Imagine the aroma of smoky goodness wafting through the air as a beautifully browned meatloaf emerges from your smoker.
This smoked meatloaf isn’t just a feast for the senses but a comforting, easy-to-make classic that warms the soul.
As the rich blend of ground beef and pork melds with spices and a hint of BBQ sauce, each slice promises a savory delight.
Let’s bring this dish to life.
Kitchen Tools Required
- 1 Smoker
- 1 Large mixing bowl
- 1 Baking sheet
- 1 Meat thermometer
- 1 Basting brush
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 1 cup bread crumbs
- 1 cup milk
- 2 large eggs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ketchup
- 1/4 cup BBQ sauce
Cook & Prep Time
To efficiently manage your time while preparing and cooking smoked meatloaf, you can follow this timeline:
- Reading & Preparation (10 minutes):
- Read through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Prepping Ingredients (10 minutes):
- Chop the onion and mince the garlic.
- Measure out the bread crumbs, milk, Worcestershire sauce, Dijon mustard, salt, black pepper, ketchup, and BBQ sauce.
- Mixing & Forming the Meatloaf (10 minutes):
- In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, milk, eggs, onion, garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper.
- Mix thoroughly by hand until well combined.
- Shape the mixture into a loaf and place it on a baking sheet.
- Preheating the Smoker (while prepping and mixing, 10 minutes):
- Preheat the smoker to 225°F.
- Smoking the Meatloaf (2 hours):
- Transfer the baking sheet with the meatloaf to the preheated smoker.
- Smoke the meatloaf, maintaining a consistent temperature of 225°F.
- Applying Sauce (during the last 15 minutes of smoking):
- Brush the top of the meatloaf with ketchup and BBQ sauce.
- Resting the Meatloaf (10 minutes):
- Remove the meatloaf from the smoker.
- Let it rest for 10 minutes before slicing.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the smoker to 225°F.
In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, milk, eggs, onion, garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper.
Mix all ingredients thoroughly by hand until well combined.
Shape the mixture into a loaf and place it on a baking sheet.
Transfer the baking sheet to the smoker.
Smoke the meatloaf for about 2 hours or until the internal temperature reaches 160°F.
Brush the top of the meatloaf with ketchup and BBQ sauce during the last 15 minutes of smoking.
Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.
Serve warm.
Serving Tips
- Mashed Potatoes: Creamy mashed potatoes pair perfectly with the rich, smoky flavors of the meatloaf.
- Roasted Vegetables: A side of roasted carrots, broccoli, and bell peppers adds color and nutrition to your plate.
- Coleslaw: A tangy coleslaw provides an invigorating crunch that complements the savory meatloaf.
- Green Beans Almondine: Lightly sautéed green beans with almonds add a touch of elegance and a crunchy texture.
- Cornbread: Sweet and moist cornbread is a classic American side that goes well with the hearty meatloaf.
Storage
To store smoked meatloaf, wrap it tightly in aluminum foil or place it in an airtight container.
Refrigerate for up to 3 days or freeze for up to 3 months.
Freezing
To freeze smoked meatloaf, cool it completely.
Wrap it tightly in plastic wrap, then foil.
Label and date before storing in the freezer for up to three months.
Thaw overnight in the refrigerator.
Reheating
For reheating smoked meatloaf, slice it into portions.
Cover with foil, and warm in a 350°F oven until heated through.
Alternatively, microwave individual slices for quick reheating.
Final Thoughts
Smoking meatloaf adds a rich, smoky flavor that elevates this classic dish.
Make sure that you maintain a consistent temperature in your smoker for even cooking.
Remember to use a meat thermometer to verify that the internal temperature reaches 160°F for safe consumption.
Letting the meatloaf rest after smoking allows the juices to redistribute, guaranteeing a moist and flavorful slice.
For added depth, experiment with different wood types and sauces to suit your taste preferences.
Enjoy this delicious twist on a traditional favorite with family and friends.
Frequently Asked Questions
Can I Use Turkey Instead of Beef and Pork?
Yes, substitute turkey for beef and pork. Adjust moisture by adding extra breadcrumbs or milk. Monitor internal temperature closely, ensuring it reaches 165°F. Turkey’s leaner, so consider basting more frequently with BBQ sauce for added flavor.
What Wood Chips Provide the Best Flavor for Smoking Meatloaf?
Choose hickory or apple wood chips for a balanced smoky flavor. Hickory delivers robust, bacon-like notes, while apple offers a milder, sweeter taste. Soak wood chips in water for 30 minutes before using to guarantee even smoking.
How Do I Prevent the Meatloaf From Drying Out?
Make sure the meatloaf retains moisture by not overmixing the ingredients. Monitor internal temperature closely, stopping at 160°F. Use a water pan in the smoker for humidity, and let it rest to redistribute juices.
Is It Necessary to Let the Meatloaf Rest Before Slicing?
Yes, you should let the meatloaf rest before slicing. This resting period allows the juices to redistribute, ensuring a moist texture and preventing dryness. Skipping this step can result in uneven moisture levels and less flavorful slices.
Can I Add Cheese to the Meatloaf Mixture?
Yes, you can incorporate cheese into your mixture. Grate it finely for even distribution. Consider using cheddar or mozzarella. Guarantee thorough mixing to avoid clumping. Cheese adds moisture and flavor, enhancing the dish’s overall texture and taste.
Smoked Meatloaf Recipe
Equipment
- 1 Smoker
- 1 large mixing bowl
- 1 Baking sheet
- 1 Meat thermometer
- 1 Basting brush
Ingredients
- 2 pound ground beef
- 1 pound ground pork
- 1 cup bread crumbs
- 1 cup milk
- 2 large eggs
- 1 medium onion finely chopped
- 2 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ketchup
- 1/4 cup BBQ sauce
Instructions
- Preheat the smoker to 225°F.
- In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, milk, eggs, onion, garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper.
- Mix all ingredients thoroughly by hand until well combined.
- Shape the mixture into a loaf and place it on a baking sheet.
- Transfer the baking sheet to the smoker.
- Smoke the meatloaf for about 2 hours or until the internal temperature reaches 160°F.
- Brush the top of the meatloaf with ketchup and BBQ sauce during the last 15 minutes of smoking.
- Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.
- Serve warm.
Notes
