BBQ After Dark: Hazy Midnight Meatloaf

This ain’t your grandma’s meatloaf (no offense, Nana). With our signature Hazy Midnight rub—an addictive blend of brown sugar, espresso, and cozy spices—every slice delivers a sweet-smoky jolt that’ll have you howling at the moon. Ready to get hazy? Let’s roll.

Ingredients

• 1 lb ground beef (80/20 for best juiciness)

• 1 lb ground pork

• 8 strips bacon, cooked crisp and chopped

• 2 large eggs, lightly beaten

• ½ cup Italian panko breadcrumbs

• ¼ cup whole milk

• 1 cup sharp cheddar, shredded

• 3 Tbsp Hazy Midnight (Brown Sugar & Coffee Rub)

• 2 Tbsp chopped fresh parsley (optional, for color)

Servings, Times & Temps

• Feeds: 6–8 flavor adventurers

• Prep Time: 20 minutes

• Cook Time: 1 hour 30 minutes

• Smoker Temp: 325 °F (163 °C)

• Finish Temp: Internal 165 °F (74 °C)

Instructions

1. Fire Up the Smoker

   • Preheat your smoker to a steady 325 °F. If you’re feeling wild, toss in a handful of hickory or applewood chips for extra swagger.

2. Mix the Magic

   • In a roomy bowl, combine ground beef, ground pork, chopped bacon, eggs, breadcrumbs, milk, cheddar, and all the Hazy Midnight rub. Use your hands (yes, get messy) to blend until just combined. Overworking = sad loaf.

3. Loaf It Up

   • Shape the mixture into a tight loaf about 9″ long and 5″ wide. Place it on a foil-lined rack or grate, fat side up.

4. Smoke ’til Glorious

   • Slide the loaf into the smoker. Keep it low and slow at 325 °F, smoking until the internal temperature hits 165 °F—roughly 1½ hours.

5. Rest & Revel

   • Remove the meatloaf and let it rest for 10 minutes under a loose foil tent. This locks in juices and keeps you from crying happy tears all over.

6. Slice & Serve

   • Garnish with parsley (if using), slice thick, and serve with your favorite sides—mashed potatoes, tangy slaw, or just an unashamed pile of napkins.