Description

This smoked meatloaf is a delicious twist on a classic comfort food. Made with a savory blend of ground beef, breadcrumbs, and spices, it’s smoked to perfection for a rich, smoky flavor that elevates every bite. Topped with a tangy glaze, this meatloaf is perfect for family dinners or as the centerpiece of a backyard barbecue. Serve it with mashed potatoes or roasted vegetables for a meal that’s sure to impress.

Ingredients

Scale

For the Meatloaf:

2 lbs ground beef (80/20 blend)
1 cup breadcrumbs
2 large eggs
1 small onion, finely diced
2 cloves garlic, minced
1/2 cup milk
1/4 cup ketchup
2 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper

For the Glaze:

1/3 cup ketchup
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tsp apple cider vinegar

Instructions

1. Preheat Smoker:
  - Preheat your smoker to 225°F (107°C). Add your choice of wood chips (hickory, oak, or cherry work well) for a rich, smoky flavor.
2. Prepare the Meatloaf:
  - In a large bowl, combine ground beef, breadcrumbs, eggs, onion, garlic, milk, ketchup, Worcestershire sauce, smoked paprika, salt, and pepper. Mix gently until just combined; avoid overmixing to keep the meatloaf tender.
3. Shape the Meatloaf:
  - Place the mixture on a sheet of parchment paper or foil and shape it into a loaf, approximately 8×4 inches.
4. Smoke the Meatloaf:
  - Transfer the loaf onto the smoker grate. Smoke at 225°F for 2-3 hours, or until the internal temperature reaches 160°F (71°C).
5. Prepare the Glaze:
  - While the meatloaf is smoking, mix ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl.
6. Glaze and Finish:
  - During the last 30 minutes of smoking, brush the glaze generously over the meatloaf. Let it cook until the internal temperature reaches 165°F (74°C).
7. Rest and Serve:
  - Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This allows the juices to redistribute.

Notes

For added flavor, you can mix in chopped parsley, grated cheese, or diced bell peppers into the meatloaf mixture.
If you prefer a spicier glaze, add a pinch of cayenne pepper or a dash of hot sauce.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Smoking
Cuisine: American

Nutrition

Calories: 350
Sugar: 8g
Sodium: 650mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 26g
Cholesterol: 110mg

Keywords: smoked meatloaf, smoked dinner, BBQ meatloaf, comfort food