Smoked meatloaf recipe​

Introduction

When it comes to comfort food, meatloaf is a timeless classic. But what if you could elevate this beloved dish to something extraordinary? Enter smoked meatloaf a savory twist on the traditional meatloaf recipe that infuses deep, smoky flavors and creates a tender, juicy texture. Smoking your meatloaf adds layers of complexity and richness, transforming a simple weeknight meal into a crowd-pleasing dish perfect for outdoor gatherings, barbecues, or a family dinner. With a blend of hearty ground beef, aromatic spices, and the kiss of wood-fired smoke, this smoked meatloaf recipe is sure to become a new favorite in your cooking repertoire.

Whether you’re a seasoned pitmaster or a beginner, this recipe is easy to follow and adaptable to suit your taste. By using your smoker, you can achieve a beautifully browned crust and a melt-in-your-mouth interior. Let’s dive into why you’ll love this smoky, savory masterpiece.

If you’re looking for more comfort food options, be sure to try Slow Cooker Chicken and Mushroom Stroganoff for a creamy and hearty meal.

Why You’ll Love This Smoked Meatloaf

1. Incredible Flavor

The smoky aroma from the wood chips or pellets combined with the savory spices and ingredients creates an incredibly rich and mouthwatering flavor. The extended cooking time in the smoker gives the meatloaf a depth of flavor that you just can’t achieve in the oven. If you enjoy smoky flavors, also check out Pineapple Teriyaki Chicken for another deliciously smoky recipe.

2. Moist and Tender Texture

Smoking your meatloaf allows for low and slow cooking, which helps keep the meat moist while still giving it that desirable crispy outer crust. Unlike traditional baked meatloafs that can sometimes turn out dry, the smoke infuses moisture into the meat, ensuring a juicy, tender bite every time.

3. Versatility

This recipe can be customized to suit your preferences, whether you want to experiment with different seasonings, meats, or smoke flavors. You can make it spicy with extra peppers, mild with herbs, or add a twist with different types of cheese. It’s a versatile dish perfect for family meals or gatherings with friends. If you love experimenting with flavors, Chipotle Ranch Grilled Chicken Burrito is another recipe with a spicy kick!

4. Perfect for a BBQ

If you’re hosting a BBQ or smoker party, this smoked meatloaf is an excellent addition. It pairs beautifully with other grilled or smoked items like ribs, brisket, or grilled veggies.

5. Easy to Prepare

Even though smoking a meatloaf sounds like a complex technique, it’s actually quite simple to execute. With minimal prep and just a bit of patience, you’ll have a show-stopping dish ready to serve.

Key Ingredients

The key to a great smoked meatloaf lies in the quality of your ingredients and the balance of flavors. Let’s break down the key components:

• Ground Beef: The foundation of the meatloaf. Typically, you’ll want to use 80/20 ground beef for the perfect balance of flavor and fat. This will ensure your meatloaf is juicy but not greasy.
  • Substitutions: If you prefer leaner meat, you can opt for ground turkey or chicken, though it may result in a drier meatloaf. For a richer taste, you could also mix in some ground lamb.
• Breadcrumbs: These help hold the meatloaf together and keep it from becoming too dense. They also absorb moisture, giving the meatloaf a fluffy texture.
  • Substitutions: You can swap breadcrumbs for crushed crackers, oats, or even a gluten-free bread option for those with dietary restrictions.
• Egg: The egg binds the ingredients together, providing structure to the meatloaf.
  • Substitutions: If you are vegan or allergic to eggs, you can use flaxseed meal mixed with water or a store-bought egg replacement.
• Onion and Garlic: Freshly minced onion and garlic add savory depth and enhance the overall flavor profile.
  • Substitutions: Shallots, leeks, or green onions can be used as a milder alternative to onions. You can also experiment with garlic powder if you don’t have fresh garlic on hand.
• Worcestershire Sauce: This tangy, umami-packed ingredient adds flavor and depth to the meat mixture.
  • Substitutions: If you want a substitute, try soy sauce or a splash of balsamic vinegar for a slightly different twist.
• Ketchup: Often used in meatloaf recipes, ketchup acts as a base for the glaze on top of the meatloaf. It adds sweetness and acidity to balance the rich flavors.
  • Substitutions: You can use tomato paste, BBQ sauce, or even a mixture of mustard and brown sugar as an alternative.
• Smoker Wood Chips/Pellets: The key to infusing your meatloaf with that irresistible smoky flavor.
  • Substitutions: Depending on your preference, you can use wood chips or pellets of various woods such as hickory, mesquite, cherry, or applewood.

