It’s a Canadian thing. It all started in Quebec too but from coast to coast to coast, every Canadian knows and has had a poutine. This recipe combines the world of great tasting BBQ with a Smoked Meatloaf Poutine.

Our recipe pal Steve Waldron seems to be forever hungry. He loves sharing recipes with House of Q and crafted this recipe at his house. I can only imagine he was hungry for something hearty, fun and really tasty!

For those might not know, poutine is French fries – the big thick fries, topped with cheese curds and then a good coating of really tasty gravy. Delicious!

Steve’s meatloaf is a classic recipe with ground chicken as his protein of choice. Included are the “usual” suspects for meatloaf ingredients such as egg, panko and of course lots of good flavour like House of Q Peppered Bovine or Sugar and Spice BBQ Sauce.

Getting the Best Meatloaf Flavour

After Steve crafted his meat mixture and formed it in a loaf pan, he shares in this recipe a few key steps or tips. The first is coating the outside of the loaf with a BBQ rub. For this one it is House of Q House Rub. This will give the outside an additional hit of flavour.

The second thing Steve added to his fantastic meatloaf is smoking it… smoke is a great flavour to add to many dishes and smoked meatloaf is something every backyard cook should do. We hope you’ve smoked a good meatloaf – delicious right?

The last tip that is good to point out for crafting really good flavour for your meatloaf is that last coating of moisture… the glazing with a House of Q BBQ sauce. He chose Backyard Classic which is a great sauce to use however you can explore which sauce you like to share with your guests.

Smoked Meatloaf Poutine

Print Recipe

Course Main Course

Cuisine Grill, Oven, Smoker

HoQ Product Backyard Classic (Rock’n Red) BBQ Sauce, House Rub, Pepppered Bovine, Rock’n Red 2.0, Sugar & Spice BBQ Sauce

Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Servings 4

Author House of Q

Ingredients

• 2 lbs ground chicken
• 1/3 cup House of Q Sugar and Spice BBQ Sauce or Rock'n Red 2.0 as an alternate
• 1 beaten egg
• 1 1/2 cups panko
• 1 TB olive oil
• 1/2 fine diced onion
• 1 stalk fine diced celery
• 1 cup cheese curds Big ones cut smaller if needed – divided.
• 1 Ts House of Q Peppered Bovine or salt and black pepper
• 3-4 TB House of Q House Rub
• 1/2 cup House of Q Backyard Classic BBQ Sauce
• 1/2 cup butter
• 1/2 cup flour
• 2 cups chicken or beef stock
• 1 tS Maggi (liquid food seasoning)(optional)

Instructions

• In a preheated skillet add the oil, onion and celery. Cook until softened and remove from the heat to cool.
• In a large mixing bowl, combine the chicken, Sugar and Spice BBQ Sauce, cooked vegetables, egg, panko and 1/2 cup of the cheese curds. Mix well and then transfer the mixture to a loaf pan to shape into loaf form. Cover with plastic wrap and let chill in fridge for an hour or more to firm up a bit and absorb all the flavours.
  
• Pre-heat your smoker to 275 F. Carefully remove the meatloaf from the pan and place on a cooking matt or on a cutting board. Season loaf all sides with House of Q House Rub. Place in your smoker for about 90 minutes. Using a thermometer check the meat temperature.
  
• If it is around 150 F, it is a good time to glaze the loaf. Using a brush, coat the loaf with House of Q Backyard Classic BBQ Sauce and continue cooking until the meat reaches 165 F. Total cook duration could be approximately 2.5 hours. Remove from the smoker and let rest.
  
• Preheat your air fryer and cook the French fries as indicated on the package.
• While the fries are cooking, place 1/4 cup butter and 1/4 cup flour in a clean skillet. Cook together stirring constantly with a whisk for 5 mins or so. Slowly add 2 cups of broth while stirring with a whisk. As the gravy starts to heat up add a teaspoon or more of the optional Maggi (liquid food seasoning). Bring to a boil while stirring and the sauce thickens up. Once thick, reduce the heat and hold.
• To bring the dish all together, start by slicing the meatloaf. Place a slice on a plate and top with fries, the rest of the cheese curds and then smother with hot gravy. Pro-tip: cut the cheese curds into smaller pieces so they melt faster when you pour over the gravy.

Let’s Go Shopping for Smoked Meatloaf Poutine Ingredients