This smoked meatloaf recipe is easy to make and full of flavor. Learn how to make smoked meatloaf with this simple recipe. Is there anything more comforting than a hearty meatloaf dinner? This smoked meatloaf recipe is sure to become a family favorite. The smoky flavor is perfect for cooler weather, and the combination of ground beef and pork makes for a delicious, filling meal. Best of all, this recipe is easy to follow and can be prepared in just a few simple steps. So why not give it a try tonight? Your family will thank you!
Table of Contents
- 1 The Best Smoked Meatloaf Recipe
- 2 You Will Need
- 3 The Prep
- 4 The Mix
- 5 Pro tip
- 6 Instructions How to Make Smoked Meatloaf Recipe:
- 7 Are You New to Smoking?
- 8 Variations
- 9 Make-Ahead, Storage, and Reheating
- 10 Frequently Asked Question
- 10.1 What is the best wood to smoke a meatloaf?
- 10.2 Does meatloaf stall on smoker?
- 10.3 What is the secret to moist meatloaf?
- 10.4 What does adding milk to meatloaf do?
- 10.5 Do you soak wood before smoking meat?
- 10.6 Should I put parchment paper under my meatloaf?
- 10.7 What is a good binder for meatloaf?
- 10.8 What woods should not be used for smoking meat?
- 10.9 What spices do you put in meat loaf?
- 10.10 How do you get the bark when smoking meat?
- 11 Conclusion for Your Question :
The Best Smoked Meatloaf Recipe
This smoked meatloaf recipe is sure to become a family favorite. The smoky flavor is perfect for cooler weather, and the combination of ground beef and pork makes for a delicious, filling meal. Following my direction below you can do it!
You Will Need
1 cup ketchup, divided
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper, more or less to taste
Kosher salt and freshly ground black pepper to taste
2 pounds ground chuck (85% lean) or sirloin (90% lean)
1 pound ground pork
1 onion, finely diced
3 garlic cloves, minced
2 large eggs
1/4 cup fresh Italian flat-leaf parsley leaves, chopped
2 teaspoons dried oregano
2 slices bread torn into pieces
Unsalted butter, room temperature, for greasing the pan
More than half of this magic recipe happens way before you even go near the pit. Blending ingredients in correct order is key – read through it carefully!
I’ll start with bacon; grab some thick cut and chopped up into small 1/2 inch strips (you can use more if needed). Next, preheat your skillet over medium heat while od casting both sides with vegetable oil or butter- Reservoir Islander style cooking ain’t no thing when you gots plenty on hand like we do here at Big Bob’s BBQ man am I right?! Once heated thru remove from pan
To make the best breakfast Burrito ever, you need to start with quality ingredients. We use only fresh cooked bacon and onions that has been kept separate from any excess grease or fat so it doesn’t get too cold while waiting for our next step in cooking process; once cooled down slightly add them both into one bowl along side ketchup (for sweet!), mustard sauce(tangy!) BBQ sauce as well Worcestershire steak spice mix we affectionately call ‘The Magic elixir’. Give everything a good mixing together until alltextures are evenly distributed throughout–now comes time for spices! First up: brown sugar.
You want to add your sauce after you’ve cooked the ground beef because otherwise it will soak up all of those sauces. So by cooking first, then adding in some sauce once its done-not before–you ensure that every drop goes where needed! And don’t forget about these little guys either; they’ll be easier than ever when removing them from their pans later on down below.
Related: Stove top stuffing meatloaf
Instructions How to Make Smoked Meatloaf Recipe:
1. In a small bowl, stir together 1/2 cup of the ketchup, Worcestershire sauce, mustard, cayenne pepper, and salt and pepper to taste until combined. Set aside.
2. In a large bowl, combine the ground beef and pork with the onion, garlic, eggs, parsley, oregano, bread, and the reserved ketchup mixture until well combined.
3. Grease a 9×5-inch loaf pan with butter and press the meatloaf mixture into the pan in an even layer. Smooth out the top using your hands or a spatula.
4. Bake at 350 degrees F for 45-50 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160 degrees F.
5. Let the smoked meatloaf rest in the pan for 10 minutes before slicing and serving. Serve with additional ketchup, if desired. Enjoy!
Are You New to Smoking?
Do you want to learn how to prepare smoked meatloaf? If so, this is the recipe for you! This smoky, flavorful meatloaf is a family favorite.
It is made with ground beef and pork, along with ketchup, Worcestershire sauce, mustard, cayenne pepper, and other seasonings. To make the best smoked meatloaf, you simply need to follow a few easy steps.
First, preheat your skillet and cook the bacon until crispy. Then, combine all of the ingredients in a bowl and mix well. Grease a loaf pan and press the meatloaf mixture into it.
