Smoked Feetloaf is a fun and festive way to enjoy meatloaf on Halloween. Take a delicious meatloaf recipe, form it into the shape of a foot, and you’re set!
INGREDIENTS
- 2 pounds ground beef
- 3 eggs
- 1 red onion (minced)
- 1 red bell pepper (minced)
- ½ cup breadcrumbs
- ½ cup BBQ sauce
- 2 cloves garlic (minced)
- 2 teaspoons hot sauce
- 1 Tablespoon olive oil
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
FEETLOAF GLAZE
- ¼ cup BBQ sauce
- 2 Tablespoons honey
- 2 Tablespoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon yellow mustard
FEETLOAF DECORATIONS
- 1 wedge white onion (cut into 1 inch pieces (for toenails))
- 1 carrot (peeled and cut into 4 inch pieces (for the bones))
INSTRUCTIONS
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Preheat your smoker to 225 degrees F.
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Preheat a large skillet over medium-high heat. Add in 1 T olive oil and minced onion and minced bell pepper.
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Cook for 4-5 minutes or until they start to soften. Add in 2 cloves of garlic and cook for an additional 2 minutes. Turn off the heat and set aside to cool.
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In a large bowl, add your ground beef, bread crumbs, eggs, BBQ sauce, Worcestershire sauce, salt, and pepper. Add in the cooled onions and peppers. Gently mix with your hands to mix everything
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Transfer the meatloaf mixture to a grill pan and shape into a foot! Make sure to leave some meat for the ankles and use your fingers to shape each toe.
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Put a 1/2 to 1 inch piece of white onion on the top of each toe to make a toenail.
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Insert 1 thick piece of carrot and 1 thin piece of carrot into the ankle portion of the foot for the bones.
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Place the feetloaf in the grill pan on the preheated smoker. Close the lid, smoke for 1 1/2 hours or until the internal temperature of the meat reaches 150 degrees F.
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In a small bowl, whisk together all the ingredients for the glaze. Brush the glaze on the meatloaf. Close the lid and cook the feetloaf for an additional 20-30 minutes or until the internal temperature reaches 165 degrees F.
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Remove the feetloaf from the smoker. Allow to rest for 10-15 minutes. Slice and serve. I call dibs on the pinky toe.
