Smoked Meatloaf
Transform your ordinary meatloaf into a smoky, flavor-packed masterpiece with just a few simple ingredients and your smoker. The result is a tender, juicy meatloaf with an irresistible tangy glaze that'll have everyone asking for seconds.
Servings 8
Ingredients
Meatloaf
- 2 pounds ground beef 85/15 or 80/20 fat content
- 1 tbsp oil or butter
- 1 small onion grated or finely diced (about 1/2 cup)
- 1 carrot peeled and finely diced
- 1 tsp garlic powder
- 1 tsp smoked paprika or sweet paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1/2 cup whole milk
- 2 tbsp chopped fresh parsley
- 2 large eggs
- 1 cup panko breadcrumbs
Glaze
- 1 cup ketchup or BBQ sauce, or half of each
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
Instructions
- Preheat smoker to 225°F (for more smoke flavor) or 300°F (for faster cooking).
- In a skillet over medium-low heat, sauté onion and carrot in oil or butter until softened, about 5-6 minutes. Let cool.
- In a large bowl, beat eggs and mix with spices, Worcestershire sauce, milk, and parsley.
- Gently incorporate ground meat, breadcrumbs, and cooled vegetables. Mix until just combined to avoid toughness.
- Shape into a loaf and place on a disposable aluminum pan or cast iron skillet. Insert a probe thermometer into the center.
- Smoke until internal temperature reaches 155°F (65°C). Approximate times:- At 225°F: 2 to 2.5 hours- At 300°F: 45 minutes to 1 hour
- For glaze: Whisk ingredients in a small saucepan over low heat until sugar dissolves. Brush on meatloaf every 30 minutes during cooking, at least twice in the last hour.
- Rest for 10 minutes before slicing and serving.
Notes
- Meat options: Can use a combination of ground beef, pork, veal, chicken, or bison.
- Milk substitute: Stock can be used instead of milk.
- Temperature choice: Lower temp (225°F) gives more smoke flavor; higher temp (300°F) cooks faster.
- Always use a probe thermometer for accurate doneness.
- Glaze variations: Use ketchup, BBQ sauce, or a combination.
- For leaner meats like turkey or chicken, add 2-3 tbsp of olive oil to the mixture for moisture.
