Smoked Turkey Meatloaf Recipe
Smoked Turkey Meatloaf Recipe:
Send Pictures of your creation alongside your Full Boar BBQ rubs to @fullboarbbqproducts on Instagram to be featured! Always #fullboarbbq on your BBQ photos to be a part of our community.
- 2 lb. ground turkey
- ½ lb thick cut bacon diced into small pieces (I have the best luck with Benton’s smoked bacon)
- 8 oz. block of Monterey Jack or Pepper Jack cheese (Optional)
- 2 eggs
- 1.75 oz package of asiago or parmesan crisps finely crushed (feel free to substitute regular old crackers but these add a depth of flavor I love and cuts out the carbs)
- 1 package French onion soup mix
- 2 cups of fresh spinach chopped
- 1 medium white onion diced fine
- ½ medium red bell pepper diced
- ½ medium yellow bell pepper diced
- 4 cloves garlic minced
- 2 tbsp fresh finely chopped basil
- 2 tbsp pickle juice
- 1 tbsp worcestershire sauce
- 2 tbsp Full Boar BBQ Garden, Barn, and River All Purpose Rub
- Full Boar BBQ Classic Campfire BBQ Rub
- 1 cup ketchup
- 1 cup grape jelly
- About a 12x10 semi-deep foil pan oiled well
- Sharp knife and cutting board
- Large cast iron pan
- Large bowl
- BBQ brush
- In a cast iron pan fry bacon until almost crisp. Drain most of the bacon grease. Add in the onion, red bell pepper, yellow bell pepper, and garlic. Sweat until everything is soft, about 3-5 minutes.
- In the meantime, starting with the turkey and ending with the eggs (the rest of the order doesn’t matter) put all the ingredients except the cheese, if you choose to use it, in a large bowl along with about 1-2 tbsp of Full Boar BBQ Campfire Rub.
- If you do want to use the cheese cut the 8 oz. block in half long ways and set aside.
- When the vegetables and bacon are finished add them to the bowl also and mix everything very well using your hands.
- Place a 1- 1 ½ inch layer in the bottom of the foil pan leaving at least a one inch gap on all sides. If using the cheese place both strips in the center of your loaf. Take the rest of the meat mixture and form a loaf around the cheese making sure to cover all the cheese so it does not leak out during the cook.
- Cover generously with your Full Boar BBQ Campfire Rub. This will create an awesome bark during the cook.
- Preheat your smoker to 250 degrees.
- Place your pan in the cooker and cook for 2 ½ hours
- In the meantime mix the ketchup and grape jelly very well in a bowl
- After 2 ½ hours of cooking remove loaf from the smoker. Heavily glaze the entire thing with ketchup and jelly mixture.
- Return to smoker and cook for another half hour
- Internal temp needs to be at least 165 degrees but can be more. These times have come out perfect every time I have done it which is many.
- Slice and enjoy!
- DM your BBQ photos along with your Full Boar BBQ Rub to @fullboarbbqproducts for your chance to be featured!