Meatloaf is a timeless classic, but if you’re looking to take your dish to the next level, smoked meatloaf is the way to go. Smoking infuses your meatloaf with rich, smoky flavors, turning a traditional comfort food into a show-stopping dish. In this smoked meatloaf recipe, we’ll guide you step by step on how to achieve the perfect juicy and tender loaf, filled with a combination of ground beef, pork sausage, and various flavorful ingredients, all smoked to perfection on your favorite grill.
Why Choose Smoked Meatloaf Recipe?
Smoking meatloaf adds an extra layer of flavor that oven-baked meatloaf just can’t match. The slow-cooking process on the grill allows the meat to absorb the smoky goodness from wood chips like hickory, cherry, or apple wood. As the meatloaf smokes, it develops a deep, savory crust while staying moist and tender on the inside.
This recipe will show you how to make an irresistible smoked meatloaf using simple ingredients, including ground beef, sausage, eggs, and breadcrumbs. We’ll also explore the right combinations of seasonings like garlic, onion, and Worcestershire sauce, to create a well-balanced, mouth-watering flavor profile.
Let’s get into the nitty-gritty of making the perfect smoked meatloaf recipe.
Ingredients for Smoked meatloaf recipe
Meat Mixture:
2 lbs ground beef (preferably 80% lean ground chuck)
1 lb pork sausage (Italian sausage works well, but breakfast sausage is also an option)
1 cup breadcrumbs (Panko or Italian-style breadcrumbs)
1/2 cup milk (whole or 2%)
2 large eggs, beaten
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon mustard (yellow or Dijon)
1 tablespoon BBQ sauce (your favorite brand)
1/4 cup grated Parmesan cheese (optional for a richer flavor)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried sage (optional, for extra depth)
BBQ Glaze:
1/2 cup BBQ sauce
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon mustard
Bacon Wrap (Optional but Highly Recommended):
8-10 strips bacon
Step-by-Step Instructions
Prepare the Meatloaf Mixture
In a large mixing bowl, combine the ground beef, sausage, breadcrumbs, and milk. Use your hands or a sturdy spatula to mix these ingredients together.
Next, add in the onions, minced garlic, eggs, Worcestershire sauce, ketchup, mustard, and BBQ sauce. Blend the mixture until the ingredients are well incorporated but avoid over-mixing, which can make the meatloaf tough.
Season the mixture with salt, pepper, smoked paprika, garlic powder, onion powder, and dried sage if using. These seasonings will add layers of flavor, with the smoked paprika enhancing the smoky notes of the dish.
Shape the Meatloa
Once your meat mixture is ready, it’s time to shape the meatloaf. Transfer the mixture onto a clean surface or directly into a large baking pan lined with foil or parchment paper. Form the mixture into a loaf shape, ensuring that it holds together but isn’t packed too tightly.
If you’re feeling adventurous, try wrapping the meatloaf in bacon. Lay your bacon strips across the top of the loaf and tuck them underneath. The bacon will not only enhance the flavor but also help keep the meatloaf moist during the smoking process.
Preheat Your Smoker
Preheat your pellet smoker or grill to a temperature of 225°F. You’ll want to use indirect heat for smoking, so set up your smoker accordingly.
For the wood, hickory, cherry, apple, or a combination of woods all work great for this recipe. Hickory gives a strong smoky flavor, while apple and cherry wood add a touch of sweetness that complements the richness of the meatloaf.
Smoke the Meatloaf
Place your prepared meatloaf directly on the smoker grates or in a smoke-friendly baking pan. Let it smoke at 225°F for about 2 to 3 hours, or until the internal temperature reaches 160°F. The low and slow cooking process will ensure that the meatloaf cooks evenly and absorbs the smoky flavor from the wood.
During the smoking process, you can baste the meatloaf with a BBQ glaze for extra flavor. Combine BBQ sauce, ketchup, mustard, and brown sugar in a small saucepan and simmer for a few minutes until the glaze thickens slightly. After about 1.5 hours of smoking, brush the glaze generously over the meatloaf.
Check for Doneness
Use a meat thermometer to monitor the internal temperature of the meatloaf. Once the meatloaf reaches 160°F, it’s safe to remove it from the smoker. The bacon (if used) should be crispy, and the outside of the loaf will have a rich, smoky crust.
Let the Meatloaf Rest
Before slicing into your smoked meatloaf, let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the loaf, ensuring that each slice is tender and juicy.
Serve and Enjoy
Once rested, slice your smoked meatloaf into generous portions. Serve it alongside classic sides like mashed potatoes, green beans, or grilled vegetables. Don’t forget to drizzle some extra BBQ glaze on top for that finishing touch of flavor.
Pro Tips for the Best Smoked meatloaf recipe
- Choosing the Right Meat: Ground beef with 80% lean content provides the best balance of flavor and fat. The pork sausage adds extra moisture and a depth of flavor that makes this meatloaf stand out.
- Breadcrumb Binder: Using breadcrumbs (or panko for a lighter texture) helps bind the meat together and absorb some of the moisture. If you’re looking for a gluten-free alternative, try using oatmeal as a binder.
- Monitor the Temperature: Smoking meat is all about temperature control. Keep your smoker at a consistent 225°F and use a meat thermometer to ensure the meatloaf reaches an internal temperature of 160°F.
- Wood Chips for Flavor: Experiment with different wood chips for varied flavors. Hickory gives a bold smoky taste, while apple and cherry wood chips add a subtle sweetness to the meat.
- Resting the Meatloaf: Don’t skip the resting step! Resting allows the juices to redistribute and keeps the meatloaf tender.
Variations on the Classic Smoked meatloaf recipe
A significant advantage of meatloaf is its adaptability. This recipe can be adjusted to accommodate your personal preferences or dietary requirements. Here are some ideas:
- Cheese-Stuffed Meatloaf: Add cubes of cheddar or Monterey Jack cheese to the center of the loaf for a gooey surprise with each bite.
- Bison Meatloaf: For a leaner alternative, swap out the ground beef for bison. The smoky flavor complements the rich, gamey taste of bison meat.
- Spicy Meatloaf: Add a dash of cayenne pepper or some diced jalapeños to the meat mixture for a spicy kick.
- Sweet BBQ Glaze: For a sweeter finish, use a honey BBQ sauce or add extra brown sugar to the glaze.
FAQs About Smoked meatloaf recipe
What temperature should I smoke meatloaf at?
The ideal smoking temperature for meatloaf is 225°F. This allows the meat to cook slowly and absorb the smoky flavor without drying out.
What is the duration required to smoke a meatloaf?
At 225°F, smoking a meatloaf will take around 2 to 3 hours. Always check the internal temperature, which should reach 160°F before removing it from the smoker.
Can I make meatloaf without breadcrumbs?
Yes, if you’re looking for a gluten-free option, you can substitute oatmeal, crushed crackers, or even almond flour for breadcrumbs
