Description
Hearty “smoked meatloaf” brings rustic comfort to dinner tables with rich, smoky flavors that elevate classic home cooking. Succulent meat infused with wood-fired essence promises a memorable meal that satisfies deep hunger and culinary curiosity.
Ingredients
Scale
Meats:
- 2 pounds (907 grams) ground beef (80/20 for best flavor)
- 0.5 pounds (227 grams) ground pork (for extra moisture) (optional)
Dry Ingredients:
- 1 cup panko breadcrumbs (or crushed crackers)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried oregano
Wet Ingredients and Aromatics:
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 eggs, beaten
- 0.5 cup milk
- 0.25 cup ketchup
- 1 tablespoon Worcestershire sauce
- 0.5 cup BBQ sauce (your favorite brand)
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 0.5 teaspoon smoked paprika
Instructions
- Ignite the smoker’s aromatic essence by calibrating the temperature to a gentle 225F, selecting wood chips like hickory, cherry, or pecan to infuse a profound smokiness.
- In a spacious mixing vessel, harmonize ground beef, ground pork, breadcrumbs, finely diced onion, minced garlic, whisked eggs, creamy milk, tangy ketchup, robust Worcestershire sauce, and a medley of seasonings.
- Tenderly blend the ingredients with minimal manipulation, ensuring the mixture retains its delicate texture and avoiding excessive compression that could yield a dense result.
- Sculpt the meat mixture into an elegant loaf, positioning it atop a wire rack or aluminum-lined baking surface to optimize smoke circulation and heat distribution.
- Gently nestle the meatloaf onto smoker grates, allowing it to bathe in fragrant wood smoke for approximately two hours until the internal temperature climbs to 130-140F.
- Concurrently, whisk together the vibrant BBQ glaze components in a compact mixing bowl, preparing to elevate the meatloaf’s flavor profile.
- Incrementally increase the smoker’s temperature to 275F, transforming the cooking environment into a more intense heat zone.
- Generously brush the meatloaf with half of the prepared glaze, continuing the smoking process for an additional 45-60 minutes until the internal temperature reaches a safe 160F.
- During the final quarter-hour of cooking, apply the remaining glaze, creating a caramelized, glistening exterior.
- Extract the meatloaf from the smoker and allow it to rest peacefully for 10-15 minutes, enabling juices to redistribute and flavors to harmonize.
- Slice and present alongside creamy mashed potatoes, roasted seasonal vegetables, or nestled between soft sandwich bread for a versatile culinary experience.
Notes
- Choose wood chips wisely to enhance the meat’s natural flavors, with hickory providing a robust taste and cherry adding a subtle sweetness.
- Mix meats gently to prevent a dense, tough texture, ensuring a tender and juicy meatloaf that melts in your mouth.
- Calibrate your meat thermometer before cooking to guarantee accurate internal temperature readings and perfectly cooked meat.
- Experiment with gluten-free breadcrumbs or almond flour for a low-carb version that still maintains the classic meatloaf texture and taste.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg