in
the fridge for about 30 minutes or even overnight if you want to.
While the meatloaf is getting cold in the fridge is a great time to get the smoker going.
Set up your smoker for cooking at about 225-240°F with indirect heat.
If your smoker uses a water pan, fill it up.
This meatloaf will take between 3-4 hours (depending on how thick it is) to reach 160 °F
so make sure you have enough smoking wood for at least 2 hours of smoke. If you want
to add smoke longer, it won’t hurt a thing.
I used pecan but other great woods for meatloaf are hickory (if you want something a
little more robust or even cherry which is a great all around smoking wood and really
good with beef in my opinion.
Once the smoker is preheated and ready to go, you can place the pan with the meatloaf
into the smoker.
Finish and Serve
Let the meatloaf continue to cook in the smoker until it reaches about 150°F at which
point you’ll want to start thinking about brushing on a heavy layer of BBQ and giving it
plenty of time to caramelize properly.
When the smoked meatloaf reaches 160°F it is perfectly finished and should be
removed from the heat promptly.
Let it rest for 7-10 minutes before slicing into it to let the juices redistribute throughout
Slice into 1⁄2 to 3⁄4 inch pieces and serve.