Serving Time

This smoked meatloaf recipe takes about 3 hours to smoke, depending on the size of the loaf and the temperature of your smoker.

Cooking Time

Allow the meatloaf to cook for 2.5 to 3 hours in the smoker, depending on its size, until it reaches an internal temperature of 160°F (71°C). Be sure to monitor it with a meat thermometer for best results.

Calories per Serving

Each serving of smoked meatloaf (based on a standard 1/8th slice of a 2-pound loaf) contains approximately 350–400 calories. The actual number will vary based on the ingredients you use and the size of the serving.

Ingredients List

Here’s what you’ll need to get started:

• 1 ½ pounds ground beef (80/20)
• 1 cup breadcrumbs (or crushed crackers)
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ cup ketchup (for topping)
• Wood chips/pellets for smoking (applewood or hickory recommended)

Step-by-Step Instructions

Prepare Your Smoker

Start by preheating your smoker to 225°F (107°C). Add your wood chips or pellets to the smoker’s wood tray, depending on what type of smoker you’re using. If you’re using a charcoal smoker, add some soaked wood chips to the charcoal for the best smoke flavor.

Mix the Meatloaf Ingredients

In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, pepper, paprika, and oregano. Mix everything gently with your hands until just combined—be careful not to overwork the meat mixture, as this can result in a tough meatloaf.

Shape the Meatloaf

Transfer the mixture onto a piece of parchment paper or a lightly greased baking sheet. Shape it into a loaf about 8-10 inches long and 3-4 inches high, making sure the loaf is even and compact. This will ensure it cooks evenly on the smoker.

Smoke the Meatloaf

Place the shaped meatloaf onto the smoker’s grate, ensuring there is enough space around it for air to circulate. Close the smoker and allow it to cook for 2.5–3 hours, or until the internal temperature of the meatloaf reaches 160°F (71°C). Be sure to check periodically to ensure the smoker’s temperature stays steady.

Glaze the Meatloaf

During the last 30 minutes of cooking, brush the top of the meatloaf with ketchup or your preferred glaze. This will add sweetness and a glossy finish to your meatloaf, enhancing its flavor. You can also use BBQ sauce for a smoky, tangy finish.

Rest the Meatloaf

Once the meatloaf has reached the desired temperature, remove it from the smoker and allow it to rest for 10 minutes. This allows the juices to redistribute and helps the meatloaf hold its shape when slicing.

Serve and Enjoy!

Slice the meatloaf into thick slices and serve it with your favorite sides. The smoky flavor, combined with the tender texture and savory glaze, will impress everyone at the table.

Variations

While this smoked meatloaf recipe is fantastic as is, you can always make it your own with a few simple tweaks:

• Add Cheese: Mix shredded cheddar, mozzarella, or gouda into the meat mixture for a cheesy surprise inside.
• Make It Spicy: Add chopped jalapeños, red pepper flakes, or hot sauce to the meat mixture for a spicy kick.
• Swap Meat: For a richer flavor, try using a combination of ground beef and ground lamb, turkey, or chicken. Just be aware that lean meats like turkey or chicken may need extra moisture to prevent dryness.
• Glaze Variations: Instead of ketchup, try a blend of BBQ sauce and honey, or a tangy mustard glaze.

Serving Suggestions

This smoked meatloaf pairs beautifully with classic sides like mashed potatoes, roasted vegetables, or a crisp green salad. For a complete BBQ feast, serve with coleslaw, cornbread, and baked beans. You can even slice it up for sandwiches or serve it alongside pickles and fries for a more casual meal.

Tips for the Best Smoked Meatloaf recipe

• Don’t Overmix: When combining the ingredients, be sure not to overwork the meat mixture. Overmixing can lead to a dense, tough meatloaf.
• Use a Meat Thermometer: Always monitor the internal temperature of your meatloaf to ensure it’s perfectly cooked.
• Rest Before Slicing: Let the meatloaf rest before slicing to allow the juices to redistribute and prevent it from falling apart.
• Try Different Woods: Experiment with different types of wood chips or pellets to find the perfect flavor. Applewood provides a mild, sweet smoke, while hickory imparts a stronger, bolder flavor.

