Meatloaf is a longstanding favourite that brings back memories of homecooked meals and family dinners. While traditional smoked meatloaf recipe is hard to beat, smoking the meatloaf imparts a wonderful smoky essence that takes this classic to the next level.
The blend of beef, pork, and bacon ensures you get incredibly rich and savoury flavour in every bite. A ketchup-based glaze adds a touch of sweetness and texture to the exterior. Smoked meatloaf is sure to satisfy your comfort food cravings!
Table of Contents
Ingredients You Will Need For Smoked Meatloaf Recipe
- 1 pound ground beef
- 1 pound ground pork
- 3 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 2 large eggs, lightly beaten
- 1/4 cup ketchup, divided
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment
- Baking sheet
- Aluminum foil
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Meatloaf pan or loaf pan
- Oven mitts
- Instant read thermometer
- Grill or smoker
Preparation
- Preheat oven to 375°F. Line a baking sheet with foil and lightly grease with oil.
- In a mixing bowl, combine the ground beef, ground pork, bacon, onion, garlic, breadcrumbs, eggs, 2 tablespoons ketchup, Worcestershire sauce, smoked paprika, salt and pepper. Use your hands to mix everything together well.
- Form the meat mixture into a loaf shape on the prepared baking sheet.
- In a small bowl, mix together the remaining 2 tablespoons ketchup and 2 tablespoons water to make a glaze. Spread the glaze evenly over the top and sides of the meatloaf.
- Bake for 60-70 minutes until the internal temperature reads 160°F on an instant read thermometer.
- Transfer the baked meatloaf to a smoker set at 225°F. Smoke for 30-60 minutes until nicely browned.
Cooking Instructions
- Set up your smoker or grill for smoking at 225-250°F using your choice of wood chips – we recommend hickory or applewood.
- Bake the meatloaf in the oven first until cooked through and firm. This helps hold its shape during smoking.
- Transfer the baked meatloaf carefully to the smoker and smoke for 30-60 minutes. This infuses the meatloaf with delicious smoky flavor.
- Glaze the meatloaf with the ketchup-based glaze during the last 15 minutes of smoking time. This results in a sticky, caramelized exterior.
- Use an instant read thermometer to check the internal temperature, making sure it reaches 160°F.
- Let the smoked meatloaf rest for 5-10 minutes before slicing and serving. The juices will redistribute through the meatloaf as it rests.
Variations
- Substitute venison, bison, or turkey for the beef/pork blend.
- Add chopped mushrooms, bell peppers, jalapeños, or sun-dried tomatoes.
- Use your favorite barbecue sauce or chili sauce in the glaze.
- Top with melted cheese such as cheddar or Monterey Jack.
- Make mini smoked meatloaves in a muffin tin for appetizers.
- Stuff with cheese and wrap in bacon for bacon-wrapped smoked meatloaf.
Tips and Tricks
- Chilling the meatloaf mixture before cooking helps it hold its shape better.
- Bake in a loaf pan for more defined edges, or shape it free-form on a sheet pan.
- Soaking wood chips in water prevents burning and creates better smoke.
- Let the smoker heat up adequately before adding the meatloaf.
- Use a meatloaf glaze or apply barbecue sauce to prevent drying out.
- Allow the meatloaf to rest before slicing for juicier results.
Serving Suggestions
Smoked meatloaf pairs well with traditional side dishes like mashed potatoes, roasted vegetables, or a fresh garden salad. For a complete meal, serve it with:
- Mashed potatoes or sweet potatoes
- Roasted brussels sprouts
- Glazed carrots
- Buttery dinner rolls or cornbread
- Coleslaw, potato salad, or pasta salad
Ice cold beer or a robust Cabernet Sauvignon make excellent pairings. Finish the meal with a slice of fruit pie or chocolate cake for dessert!
Nutrition Information
A 3.5 ounce serving of smoked meatloaf provides:
- Calories: 285
- Fat: 18g
- Carbs: 7g
- Protein: 24g
While not the leanest cut of meat, smoked meatloaf provides a good dose of protein, iron, and B vitamins. As with most smoked meats, consume in moderation.
Storage and Leftovers
Leftover smoked meatloaf keeps well in the fridge for 3-4 days. Reheat slices wrapped in foil in a 300°F oven until warmed through. Slices also reheat nicely in the microwave.
For longer storage, slice the meatloaf and freeze portions in airtight containers or bags for 2-3 months. Thaw in the fridge before reheating.
Troubleshooting
Dry or crumbly meatloaf – Check internal temperature and don’t overcook. Add more breadcrumbs or eggs to bind it.
Not smoky enough – Increase smoking time and make sure chips are producing consistent smoke.
Falls apart on the smoker – Chill mixture thoroughly before cooking and shape firmly. Bake first to set loaf before smoking.
Bland flavor – Season aggressively with salt, pepper, Worcestershire, and smoked paprika. Add more herbs and spices to suit your tastes.
FAQ
What kind of wood should I use?
We recommend hickory or Applewood for the best flavour profile. Avoid stronger woods like mesquite.
How do I get a good smoke ring?
Letting it smoke for longer (about 1 hour) at a lower temperature (225°F) allows the smoke to better penetrate the meatloaf.
Can I make mini meatloaves instead?
Absolutely! Divide mixture into a greased muffin tin for individual portions. Reduce cook time to 20-25 minutes. Glaze and smoke as directed.
What sides go well with this?
Some of our favourites include garlic mashed potatoes, mac and cheese, coleslaw, roasted vegetables, buttery biscuits, or a fresh green salad.
Conclusion
If you’re looking for a way to inject new life into a classic, give this smoked meatloaf recipe a try. It delivers the comforting flavours of traditional meatloaf elevated by a touch of smoky char. Smoked meatloaf is sure to become a new favourite meal for dinner, game day, or anytime you need some homestyle comfort food. Let us know how it turns out!
Smoked Meatloaf Recipe
Meatloaf, a classic comfort dish with roots deep in home kitchens, takes an exciting twist when embraced by the smoky allure. In this blog post, we explore the fascinating journey of smoked meatloaf, its origins, and the reasons it has become a culinary sensation. Prepare to embark on a culinary adventure and elevate your cooking game.
Ingredients
- 2 pounds ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped bell peppers
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- For the Smoky Glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon liquid smoke
Instructions
- Preheat your smoker or grill to 225°F (107°C).
- In a bowl, mix ground beef, breadcrumbs, milk, eggs, onions, bell peppers, garlic, ketchup, Worcestershire sauce, salt, and pepper.
- Shape the mixture into a loaf and place it on the baking sheet.
- Combine the ingredients for the smoky glaze in a separate bowl.
- Brush the glaze over the meatloaf.
Cooking Instructions
- Place the meatloaf on the smoker or grill.
- Smoke for 2-3 hours, or until the internal temperature reaches 160°F (71°C).
- Baste the meatloaf with the smoky glaze every 30 minutes.
- Once done, let it rest for 10 minutes before slicing.
- Visual Cue: The meatloaf will have a beautiful smoky crust and a juicy interior.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 576Total Fat: 29gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 198mgSodium: 723mgCarbohydrates: 29gFiber: 1gSugar: 14gProtein: 47g
Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. The nutrition facts are automatically generated from an Application Programming Interface via the recipe plugin WP Recipe Maker. To accurately calculate the nutrition of any recipe, Americans Recipes recommends consulting a professional nutritionist. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them.
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