Bake at 350 degrees F for 45-50 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160 degrees F. Let it rest for 10 minutes before slicing and serving, and enjoy!
On the recipe can include adding your favorite seasonings, such as rosemary or thyme, and topping it with a delicious barbecue sauce. Whether you are new to smoking meat or have been a long-time fan, this smoked meatloaf is sure to become one of your favorite recipes. So what are you waiting for? Get cooking today!
Make-Ahead, Storage, and Reheating
Make-Ahead: Here’s a great tip for you – if your meatloaf is too thick, just soak the breadcrumbs in milk then add them to prevent drying out. This will also help keep it fresh longer since we know all foods go bad after awhile!
I’ve got one more trick up my sleeve when making this dish so don’t forget about adding onions or shallots while mixing together with spices like thyme and salt before putting into loaf pans; they’re especially beneficial during colder months
Storage: For a tasty, fresh meal be sure to store leftovers in an airtight container.
Reheating: Heating meatloaf is easy with a little know-how. To rewarm it, simply heat the oven to 250 degrees Fahrenheit and cook for 30 minutes or zap in 30 second increments until heated through (1).
Frequently Asked Question
What is the best wood to smoke a meatloaf?
There is no definitive answer to this question, as different types of wood will produce different flavors. Some good options include applewood, hickory, and mesquite. Ultimately, the best wood for smoking meatloaf will depend on your personal preferences and what flavors you want to achieve in the final dish.
Does meatloaf stall on smoker?
It is possible that meatloaf will stall on the smoker, or stop cooking properly. This can happen for a number of reasons, including not using enough heat or moisture during smoking, or having a larger piece of meat than what your smoker is designed to handle effectively.
What is the secret to moist meatloaf?
There is no single secret to making a moist, flavorful meatloaf. However, some tips can help you achieve this goal. These include ensuring that your meatloaf has enough moisture and fat in it, using high-quality ground meat, and adding ingredients like chopped onions or shredded cheese to keep the meat moist while cooking.
What does adding milk to meatloaf do?
Adding milk to meatloaf can help keep it moist and tender. This is because milk contains water, fat, and protein that helps bind the ingredients together and form a cohesive mixture. It also adds a subtle flavor that pairs well with many other spices or sauces used in this dish.
Do you soak wood before smoking meat?
There is no one definitive answer to this question, as the best way to soak wood before smoking meat will depend on your personal preferences and materials available. Some people choose to soak their wood for anywhere from a few minutes up to several hours, depending on how much time they have and what kind of smoke flavor they want in their final dish.
Should I put parchment paper under my meatloaf?
Whether or not you should put parchment paper under your meatloaf will depend on a variety of factors, including the size and shape of your meatloaf, whether it is being cooked in the oven or on a grill, and what kind of materials you have available. Some people choose to use parchment paper to prevent sticking, while others prefer not to use it, as they find that it can prevent excess smoke from absorbing into the meatloaf.
What is a good binder for meatloaf?
There is no single best binder for meatloaf, as different recipes will often use a variety of ingredients to achieve the desired texture and flavor. Common binders include eggs, milk, breadcrumbs, oatmeal, and various sauces or seasonings.
What woods should not be used for smoking meat?
There is no definitive answer to this question, as different types of wood may work well for smoking different types of meat. However, some woods that are often not recommended for smoking include pine, cedar, and redwood, due to their strong and pungent flavor.
What spices do you put in meat loaf?
There is no single set of spices that you should use when making meat loaf, as the best combination will depend on a variety of factors, including the flavor profile you are trying to achieve, the type and cut of meat used in your recipe, and any other ingredients or seasonings that may be included.
How do you get the bark when smoking meat?
There is no one definitive answer to this question, as the best way to achieve a nice bark when smoking meat will depend on a variety of factors. However, some tips and tricks that may help include using a high-quality cut of meat, allowing your meat to rest after cooking, and applying a light glaze or sauce during the last few minutes of smoking.
Conclusion for Your Question :
So now you know How to make smoked meatloaf recipe right ? Whether you are new to making meatloaf or an experienced chef looking for tips and tricks, there is no one definitive answer to the question of how to get the best results when cooking this classic dish. Some key considerations include choosing high-quality ingredients, experimenting with different techniques and seasonings, and paying close attention to the temperature and humidity in your smoker. Ultimately, the key to success when smoking meat is to be patient and take the time to experiment until you find what works best for you.
Echo Reed is the owner and head chef of darkhorse restaurant. She has been working in the culinary world for over a decade, and opened her own establishment in 2018. Echo is known for her unique style and approach to cooking, which has won her critical acclaim from food critics and diners alike.