This smoked meatloaf is a fun twist on a classic dish! It combines ground meat with tasty spices and then gets a delicious smoky flavor from the grill.
Honestly, the smoky aroma fills the kitchen and makes everyone happy. I always love it with a side of mashed potatoes—perfect comfort food on a cozy night!
Key Ingredients & Substitutions
Ground Beef: The 85% lean ground beef is perfect for a juicy meatloaf. If you’re looking to cut fat, you can use ground turkey or chicken, but be mindful that they may be less flavorful. I love the richness of beef with a bit of pork, which brings in extra moisture.
Breadcrumbs: Fresh breadcrumbs work well but feel free to use panko for added crunch. If you’re gluten-free, go for gluten-free breadcrumbs or almond flour. I often use crushed crackers too; it’s a nice twist!
Cheddar Cheese: This is my favorite part! Cheddar adds great flavor, but feel free to swap it for mozzarella, pepper jack, or even feta for a different experience. Just ensure it melts well!
Barbecue Sauce: Use your favorite store-bought sauce or make your own for more control over flavors. If you prefer a spicier version, opt for a hotter barbecue sauce or add some hot sauce to the mix!
What’s the Best Way to Ensure a Moist Meatloaf?
Keeping your meatloaf moist is vital. Start by ensuring you soak your breadcrumbs; this helps the loaf hold onto moisture. Mixing eggs into the meat mixture binds everything and keeps it from falling apart. If your meatloaf seems dry during smoking, basting with extra barbecue sauce can help keep it juicy.
- Always let the meatloaf rest after cooking. This helps redistribute the juices, making every slice tender and flavorful.
- Using a bit of ground pork adds fat and flavor, making for a moist outcome.
- If you want even more moisture, add sautéed vegetables like bell peppers or mushrooms to the mix!
How to Make Smoked Meatloaf
Ingredients You’ll Need:
For the Meatloaf:
- 2 lbs ground beef (85% lean)
- 1/2 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 2 large eggs
- 1/2 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 cup cheddar cheese, cut into small cubes (for stuffing)
For the Glaze:
- 1 cup barbecue sauce (for glazing)
- Chopped chives for garnish (optional)
How Much Time Will You Need?
You will need about 15-20 minutes for preparation, plus approximately 2 to 2.5 hours for smoking. Don’t forget to let your meatloaf rest for 10 minutes before cutting into it. This means you can expect the whole process to take around 2-3 hours, with most of it being hands-off while the meatloaf smokes beautifully!
Step-by-Step Instructions:
1. Prepare the Smoker or Grill:
Start by preheating your smoker or grill to 225°F (107°C). If you’re using wood chips, I recommend apple or hickory for a pleasant, mild smoke flavor that complements the meatloaf wonderfully.
2. Soak the Breadcrumbs:
In a small bowl, combine the breadcrumbs with the milk. Let them soak for about 5 minutes to soften. This will help keep your meatloaf moist and delicious!
3. Mix the Meatloaf:
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, chopped onion, minced garlic, eggs, parsley, salt, pepper, smoked paprika, thyme, and oregano. Using your hands, mix gently but thoroughly until all ingredients are well combined.
4. Form and Stuff the Meatloaf:
On a large piece of parchment paper or aluminum foil, shape half of your meat mixture into a loaf roughly 9×5 inches in size. Sprinkle the cubed cheddar cheese across the center, ensuring there’s a border around the edges. Cover the cheese with the remaining meat mixture, sealing the edges to form a complete loaf.
5. Smoke the Meatloaf:
Carefully place your meatloaf on the smoker grate or in a pan. Allow it to smoke for about 2 to 2.5 hours, or until the internal temperature reaches 160°F (71°C). Your kitchen is going to smell amazing!
6. Glaze the Meatloaf:
About 30 minutes before the cooking time is up, brush the barbecue sauce evenly over the top of the meatloaf. This will help create a shiny, flavorful glaze as it finishes smoking.
7. Rest and Serve:
Once your meatloaf reaches the proper temperature, take it off the smoker and let it rest for about 10 minutes. This step is important to help keep the juices locked in.
8. Slice and Enjoy:
Slice the meatloaf and serve it up with your favorite sides, like mashed potatoes, grilled veggies, or even baked beans. The combination of flavors and texture is sure to make everyone at your table happy!
This smoked meatloaf boasts a gorgeous, glossy crust, an incredible smoky flavor, and a delightful cheesy surprise in every bite making it the ultimate comfort dish!
Can I Use A Different Type of Meat for This Recipe?
Absolutely! You can use ground turkey or chicken as a leaner alternative. Just be aware that these meats can produce a drier meatloaf, so adding some extra moisture, like sautéed vegetables or more cheese, can help maintain tenderness.
What If I Don’t Have a Smoker?
No worries! You can make this meatloaf in an oven. Preheat your oven to 350°F (175°C) and bake the loaf in a lightly greased pan for about 1 hour or until it reaches an internal temperature of 160°F (71°C). If you have a grill, you can set it up for indirect heat and achieve a similar smoked flavor with wood chips.
Can I Freeze Leftover Meatloaf?
Definitely! Wrap any leftover meatloaf tightly in plastic wrap or aluminum foil and place it in an airtight container before freezing. It will keep well for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat in the oven or microwave.
How Can I Make the Meatloaf Spicier?
If you’re a fan of spice, consider adding diced jalapeños or red pepper flakes to the meat mixture. You can also use a spicier barbecue sauce for glazing or mix in some hot sauce to the meat mixture for an extra kick!
