Smoked meatloaf is a tasty twist on a classic dish! With ground meat, breadcrumbs, and spices, it’s deliciously smoky and juicy. Perfect for meals with family or friends!
Who knew meatloaf could get a makeover? It’s so good, my friends think I’m a grill master! I love serving it with some mashed potatoes for a cozy dinner. Yum!
Key Ingredients & Substitutions
Ground Beef: Using a mix of ground beef and pork adds flavor and moisture. If you’re looking for a lighter option, ground turkey or chicken are great substitutes.
Breadcrumbs: Regular breadcrumbs are perfect, but you can switch to panko for a crunchier texture. If gluten-free, use crushed gluten-free crackers or oats.
Onion and Garlic: Fresh onion and garlic bring great flavor. If these aren’t on hand, onion powder and garlic powder can work in a pinch—just reduce the amounts slightly.
Cheese: I love adding cheese for extra creaminess! Cream cheese or cheddar work well for stuffing. You can skip it entirely for a classic meatloaf.
Wood Chips: Hickory gives a strong smoky flavor while applewood is milder and sweeter. You can experiment with other woods like cherry or mesquite too.
How Do I Get the Perfect Smoke Flavor?
Getting that perfect smoky flavor is key to a great smoked meatloaf. Follow these techniques for the best results:
- **Preheat the Smoker:** Always start with a properly preheated smoker. This helps achieve an even cook.
- **Soak the Wood Chips:** Soaking chips in water for at least 30 minutes before using them adds moisture and creates a longer-lasting smoke.
- **Monitor the Temperature:** Use a meat thermometer to check the internal temperature. It’s crucial for both safety and ensuring juiciness. Aim for 160°F (71°C).
- **Add Glaze at the End:** Brush on ketchup or your favorite glaze during the last 30 minutes to allow it to caramelize without burning.
With these tips, you’ll have a deliciously smoked meatloaf that everyone will love! Enjoy the flavors and the fun of smoking your own food at home.
Smoked Meatloaf
Ingredients You’ll Need:
- 2 lbs ground beef (or a mix of ground beef and pork)
- 1 cup breadcrumbs
- 1/2 cup milk
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 large eggs
- 1/4 cup ketchup (plus extra for glaze)
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 cup shredded cheese (optional, for stuffing)
- Wood chips for smoking (hickory or applewood recommended)
How Much Time Will You Need?
This smoked meatloaf takes about 15 minutes for prep and around 2.5 to 3 hours for smoking. You’ll want to let it rest for another 10-15 minutes after smoking before slicing. All in all, you’re looking at a cozy couple of hours to create this delicious dish that’s perfect for feeding the family or impressing guests!
Step-by-Step Instructions:
1. Prepare the Meat Mixture:
In a large bowl, combine the breadcrumbs and milk. Let the mixture soak for about 5 minutes to help soften the breadcrumbs.
2. Mix in the Ingredients:
Once soaked, add the ground meat, chopped onion, minced garlic, eggs, 1/4 cup of ketchup, Worcestershire sauce, smoked paprika, salt, pepper, and thyme to the bowl. Mix everything together gently but thoroughly until it’s well combined.
3. Shape the Meatloaf:
On a lined tray or clean surface, take half of the meat mixture and shape it into a loaf. If you’re using cheese, sprinkle it evenly on top of the first layer of the loaf. Then, add the rest of the meat mixture to create a filled meatloaf, sealing the edges to keep the cheese inside.
4. Preheat the Smoker:
Get your smoker ready by preheating it to 225°F (107°C). Soak the wood chips in water for 30 minutes, then add them to the smoker following your smoker’s setup instructions.
5. Smoke the Meatloaf:
Carefully place the formed meatloaf onto a foil-lined pan or directly on the smoker rack. Insert a probe thermometer into the center of the meatloaf to monitor its cooking temperature. Now it’s time to let the smoker work its magic!
6. Glaze the Meatloaf:
When the meatloaf is about 30 minutes away from finishing, brush the top with extra ketchup. This will create a beautiful, sticky glaze as it smokes for the last stretch.
7. Rest and Serve:
Once the internal temperature reaches 160°F (71°C), remove the meatloaf from the smoker. Allow it to rest for 10-15 minutes before slicing. This helps keep the juices inside and makes it more flavorful!
8. Enjoy!
Slice up your delicious smoked meatloaf and serve it warm with your favorite sides. Whether it’s mashed potatoes, green beans, or a fresh salad, this meatloaf is sure to be a hit!
This smoked meatloaf delivers a beautifully caramelized crust with juicy, flavorful meat inside, highlighted by the mellow smoke from the wood chips. Enjoy the hearty flavors!
Can I Use Different Types of Meat?
Absolutely! You can mix ground beef with ground pork, turkey, or chicken for a lighter option. Each type will bring a slightly different flavor and texture to your meatloaf.
Can I Make This Meatloaf Without a Smoker?
Yes! If you don’t have a smoker, you can bake the meatloaf in the oven at 350°F (175°C) for about 1 hour or until it reaches an internal temperature of 160°F (71°C). For a smoky flavor, consider adding a few drops of liquid smoke to the mixture.
What’s the Best Way to Store Leftover Meatloaf?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or oven until heated through. You can also freeze slices for up to 3 months—just make sure to wrap them well!
How Can I Adjust the Spice Level?
If you want to add more spice, consider mixing in some red pepper flakes or a dash of hot sauce into the meat mixture. Alternatively, if you’re looking for a milder flavor, just reduce the amount of smoked paprika or omit it altogether.