Benefits of This Smoked Meatloaf recipe

Not only is this smoked meatloaf incredibly flavorful and tender, but it’s also easy to make and can be customized to suit your tastes. The smoky flavor makes it a standout dish at any gathering, and the versatility means you can adjust it to accommodate any dietary preferences or ingredient availability. Plus, it’s a fun and unique way to prepare meatloaf that’ll impress both family and guests.

How Long to Smoke a 2 lb Meatloaf at 225 Degrees?

When smoking a 2 lb meatloaf at 225°F, you can expect it to take around 2 to 2.5 hours to cook fully. The time can vary slightly depending on the thickness of the meatloaf and the consistency of your smoker’s temperature.

• Internal Temperature Goal: The meatloaf is done when the internal temperature reaches 160°F. Use a meat thermometer to check, as the exact time will depend on factors like the meat type and smoker conditions.
• Tips for Even Cooking:
  • Shape Matters: A loaf that’s taller or denser may take longer. Flattening the meatloaf a little will help it cook faster.
  • Resting: After removing the meatloaf from the smoker, let it rest for about 10 minutes before slicing to retain its juices.

Does Smoked Meatloaf Stall?

Yes, smoked meatloaf can stall during cooking. This is when the internal temperature stops rising for a period, typically around 150-160°F. The stall happens because the moisture inside the meatloaf evaporates, cooling the surface and slowing the cooking process.

• How to Handle the Stall:
  • Patience: It’s best to simply wait it out. The stall can last anywhere from 30 minutes to 1 hour.
  • Covering: Some people choose to cover the meatloaf with foil during the stall to help retain heat and moisture, although this might slightly affect the smoky flavor.

What Can I Put on Top of Meatloaf Instead of Ketchup?

If you’re looking for alternatives to the classic ketchup topping for your smoked meatloaf, there are several flavorful options:

1. BBQ Sauce: For a smoky, tangy finish, BBQ sauce is an excellent substitute. You can also mix in a bit of honey or mustard for a sweet and tangy combination.
2. Bacon: Lay strips of bacon over the top before smoking. The bacon will crisp up, adding flavor and a crunchy texture.
3. Tomato Paste & Brown Sugar: A blend of tomato paste, brown sugar, and spices can mimic the sweetness of ketchup while adding more depth of flavor.
4. Mustard and Brown Sugar: A mustard glaze, sweetened with brown sugar, offers a zesty and slightly sweet topping that pairs well with the richness of the meatloaf.
5. Cheese: If you love cheesy meatloaf, topping it with shredded cheese during the last 10 minutes of smoking can create a deliciously melted crust.

What Is the Best Wood for Smoking Meatloaf?

Choosing the right wood can elevate the flavor of your smoked meatloaf. Here are some excellent wood options:

• Hickory: A classic choice for smoking meatloaf. It provides a strong, smoky flavor that complements the savory richness of the meatloaf.
• Applewood: If you prefer a milder, slightly sweet flavor, applewood is a great choice. It gives a subtle sweetness that pairs well with beef or pork meatloaf.
• Cherry Wood: Cherry wood adds a fruity, sweet note and produces a beautiful reddish color on the meatloaf. It works well for those who want a delicate smoke flavor.
• Maple: For a sweet and light smoky flavor, maple wood is an excellent option, particularly if you’ve chosen a topping like brown sugar or maple syrup.
• Pecan: Pecan wood gives a rich, nutty flavor that complements the savory taste of meatloaf without overpowering it.

Conclusion

If you’re looking to take your meatloaf to the next level, this smoked meatloaf recipe is a must-try. The slow-smoking process imparts a rich, smoky flavor that pairs perfectly with the savory, tender meat. Whether you’re smoking it for a casual family dinner or a special occasion, this recipe is sure to become a staple in your cooking repertoire. So fire up the smoker, gather your ingredients, and enjoy a smoky, delicious meatloaf that will have everyone coming back for seconds!