Smoked Meatloaf Recipe
Smoked Meatloaf Recipe
Table of Contents
Smoked Meatloaf Recipe
This Smoked Meatloaf Recipe will elevate your classic meatloaf to the next level, offering rich, smoky flavors that are sure to impress family and guests. Whether you’re new to smoking or a seasoned pro, this recipe is easy to follow and yields a tender, flavorful meatloaf with a crispy exterior. Perfect for gatherings, weeknight dinners, or outdoor cookouts, this smoked version adds a unique depth to the classic comfort dish.
Description
The traditional meatloaf has been a staple of many households for generations. However, if you’re looking to add something new to your cooking repertoire, a Smoked Meatloaf Recipe is just the thing you need. Smoking meatloaf is not only easy but it also imparts a rich, smoky flavor that can’t be achieved with traditional oven cooking. Whether you’re using a charcoal smoker, pellet smoker, or gas grill, smoking your meatloaf infuses it with a distinctive taste that takes comfort food to a whole new level.
This Smoked Meatloaf Recipe is made with simple, high-quality ingredients such as ground beef, breadcrumbs, eggs, and seasonings, but the magic comes from the slow smoking process. The meatloaf is seasoned with a savory blend of herbs and spices, then coated with a tangy BBQ glaze that caramelizes as it cooks, adding another layer of flavor. The slow, low heat of the smoker helps keep the meatloaf moist while achieving a crispy, flavorful crust. The combination of flavors and textures is irresistible, making it an ideal choice for dinner or special occasions.
Smoking your meatloaf allows the flavors to develop gradually, which makes it much more flavorful than if you were to bake it in the oven. Additionally, the smoked meatloaf recipe pairs wonderfully with traditional side dishes such as mashed potatoes, coleslaw, or roasted vegetables. With the right amount of preparation and patience, you’ll be able to enjoy a delicious smoked meatloaf that is both tender and juicy on the inside with a perfectly crispy outer layer.
By following this Smoked Meatloaf Recipe, you’ll learn how to use your smoker to create a flavorful meatloaf that will have everyone at the table asking for seconds. Whether you’re new to smoking or an experienced pitmaster, this recipe is perfect for any skill level. Let’s get started.
Ingredients
- 2 pounds ground beef (preferably 80/20 blend for flavor)
- 1 cup breadcrumbs
- 1/4 cup milk
- 2 large eggs
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup barbecue sauce (for glazing)
- Wood chips for smoking (hickory or oak works well)
Instructions
- Prepare the Smoker:
- Preheat your smoker to 225°F (107°C). Add wood chips to your smoker box, ensuring that they are well soaked in water for at least 30 minutes. Hickory and oak wood chips are ideal for a robust flavor, but fruitwood like apple or cherry can add a milder sweetness.
- Prepare the Meatloaf Mixture:
- In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, chopped onion, minced garlic, salt, pepper, oregano, thyme, Worcestershire sauce, and Dijon mustard. Mix the ingredients together until fully combined. Be careful not to overmix, as this can lead to a dense meatloaf.
- Shape the Meatloaf:
- Transfer the meat mixture onto a large sheet of parchment paper or plastic wrap. Gently form the mixture into a loaf shape, about 9 inches long and 4 inches wide, ensuring the edges are even.
- Smoke the Meatloaf:
- Place the meatloaf on the smoker’s grate, ensuring it is centered for even cooking. Close the smoker and cook for about 2 hours or until the internal temperature of the meatloaf reaches 160°F (71°C). Check periodically and add wood chips if necessary to maintain a steady smoke.
- Glaze with BBQ Sauce:
- About 15 minutes before the meatloaf is done, brush a thin layer of barbecue sauce over the top of the meatloaf. This will caramelize and form a delicious glaze that adds an extra burst of flavor.
- Rest and Slice:
- Once the meatloaf has reached the desired internal temperature, remove it from the smoker. Let it rest for about 10 minutes before slicing to allow the juices to redistribute.
- Serve:
- Slice the smoked meatloaf into thick pieces and serve with your favorite side dishes like mashed potatoes, roasted vegetables, or a side of tangy coleslaw.
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Smoked Meatloaf Recipe
Ingredients
- 2 pounds ground beef preferably 80/20 blend for flavor
- 1 cup breadcrumbs
- 1/4 cup milk
- 2 large eggs
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup barbecue sauce for glazing
- Wood chips for smoking hickory or oak works well
Instructions
- Prepare the Smoker:
- Preheat your smoker to 225°F (107°C). Add wood chips to your smoker box, ensuring that they are well soaked in water for at least 30 minutes. Hickory and oak wood chips are ideal for a robust flavor, but fruitwood like apple or cherry can add a milder sweetness.
- Prepare the Meatloaf Mixture:
- In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, chopped onion, minced garlic, salt, pepper, oregano, thyme, Worcestershire sauce, and Dijon mustard. Mix the ingredients together until fully combined. Be careful not to overmix, as this can lead to a dense meatloaf.
- Shape the Meatloaf:
- Transfer the meat mixture onto a large sheet of parchment paper or plastic wrap. Gently form the mixture into a loaf shape, about 9 inches long and 4 inches wide, ensuring the edges are even.
- Smoke the Meatloaf:
- Place the meatloaf on the smoker’s grate, ensuring it is centered for even cooking. Close the smoker and cook for about 2 hours or until the internal temperature of the meatloaf reaches 160°F (71°C). Check periodically and add wood chips if necessary to maintain a steady smoke.
- Glaze with BBQ Sauce:
- About 15 minutes before the meatloaf is done, brush a thin layer of barbecue sauce over the top of the meatloaf. This will caramelize and form a delicious glaze that adds an extra burst of flavor.
- Rest and Slice:
- Once the meatloaf has reached the desired internal temperature, remove it from the smoker. Let it rest for about 10 minutes before slicing to allow the juices to redistribute.
- Serve:
- Slice the smoked meatloaf into thick pieces and serve with your favorite side dishes like mashed potatoes, roasted vegetables, or a side of tangy coleslaw.
Notes
- Wood Chips: The type of wood chips you use can significantly affect the flavor of your smoked meatloaf. Hickory will provide a strong, smoky flavor, while fruitwoods like apple or cherry give a milder, sweeter taste. Experiment to find the one you like best.
- Internal Temperature: For the best results, always use a meat thermometer to check the internal temperature of your meatloaf. It should read at least 160°F to ensure it is fully cooked but still juicy.
- Adding Vegetables: You can add diced bell peppers, mushrooms, or spinach to the meat mixture for extra flavor and nutrition.
- Storage: Leftover smoked meatloaf can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, and it will still maintain its great flavor.
