This smoked meatloaf is a twist on the classic favorite! Made with ground beef, spices, and a touch of smoky flavor, it brings a warm and hearty meal to your table.
My family loves it, especially when I serve it with mashed potatoes. It’s like a cozy hug on a plate! Plus, the leftovers make great sandwiches—if there are any left! 😄
Key Ingredients & Substitutions
Ground Beef: I recommend using 80% lean ground beef as it provides a good balance of flavor and moisture. You can opt for ground turkey or chicken for a leaner option, but it may result in a drier meatloaf without the added fats.
Ground Pork: This is optional but adds juiciness and flavor. If you don’t have pork, you can skip it or use a bit more beef. Adding an extra egg or some grated zucchini can also help keep the meatloaf moist.
Breadcrumbs: Traditional breadcrumbs work well, but if you’re gluten-free, use gluten-free breadcrumbs or crushed rice crackers. You could even use oats for a hearty texture!
Onion and Garlic: These are essential for flavor. If you’re short on time, onion powder and garlic powder can work in a pinch. However, fresh ingredients make a big difference in taste!
Glaze Ingredients: You can make the glaze healthier by using tomato sauce instead of ketchup. For a kick, try adding hot sauce to the glaze. Skip the sugar if you prefer it less sweet.
How Do I Keep My Meatloaf Tender and Flavorful?
Mixing the meatloaf correctly is key! Be sure to combine ingredients gently—overmixing can make it tough. Here’s how to ensure a perfect texture:
- Soak your breadcrumbs in milk; this helps keep the texture soft.
- When mixing, think of folding rather than stirring to maintain a tender consistency.
- Shape your meatloaf gently, ensuring it’s not packed tightly.
Also, baste the meatloaf with glaze as it cooks. This not only adds flavor but helps to keep the meat moist. After cooking, let the meatloaf rest before slicing; it helps retain juices and enhances the flavor!
Smoked Meatloaf
Ingredients You’ll Need:
For the Meatloaf:
- 2 lbs ground beef (80% lean)
- 1/2 lb ground pork (optional for juiciness)
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup parsley, finely chopped (plus extra for garnish)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional for a bit of heat)
For the Glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp mustard powder
How Much Time Will You Need?
This delicious smoked meatloaf requires about 15-20 minutes of prep time and approximately 3 hours of cooking time in the smoker. Be sure to allow an additional 10-15 minutes for resting before slicing and serving. A perfect meal could be on your table in just under 4 hours!
Step-by-Step Instructions:
1. Preheat the Smoker:
Start by preheating your smoker to 250°F (120°C). Use your favorite wood chips—options like hickory, applewood, or mesquite will lend a great smoky flavor to the meatloaf.
2. Soak the Breadcrumbs:
In a small bowl, take your breadcrumbs and soak them in milk for about 5 minutes. This will help keep the meatloaf moist.
3. Mix the Meatloaf Ingredients:
In a larger bowl, combine the ground beef, ground pork (if you’re using it), soaked breadcrumbs, eggs, chopped onion, minced garlic, parsley, Worcestershire sauce, salt, pepper, smoked paprika, thyme, and cayenne pepper. Use your hands or a spatula to mix everything together gently until just combined. Remember, don’t overmix as it can make the meatloaf tough!
4. Shape the Meatloaf:
Shape the meat mixture into a loaf about 9 inches long and 5 inches wide. Place it on a foil-lined baking tray or a smoker-safe pan to catch any drippings.
5. Prepare the Glaze:
In a separate small bowl, mix together the ketchup, brown sugar, apple cider vinegar, and mustard powder. This sweet and tangy glaze will add a lovely finish!
6. Glaze the Meatloaf:
Brush a generous layer of the glaze over the top of your meatloaf, making sure it’s well covered for that delicious sticky crust.
7. Smoke the Meatloaf:
Now, place the meatloaf in the smoker and let it cook for about 3 hours. You want it to reach an internal temperature of 160°F (71°C). Use a meat thermometer for accuracy!
8. Baste and Flavor:
Every hour, baste the meatloaf with more of the glaze. This will help build a fabulous sticky and flavorful crust.
9. Rest the Meatloaf:
Once the meatloaf is done, carefully remove it from the smoker and let it rest for about 10-15 minutes. This resting period is crucial as it helps the juices redistribute, making each slice juicy and flavorful.
10. Serve and Enjoy:
Slice the meatloaf, garnish with any remaining chopped parsley, and serve it warm. It pairs wonderfully with creamy mashed potatoes or delicious roasted vegetables.
Enjoy your smoky, moist, and savory meatloaf!
Can I Use Ground Turkey Instead of Beef?
Yes, you can use ground turkey, but keep in mind that it’s leaner than beef, which may result in a drier meatloaf. To counteract this, consider adding a bit of olive oil or using an extra egg to help keep it moist.
Can I Prepare This Meatloaf in Advance?
Absolutely! You can assemble the meatloaf and store it in the refrigerator covered for up to 24 hours before smoking. Just make sure to let it sit at room temperature for about 30 minutes before placing it in the smoker for even cooking.
How Do I Store Leftovers?
Leftover smoked meatloaf can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 20 minutes or until heated through.
Can I Freeze Smoked Meatloaf?
Yes, you can freeze smoked meatloaf! Wrap it tightly in plastic wrap or aluminum foil, and store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
