Smoked Meatloaf Recipe
If you’ve only ever had traditional meatloaf baked in the oven, you’re in for a treat! Smoked meatloaf Recipe takes this classic comfort food to the next level by infusing it with a rich, smoky flavor while keeping it juicy and tender. Smoking allows the flavors to develop slowly, resulting in a slightly crisp crust with a moist and flavorful center.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 2 servings
- Category: Lunch
Ingredients
1. Meat Choices
- A mix of 80/20 ground beef (or even ground turkey for a leaner option) works best.
- Some BBQ enthusiasts also mix in bison or venison for a unique twist.
- Pro Tip: Using too lean of a meat blend may result in a dry meatloaf. Stick to meats with some fat content for moisture.
2. Binders (Holding It All Together)
- Eggs (help bind the meat)
- Breadcrumbs (Panko or Italian-style)
- Crushed crackers or even oats (a great gluten-free option)
3. Seasonings for Maximum Flavor
- Salt and pepper
- Garlic powder and onion powder
- Worcestershire sauce (adds umami depth)
- Mustard and chili powder (enhances smokiness)
4. Glaze & Additional Enhancements
- BBQ sauce (sweet and tangy for a perfect finishing touch)
- Bacon wrapping (adds richness and a crispy outer layer)
- Stuffed cheese (melted cheddar or mozzarella surprise in the center!)
Instructions
1. Mixing and Forming the Meatloaf
- In a large bowl, combine the ground meat, eggs, breadcrumbs, Worcestershire sauce, seasonings, and any additional mix-ins.
- Gently mix—overworking the meat can make it tough.
- Shape into a loaf and place it on a wire rack or parchment paper (avoid using a loaf pan, as it prevents smoke from circulating properly).
- If using bacon, wrap the loaf entirely to help lock in moisture and add extra flavor.
2. Setting Up the Smoker
- Preheat your smoker to 225°F (107°C) for slow, even cooking.
- Use indirect heat to allow the smoke to circulate around the meatloaf.
- Place a drip pan underneath to catch excess fat and avoid flare-ups.
- If using a pellet smoker, set it to smoke mode for the first 30 minutes before increasing heat.
3. Smoking the Meatloaf
- Place the meatloaf directly on the smoker grates or a wire rack.
- Smoke for approximately 3 hours, or until the internal temperature reaches 160°F (71°C).
- Use a meat thermometer to monitor temperature accurately.
4. Glazing the Meatloaf
- In the last 30 minutes, brush a thick layer of BBQ sauce or homemade glaze over the meatloaf.
- Allow the glaze to caramelize, creating a sticky, flavorful crust.
Nutrition
- Calories: ~350-450 kcal
- Sugar: ~5-8g
- Fat: ~20-30g
- Carbohydrates: ~15-20g
- Protein: ~25-30g