This smoked meatloaf is a tasty twist on the classic. It’s juicy, packed with flavor, and has a lovely smoky aroma that will make your kitchen smell amazing!
Honestly, I can’t resist sneaking a slice as soon as it comes off the smoker. It’s like a cozy hug in every bite—perfect comfort food for any day! 😍
Making this meatloaf is so easy! Just mix your ingredients, shape it, and let the smoker do its magic. It’s an effortless way to impress your family or friends!
Key Ingredients & Substitutions
Ground Beef: I recommend using an 80/20 mix for the juiciest meatloaf. If you need a leaner option, you can go for 90/10, but it may be less moist. Remember, fat equals flavor!
Ground Pork: This is optional, but it really enhances the flavor and moisture. If you don’t have pork, turkey or chicken can be used for a lighter version, though it might not be as rich in taste.
Breadcrumbs: Regular breadcrumbs work well, but if you’re gluten-free, try using crushed gluten-free crackers or oats instead!
Cheese: I love using cheddar for its sharp flavor, but provolone adds a great melt. Feel free to experiment with mozzarella or pepper jack for a spicy kick!
How Do You Get the Perfect Texture for Meatloaf?
Getting the right texture is key to a delicious meatloaf. The biggest tip is to mix the ingredients gently. Overmixing can make the meatloaf dense. Instead, just mix until everything is combined.
- Let the breadcrumbs soak in milk for about 5 minutes; this helps keep the meatloaf moist.
- Use a sheet of parchment to roll the meatloaf, which helps incorporate cheese without making a mess.
- Ensure your smoker is set to 225°F for slow cooking, which allows flavors to develop nicely.
With these tips in mind, your smoked meatloaf will be a hit at any gathering or family dinner!
How to Make Smoked Meatloaf
Ingredients You’ll Need:
For the Meatloaf:
- 2 lbs ground beef (preferably 80/20 for juiciness)
- 1/2 lb ground pork (optional, for added flavor and moisture)
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup ketchup (plus extra for glaze)
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 4 to 6 slices of cheese (cheddar or provolone recommended)
- Fresh parsley for garnish (optional)
For Smoking:
- Wood chips for smoking (hickory or apple wood are good choices)
How Much Time Will You Need?
This smoked meatloaf recipe takes about 15 minutes to prepare and then 2.5 to 3 hours to smoke. You’ll want to allow an additional 10-15 minutes for resting before slicing. It’s a great dish for those who love a flavorful, smoky twist on a classic!
Step-by-Step Instructions:
1. Preheat the Smoker:
Start by preheating your smoker to 225°F (about 107°C). While it heats up, soak your wood chips in water for about 30 minutes to add some flavor during smoking.
2. Prepare the Meatloaf Mixture:
In a large bowl, combine the breadcrumbs and milk. Let this mixture soak for about 5 minutes until the breadcrumbs become soft. Then, add the ground beef, ground pork (if you’re using it), eggs, chopped onion, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, smoked paprika, salt, black pepper, and thyme (if using). Mix everything gently until just combined. Be careful not to overmix to keep the meatloaf tender!
3. Shape the Meatloaf:
On a large sheet of parchment paper or foil, form the meat mixture into a rectangle about 10×7 inches. Layer the cheese slices evenly over the meat mixture, leaving a bit of space around the edges. Carefully use the parchment paper to roll the meatloaf tightly, sealing in the cheese and shaping it well.
4. Smoker Time:
Place your rolled meatloaf seam side down on a smoke-safe tray or a foil pan. Smoke the meatloaf for about 2.5 to 3 hours or until it reaches an internal temperature of 160°F (71°C). During the last 30 minutes, brush some extra ketchup on top for a beautiful glaze.
5. Rest and Serve:
Once the meatloaf is smoked and cooked, remove it from the smoker. Let it rest for about 10-15 minutes before slicing. This helps the juices redistribute, making for a juicy bite! Garnish with fresh parsley if desired and enjoy warm.
Enjoy your delicious smoked meatloaf with your favorite sides like mashed potatoes, coleslaw, or baked beans!
Can I Substitute the Ground Pork?
Absolutely! If you prefer, you can use all ground beef for a beefier flavor, or try ground turkey or chicken for a leaner option. Keep in mind that the flavor and moisture level may change slightly.
How Should I Store Leftovers?
Store any leftover smoked meatloaf in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave or on a skillet over low heat for the best texture.
Can I Make This Meatloaf in the Oven Instead of a Smoker?
Yes! If you don’t have a smoker, simply preheat your oven to 350°F (175°C) and bake the meatloaf in a loaf pan for about 1 hour, or until the internal temperature reaches 160°F (71°C). You can still brush ketchup on top for a nice glaze!
What Kind of Wood Chips Are Best for Smoking?
Hickory and apple wood are fantastic choices for smoking meatloaf! Hickory imparts a strong, smoky flavor, while apple wood offers a milder, sweeter note. You can also mix different types of wood for complexity!
