Smoked meatloaf is a tasty twist on the classic dish! It combines ground meat, spices, and a hint of smoky flavor that makes every slice delicious.
Cooking it low and slow gives it a nice, rich taste. It’s perfect for family dinners or when you want to impress friends at a barbecue. Plus, who doesn’t love a hearty meatloaf? 😊
Key Ingredients & Substitutions
Ground Beef: Using 80/20 ground beef gives the meatloaf a nice balance of flavor and moisture. If you’re looking for a leaner option, go for 90/10, but be aware it might be a bit drier. A combination of ground turkey or chicken also works great!
Ground Pork: This adds extra juiciness and flavor. If you want a meat-free option, consider using lentils or mushrooms to mimic texture. Both are excellent substitutes that add depth.
Breadcrumbs: Regular or panko breadcrumbs will bind the meatloaf well. If gluten-free is needed, almond flour or gluten-free breadcrumbs can be a fantastic alternative.
Smoked Paprika: It gives a lovely smoky flavor. If you don’t have it, regular paprika or cayenne can work in a pinch, though they will change the flavor profile slightly. You might want to add a little extra liquid smoke too!
How Do You Achieve the Perfect Grill Marks and Smoke Flavor?
Getting that perfect smoky flavor and juicy texture is key in making this meatloaf stand out. Here’s how to do it right:
- Soak your wood chips for at least 30 minutes to enhance the smoking process. This helps produce more smoke.
- Keep the smoker at a steady temperature of 225°F; patience is essential for that smoky flavor to develop.
- Using a meat thermometer is a must for ensuring your meatloaf reaches the safe internal temperature of 155°F. This ensures it’s cooked all the way through while retaining moisture.
- For that gorgeous glaze, brush ketchup on the top about halfway through cooking. This adds a bit of sweetness and a beautiful finish.
How to Make Smoked Meatloaf
Ingredients You’ll Need:
For the Meatloaf:
- 2 pounds ground beef (preferably 80/20)
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup ketchup (plus extra for topping)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for heat)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious smoked meatloaf requires approximately 15 minutes for preparation and about 2 to 2.5 hours for cooking in the smoker. With a little patience, you’ll have a fantastic meal ready to serve!
Step-by-Step Instructions:
1. Prepare the Breadcrumbs:
Start by soaking the breadcrumbs in milk for about 5 minutes. This step is important as it helps to soften the breadcrumbs, allowing for better texture in your meatloaf.
2. Mix the Meatloaf Ingredients:
In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, chopped onion, minced garlic, ketchup, Worcestershire sauce, smoked paprika, salt, black pepper, thyme, and cayenne pepper (if using). Use your hands to mix everything together gently, making sure all ingredients are combined without overmixing, which can make the meatloaf tough.
3. Shape the Meatloaf:
Form the mixture into a loaf shape that’s about 8 inches long and 4 inches wide. Place it on a lined tray or in a shallow pan that’s suitable for smoking. This will help keep it in shape while cooking.
4. Preheat the Smoker:
Set your smoker to 225°F (107°C) and use wood chips like hickory, apple, or mesquite for that perfect smoky flavor.
5. Smoke the Meatloaf:
Once the smoker is ready, place the meatloaf inside and smoke for about 2 to 2.5 hours. Keep an eye on it until the internal temperature reaches 155°F (68°C). This ensures your meatloaf is safe and perfectly cooked.
6. Glaze the Meatloaf:
In the last 20 minutes of cooking, brush the top of the meatloaf with extra ketchup for a delicious glaze that will caramelize beautifully!
7. Rest Before Slicing:
Once cooked, carefully remove the meatloaf from the smoker and tent it loosely with foil. Let it rest for about 10 minutes before slicing. This lets the juices settle and helps keep the meatloaf moist.
8. Serve and Enjoy:
Garnish your meatloaf with chopped fresh parsley for a pop of color and serve it warm with your favorite sides. Enjoy the amazing smoky flavor and hearty goodness!
Can I Use Turkey Instead of Beef?
Absolutely! Ground turkey or chicken can be used for a leaner option. Just keep in mind that poultry may dry out more easily, so ensure to monitor the cooking temperature closely.
What Wood Chips Work Best for Smoking Meatloaf?
Hickory, oak, and apple wood chips are great choices for smoking meatloaf. Each adds a unique flavor, so feel free to experiment to find what you like best!
How Can I Store Leftover Meatloaf?
Store any leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. Reheat slices in the microwave or oven, covered, to retain moisture.
Can I Freeze Smoked Meatloaf?
Yes! Wrap the meatloaf tightly in plastic wrap or aluminum foil, then place it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge before reheating.
