Smoked Meatloaf Recipe

Smoked Meatloaf Recipe

Discover the ultimate smoked meatloaf recipe that combines bold flavors, tender meat, and a smoky finish. This easy to follow recipe ensures a moist and delicious dish perfect for family dinners or gatherings.

Description

This smoked meatloaf recipe is your go to guide for creating a perfectly seasoned, juicy meatloaf infused with the rich aroma of smoke. Smoking adds depth to this classic comfort food, transforming it into a gourmet dish that will leave your guests craving more. With a blend of ground beef, pork, breadcrumbs, and spices, this Smoked Meatloaf Recipe strikes the perfect balance between flavor and texture.

From prepping the ingredients to mastering the smoking process, we’ve detailed every step to ensure success. Whether you’re a seasoned pitmaster or a beginner exploring smoked recipes, this dish will elevate your culinary skills. Learn the secrets to achieving the perfect smoky crust while maintaining a moist interior. Pair it with your favorite sides for a complete meal that’s both hearty and satisfying.

This Smoked Meatloaf Recipe is versatile, allowing for substitutions and variations to suit your preferences. Whether you prefer a tangy glaze, extra spice, or a leaner protein option, this guide has you covered. So fire up your smoker and get ready to enjoy a truly unforgettable smoked meatloaf experience.

Ingredients

For the Meatloaf:
- 1 pound ground beef (80/20 blend for best results)
- 1 pound ground pork
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup whole milk
- 2 large eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
For the Glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika

Instructions

Preheat the Smoker: Set your smoker to 225°F (107°C) and prepare it with your choice of wood chips or pellets (hickory, mesquite, or cherry work well).
Mix the Ingredients: In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
Add the ground beef, ground pork, eggs, onion, garlic, Worcestershire sauce, Dijon mustard, smoked paprika, onion powder, garlic powder, black pepper, salt, and cayenne pepper (if using). Mix gently until well combined. Avoid overmixing to keep the meatloaf tender.
Shape the Meatloaf: On a sheet of parchment paper, shape the mixture into a loaf, roughly 10 inches long and 4 inches wide. Ensure it’s uniform in size for even cooking.

Place on the Smoker: Transfer the shaped meatloaf to the smoker grate. Close the lid and smoke for about 1 hour.
Prepare the Glaze: While the meatloaf is smoking, whisk together the ketchup, brown sugar, apple cider vinegar, and smoked paprika in a small bowl.
Apply the Glaze: After 1 hour, brush half of the glaze over the meatloaf. Continue smoking for another hour, or until the internal temperature reaches 160°F (71°C).

Rest the Meatloaf: Remove the meatloaf from the smoker and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a moist result.
Slice and Serve: Slice the meatloaf into thick pieces and serve with your favorite sides like mashed potatoes, grilled vegetables, or coleslaw.

Notes

Wood Choices: Hickory offers a bold smoky flavor, while cherry or applewood provides a milder, sweeter smoke.
Make Ahead Tip: You can prepare the meatloaf mixture a day in advance and refrigerate it until ready to smoke.
Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.
Gluten Free Option: Substitute breadcrumbs with gluten free breadcrumbs or crushed gluten free crackers.
Lean Protein Option: Swap ground pork with ground turkey or chicken for a leaner version.